The Grand Hyatt New York has just launched its very own, first-ever artisanal chocolate line. The mastermind behind these delicately handcrafted truffles and chocolate bars is Executive Pastry Chef Gonzalo Jimenez, who is internationally acclaimed for his meticulous technique and excellent chocolatier knowledge. The Argentinian born chef developed a passion for cooking and creating culinary masterpieces at the ripe age of 19, when he began pursuing a degree in Pastry Arts. In 2009, he took his talents to the states and served as a pastry chef in several hotels before finally making his way to the Big Apple. Now he works tirelessly to deliver the best of the best in artisan chocolates in the city that never sleeps.
Time: 6:00 PM to 8:00 PM
Place: MarieBelle Chocolate Store, 484 Broome Street, between West Broadway and Wooster Street (Subway: A, C, E, 4, 6 to Spring Street; N, R to Canal or Prince Street; or 1, 2 to Canal Street) Cost: $45
Members of both the pro and anti Candy Corn camps might be interested to know where the hell this admittedly unique and arguably bizarre tasting snack came from. Apparently, the answer is George Renninger (aka Big Daddy Candy Corn), a candymaker at the Wunderlee Candy Company in Philadelphia. Renninger invented the candy from sugar, fondant, corn syrup, vanilla, and marshmallow creme sometime in the 1880's. He sold the corn-shaped candy (originally called "Chicken Feed") to Goelitz Candy Company (now known as Jelly Belly) as a symbol of harvest that would appeal to agrarian America. Through the trials and errors of mass production, Goelitz Co. made it into the Halloween staple it is today: the slow, labor-intensive Candy Corn creation process meant that it was only made from March to November, meaning that Candy Corn would really hit the market around the end of October--or, Halloween.
A French pastry chef and a Brazilian vegan pastry chef walk into a bar.
This could be the start of an odd food nerd joke, but in actuality, it is the story of the marriage of renowned pastry chef Francois Payard and his lovely and talented wife, Fernanda Capobianco, both of whom currently own and operate their individual bakeries on the Upper East Side of Manhattan.
On Monday night, October 27, we had the privilege of watching the couple discuss their individual growth as chefs, how they feel about desserts, how they feel about veganism, and of course, who does the cooking at home, during the dual book launch at the magnanimous Powerhouse Arena in Dumbo. Their playful dynamic was enchanting while Capobianco discussed her debut in print with Vegan Divas Cookbook, and Payard's fourth print release, entitled Payard Desserts.
Of all the scents you can experience in this city, the smell of freshly baked bread is definitely among the best. Maison Kayser, one of New York’s premier bakeries, recently opened up another location at Columbus circle.
If you’re new to Kayser, just know that this is definitely cause for celebration. If you find yourself near Columbus circle, prepare to fall in love with bread all over again. The most famous pastry there is undoubtedly the chocolate almond croissant. Word to the wise: this is no ordinary croissant. If you want to know what it tastes like, imagine everything that you love about chocolate and everything you love about almond croissants, and then add butter and powdered sugar. This delicious treat involves all of the above as well as incredibly soft pastry. There’s none of that disturbing chewiness in less pastries that makes you regret consuming a colossal amount of butter for no apparent reason.
Every self-professed foodie has heard of the Japanese word umami, the fifth tatse representing savory deliciousness on the human taste scale. The famous LA-based Umami Burger in the West Village has exlempified this idea, translating a theoretical gastronomic concept into delicious reality by creating amazing burgers that make the taste buds sing. In addition to mastering the art of the umami taste, Umami Burger also gets bonus points for their creativity. The Manly Burger is a twist on the traditional bacon cheese burger, but with a slightly different cut of pork, and--in a move of sheer genius--topped with onion rings. Naturally, the burgers are served on an airy brioche rolls. There is also a duck fat burger, topped with caramelized fennel, apple and peach compote, and crispy duck skin. We're pretty sure that word can't express how incredible that tastes, Japanese or otherwise.
There are certain attractions that you just can’t miss when you visit the city of Chicago, and The Art Institute of Chicago is definitely on that list. The museum holds over 300,000 works of art created by artists from various genres and cultures. What many people do not know is that the museum is known not only for the artistic treasures that visitors can look at, but also for the culinary creations available in the café. Joonbug got the chance to sit down with Meg Aldrich, one of the pastry chefs at The Art Institute and ask her about her experience at the museum.
Almost anyone can make a decent cupcake, so sometimes the only thing that sets one cupcake place apart from another is the overall experience of being in the shop. Make My Cake, an adorable and beloved bakery in West Harlem, is the perfect place to kick back and relax with a freshly made cupcake and a piping hot chai latte.
If you're accustomed to cramped bakeries elsewhere in New York, a visit to Make My Cake in Harlem feels like entering a clean and spacious alternate universe where the only law of the land is to happily indulge your sweet tooth. The pink and white frilly decor may seem out of place in this city, but it contributes to the undeniable charm of the bakery.
No one can deny that there’s a lot of competition when it comes to dessert options in New York, but some dessert spots take themselves a little too seriously. Fortunately for dessert enthusiasts and people who know how to laugh at themselves, there’s a place in Nolita that kicks seriousness to the curb and serves specialty rice pudding with a whopping side of sass. Rice to Riches has been delighting customers with its fun atmosphere and tongue-in-cheek character for a few years and shows no signs of stopping any time soon.