Monday, September 27, 2010

Box of Macarons

We recently started packaging our macarons in boxes where we can fit almost all the flavors we make (anywhere between 9 and 11 flavors at one time; this box holds up to eight. My favorite flavor: goat cheese and honey (it's the grey one). Our other flavors are:

Cherry marzipan

PB and J

Rose and Litchi



Passion fruit

Orange creamsicle

Apple butter

Thursday, September 16, 2010

Jeffrey Steingarten is a cool guy

I went to the premiere party for Top Chef Just Desserts last night which was held at the Dream Hotel in NYC (not showing off, just building towards a story here). It was great to see so many people from the food industry there (particularly pastry chefs) and to see a screening for the new show. But what was really cool and completely unexpected was to see Jeffrey Steingarten there. I have read two of his books, and in a moment of amnesia, I forgot his name but remembered the titles of his book. I suppose he felt bad for me and then decided it was better to just tell me his name and of course as he is saying it I remembered it. He was very gracious about the whole deal and even agreed to have this shot taken with me... three times... because my flash was not working. Mr. Steingarten, if you read this, I am sorry I forgot your name temporarily and thank you so much for your patience. You are the most fun judge on Iron Chef.

Saturday, September 11, 2010

Ferran Adria at the Harvard School of Engineering and Applied Sciences - September 7, 2010

I was very fortunate to be invited to this talk at the Harvard School of Engineering and Applied Sciences. The talk serves as the starting point for a series of classes that will be taught to undergrad students, titled: Science and Cooking: From Haute Cuisine to the Science of Soft Matter (see here) . Ferran Adria was the first from a group of chefs (Wyle Dufresne, Grant Achatz, Bill Yosses, Enric Rovira, etc.) who will be giving a class to undergrad students and will then offer a public lecture for non-undergrads such as myself. Oh yes and Harold McGee was there too, with Jose Andres serving as translator.

I drove up from Hyde Park (3.5 hours) attended the lecture (2 hours) and returned to Hyde Park that same day (3.5 hours). it was brutal but worth it.

Here is one of the highlights that I got from the talk:

El Bulli will close July 30, 2011 and will be replaced with an academy of culinary study (this may not be news to some, but it is important to mention that they will be broadcasting their findings and daily work online every single day).
This class is important and so are the classes that will follow, but what is more important is the consequence of these classes at the foremost University in the world (his words, not mine).

But this was my favorite one by far: There is no such thing as strange food, there are only strange people.

Here are a couple videos