New Yorkers are a food snob bunch, which is why the city is the perfect host for The James Beard Foundation Awards, the culinary world’s most prestigious awards honoring the art of American food and Rising Star Chefs.
To honor the occasion and the Rising Star Chefs of tomorrow, we bring you the sweet stuff…
Chefs Armando Baisas, Hervé Chabert, and Christian Faure
Le Cordon Bleu International, Ottawa
Fondue of Caramel, Maple Syrup, and Apple Icewine
First, we were awed by their edible sculptures: a bouquet of sugar flowers, a wildcat made of chocolate, and vegetable odes to Mr. Beard himself. Then, these chefs from up North floored us with their Canadian-American marriage in one delectable dessert. Sweet, big apples (representing New York) drenched in caramel and maple syrup (Canada) sit atop a creamy caramel fondue inside each glass. Perched on top is a small vial with just enough Canadian icewine to balance out this treat.
To learn more about Le Cordon Bleu, visit their website.
Chef Dominique Ansel
Daniel, NYC
Tahitian Vanilla Bavarois with Mango–Cilantro Gelée, Passion Fruit, and Banana Sorbet
Soft, pillowy rolls scented with vanilla and sweet gelée inside were light and delicate. But when Chef Ansel presented them beside the most intense sorbet we’ve ever tasted, an act of perfection was achieved.
Restaurant Daniel’s website.
Chef David Carmichael
Gilt, NYC
Marionberry Brûlée Strudel with Muscovado Granité
Tiny cones lined one neat, wooden, chem-lab-reminiscent rack on this table and we had to take a peak. Chef Carmichael was busy filling each paper-wrapped wafer with an impressive concoction - sweet marionberry brûlée filling topped with icy, crunchy granité. Smiling and cracking jokes, he seamed to enjoy his treats being eagerly snapped up as soon as they were set down.
Visit Gilt online.
Chef José Andrés
Minibar at Café Atlantico, Washington, DC
Foie Gras Cotton Candy
Childlike desserts were crowd pleasers, but the most popular by far was Chef Andrés’s puffy pleasures. Tiny cubes of foie gras on a stick, rolled in corn nuts and seasoning, were taken for a quick spin in the cotton candy machine. Sticks never made it to the table, as the chef handed each prize to the growing crowd. Sweet, light and dense, with a hint of crunch. So good, we had to have three.
To learn more about Minibar, visit their website.
