Sakura Breeze at Haru (Photo by Andrew Thomas Ryan)
The cherry blossoms are in full bloom even if the spring temperatures aren't. Until the sunshine and warm weather returns, try your hand a mixing up one of these fragrant flower-based cocktails by local bartenders. Or better yet, just head straight to the bar.
Darjeeling tart at Bosie Tea Parlor
The bakers for Sweet Sensations got together last weekend to work out some last minute details for this Sunday's benefit. Bosie Tea Parlor in the West Village was a fitting gathering spot for us sweet tooths and I unwittingly snagged the last darjeeling tart of the day (sorry, Louise!). I sampled a bite-sized version over a year ago at Bosie's first birthday bash and it was every bit as good this time around. I'll have to try something new on my next visit and I already have my eye — er, stomach — on the PB&J macaron and a slice of the Earl Grey mille crepe. Until then, learn about this lovely little spot from Jacqueline's interview with Bosie's pastry chef Damien Herrgott.
Bosie Tea Parlor, 10 Morton St. between Bleecker St. and Seventh Ave. South (212-352-9900)
When Hazel of Tasty Pursuits first asked me to participate in the upcoming Sweet Sensations dessert benefit, I jumped at the opportunity. With a new website in the works and a new job on the horizon, I thought it would be the perfect time do something out of my comfort zone. Then, after a few days, it really sunk in — how was I, a reporter and amateur cook at best, going to fare baking alongside a group of talented food bloggers and dessert aficionados?
Jitters aside, it's a great event for a wonderful cause and one I'm truly proud to be a part of. As someone who has covered how the culinary arts can make a difference in the lives of New York City school kids, it's exciting to see an organization like C-CAP (Careers through Culinary Arts Program) support their culinary endeavors.
So, come out to The Old Bowery Station on April 21st to sample some of our desserts and catch demos by the pros: Colicchio & Sons pastry chef Stephen Colluci (check out the cake he made for his own wedding) and master chocolatier Mehdi Challaoui.
I'm still playing around with some recipes — including the grasshopper bars from over — but whatever I end up baking, I'll try my best to make them delicious.
For a sneak peek at what everyone else is making, head on over to their blogs.
I joined the TONY team just in time to attend the 2013 Food & Drink Awards on Monday. The room was filled with a who's who of the culinary world, everyone from Daniel Humm (The NoMad) to Noah and Rae Bernamoff (Mile End Deli) to the fashionably late Danny Bowien (Mission Chinese Food). Check out the winners — and the rest of the hilarious chefs-meet-internet-memes — here.
Farewell gift from the NYDN features team
Moving on from the Daily News to join the food and drink team at Time Out New York. Proud to say I've written for New York's hometown paper.
