Traditional recipes

Vote Now for People's Best New Pastry Chef

Vote Now for People's Best New Pastry Chef

Choose from 50 pastry chefs with at most five years of experience

Tagging along the rest of the awards announcements, Food & Wine has released 50 nominations for the People's Best New Pastry Chef, reserved for pastry chefs with at most five years of experience.

Unlike People's Best New Chef, which divided the country into 10 regions, the People's Best New Pastry Chef nominees are divided into three regions: West, Central, and East.

On the West Coast, candidates include Matthew Tinder from Coi, David Rodriguez from Providence, and Baruch Ellsworth from Canlis.

In the Central region, candidates include Victoria Dearmond from Underbelly, Bronwen Wyatt at La Petite Grocery, Robert Zugmaier at Sidney Street Cafe, and Anna Shovers at The Publican.

As for the East Coast, plenty of New Yorkers have been nominated (Bobb Truitt from Ai Fiori, Laurie Jon Moran at Le Bernardin), but Andrea Litvin at The Spence and Ryan Westover at Poste provide geographical variety, among others.

Head on over to Food & Wine to vote for regional nominees until April 8 at 5 p.m. ET.

Dallas pastry chef shares secrets to making the perfect French macaron

By Kristen Massad|Special Contributor

7:30 AM on Oct 29, 2018 CDT

Whether you're traveling around the world or visiting a local bakery, you are sure to run into the French macaron, a perfect, bite-sized treat. Crunchy on the outside and creamy on the inside, light and airy, the macaron cookie is just as beautiful as it is tasty.

French macarons are trendy all over the world, but they have been around since the 1500s, thought to be born in Italy and then brought to France. Not to be mistaken for the traditional coconut macaroon, the French macaron with one "o" was made famous in Paris and consists of two almond-based cookies filled with a jelly, curd, buttercream or chocolate ganache.

We're Dishing Out the Best Secrets About Beat Bobby Flay

A Michelin star is nice. A James Beard, pretty great as well. But for some chefs nothing feels quite as sweet as besting Bobby Flay.

Since 2013, the Iron Chef, a three-time James Beard honoree himself, has been taking on challengers with his Food Network series, Beating Bobby Flay, a natural extension of the head-to-head face-offs he engaged in on Iron Chef and Throwdown With Bobby Flay. The show's recipe is fairly easy. Each half-hour episode starts with two cooks battling it out to create a meal using a featured ingredient (think: fresh squid, pumpkin puree, sardines).

Once a winner has been determined by the guest judges—everyone from Chrissy Teigen to Sophia Bush to Flay's pals Katie Lee has turned up with the intention of finding someone capable of taking him down—that victor gets a swing at The French Culinary Institute grad and they get to decide what's on the menu, generally a signature dish that they've spent years perfecting.

Even with that upper hand, Flay's competitors don't serve up humble pie all that often. In 314 episodes, across 26 seasons, the 13-time cookbook author has only lost a respectable 116 times—and more than a few of those were to his fellow Food Network personalities. (Judges named Alex Guarnaschelli the victor in the blind taste test twice Amanda Freitag has notched another win and, recently, pastry whiz Buddy Valastro topped Flay in a cake-themed competition.)

"Competing and beating someone of his stature, and knowing how good of a chef he is, it was definitely validation to show my skill exceeded his that day," Michael Merida told New Jersey's Pascack Press of winning with his smoked cod croquettes in February's season 25 premiere. "I wanted to see who the better chef was when it came to flavors—and I out flavored him."

"My all-time favorite doughnut is an old-fashioned cake doughnut with a maple glaze," said Syd Berkowitz, a pastry chef located in Denver, Colorado. This old-fashioned variety is usually a cake doughnut made with flour, sugar, eggs, sour cream, and leavening agent.

Jessica Scott, the corporate executive pastry chef of Barton G. Restaurants, said her favorite doughnut is from The Salty Donut, a shop located in Miami, Florida.

She said she particularly favors The Salty Donut's white-chocolate tres-leches flavor, explaining that it's "the perfect combination of an on-the-go morning pastry and a full-on plated dessert."

"The brioche-based doughnut is soaked in rum and milk, with the bottom dipped in white chocolate. [Then, it's] topped with a toasted meringue and tart fruit," she explained.

Recipe Summary

  • 2 cups all-purpose flour, divided
  • ½ cup butter, cut into 12 cubes, frozen
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 6 tablespoons ice water

Place blade insert into bowl of food processor. Add 1 cup flour. Sprinkle frozen butter cubes over flour. Add remaining 1 cup flour, sugar, and salt. Cover. Pulse in short bursts on and off until butter is broken into small pieces and looks crumbly, about 1 minute. Drizzle in ice water. Pulse with longer pulses, on and off, until mixture turns pale yellow and looks like crumbs, about 10 to 12 seconds. Scrape down sides with spatula. Pulse once or twice more.

Transfer mixture onto a work surface. Bring pieces together to form a tight round ball of dough. Flatten slightly and wrap in plastic wrap. Refrigerate at least 1 hour or overnight before rolling out.

Austin culinary star shines bright among Food & Wine Best New Chefs

For the past 32 years, Food & Wine has released its Best New Chefs, a collection of culinary rising stars from across the country. Using restaurant trips and insider tips, the prestigious publication editors traverse all 50 states to find the 10 people “mak[ing] the sharpest, most forward-thinking, and satisfying food in America."

The class of 2020 is a diverse mix of talent, and includes two Texas chefs: Austin's Tavel Bristol-Joseph and Dallas' Donny Sirisavath.

Of course, most of the chefs aren't actually all that new, including Bristol-Joseph. Austin foodies have been dining on his dishes for the past four years at Emmer & Rye, Henbit, Hestia, and Kalimotxo. (He's a partner in all four concepts alongside Kevin Fink, who landed on the Best New Chef list in 2016 and was recently short-listed for a James Beard Award.)

Food & Wine labels the pastry chef "a savant" with sugar, flour, and yeast, calling particular attention to his Parker House rolls at Hestia and his bread pudding at Emmer & Rye.

"To be recognized, especially in these hard times, due to your hard work and dedication is something that I’m still trying to find the right words for," he tells CultureMap.

For the Guyana-born chef who once dreamed of playing basketball (if you've ever stood in his well-over-6-foot shadow, you see why), Bristol-Joseph calls the nod a "great blessing," especially as the restaurant industry reels from the economic shutdown due to COVID-19.

"The two things that keep me going are having hope and believing. Belief that there is a brighter tomorrow and as long as you keep hope alive you’ll always come out stronger in the end. Look at me for example, I grew up in a poor country, sleeping on the floor for most of my life, to Food & Wine’s Best New Chef!"

Like Bristol-Joseph, Sirisavath, chef-owner of the acclaimed Khao Noodle Shop, is hardly an overnight success. The San Antonio native grew up working in his mother's Chinese restaurant, and though his career began down the decidedly non-culinary path of engineering, it was his mother who ultimately brought him back to food.

After his mom received a terminal cancer diagnosis, the chef threw himself into taking care of her, he told Food & Wine. During their time together, Sirisavath found himself making the recipes of her native Laos — recipes that have made their way onto the menu at Khao Noodle Shop.

As for being among Food & Wine's Best New Chefs, Sirisavath calls it an "honor" and "confirmation that I belong here and that leaving a corporate job was worth it."

"Hopefully because of this recognition, Dallas restaurants will continue to push forward in making this city a food city again, making our industry thrive with winning this award," he continues. "This might be the push we all needed, to say we can overcome these tough moments and see the light at the end of the tunnel. We can survive through this, as long as we push forward together."

Bristol-Joseph and Sirisavath join eight others on this year's Best New Chefs list:

Nick Bognar — Indo, St. Louis
Trigg Brown — Win Son and Win Son Bakery, Brooklyn
Camille Cogswell — K’Far, Philadelphia
Eunjo Park — Kāwi, New York City
Niven Patel — Ghee, Miami
Daisy Ryan — Bell’s, Los Alamos, California
Lena Sareini — Selden Standard, Detroit
Douglass Williams — Mida, Boston

The full list is featured in the July issue of Food & Wine, on newsstands June 19.

Asking bakeries/restaurants for the recipe?

I know stories of people asking bakeries or restaurants/businesses for the recipe for a specific item. Is this considered an appropriate thing to do, and if so, how does one go about doing it? I've always thought it was considered rude or at least a stupid or useless question, because Iɽ think that a business would never just tell a paying customer how to make their food at home.

Has anyone ever successfully asked for a specific recipe? What did you do?

Locking post. Discussion questions like this are not allowed on the sub.

I also used to do the same before, give em 95 percent of the recipe or just leave a tiny detail about temperatures or some other thing.

But then I realised after a few years that even if you share your exact recipe with people, they still won't be able to make the exact finished product like yours. So I just tell everyone complete recipes whoever ask for them. And 90 percent of the time they tell me that it was so good but not as good as yours )

You've inspired me. I just asked one of my favorite bakeries for a recipe. Fingers crossed!

“This spicy nugget is top notch, good sir. I must have the recipe!”

“Sir, this is a Wendy’s restaurant.”

This. Especially if you mention it’s for your home use only. Some pastry chefs don’t care. Others think their recipe is handed down from God and will eventually make them millions.

This is so on point. I once heard one of my favorite artists talking about how they don't understand why people are so protective of the equipment/samples/synths/sounds/etc. because "you can use whatever you want or an exact set up like mine, but you won't play it like I do."

Since I heard that my irrational confidence kicked in and now i delight in sharing my recipes. Not to mention people are lazy and it'll usually cost more for them to make it at home then to come in to my shop and get whatever I'm making.

This used to be me, but then a chef I worked for (who never had proper recipes apart from pastry) made the point of a recipe is only 10% of the product. The person behind the recipe makes the rest of it, so now I'll give them to anyone!

One of my favorite restaurants is pretty popular but not overly fancy - communal dining, comfort food type place. They actually put the recipe for one of my favorite dishes on their facebook, which is awesome since I only get to go there once every few years. But I get to make it for friends and family and spread the word to try to original if they happen to visit that city.

This is good news as I seem to live in a town of void. We don't have a decent bakery so I have to make most things myself. I love pastries but there is nothing within 40 minutes of us. I will start asking when I travel.

No idea where you work but handing out a recipe so it can pop up on a menu across the street is a super bad idea and trust me if a decent chef has the ingredient list he can match the technique to get the taste in a few tries if he's seen and tasted the final product.

In Chicago where I worked for many years customers could ask for things like a dressing or sauce recipe and get it, or be told it's bernaise or the like. No one gets the ingredients to an entire dish.

If a chef leaves on good terms and asks permission or the restaurant closes chefs "in the family" might be allowed to use recipes but that is what has led to so many places serving bad Chicken Vesuvio.

I live far from my hometown and this judt inspired me asking for a cake recipe that I always ordered for my birthday for YEARS, thank you

I’ve emailed to ask twice before, both times for unique dressing recipes. Both chefs responded! One sent the exact recipe and the other sent ingredients but said he was out of town and didn’t have it with him. Both were super nice about it! They were from restaurants I ate at on vacation and couldn’t visit regularly. I don’t think I’d ever ask for the recipe to a whole dish though!

I would say this would definitely be easier with restaurants then bakeries. Restaurants change recipes all the time and as most people here have said they are hard to make at home. A bakery usually has a set of recipes that may vary by seasonality but you can usually find the same things that they have tried and tested. They are also usually easier to make at home. I have worked in both, the super nice restaurant in a big city would totally give out the recipe, the bakery in the middle of an orchard that makes pies, not so much, there is no way they are giving out the pie crust recipe( many people have asked). Plus I feel like the recipes in restaurants mostly belong to the people that work there. I work pastry and when we make up dishes we all bring something to the plate. Sometimes it will be a cake I did five years ago for a wedding and a filling that someone else made in the last place they worked. Also restaurants tend to make up there own recipes so even if you get a recipe it could be written in a way that is no longer valid. It could have been that way a month ago and now we know to add 500g sugar but never really write it done. I have seen it all. The good thing is if you do get a recipe you have a starting point.

One of the BEST restaurant-recipe experiences I ever had was when I complimented a dish once, asked a question about it, and the chef came out — told me he didn’t have the English language skills to tell me or write it, but if I’d show up at 9am the next morning and he’d teach it to me. I did, he did, it was delightful!

It never hurts to ask. I’ve had restaurants tell me no, others have had some of their most popular recipes already printed and ready to go for people who ask.

One of my most memorable culinary experiences was when my parents stayed in a fancy resort-style hotel in Greece. On a whim, I booked a flight to join them, but the resort was all sold out. So, I stayed in a small vacation rental in town and joined my parents at the resort during the day.

One day, I complained to my parents that my apartment came with a tiny kitchen and I wasn't sure Iɽ be able to bake myself the traditional German streusel that I was craving. The hotel manager overheard half of the conversation: "you said there is a cake that we can't make, because our ovens are too small let me call our pastry chef and get this straightened out right away".

Before I could correct him, he had paged the head pastry chef who showed up momentarily. I explained my predicament and they had a good laugh. Next thing I knew, the pastry chef invited me into the hotel's kitchen and told me to use whatever tools I wanted to make my cake.

It was an amazing experience, and I wasn't even one of their paying guests.

I made enough cake that I had all that I wanted for myself, and could still share a large serving with the hotel staff. And since yeasted dough takes a while to proof, I had a few hours of chatting with the pastry chef and watching him work. Also, cooking in professional ovens and with good proofing ovens is amazing. My recipe turned out much better than what I normally manage to do at home.

This was close to a quarter century ago. I am not even sure the resort still exists. But I still very fondly treasure that memory.

Eat. Watch. Do. Newsletter

2 Melt chocolate and butter together in a heatproof bowl set over a saucepan of simmering water, stirring until smooth and very shiny. (The water level should be low enough so that it does not touch the bottom of the bowl.)

3 Stir together in a separate bowl the sugar, flour, baking powder and salt until thoroughly blended. Add the chocolate mixture mix on low speed with an electric mixer or a wooden spoon until thoroughly combined, scraping down the sides of the bowl during mixing as needed, about 4 minutes. Add eggs mix on low speed until combined, about 1 minute. Batter will be thick.

4 Spread batter evenly in the prepared pan, using an offset spatula top with macadamia nuts, pressing them lightly into the batter. Bake until just set, about 25 minutes. Let cool completely in the pan set on a wire rack, about 1 hour. Refrigerate until cold, about 1 hour.

5 Meanwhile, make the chutney. Heat figs, vinegar, water, vanilla bean and cinnamon sticks in a small saucepan over medium-low heat, stirring occasionally, until liquid is absorbed and figs have softened, about 25 minutes. Remove from heat discard vanilla bean and cinnamon sticks. Pulse fig mixture in a food processor to make a chunky chutney, about 5 pulses.

6 For the glaze, bloom the gelatin in the water, 5 minutes. Stir together fig chutney and gelatin mixture in a small saucepan. Bring to a simmer, stirring frequently, over medium-low heat simmer, stirring frequently, 2 minutes. While hot, spread glaze with a pastry brush in a thin layer over the chilled brownies. Chill until set, about 2 hours. Cut into 12 pieces to serve.

Nutrition information per brownie: 508 calories, 31 g fat, 15 g saturated fat, 62 mg cholesterol, 61 g carbohydrates, 44 g sugar, 6 g protein, 486 mg sodium, 6 g fiber

Zacatlán from Chef Eduardo Rodriguez celebrates the flavors of Mexico and the American Southwest. The restaurant, located just off Santa Fe Plaza, serves up fusion favorites like mole negro chilaquiles, red or green chile breakfast burritos, barbacoa tacos and house-made flan.
Photo courtesy of Zacatlán

The United States is home to more than a million different restaurants, according to the National Restaurant Association, with hundreds of new options opening up each year. We asked our readers to vote for their favorite new restaurants to open in the past 18 months, ranging from chef-driven fast casual concepts to high end dining with a focus on hyper-local and sustainable ingredients.

The top 10 winners in the category Best New Restaurant are as follows:

  1. Tempest - Charleston, South Carolina
  2. Knife & Spoon - Orlando
  3. Wit & Wisdom Sonoma - Sonoma, California
  4. Water Pig BBQ - Pensacola Beach, Florida
  5. Island Vintage Wine Bar - Honolulu
  6. Tempus - St. Louis
  7. Via Locusta - Philadelphia
  8. Maker's Mark Hobbit House - Richmond, Rhode Island
  9. Halekulani Bakery & Restaurant - Honolulu
  10. Zacatlán - Santa Fe, New Mexico

A panel of experts partnered with 10Best editors to pick the initial nominees, and the top 10 winners were determined by popular vote.

Congratulations to all these winning restaurants!

Bedford Post Inn’s New Chef Is Debuting a Fresh Globally Inspired Menu

What do Richard Gere, Martha Stewart, and I of all people have in common? We all enjoy the new menu debuted by Executive Chef Roxanne Spruance at Bedford Post Dining .

While other businesses are just starting to recover from pandemic closures and having to find new health and safety practices to reopen successfully, The Barn at Bedford Post Inn had an added challenge: completely reimagining the property and menus under a brand-new executive chef. Luckily, Roxanne Spruance has the pedigree to do it.

“We opened the week of February 14 because I’m a glutton for punishment,” Spruance jokes. “We closed on [March] 15 and started takeout and are now trying to navigate this.”

Chef Roxanne. Photo courtesy of Lion & Lamb Communications

50 by way of Blue Hill at Stone Barns, Spruance opened her own Michelin Recommended French American restaurant Kingsley in Manhattan in 2016. Westchester successfully lured the Chopped champion and Chicago native to Bedford’s Richard Gere/Russel Hernandez-owned Inn, and between the on-site vegetable and herb gardens and the subtle Asian flavors married into traditionally French-American dishes, Spruance’s entire professional history can be tasted.

“No matter what you do have to start with the right ingredients,” Spruance says. “There’s something for everyone on the menu.”

Lobster Rangoon wit ha Thai dipping sauce

Appetizers showcase locally sourced veggies, seafood, and meats, from the raw bar and charred octopus to the bone marrow and grilled wedge salad. Tarte Flambée made with flatbread, crème fraiche, onions, gruyere, fontina, bresaola, lardons, and a drizzle of truffle oil make for an ideal family-style starter that elevates a bacon-pepperoni pizza to levels you couldn’t imagine.

Asian influences are clearly present in the sweet and savory lobster Rangoon, but also in the togarashi seasoning of the octopus and the buckwheat and sherry-sake shot that accompanied our roasted bone marrow. (The tuna tartare melds East and West sensibilities almost effortlessly.)

Family style sides likewise respect both hemispheres’ cuisines, offering house-cut frites with smoked aioli, “smashed” potatoes, edamame with a mushroom sweet-and-sour sauce, and blistered shishito with miso butter and lemon.

Entrées are even more eclectic. Summer squash pasta skews Korean, combining house-grown squash with white wine, kimchi, and jalapeno and ricotta stuffed squash blossom, while the striped bass toys with Japanese flavors, adding snow peas and snap peas, black sesame gastrique, shiso, and Japanese eggplant.

The hints of traditionally Mexican spicing from the jalapeno also come through in the otherwise typically European style Gloucester Spot pork roast: leg and loin are served with whole roasted carrots still bearing some greens and husk cherries — a relative of both cape gooseberries and tomatillos — over and rich ancho chili mole sauce.

More standard American fare is also available, like hanger steak au poivre, buttermilk fried chicken with spicy peach ketchup, and the house’s Barn burger, topped with a fried egg, bacon, and heirloom tomato.

Dessert is also not to be missed. Even a simple cookie and milk is elevated at The Barn, loaded with chocolate chips, hazelnuts, and coconut with a milk frosty. Cherry claufoutis with amaretto semifreddo offers something a bit lighter, as does the passion fruit brulée nestled in its toasted meringue over coconut cream.

For something a bit fruiter, try the tropical sundae, which sports guava, mango, papaya, and salted caramel with lychee ice cream. Continuing the Asian-inspired through line of the menu, the matcha ice cream sandwich bookends green tea ice cream between matching fluffy cake with peach jam and a refreshing raspberry sorbet.

For our money, though, there is no more proper dessert than a decadent chocolate cake so sinfully rich that its taste alone allows you to forget where you are and simply exist in a state of hedonistic dopamine absorption. Chocolate pudding cake, prepared by Pastry Chef Luke Deardurff, is served with brown sugar ice cream, fresh berries, and raspberry crunch and garnished with chocolate mint and it’s so frustratingly good that I am personally angry that I am not eating it again right now.

The Barn at Bedford Inn, the primary restaurant on site, has reopened with 46 outdoor seats and more on the way with a coming patio expansion. Reservations have hit capacity every weekend since and the restaurant is packed most weekdays as well, while still offering to-go service. Additional plans are also in the works for The Terrace, and outdoor arena geared towards cocktails and tapas plates sometime later this season with a full wood burning kitchen. The Farmhouse, the Inn’s fine dining establishment, is expecting to reopen for prix fixe seating Spring of 2021.

Guests are already coming from far and wide, but the fact that the new chef and menu are both popular with locals is a very good sign, especially when those locals include high-profile foodies who know their stuff. (Yes, we really did sit next to Martha Stewart and yes, we absolutely were freaking out the entire time.)

Watch the video: ΖΑΧΑΡΟΠΛΑΣΤΙΚΗ PURATOS Τούρτες για την Άνοιξη (October 2021).