One of several projects I lined up early on in my post-Le Bernardin 'retirement', Tuesday saw the 'Sweetest Things' event at Baldor's massive warehouse and test kitchen in the Hunt's Point market district of the Bronx. A sizable crowd of local pastry chefs made the trek to meet several product manufacturers and catch demos by Heather Bertinetti of Crown and the Lion, the Standard Hotel's Frederick Aquino, and me.
I was charged with representing Borion fruit purees, using our old black sesame dessert as a vehicle. The demo focused in on alginate spherification, offering up a fair amount of basic technical information with which we can apply and adapt to a range of purees.
Download Flavor-Forward Fruit Presentation, Boiron-Baldor 31 January 2012
Download Black Sesame Panna Cotta, Boiron-Baldor 31 January 2012
It wasn't the first time I've partnered with Boiron; last summer I led a seminar in Michigan highlighting a broader range of techniques and purees...
Download Boiron-ChefSource Recipes, August 2011
