Sweet Cheese Exhibit at the French Cheese Board
The French Cheese Board welcomed autumn with its latest Sweet Cheese exhibit. Guests were presented with a giant platter of cheese which included a variety of hard, soft, and blue cheeses. Bread, fruit, and other accompaniments were scattered all over for people to pair with the cheese and of course, wine was served. It was a sight to see. However, as extravagant as this giant cheese platter was, it wasn’t the main attraction. After all, this was a “Sweet” Cheese exhibit.
With the help of Alan “Batman” Batt from the Chef’s Connection, the French Cheese Board and NYC chefs Juan Pardo, Sylvain Delpique, Ikuma Motoki, Paola Marocchi, Joe Murphy, Gustavo Tzoc, and Clarisa Martino collaborated to bring us beautiful desserts which all used cheese as a main ingredient.
Le Vacherin Fraise by Chef Paola Marocchi, Corporate Pastry Chef for the Tao Group
Cheese used: Fromage Blanc
Ice Cream by Chef Joe Murphy, Corporate Pastry Chef for Jean-Georges
Cheese used: Brie
Napoléon Kanafeh by Juan Pardo, Executive Pastry Chef at Barbounia
Cheese used: Langres
Cheesecake by Clarisa Martino, Executive Pastry Chef for Gato
Cheese used: Tomme de Savoie
Wada Wada on the Bridge by Chef Gustavo Tzoc from Junoon
Cheese used: Pont-l'Évêque
Far Breton by Chef Delpique and Chef Motoki from the 21 Club
Cheese used: Crémeux de Citeaux
Chef Ikuma Motoki
Chef Sylvian Delpique and Chef Juan Pardo
Background
In 2010, the gastronomic meal of the French was honored as a UNESCO intangible cultural heritage and cheese was an integral part of this meal along with a starter, entree, and dessert. Cheese was traditionally served before dessert and people sometimes chose to have one or the other. But, the team at the French Cheese Board thought, “why do people have to choose?” and the Sweet Cheese exhibit was born.
Visit the French Cheese Board at 41 Spring St, New York, NY 10012 and their website frenchcheeseboard.com to learn more about cheese, upcoming events, and cheesemaking classes!
Dessert Goals: Joy Edition
In preparation of their dessert-only food festival, which began this past weekend and will continue on to the next, Dessert Goals held a preview on Saturday, October 13th, providing a special sneak peek of all the sweetness to come. As New York’s first all-dessert festival, this year’s Dessert Goals: Joy Edition provides a taste of the city’s dessert scene, featuring works from New York’s best experts on everything sweet, from trendy novelties to exotic delicacies to plain simple deliciousness.
In the spacious, waterfront location of Sound River Studios in Long Island City, over twenty unique dessert vendors set up shop amidst a mirage of rainbow colored streamers, balloons, and candy bracelets. Fitting with the theme of Joy Edition, the event was pet-friendly and welcomed pups to join in on the fun. With desserts and puppies, it doesn’t get much better.
The collection of the desserts themselves can only be described as a diverse medley of all the goodies NYC has to offer, spanning from the fresh lightness of Meringueshop’s 100% vegan aquafaba-based dragon fruit gelée meringue treats, to the all-out decadence of Sugar and Water’s “dossants” aka donut croissants aka flaky, buttery, sugar powdered goodness.
Other innovative creations include I CE NY’s rolled ice cream, Stuffed Ice Cream bouquets, and Keki Modern Cake’s purple yam “bouncy” cheesecakes while more classic delights include maple walnut pie from Petee’s Pie Company and traditional Canadian butter tarts made by BTarts. Whether it be creations or originals, Dessert Goals has something for everyone, not excluding those with dietary restrictions; Smoothme’s all natural “nice” cream, made with frozen fruit and coconut cream, is the perfect sweet treat for health-food enthusiasts and vegans (and frankly, those of us who could use some fruit after eating six donuts). Dessert Goals: Joy Edition covers all the bases: desserts you never knew could exist, desserts you’ve always wanted to try, matcha everything, and Instagram-worthy treats almost too beautiful to eat.
Photo credit: Liang Shi / @omgdessertgoals and ratya Jankong / @pj_photographer )