Dominique Ansel's summer long series of special, one-of-a-kind collaborations with six of his favorite pastry chefs began two weeks ago. We took a look at each pastry, and chatted with the chefs about their inspiration.
'Sherry Yard' on Serious Eats
Decadent is a word that gets thrown around a lot when talking about food—particularly eats of the rich, sweet, chocolaty, creamy variety. But as overused as the term might be, it was a pretty fitting title for Decadence, the dessert-themed after party held Saturday night as part of Los Angles Food & Wine. The real stars were the sweets, which ranged from sarsaparilla chocolate "joints" to Fruity Pebbles funnel cake to L.A.'s favorite budino.
Life is complicated. I like it that way. Breakfast—or, if you prefer, dessert—is no exception. And that's why I don't mind telling you that fruit curd is one of my very favorite foods, even though I hardly have any interest in eating it.
Though I had known of pastry chef Sherry Yard for some time, the first time I truly became aware of her was during her appearance on Iron Chef several years ago. With blonde sprout-like pigtails and complete composure, she did...