Gotham Magazine: Chocolates and Mignardises at Per Se

Things I learned while writing this article for Gotham Magazine:

– At Per Se, chocolates follow the mignardises. 24 pieces in total, 8 each of dark chocolate, milk chocolate, and white chocolate. Presented in a custom-designed box.
– All the molded chocolates are made in the kitchens of Per Se, while the enrobed chocolates (fourth chocolate column from left) are done at Bouchon Bakery. Bouchon has a special machine just for enrobing chocolates.
– Expect to find both cream and water-based ganaches. Flavors like curry, cheesecake, and mojito are cream-based, while passionfruit and licorice are water-based.
– As for the most popular flavor? Maple-Pecan!

Click here to read the article and enjoy.

Fodor’s Travel Guides: NYC’s Best Afternoon Tea Spots

Afternoon tea at The Russian Tea Room

Happy Wednesday guys! My article on NYC’s Best Afternoon Tea Spots for Fodor’s Travel Guides just went live today. Click here to read it. Check out The Pierre Hotel for couples, The Russian Tea Room to bring kids – they have a separate menu for children, and it is awesome. Cha-An for afternoon tea with a twist, Podunk for cozy afternoon tea get togethers, and Bosie Tea Parlor for a great value. I’ve also included a little “tip” section for each spot, little unknowns and tidbits I hope you find helpful :)

GO by AirTran Airways

If you’re flying AirTran Airways this month, take a peek at Page 18 of Go, their in-flight magazine. Natalie Portman is on the cover of this January 2011 issue, and I’m featured in the “blog feed” section with Five Picks for NYC Hot Chocolate. Hope you enjoy!

Chocolate Fix!

La Maison du Chocolate – “The signature Caracas hot chocolate here is a sublimely dark and sophisticated number, silky with bold flavors, and has the most elegant presentation in town.”

City Bakery – This decadently creamy classic is superbly thick with a consistency near pudding. Don’t forget to top off your cup with a plush homemade marshmallow.”

Jacques Torres – You can’t go wrong with the Wicked hot cocoa, infused with ancho and chipotle chili peppers, cinnamon and allspice.”

Otto – “Hazelnut-steeped milk is the foundation for the gianduja calda, a thick drink made with a duo of milk chocolates. It comes with buttery shortbread, perfectly suited for dunking.”

Tarallucci E Vino – “This excellent everyday hot chocolate is not too thick or too thing. For the purist, it comes completely unsweetened and explodes with pure, heady dark chocolate.”

Wanted to share this photo that Robyn posted on Flickr. There’s a definite slope to the shot that makes it look like we’re sinking, but I love it anyways. It was taken in the lounge of Blue Hill at Stone Barns prior to lunch. Right to left: Greg, Robyn, Diana and myself. View the whole set, Robyn’s photos are pretty awesome.

Interview with Barney’s

I recently did an interview with Kate Sung of Barney’s, and it was just posted it on B-Sides, the Barney’s blog. The theme for their 2010 holiday display windows is “Have a Foodie Holiday,” so you can understand how this is appropriate ;)

Check out the interview here, or just scroll down. Hope everyone is having a great week! Went to Pioneer Saloon with Farida and Lisa for lunch today, then to Coffee or Tea? for afternoon snack (papaya milk!). My parents had a party at home this evening…catering from Pho 777 and Fook Yuen, cleaning up the kitchen now. Munching on the leftovers. What I’d give to extend this Hawai’i vacation…though am superduper excited to spend both Christmas and New Years in NYC for the first time.