The 21 Club Celebrates!
November 4, 2012
24th Annual US Pastry Competition
March 8, 2013
Working with Marc Forgione on his dish for the new book “Crossing Borders”
It’s been a busy few weeks! I have been working on my next project, “Crossing Borders.” Chefs have been given the task of creating a dish that combines two different cuisines and they have been nothing short of spectaular!
Marc Forgione (www.marcforgione.com) served up a Peking Pulled Pork dish for the book! Toy (www.toyrestaurant.com) put together 2 dishes; a Jamaican Chinese Jerk Chicken dish and a Chinese Mexican Dessert. Both looked pretty enough to eat… and tasted even better!
Coming up, Daniel Boloud will be including 10 of his chefs for the project. I can’t wait to see what they cook up.
Although you won’t see any of the photos until the book comes out (Summer 2013), here are some behind the scenes pictures of my time with Marc Forgione.
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