CollectionsPastry Chef
IN THE NEWS

Pastry Chef

FOOD
March 12, 1995 | By Gerald Etter, INQUIRER FOOD EDITOR
When the call went out for the Great Chefs of Philadelphia Dessert Competition, about 30 of the area's culinary elite gladly put their egos on the line and joined the contest. Their job was to wow the judges, some of whom came to town just for the special event, held at the Rittenhouse Hotel, and whose names could get the chocolate moving in the veins of most pastry chefs. There were Michael and Ariane Batterberry, publishers of Food Arts magazine; cookbook author Eileen Yin-Fei Lo; food historian William Woys Weaver; Diane Brown of the James Beard Foundation; Fred Ferretti, columnist for Gourmet magazine; Barbara Kafka, cookbook author and Vogue magazine writer; Louis Szathmary, founder of the Bakery Restaurant in Chicago; and Ann Amernick, an independent pastry chef.
LIVING
March 23, 1995 | By Gerald Etter, INQUIRER FOOD EDITOR
When Bobby Flay finished high school, he figured he'd had it with formal education. But even as he was putting away that hard-earned diploma, his father made it clear that if he didn't go to college, he would certainly have to work. To show that he meant business, the elder Flay went out and got the reluctant Manhattan youth a job in the kitchen of a restaurant in the theater district. Flay remembers the times he was late for work and when he arrived, his father would be waiting for him in front of the restaurant.
SPORTS
August 24, 2012 | By Michael Vitez, Inquirer Staff Writer
Mike Golic, the former Eagles lineman turned radio celebrity, was emphatic about several things Wednesday. Let Michael Vick be Vick. Andy Reid is a great coach. The Eagles have a great chance this season. And he's got a new game now, controlling his diabetes, and a new coach, his doctor. Golic, 48, cohost of ESPN's popular Mike and Mike in the Morning show, went to City Fitness on South Street to talk about BloodSugarBasics.com, a website sponsored by Merck and the American Association of Clinical Endocrinologists.
NEWS
December 21, 2003 | By Catherine Quillman INQUIRER SUBURBAN STAFF
The Terrace Restaurant at Longwood Gardens brings to mind those informal but genteel eateries one often finds in a major art museum. The decor is understated here, and the cuisine has the civilized trappings, from the fris?e salad to the caramel apple tart. There are actually two restaurants at the Terrace: a cafe/buffet and a linen-and-candlelight, fine-dining room. Still, the style is casual, in part because the service is neighborhood-bar friendly. "We're sort of the back-end of the gardens," executive chef Frank Perko said.
NEWS
April 22, 2002 | By Louise Harbach INQUIRER SUBURBAN STAFF
If you yearn to visit England but don't want to journey across the "pond," Alison Black has a solution. In December, the native of Kingston-on-Thames opened Mulberry Tearooms, a restaurant at 60 S. Main St. in Medford that looks like an English outpost right down to the nine tea varieties, scones, shortbreads, cream meringues and pasties (a potato and cheese concoction) on the menu; the china tea cups on the sideboard; and a de rigueur picture of the queen on the wall. Queen Victoria, that is. For a picture of her great-great-granddaughter Elizabeth at her coronation in 1952, you'll have to visit the restroom.
FOOD
February 9, 2006 | By Dianna Marder INQUIRER STAFF WRITER
When, in the course of eating my way through a holiday, it becomes necessary to have dessert, I always go for the chocolate. Dark, rich, imported chocolate - served up liquidy for dipping, baked buttery in cake, squared and stuffed with nuts. Let Thanksgiving keep its pumpkin pie. Christmas can take back the fruitcake. Easter candy's for kids. Chocolate is the raison d'etre on Valentine's Day - an otherwise brutal holiday that demands not just a date but a sweetheart, not just dinner but a romantic interlude, not a mere sweater but red lingerie with a matching edible thong.
NEWS
November 29, 1990 | By Pauline Pinard Bogaert, Special to The Inquirer
It's the first house Jane Dobkin has ever built. Instead of bricks and mortar, though, she used flour, shortening, ginger, lots of frosting, toasted nuts, ice cream cones and chocolate. Dobkin is one of four Main Line chefs who will be among 25 from the Philadelphia area to cook up gingerbread houses for a culinary contest and benefit called "Dreams Can Come True" at The Shops at the Bellevue in Philadelphia. Judging starts at 11 a.m. today, the winners will be announced at 3 p.m. Dobkin, a pastry chef at La Fourchette in Wayne, said hers is a traditional design.
NEWS
September 20, 1987 | By John V. R. Bull, Inquirer Staff Writer
At first glance, the pastries and cakes at Robin's Nest may take your breath away: You will not be the first to gasp at the most incredible-looking desserts this side of Paris. Whether heaped with a kaleidoscope of fresh fruit or groaning beneath a mountain of real whipped cream, the luscious desserts are the best reason for visiting the pretty Mount Holly bakery and cafe that Robin Winzinger, former pastry chef at the Village Cheese Shop in Haddonfield, opened in March. Pastry chef Pamela Gary's artistry is shown in an ethereal chocolate mousse cake ($2 per slice)
FOOD
April 20, 1986 | The Inquirer Staff
The city of Philadelphia has announced some of the food events for its gala Memorial Day weekend exchange with the city of New Orleans. Several events highlighting the regional cuisine of both cities and sponsored by their tourist organizations will take place on May 24, 25 and 26. In Philadelphia, there will be a Jambalaya Jam, a New Orleans festival of food and music, at Penn's Landing between Walnut and Chestnut Streets, just north of the...
FOOD
November 5, 1997 | by Aliza Green, For the Daily News
Yo, Chefs! Our dining experience at Brasserie Perrier was flawless. The chocolate souffle cake added a gracious note to our wonderful dinner. Would proprietor Georges Perrier share the recipe? Eileen Rosenbaum, Gladwyne Dear Eileen, Brasserie Perrier's boy wonder, pastry chef Rocco Lugrino, loves chocolate. Along with his Chocolate Souffle Cake, chocolate lovers can enjoy a Chocolate Mint Chip Parfait (frozen chocolate mousse with a liquid center and candied mint chips)
« Prev | 1 | 2 | 3 | 4 | 5 | Next »
|
|
|
|
|