Tasting the World (Part Two): New York Times Travel Show
The Taste of the World Stage at The New York Times Travel Show featured great chefs such as Art Smith, Roy Yamaguchi, and Bill Yosses. My friend Doug Duda from IACP was the culinary director and host. Chef Bill Yosses, former White House pastry chef for Presidents George W. Bush and Barack Obama, shared his secrets to making the perfect pie crust. Chef Bill Yosses is the owner of Perfect Pie Oprah loves Chef Bill’s perfect pies and has a special Valentine’s pie offer!
How exciting to watch Chef Bill Yosses prepare savory pies from London alongside Siobhan McCarthy who is starring in Sweeney Todd and Karen L. Christensen, deputy assistant secretary of state for Overseas Citizens Services at the U.S. Department of State who discussed important information about traveling abroad.
The “pura vida “of Costa Rica was also featured onstage at The Taste of the World. What a treat to sample Costa Rican chocolate and organic coffee. Costa Rica is an outstanding example 0f including food as part of its overall sustainability program. Costa Rica is encouraging young chefs to create new dishes with the country’s 100 edible plants. Costa Rica looks like a delicious destination and has the highest ranking for sustainable travel.
Impress your friends by becoming a connoisseur of chocolate. Here is the proper way to taste chocolate.
Here is a recipe from Costa Rica for Coffee-Passion Fruit Creme Custard
4 large egg yoks
1/3 cup sugar plus more to make caramel
1/4 cup passion fruit juice (from 4-5 fresh passion fruit) or concentrate
2 cups heavy cream
Preheat oven to 325 degrees F
In a bowl, whisk together egg yolks and sugar until lightened in color Whisk in passion fruit juice.
Heat cream in a small saucepan until it starts to steam. Gradually pour warm cream into bowl with egg yolks, 1/4 cup at a time, whisking vigorously, until incorporate. Skim off foam. Pour into oven safe containers and place on oven rack.
Bake for 30-33 minutes or until just set. Allow to cool to room temperature. Cover and refrigerate for at least 3 hours or overnight.
4 Passion Fruits
1 Dry ice
500 grams coffee beans
1 liter Fresh brewed coffee
Place custard inside passion fruit cut in half. Sprinkle the coffee crumble on top of the custard. In a separate place crushed dry ice with coffee beans on top Put the passion fruit on top of the coffee beans and pour coffee brew around.
What is your favorite dish from your travels?
Savor the day!
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