Even in the last days of this particularly dreary New York winter, the dish that seems to be on every table at Manhattan's Lobster Club is a towering ice sculpture designed by pastry chef Stephanie Prida. The four-tiered dessert is painted with vanilla pastry cream and blood-orange syrup before being topped with a single wheel of candied blood-orange. [more...]
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StarChefs Los Angeles 2024 Panel Discussion
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