Pâtisserie perfection

After a few years drawing raves for his work at Vancouver’s Four Seasons Hotel, German born, fourth-generation patisserie Thomas Haas joined Daniel Boulud’s flagship New York restaurant in 1998. Haas quickly gathered notices and awards. He explained to the New York Times, ”I’m not superconservative, but I strongly believe in classics.” In 2005, Thomas HaasContinue reading “Pâtisserie perfection”


Diners suffering a twinge of guilt about consuming butter and egg yolks might assuage that feeling by asking for a smoothie made with kale, spinach, pear, banana, almond butter & apple juice. If guilt’s not your thing, try a glass of bacon infused bourbon, fresh orange and lemon juice, smokey BBQ sauce, pickled onion and celery. Maybe even two because life is short.


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