Jul 21, 2017 Last Updated 12:22 AM, Apr 14, 2017

Specialty Cocktails from Bootlegger 21 Vodka, Macchu Pisco, and Zacapa Rum Are Star Attractions as the Dessert Professional 2014 Top Ten American Pastry Chefs Awards Event Turns 21

Category: Company News

Culinary Talents Celebrated at Tasting and Mixology Event On Monday June 2nd at ICE in New York City

--The Top Ten Turned 21!—

On Monday, June 2, 2014 signature cocktails using ingredients from three event sponsors - Guittard Chocolate, Beurremont butter and Nielsen-Massey orange blossom water - were presented by INSIDE F&B, courtesy of participating brands Bootlegger 21 Vodka (www.prohibitiondistillery.com), Macchu Pisco ( www.macchupisco.com), and Zacapa Rum (www.zacaparum.com) and prepared by the brands’ mixologists at the event which featured the crème de la crème selected from around the entire country, and were honored in front of 350 guests at the twenty first annual Dessert Professional magazine Top Ten Pastry Chefs in America event hosted by The Institute of Culinary Education (ICE). The awards recognize the top toques of tuile, cocoa, and sugar for their talent and unique culinary vision. The 2014 honorees will be featured in the August issue of Dessert Professional.

Guests enjoyed moving from kitchen to kitchen sampling the chefs’ signature desserts and the specialty cocktails that were added to mix in celebration of the awards turning twenty one.

The specially crafted cocktails were:

Cocoa Butter On My Heart - Lynnette Marrero of Drinks At6 paired Beurremont Butter with Zacapa rum

Tangerine Dreams -Clinton Terry of The Nautilus on Nantucket included Nielsen-Massey Orange Blossom Water in his Macchu Pisco cocktail

The Catskills Castaway -Ryan Kahl of Bootlegger 21 Vodka featured Guittard Chocolate Ribbons on his Bootlegger 21 Vodka cocktail.

According to INSIDE F&B (www.insidefandb.com) Founder and Editor in Chief Francine Cohen, “ Dessert Professional is a magazine that I have admired for years, for their dedication to and excellence in shining the spotlight on sweet innovations coming from chefs who are responsible for preparing the most satisfying end to a meal. As the Top Ten Pastry Chefs in America awards turned twenty-one this year, I was honored to celebrate their "coming of age" by collaborating with Dessert Professional to pair the best spirits with the country’s most renowned pastry chefs.”

Cocktail Recipes:

The Catskills Castaway by Ryan Kahl of Bootlegger 21 Vodka

2 oz Bootlegger 21 Vodka

1 1/2 oz Coconut Milk

1/2 oz Simple Syrup

1/2 oz Lime Juice

Garnish with Guittard’s milk chocolate and white chocolate ribbons and sprinkles of nutmeg.

Tangerine Dreams by Clinton Terry of The Nautilus (Nantucket, MA)

2 oz La Diablada Pisco

1 oz Tangerine Juice

1 Egg White

1 small bar spoon Powdered Sugar

3 drops Neilsen-Massey Orange Blossom Water

Tangerine zest for garnish

Combine Pisco, tangerine juice, egg white, sugar and orange water and

dry shake vigorously.

Add 2 cubes of ice and shake hard again.

Strain into a highball with ice.

Garnish with the tangerine zest.

Cocoa Butter On My Heart By Lynnette Marrero of Drinks At6

2 oz Beurremont Butter Fatwashed Zacapa 23 Rum

1 oz Lavender & Early Grey Blanc Vermouth

1 tsp Local Wildflower Honey

1 dash Tazo Chococlate Extract

Fatwash

2 sticks unsalted butter

2 cups Zacapa Rum

1. In a medium stainless steel saucepan, cook the butter over low heat until it is melted and separates. Remove from the heat. Strain the butter to remove the milk solids (clarify). Very gradually pour in the rum. Let cool to room temperature, cover with plastic wrap and refrigerate for one day.

2. Skim off the solidified butter on the top. Strain the rum through a coffee filter.

Infusion of Lavender and Earl Grey Blanc Vermouth

To 1 bottle Dolin Blanc Vermouth (French sweet white vermouth) add 1 tsp lavender and 1 tsp Earl Grey tea.

Let infuse for 2 hours. Strain.

This year’s Top Ten Pastry Chefs selected from around the entire country and signature desserts are:

Georges Berger , MOF, Owner, Chocolate Fashion, Miami, FL

Pistachio Brittle & White Peach Mousse with Griotte Macarpone Sorbet

Ebow Dadzie , Pastry Chef, NY Marriott Marquis, New York, NY and Pastry Instructor, Monroe College, New Rochelle, NY

Coconut Lime Dacquoise with Mango Olive Jelly, Coconut Mousse, Mango Pineapple Compote, and Banana Lime Sorbet

 

Della Gossett , Executive Pastry Chef, Spago, Los Angeles, CA

White Chocolate “Crottin” with Surinam Cherry Preserve

 

Katzie Guy-Hamilton, F&B Director and Corporate Pastry Chef, Max Brenner Worldwide

"Suntory" – Chocolate Torte with Toasted Matcha, Pistachio Gelato, Coconut and Cherries


Cher Harris, Executive Pastry Chef,The Hotel Hershey, Hershey, PA

Mandarin ‘n Chocolate Hazelnut Sponge, Ginger Caramel Macaroon, Smoked Hazelnut Crumble, and Mandarin Foam

Joshua Johnson , Executive Pastry Chef, Vanille Patisserie, Chicago, IL

Sur del Lago Chocolate Mousse, Chocolate Cremeux, Cherry Compote and Chocolate Pound Cake

 

Ghaya Oliveira, Executive Pastry Chef, Restaurant Daniel, New York, NY

“The Cherry Tart” – Rosemary Sour Cherry Compote, Chocolate Financier, and Tainori Bavaroise

 

Derek Poirier , Ecole du Grand Chocolate Pastry Chef Western USA, Valrhona USA

“To The Five Boroughs” – Hazelnuts, Pralines, Opalys, Bahibe and Coffee

Rudi Weider , Master Pastry Chef, Hilton San Diego Bayfront, San Diego, CA

Chocolate Espresso Crème Brûlée with Bourbon Vanilla Gelato and Salted Coffee Caramel Sauce

Jennifer Yee , Executive Pastry Chef, Lafayette, New York, NY

Assorted Mini Eclairs

According to Matthew Stevens and Tish Boyle, editors of Dessert Professional magazine, the nation’s leading food service publication for the pastry, baking, ice cream and chocolate industries, “It is our annual pleasure to honor these incredible dessert professionals who have made a tremendous impact on the dessert world,” according to Stevens. “They take their rightful place as culinary luminaries.” Tish Boyle adds, “The talented chefs on this year’s list possess that rare blend of technical skill, artistry and motivation—and their desserts are truly inspired.”

Publisher Jeffrey Dryfoos is proud that “we recognize outstanding chefs who elevate the industry as a whole with their contributions in talent, innovation, and mentoring. These are chefs who embody the spirit of excellence of hospitality that we are all committed to.”

Matthew Stevens, editor of Dessert Professional magazine emceed the awards ceremony. He presented this year’s Hall of Fame Honoree, Richard Grausman, Founder & Chairman of Careers through Culinary Arts Program (C-CAP) and also announced the inaugural Dessert Professional C-CAP Scholarship, commemorating C-CAP’s upcoming twenty-fifth anniversary and Grausman’s work transforming lives through the culinary arts. The scholarship will be awarded annually (starting in 2015) to an exceptional C-CAP student and can be applied to any pastry and baking program at ICE.

DessertWorld Media is a New York City based publishing, event, and marketing company serving the growing North American dessert industry. DWM is publisher of the industry-leading print publication Dessert Professional, organizer of the annual Top Ten Pastry Chefs in America awards (the longest-running professional dessert awards in the USA), web-publisher of DessertProfessional.com, and social media purveyor of the Dessert Professional Connect Network. Follow us on Twitter (@dessertpromag), Facebook (https://www.facebook.com/dessertpromag) Pinterest and Dessert Professional Connect Network .

 

Media Contacts:

Francine Cohen (917) 607-2404, This email address is being protected from spambots. You need JavaScript enabled to view it.

Joyce Appelman, 516-482-1016, This email address is being protected from spambots. You need JavaScript enabled to view it.

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