A Grand Prize Dessert “Dessert should be playful, joyful, and surprising,” says Pastry Chef Abigail Black of Henrietta Red, the Grand Prize Winner of our Sweet & Savory Challenge with Star Chefs. Her Basil Yuzu Lychee Ice Cream Cake reflects that philosophy,...
Preparing Hamachi Ceviche with Camu Camu and Coconut Chef Steven Woerdehoff’s interpretation of ceviche pairs silky hamachi with a creamy coconut base and the bright lift of Camu Camu, creating a balance of richness and acidity. It is a beautiful expression of...
Shannon Beers / Pastry Sous Chef, Wedding Cake Specialist, Biltmore Catering, Asheville, NC Biltmore Banana Sticky Toffee Pomegranate Mousse Christmas Past A year after Tropical Storm Helene devastated Asheville, N.C., Biltmore Estate is once again hosting a holiday...
A Single Flavor Can Add Sparkle Through a Menu As little as one to two ounces of a vibrant flavor profile is sometimes enough to impart high impact to cocktails, entrees, and desserts. That’s menu magic made practical. COCKTAIL Caipirinha CerejaFeaturing...
Flavor & Finish with Fresh Origins Microgreens and cocktails? A match made in heaven. Gorgeous cocktails from our friends Fresh Origins harmonize our Pear and Blackberry purees with their signature botanical garnishes for color, aroma, and a little extra magic....
