Lime-Fennel Semifreddo by Pastry Chef Georgia Wodder of Al Coro | New York “This lime zest-fennel semifreddo combines the sweet, herbaceous notes of fennel with the aromatics of The Perfect Puréee Lime Zest. The lime sauce brings in a punch of acidity, and the...
Kanji Vada by Chef Eric Valdez “This is one of the most memorable dishes I have tasted while traveling in India. The flavors are intense—and at the same time, comforting. Kanji Vada is a traditional Rajasthani snack made seasonally during Holi, Diwali,...
Cost & Labor Savings Video Operators Save on Ingredient & Labor Costs With The Perfect Purée In today’s fiscal climate, reducing the cost of your ingredients and labor is more important than ever. Most professional kitchens and bars cannot afford the...
Jaime Davis Schick / Pastry Chef and Instructor, Johnson & Wales University, Providence, Rhode Island Coconut Ginger Bavarois Mango Passion Fruit Mousse Cranberry Craquelin Choux with Cranberry Mousse and Thai Basil & Black Pepper Gelée Red Sangria Poached...
A Culinary Journey through the Americas In honor of this year’s CIA Worlds of Flavor Conference: Cities of the Americas, Ritz-Carlton Chicago Pastry Chef Toni Roberts (CIA ’05 graduate) invites you along on a 3-course culinary journey. Begin with a delightful...
Fizzy Perfection Ranch Water, the trending cocktail that hails from West Texas, is a lighter and simpler take on the classic margarita. Fancy up this 3-ingredient fizzy spritz with your favorite Perfect Purée flavor for the ultimate end of summer cocktail....
