WastED Pop-UP at Blue Hill

6th March 2015

Chef Dominique has partnered with Dan Barber and a team of culinary all-stars for a Pop-Up at Blue Hill in Greenwich Village Together they are studying the question of what to do with the usually wasted scraps and portions of ingredients. The New York Times covers the details and line up of chefs here.

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Cronut on NYT

NYT traces the beginnings of Croissant to Cronut®

12th June 2013

New York Times reporter Florence Fabricant gives a recap on the many incarnations of the croissant — from humble beginnings rumored to be in Budapest, to the highly trademarked Croissan’wich, and finally, to the Croissant. Click here for the full article.

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