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Posted

Great article in NJ section of the Sunday NY Times by David Corcoran and Karla Cook highlighting desserts served in NJ restaurants. I was thrilled to see so may food articles in The NJ Sunday section. Marge Perry also wrote a very interesting article about a cheese maker in Vernon. John Foy has an article about top restaurateurs in the state and there is an article about culinary students in Newark.

So--what are some of your favorite desserts and where are they served?

Rosalie Saferstein, aka "Rosie"

TABLE HOPPING WITH ROSIE

Posted

I'm new here, so I'll start..........

I'm an ice cream freak.

Some of my favs:

pumpkin

peanut butter

banana white chocolate

butterscotch

creme fraiche

cinnamon apple jack

Oh ......and Paul Conners' Candy Cap mushroom which I just had today :smile:

Timothy C. Horst

www.pastrypros.com

Posted

I'm a tira misu kind of gal...or anything with a banana/choc /caramel combo, or mocha...I like the tiramisu at Diamond's in Trenton, the real deal, not an "interprettation"...though I don't mind them, and which I usually order and enjoy at other rests, because I simply love the flavor combinations. But I prefer the very authentic kind. Rats has had on past menus a wonderful tasting and spectacularly visual Banana dessert, plus great great great creme brulees.

As an interesting note, I could not eat a raw banana if you paid me..ugh...and don't drink coffee, either..yet mocha, banana...these desserts are always my first choice. What is THAT about??? :blink:

Ice cream is not a favorite, though Springer's in Stone Harbor has a banana chocolate ribbon flavor...my dad who adores the stuff is a big Thomas Sweet Fan, too...and while I would not trust his opinion on most things culinary, on this I trust his judgement!

Posted

I've never had Thomas Sweet. where is that located?

My time is limited, so I pretty much just end up just eating my own ice cream. Which might be considered a hazard of the trade ..... I'm the Pastry Chef at the Stage House restaurant and wine bar....

Timothy C. Horst

www.pastrypros.com

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