Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Cheese and Dessert?


elicious
 Share

Recommended Posts

Hi. Going to dinner on Wednesday night as a farewell to my sis who is moving to San Francisco. Wanted to go to Daniel but they didn't have room for us. Her criteria is somewhere with vegetarian options, but most importantly a good cheese course and great dessert. Any ideas on this?

Link to comment
Share on other sites

Hi. Going to dinner on Wednesday night as a farewell to my sis who is moving to San Francisco.  Wanted to go to Daniel but they didn't have room for us. Her criteria is somewhere with vegetarian options, but most importantly a good cheese course and great dessert. Any ideas on this?

Gramercy Tavern has some of the best cheeses in NY. I can't vouch for the desserts as I always get cheese service instead. Really well informed staff and I believe they even have a veg tasting menu.

Link to comment
Share on other sites

Since your first choice was Daniel, why not go to Cafe Boulud? The cuisine is superb, and one of the four menus, "Le Potager," is dedicated to vegetarian dishes. There is an excellent cheese course, desserts are lovely, and the basket of warm madeleines offered along with dessert (in lieu of the ubiquitous mignardises) are to die for!! Service always manages to be both polished and pleasant. It's in the space previously occupied by Daniel so, of course, it's smaller than Daniel's current location and, therefore, more intime. The contemporary decor, though not lush, is quite attractive.

Link to comment
Share on other sites

Thank you for your suggestions. We are a little late in planning so I think we're on a waiting list for both but have a reservation at Bouley which has a "cheese plate" -hopefully good enough to satisfy my sis!

Link to comment
Share on other sites

Of course, Picholine is a great option for a killer cheese course, having really put the cheese course on the map in NYC way back when. Not much on the menu for purely vegetarian dishes, but I'd expect the kitchen could put something nice together. And according to Open Table, they've got tables available for Wednesday.

Christopher

Link to comment
Share on other sites

Thanks to foodite's suggestion, we went to Otto last night. There was enough cheese and dessert (including of course the olive oil gelato) to please my sister and we all had a great meal. Thanks for all the help!

Link to comment
Share on other sites

You could alway have a meal somewhere and then move on to Room 4 Dessert, they offer a kickass cheese course.

I'm sure this has been mentionned elsewhere, but there is a really great article in last week's New Yorker (June 26 issue) about pastry chef Will Goldfarb and Room 4 Dessert. It's titled "Notes of a Gastronome, The Dessert Lab: A Pastry Chef's Quest for the New. It definitely made me want to try Room 4 Dessert the next time I'm in NYC.

Edited by Felice (log)

www.parisnotebook.wordpress.com

Link to comment
Share on other sites

 Share

  • Similar Content

    • By artiesel
      Has anyone successfully made candied chestnuts (marrons glace) at home which even remotely resemble the professional ones you get from Europe?
       
      I've tried making them using RTE Chinese chestnuts from Costco with varying success:
      One batch became leathery after being simmered in (what started out as) simple syrup which had its sucrose concentration gradually increased.
       
      I have also tried soaking the chestnuts in hot water prior to beginning the candying process.  The nuts, once again, developed a tough skin after a few days.  To reverse the tough skins I added more water to the syrup, broke the nuts up into pieces and simmered them gently for a few hours.
      While some pieces have a tough skin, many of them have taken on a candied texture.
       
      Should any further attempts to candy chestnuts be attempted using the method of slowly simmering them in simple syrup?
       
      Please share any feedback ypu may have.  Thanks!
    • By ShylahSinger
      Hello! I'm fairly new to this site so I don't know if my search was weak. I'm trying to find a way to make Mandarin orange puree at home, but I couldn't find anything even similar in the forum. I am a home cook, but I have been making chocolate bonbons and other confections for over 4 years (intermitantly). It is too expensive for me to purchase this online- not because of the price of the puree, but the cost of shipping makes it prohibative. The recipes I've seen online are all differant and don't seem to be what I need. 
      I would love any help with this! I look forward to hearing and learning from those who have much, much more experience than me. Thanks!
    • By Darienne
      In hopes of sleeping better, etc, etc, I have currently given up gluten, dairy and now sugar.  The gluten and dairy pose no problems...the sugar does.  I am not happy using mannitol or erythritol or any of those artificial sweeteners...they give me severe digestive problems.   But I can tolerate stevia very nicely.  The only problem is that there doesn't seem to be much sweetened with this ingredient.
       
      I do have a carob/coconut oil/peanut butter/stevia candy of sorts.  I don't really like it all that much, but it does work.  That's about it.
       
      Has anyone any recipes for desserts using stevia?  Thanks.
    • By Janet Taylor
      Ever since Todd talked making cupcakes I have been cupcake crazy. Although, I am not a cake maker but more of a pie person.
      My first dessert that I love that I make is my Coconut Cream Pie w/heavy whipped cream. I don't use low fat anything and probably angioplasties is necessary after this baby.
      My second is Peach Cobbler w/rich vanilla ice cream. I never met a cobbler that I didn't like, but peach is my favorite.
      I don't make these often because I wouldn't be able to get through the front door if I did.
      How about yours?
      .....Janet
    • By amyneill
      Hi all!! 
      I work at an amazing little New Zealand Style ice cream shop in the beautiful Denver Colorado. I was hoping to get a little help on the subject of adding fruit into ice cream after extracting it and ensuring that, when the ice cream is frozen, the fruity bits don't turn into rock hard shards. I am planning on doing a cherry chocolate ice cream and I was going to soak some dried cherries that we're no longer using for something else. I was planning on using some brandy and a ton of sugar, but I was really hoping someone had a tried and true method they could send my way so that I KNOW that the fruit will be luscious as it's frozen. If you have a certain sugar ratio. I know there is the brix test, but to be honest it's been many years since pastry school and I am very rusty. Would love to hear from some of my fellow sugar-heads. 
      Thank you!
      Amy
       
  • Recently Browsing   0 members

    • No registered users viewing this page.
×
×
  • Create New...