2012 Food Trends & Desserts

Every Year, I am beyond excited to hear about what food trends will surface. It’s officially 2012, and I know there is bound to be something fantastic to try, including a few great restaurants to visit. I have been looking forward to trying some of the local shops and food spots in Brooklyn. It’s still early, so I am going to take a tip from the expert, James Oseland, who is the editor-in-chief of Saveur magazine, America’s most critically acclaimed food magazine!

I truly like his insight and understanding of which items to indulge in and which desserts to put at the top of the list. For your enjoyment, here is the video clip of NBC’s feature of the upcoming food trends of 2012. http://bites.today.msnbc.msn.com/_news/2011/12/29/9796260-cakes-pickles-and-the-next-great-grub-city-top-food-trends-for-2012

Until next time, have a wonderful day!

Always,

Ashley

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Food Trip to Max Brenner ( NY Chocolate Palace)

With the sights set for all things chocolate this week, I decided to take a quick food trip to the ultimate store for all chocolate lovers everywhere! – Max Brenner’s Restaurant! It was lovely, and filled with fashionable, luxury chocolate based products! And don’t get me started on the counter dessert display case – It holds the most glorious chocolate pizza I have ever seen! Chef Giada Laurentis would be so proud!

One of these days in the fall, I plan to master my own version of the beloved home-made chocolate pizza. It will surely be topped with carmelized sliced bananas, roasted hazelnuts, golden honey, and plenty of yummy chocolate chips sprinkled everywhere! Check out the pictures from my visit, they will be featured in my next post. I had a blast taking tons of shots to show you all!

Always,

Ashley 

Food Quote of the Week!

Quote

Insightful & Inspirational:
“Every restaurant is a theater, and the truly great ones allow us to indulge in the fantasy that we are rich and powerful. When restaurants hold up their end of the bargain, they give us the illusion of being surrounded by servants intent on ensuring our happiness and offering extraordinary food. But even modest restaurants offer the opportunity to become someone else, at least for a little while. Restaurants free us from mundane reality; that is part of their charm. When you walk through the door, you are entering neutral territory where you are free to be whoever you choose for the duration of the meal.”
Ruth Reichl