Apricot Puree, Buckwheat Sorbet, Pickled Rhubarb, and Macha
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Apricot Puree, Buckwheat Sorbet, Pickled Rhubarb, and Macha
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Apricot Puree, Buckwheat Sorbet, Pickled Rhubarb, and Macha
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Soft Meringue, Passion Fruit Mousse, Honey-Lime Syrup Compressed Bananas, Star Anise Anglaise, Pink Peppercorn Flakes, and Fresh Cilantro
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Soft Meringue, Passion Fruit Mousse, Honey-Lime Syrup Compressed Bananas, Star Anise Anglaise, Pink Peppercorn Flakes, and Fresh Cilantro
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Soft Meringue, Passion Fruit Mousse, Honey-Lime Syrup Compressed Bananas, Star Anise Anglaise, Pink Peppercorn Flakes, and Fresh Cilantro
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Fried Moroccan Spice Cake with Tamarind Ice Cream, Stripped Corn, Compressed Pineapple and Coconut, Coriander Sauce, and Micro Celery
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Fried Moroccan Spice Cake with Tamarind Ice Cream, Stripped Corn, Compressed Pineapple and Coconut, Coriander Sauce, and Micro Celery
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Fried Moroccan Spice Cake with Tamarind Ice Cream, Stripped Corn, Compressed Pineapple and Coconut, Coriander Sauce, and Micro Celery
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Milk Chocolate Cremeux, Soy Merinque, Black Bean Puree, Aerated Plantain, and Peanuts
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Milk Chocolate Cremeux, Soy Merinque, Black Bean Puree, Aerated Plantain, and Peanuts
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Milk Chocolate Cremeux, Soy Merinque, Black Bean Puree, Aerated Plantain, and Peanuts
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Frozen Rice Crispy Treat with Malt Glaze and Fried Rice Pudding with Calamansi Center
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Frozen Rice Crispy Treat with Malt Glaze and Fried Rice Pudding with Calamansi Center
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Pastry Chef Malcolm Livingston II of WD~50 - New York, NY
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Pastry Chef Malcolm Livingston II of WD~50 - New York, NY
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WD~50 - New York, NY
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Chef Wylie Dufresne of WD~50 - New York, NY
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WD~50 - New York, NY
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Pastry Chef Malcolm Livingston II of WD~50 - New York, NY
Photo: Antoinette Bruno | July 2011
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