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| | Vosges Haut-Chocolat | | | | Cuisine: Dessert |
| |  | | Posts (8) | |
| | | | | | see.... smell....snap...bite...sense... Yup, that's how one eats chocolate. He watched her from afar while waiting for the two cups of cappuccino. She looked at the brownie he had just handed over… Read More | | | | | | Vosges Haut-Chocolat 1100 Madison Avenue New York, NY 10028 (212) 717-2929 www.vosgeschocolate.com Vosges is known for folding unusual flavors, like wasabi and bacon into its chocolates, and the same goes for its exotic cookies. Caramel, toffee, and chocolate chip adhere to the classics, but go fo... Read More | | | | | | If your special someone is the type who gets teary-eyed over those Jared jewelry commercials, she/he will be probably expect a box of chocolates for Valentine's Day. Of course, you could take the easy way out and grab a Whitman’s Sampler or even Russel Stover’s “Private Reserve” from Duane Reade.... Read More | | | | | | For some people, Easter baskets signal the beginning of spring; for some, it is the blooming yellow forsythia; and for others, it is matzoh. While there may not be anything inherently seasonal about the ingredients in hard, crunchy unleavened bread, matzoh’s pride of place in the spring Passover cel... Read More | | | | | | • Consumers are buying less milk from cows treated with hormones, so Monsanto is looking to sell off its cow-hormone-production business. [NYT] • Nestlé, the world’s largest food-and-beverage company by sales, raised its prices and has seen an increase in net income. Good for them. [WSJ] ... Read More | | | | | | I was on the phone the other day with Katrina Markoff, founder of the fashionable Chicago-based Vosges Haut-Chocolat, and she’s working on some exciting new green initiatives. The company got approved this June as an organic manufacturing facility and released its first organically produced product:... Read More | | | | | | ...and was expertly hacked to pieces in the process. It was all in the name of education. Dozens of curious epicureans packed into a demonstration kitchen at the Institute of Culinary Education for Slow Food's "Nose to Tail Eating" pig butchering demo and tasting. This meat-apalooza e... Read More | | | | | | Radar ran a story on escolar’s tendency to cause leaky bowel movements and mentioned that the fish was served at Le Bernardin. This, in turn, prompted a response from Eric Ripert himself, which prompted the author of the article to respond, “I’m sure Eric Ripert serves his escolar in such a way that... Read More | | | |
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