Last week local cheesemongers, milk purveyors, ice cream makers and butter churners took over the giant white space–fitting for a dairy-filled evening–at The Openhouse Gallery in Soho. From the sweet to the savory, the endless samples reminded us why we love all things dairy.
We’ve got dairy, we’ve got food trucks and we’ve got wine! Basically, your taste buds will be spoiled rotten over the next few months.
This week’s Edible Manhattan NY1 segment covered the incredible soft serve created by Momofuku Milk Bar chef and co-owner Christina Tosi. One thing we weren’t able to squeeze into the piece is the roster of new flavors Tosi–who is as eloquent and intelligent as she is creative in the pastry kitchen–is planning for May 1.
These makers and mongers aren’t reviving old traditions. They’re building something entirely new.
A spectacular dairy’s unexpected demise ends a sweet partnership.
After centuries of quenching, the Latin elixir called “horchata” colonizes cupcakes, cones and cocktails.