On Monday night I had the pleasure of having a piece of a much unexpected dessert. I designed a 50th birthday party at The Modern restaurant, where pastry chef Marc Aumont created a marshmallow tower in place of the traditional celebratory cake. The coconut, vanilla, and pistachio marshmallow pieces were made out of real fruits instead of extracts.
After the incredible dinner Executive Chef Gabriel Kreuther created, I’m surprised I had room for dessert at all. We were all excited to hear that a week before the party Gabriel won the James Beard Foundation’s award for Best Chef in New York City. The food, plus the décor and guests, made for a wonderful evening.
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