Eye Candy: Ovaltine Kulfi

Ovaltine kulfi Pastry prodigy Pichet Ong served three desserts at our Valentine's Day dinner. One of them was this malted kulfi, which was topped with caramel popcorn, spiced chocolate sauce, and muckwa confetti. (Kulfi is India's answer to ice cream; muckwa is candied fennel seed.) See more photos of the seductive dinner here. (Photo by Bobbi Lin)

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On the Menu: Valentine's Day Seduction

Ricco-Ong We’ll always love the tried and true chocolate and roses, but this year we’re excited for something extra on Valentine's Day: a sexy menu from the renowned team from Jean-Georges Vongerichten's Spice Market. Chef Anthony Ricco’s reinvented Asian fare will be on display, as well as tasty sweets by the restaurant’s original pastry chef, Pichet Ong. Check out the menu below (warning: heart palpitations may occur): Shaved Tuna with Chili Tapioca and Coconut-Lime Broth Spiced Chicken Samosas with Cilantro Yogurt Cod with Malaysian Chile Sauce and Thai Basil Red Curried Duck with Pineapple Sambal Tropical Fruit Sundae with Passion-Fruit Foam and Basil Seeds Ovaltine Kulfi with Spiced Chocolate Sauce and Muckwa Chocolate Cupcake with Salted Caramel and Vietnamese Coffee To view the entire menu, visit the official event page.

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On the Menu: Erin Gleeson's Culinography in the Greenhouse Gallery

foie gras tacoOur latest Greenhouse Gallery exhibit has installed itself along with the new year, and it features the photography of Erin Gleeson, freelance photographer and instructor at the Fashion Institute of Technology. Her work has appeared in the New York Times, Gourmet, and Edible. (She's also shot a number of our events, a couple of which you can check out here and here.) For her show at the James Beard House, Gleeson has assembled a broad selection of subjects, including desserts by New York's most dynamic pastry chefs, like the foie gras–chantilly taco by Pichet Ong (pictured above). There are also striking images of

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