Eye Candy: Tristar Strawberry–Blond Chocolate Tarts with Marshmallow and Lemon Verbena
Elena North-KellyElena North-Kelly
July 29, 2014
At last weekend's Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored James Beard Award–winning chef, restaurateur, cookbook author, and media personality Bobby Flay with flowing Champagne Taittinger, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. During our much-anticipated fête, pastry chef Stephen Collucci from New York City's renowned Colicchio & Sons served these stunning treats: bite-sized tarts made with tristar strawberries, Valrhona dulcey blond chocolate, marshmallow, and lemon verbena. They were almost too pretty to eat—but, rest assured, not a single one went to waste.
View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by David Chow.
Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.