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'Gram Worthy: Hong Kong Coconut Buns with Roasted Strawberries and Black Vinegar

Elena North-Kelly

July 28, 2015

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If you love to see what happens behind the scenes in restaurants, drool over gorgeous food photography, and creep on your favorite chefs (we're majorly guilty of this!), then be sure to follow us on Instagram, where our editors deliver eye-catching dispatches from the Beard House and beyond. 

At last weekend's 25th anniversary of Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored television personality, chef, and cookbook author Carla Hall​ 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 Daniel Skurnick​ of New York City's Buddakan​ served these stunning treats: pillowy-soft Hong Kong coconut buns with roasted strawberries and black vinegar​. They were almost too pretty to eat—but, rest assured, not a single one went to waste. For more tasty snaps, follow us

View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar

Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.