June flew by in a flash. While my work schedule wasn’t completely overwhelming, the energy across New York City was absolutely electric. I have lived in this bustling Manhattan neighborhood for over two decades, but I have never seen sports fever hit the city quite like this. First, the Knicks’ incredible playoff run completely lit up the city. Now, that amazing energy has seamlessly shifted straight into World Cup fever. Consequently, the streets are alive every single night.
Testing New Fruits of the Season
For a pastry chef, June brings a very different kind of fever. Right now, we are experiencing the absolute peak of fruit season. It is all about vibrant berries and stone fruits. Furthermore, the hype around fruit innovation is massive these days. Everyone is talking about white strawberries, plumcots, and pink pineapples.
This month, I discovered the unique Pink Lemonade Blueberry, and I am completely obsessed. I have always loved summer fruit with a sharp, bright tanginess. Therefore, this choice was perfect because it literally tastes just like real blueberry lemonade. Plus, the deep color it yields when cooked down into a sauce looks stunning.
I also experimented with a giant variety from Vietnam called the “Elephant Mango.” It was fun to work with, though my heart still belongs to Indian mangoes. Of course, cherries will always be my absolute favorite summer fruit. Because of this, I couldn’t resist making a few cherry-centric desserts for this June recap.
A VIP Sneak Peek and Grand Cru Champagne
On the restaurant side, our group’s newest concept hasn’t officially opened its doors yet. However, we hosted an exclusive media preview day this month. The team luckily invited me to attend as a test guest. This meant I was able to experience the kitchen’s incredibly creative dishes firsthand.
Naturally, our team paired the meal with some wonderful champagne. Our sommelier poured a spectacular 2016 Robert Moncuit ‘Les Chétillons’ Grand Cru Blanc de Blancs. They told me it is an incredibly smart buy for its price point. When I tasted it, it blew me away completely. It has an intense, complex depth. You would easily assume it costs double its actual retail price. Ultimately, it is just a stunning vintage champagne. The new restaurant features a beautiful space, and I have high hopes for its success!
