A Recap of The Conversation Issue’s Launch Party
ARTICLE BY DANIELLE DEISEROTH || SPRING 2016
Kicking off the new semester in style, the Culinarian executive board hosted a launch party for The Conversation Issue, the winter 2016 issue, with special guest David Tanis and pastries graciously donated from Lady M Confections.
Hosted in the Lerner Broadway Room, guests were greeted with original artwork featured in the issue and a variety of other decorations celebrating the spirit of conversation. Taking a cue from Birch Coffee, which was reviewed in the issue, a bowl of “conversation starters” was available for guests to pick up a card and start an interesting conversation as they waited in line for one of the main attractions of the event–pastries from Lady M Confections. Not only did Lady M donate dozens of bags of gorgeous, multi-colored mini meringues, but also three of their world-famous Mille Crêpes cakes. Featuring layer upon layer of handmade crepes and pastry cream and a perfectly caramelized top coating, the Mille Crêpes cakes vanished well-before David Tanis began to speak.
David Tanis, New York Times City Kitchen columnist, cookbook author, and James Beard Award finalist entertained guests with his humorous and mouth-watering presentation featuring dishes from three of his cookbooks. Tanis tantalized guests with slide after slide of dishes from One Good Dish, A Platter of Figs and Other Recipes, and Heart of the Artichoke and Other Kitchen Journeys. He shared a number of stories from his world travels, experiences as a chef, and his personal favorites (and least favorite) dishes to create and enjoy.