Another experiment successfully concluded, this one with Chef Antonio Bachour (or, as Chowfather has nicknamed him, "Nitro Coco"), the extraordinarily talented pastry chef at the St. Regis Bal Harbour. To highlight his dessert skills, we did something a little different - an afternoon tea. The St. Regis closed off their lounge area for us, and also supplied mimosas, tea, champagne (kicked off with the sabering of a massive double magnum bottle) and live music, and the hotel's executive chef Tom Parlo chipped in with some savory treats as well.
You can see all the pictures in this Cobaya Bachour flickr set, or check Chowfather's Instagram feed, and read recaps at Food For Thought and from The Chowfather. There was too much on the lavish spread to capture everything, but here's an attempt:
with egg salad, caviar and cucumber gelee
with jam, clotted cream and citrus curd
salmon eclair with salmon macaron
burrata with dried tomatoes and balsamic pearls
curried chicken cornet
cherry, key lime, dulce de leche tarts
lychee/raspberry, dulcey/passionfruit, coconut/pineapple, blueberry/key lime,
tiramesu, caramel/apple parfaits
mango ganache w pecan, tea mousse, honey jelly
dulcey ganache w passionfruit, red velvet cake
assorted macarons and bon bons
A big thank you to Chef Bachour, to St. Regis Chef Tom Parlo, to all of the management and staff at the St. Regis who took such nice care of us, and as always and most of all, to all our guinea pigs whose interest and support makes these kind of events possible.