After we viewed the amazing paper costume sculptures of the Isabell de Borchgrave; Fashioning Art from Paper exhibit, we ate at the Café at the Frick. Mary and I ordered the Creme Brûlée which was rich and delicious. The dessert menu credited Pastry Chef Chase Goumas. We didn’t eat the pretty flower garnish but Mary arranged them on the table and I photographed them with my phone.
Tag: Pastry Chef
Night at the Museum and the Rolled Fondant /Sugar Sculpture
Friday night the Metropolitan Museum of Art is open until nine.
We saw the tree lighting and walked through some of the major exhibits to check out others.
(the Christmas tee is another post, stay tuned) The Holiday Sugar Sculpture of the Museum was fun to see.
The Metropolitan Museum of Art at Night
the line up of hot dog vendor carts was colorful in the dark
Because it was raining, I just got the fountains looking like this. Didn’t want to stand in the rain.
Information in the center of the lobby. You could smell the magnolias.
View from an upper window.
The museum in sugar outside of the cafeteria.
Credits to the pastry chef Randy Eastman and his assistants.
I try to keep up with my sister as we head for the subway. It was still raining. The magic of wet pavement.
Patron Saint of Bakers and Pastry Chefs – Saint Honoré
Honoratus of Amiens (who died in 600) . The Feast Day is May 16th but no matter.
The nice woman at Jean-Marc Chatellier Bakery in Millvale said “Saint Honoré” when I asked.
Here he is, carved from wood, with his bread peel with some sheafs of wheat, watching over the baker
August 2 is the last day before the bakery goes on vacation. We just made it on our way to the Children’s Museum.
Saint Honoré at the French Bakery in Millvale
