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Sweet Thanksgiving Offerings From Bouchon Bakery

Filed under: Dining

You can slave over a hot stove at Thanksgiving or, if you are in New York City, you can let Thomas Keller's Bouchon Bakery pick up some of the slack. This year they are offering pies, cookies and more. There are turkey-shaped versions of the TKO cookies, one of Thomas Keller's favorite snacks with a chocolate sable dough and a sweet white chocolate ganache filling ($3 each) and fall leaf cookies, house made speculoos cookies finished with a yogurt glaze and shaped as a leaf (3 per bag/$9.50).

For cupcake aficionados there is the pilgrim hat cupcake, an upside down pumpkin spice cupcake filled with cream cheese, enrobed with fondant and festively decorated with a gold buckle and mini marzipan corn ($5.75 each). Pumpkin brioche are available for $3.25 each.And of course, there are pies. Bouchon has bourbon pecan pies, apple pies with oat streusel and the classic pumpkin pie, shown above. Each 8-inch pie is $30. All orders must be placed by 5:00pm on Monday, November 22rd and can be picked up on November 24th from 10am – 8pm or on November 25th at 8:30am, 10:30am, & 11:30am. Orders can be made via phone, email or in person.

Tags: bouchon, bouchon bakery, CookieSales, cupcake, pies in jars, pies to order, thanksgiving dinner, thomas keller

A Taste of Jazz at the Time Warner Center

by Amy Cortese (RSS feed) —

Filed under: Dining, Events

Last June, a bunch of the nation's mayors got together and declared April 9, 2010 Jazz Day. April is already Jazz Appreciation Month (you knew that, right?), but the mayors designated a special day to encourage jazz related activities and programming.

Apparently, the folks at New York's Time Warner Center got the memo. On the first ever Jazz Day this Friday, the center's renowned chefs will come together to serve up a feast inspired by Bebop, swing and New Orleans jazz, and the cities that made them famous.

Called A Taste of Jazz, the evening will feature dishes from some of the hardest to get tables in town: Masa Takayama's (Masa) Jazzy Duck – marinated duck with foie gras inside of a mooshu skin, and Missy Robbins' (A Voce) Citrus Cured Sardines and Fennel, an homage to her hometown of Chicago. Michael Lomonaco (Porter House Steak) will cook up a NY strip steak and NY cheesecake, while Landmarc chef Marc Murphy explores his French roots with New Orleans-style shrimp gumbo. Thomas Keller's Bouchon bakery will contribute sourdough Parker House rolls filled with single origin chocolate custard.

That's just a taste of A Taste. There will also be slow smoked ribs with molasses bourbon BBQ sauce; 3 cheese mac & cheese, collard green quiche with lardon and micro kale, and more -- not to mention Bourbon-mint Iced Tea Bebops.

What about the jazz you ask? Leave that to the capable hands of Walter Blanding, saxophonist for the Jazz at Lincoln Center Orchestra, who will be leading a septet in jazz standards.

Blanding will also discuss his selections and perhaps tell a jazz tale or two. He might, for example, tell the story behind "A Train," the famous composition by Billy Strayhorn and Duke Ellington, which was inspired by the directions given to Strayhorn for his first meeting with Ellington.

Here are the deets for all you cats:

Time Warner Center
10 Columbus Circle, 2nd floor
Friday, April 9
6:30 - 9:00 pm
Tickets are available for $85 at www.circleoftaste.com
Directions: Take a taxi to 59th Street, Columbus Circle. Or better yet, Take the A train.

Tags: a taste of jazz, bouchon, jazz, jazz day, jazz events, jazz month, lincoln center, Masa, Michael Lomonaco, music, new york city jazz, thomas keller, walter blanding

Spring Treats From Bouchon Bakery

by Deidre Woollard (RSS feed) —

Filed under: Dining

Ready for your Easter treats? Chef Thomas Keller's Bouchon Bakery in New York City has created some tempting treats in celebration of Spring/Easter. The list includes seasonal macarons in flavors like Lemon Meringue, Pistachio, and Coconut, buttery cookies in bunny and egg shapes. You've got just another day or so to nab the homemade flourless chocolate cake being offered through Passover. Shown above is the Easter Egg Carton, a six-piece egg carton with marshmallows and chocolates eggs for $10.75. The full menu of treats is after the jump.

Tags: bouchon, bouchon bakery, easter, easter eggs

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Valentine's Day Treats From Bouchon Bakery

by Deidre Woollard (RSS feed) —

Filed under: Dining

We've featured a bunch of sweet treats for Valentine's Day on this site already but you can never have too much love or too much sugar. Thomas Keller's Bouchon Bakery is featuring some festive new creations. Shown above are the Expression cookies, classic shortbread cookies covered with white chocolate yogurt glaze. Each is complete with favorite Valentine's Day messages in chocolate, including be mine, xoxo, kiss me and I love you! and they sell for $3.75 each. Other delicious temptations include Valentine Chocolate Boxes and Cupid Cupcakes which are heart shaped devil's food cake with a passion fruit caramel center and decorated with basket weave fondant for $6.50 each. Classic Linzer cookies get a heart shape for Valentines Day and a chocolate and passionfruit velour is a heart shaped chocolate crème with a passion fruit curd center, finished with chocolate-- a temptation that will run you $8.75.You can check out more mouthwatering images at Serious Eats or just go to Bouchon and get your own.

Tags: bouchon, bouchon bakery, BouchonBakery, chocolate, cookies, hearts, valentines, valentines day, ValentinesDay

Fast Food Deluxe: Bouchon Offers Black Truffle French Fries

by Deidre Woollard (RSS feed) —

Filed under: Dining

It's black truffle season and Thomas Keller's Bouchon in Yountville is celebrating with a tasting menu and the return of a delicious favorite Bouchon's black truffle French fries. The classic French fries are tossed with chopped fresh black truffles, fleur de sel and truffled clarified butter and are offered separately or as a supplement to selected menu items.

The Perigord tasting menu is a three-course prix-fixe option that includes a complimentary Terrine de Joue de Porc amuse-bouche and selection of mignardise. Shaved black truffles will be available for each course and special wine pairings designed to enhance each dish will also be offered. The menu includes gooseneck stuffed with black truffle sausage, creamy polenta, sauce Périgourdine, cassoulet of rabbit leg confit, foie gras, tarbais beans, matignon of garden vegetables and rabbit jus and baked Cabécou wrapped in puff pastry with truffle-prune jam. It costs $70 per person and accompanying wine selections will be available for $40 per person. Shaved black truffles will be offered supplementary for $15-$20 per course and the black truffle French fries will be available for $17 or as an accompaniment to selected menu items for $14. The special fries are available through January.

Tags: black truffles, BlackTruffles, bouchon, thomas keller, ThomasKeller, trufffles

Bouchon Beverly Hills To Open Soon

by Deidre Woollard (RSS feed) —

Filed under: Dining

The ramp up has begin for the long-anticipated opening of Chef Thomas Keller's first Los Angeles restaurant, Bouchon in Beverly Hills. Chef Keller now has a total of seven Michelin stars to his credit (three for The French Laundry in Yountville, California, three for Per Se in New York City and one for Bouchon in Yountville). Bouchon in Beverly Hills will feature classic bistro favorites and seasonal offerings as well as a raw bar featuring a wide array of oysters on the half-shell from both the west and east coasts. Bouchon in Beverly Hills will open on November 18, 2009 in the Beverly Hills Gardens building located at 235 North Cañon Drive and is already accepting reservations.

Bar Bouchon, a French wine bar with an extensive wines-by-the-glass selection and small plate offerings will open in mid December 2009 and will be located on the first floor of the restaurant. The restaurant's small plates menu will feature a variety of both classic and seasonal potted foods, salads, charcuterie, cheeses, tartines, sandwiches, caviar and desserts. Vin de Carafe, a Bouchon wine program that brings recognition to local vintners will feature unique selections to showcase wine producers in Southern California. Each exclusive selection is blended specially for the restaurant one barrel at a time to showcase the distinct personality and flavors of the featured winemaker.

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Tags: bouchon, bouchon beverly hills, BouchonBeverlyHills, retaurant, thomas keller, ThomasKeller

Celebrating Gascony At Bouchon

by Deidre Woollard (RSS feed) —

Filed under: Dining

Bouchon in Yountville, California has announced the latest installment of their innovative France tasting menu. The menu available now celebrates the classic dishes of the Gascony region. The three-course prix-fixe option is also available with special wine pairings. Situated in France's rural Southwest region, Gascony is home to such prized delicacies as Foie Gras and Armagnac. The menu includes seared foie gras and duck confit rillettes with caramelized pears, Swiss chard and chestnut puree; braised pork shank with red wine braised cabbage, pruneaux d'Agen, watercress leaves and young turnips with Armagnac-pork jus; and roasted apples with crispy phyllo and whipped crème fraiche.

Bouchon Yountville's Chef de Cuisine Philip Tessier created the concept and vision of the regional menus. Each pays homage to the most treasured dishes of the featured locality, showcasing traditional techniques and flavors. Bouchon Yountville is open daily for lunch and dinner from 11:30am until 12:30am. The Gascony regional menu will be available as a 3-course prix-fixe option for $60 per person and accompanying wine selections will be available for $35 per person. This menu is only available until October 25. For more information or to make a reservation, please call 707-944-8037.

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Tags: bouchon, food, french food, FrenchFood, gascony, thomas keller, ThomasKeller, yountville

New Food And Wine Options At Bouchon

by Deidre Woollard (RSS feed) —

Filed under: Dining

Lovers of food and wine hardly need a reason to head to Yountville, California to eat at Thomas Keller's Bouchon but I'm going to give you a couple anyway, starting with the new Provence tasting menu. The Provence regional tasting menu will be available as a three-course prix-fixe option (accented by amuse-bouches and mignardise courses) beginning August 4th through August 9th. The menu showcases traditional flavors and dishes including Filet de Rouget en Escabèche which is a chilled rouget accompanied with garden radishes, artichokes, navel orange, pickled garlic, piquillo peppers and parsley; a traditional Bouillabaisse with monkfish, shrimp, crab and mussels; and peach clafoutis with lavender honey, and house made toasted almond ice cream. The prix-fixe menu is $60 per person

Bouchon is also showcasing local wineries through the Vin de Carafe wine offerings which feature unique selections specially crafted for Bouchon one single barrel at a time by Napa Valley winemakers.Each new installment will feature a different vintner, including both a red and white offering. Vin de Carafe is available by the glass or en carafe for the table to enjoy and will be an ongoing addition to the restaurant's customary wine list. The first selections include the 2007 Napa Valley Chardonnay from Jason Kesner and the 2007 Coombsville Cabernet from Andy Erickson and Annie Favia. Vin de Carafe selections are available by the glass for $8 or en carafe with prices ranging from $25-$50. For more information or to make a reservation, call 707-944-8037.

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Tags: bouchon, fine dining, FineDining, food, thomas keller, ThomasKeller

Thomas Keller Book Signing For Under Pressure

by Deidre Woollard (RSS feed) —

Filed under: Dining, Books

Chef Thomas Keller will be having his first ever Las Vegas book signing later this month. Keller, considered one of America's best chefs, will be at Bouchon at the Venetian, from 6-7:15pm on June 16. The event will start with a brief question and answer session. Under Pressure, Keller's latest cookbook is dedicated to the science of cooking sous vide, a technique used in all of Chef Keller's restaurants. Copies of "Under Pressure" will be available for purchase the day of the event for $75 plus tax. Keller's other titles including "The French Laundry" and "Bouchon" will also be available for $50 each plus tax (they're available online for less but how many chances do you get to meet Keller?). Like his other books, "Under Pressure" is for those home cooks looking for a real challenge and a chance to cook high-end restaurant fare in their own kitchens. Interested parties may RSVP for Chef Keller's event at Bouchon by contacting Annie Kang Drachen at akangdrachen@bouchonbistro.com.

Tags: bouchon, cookbook, las vegas, LasVegas, thomas keller, ThomasKeller

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