Wednesday, March 30, 2011

Tariq Hanna is More Than Just a Pretty Face


Dessert Professionals Magazine recently named Tariq Hanna of Sucre a top toque in the pastry arts. We here at Blackened Out have gotten to know Tariq over the years and congratulate him on this huge accomplishment. Not only is it a great reward for him, but it also signifies a huge step for mankind. For if Dessert Professionals Magazine can find it in their hearts to award such a title on a man who drinks the High Life, there is hope for all awards show to start recognizing the true geniuses.

This is your year, Bieber!

In honor of Tariq's coronation, which will take place on June 6th at the Institute of Culinary Education in New York City, let's discuss desserts. Desserts always cause a huge dividing line among serious diners. Are they worthy of consideration, or should you order more appetizers? Is a cheese plate a dessert or an appetizer? What about specialty after dinner drinks?

Here is a good hard and fast rule: If it is listed on a menu that you are handed after you finish your main course, it counts as a dessert. Hence, the calories don't count. Congratulations, Chef, you deserve it.

Winesday will return next Wednesday.

8 comments:

Meghan said...

Do you mean "if it is listed?"

I am a dessert fanatic so I always try to save room for it. It is a huge disappointment for me if an upscale restaurant offers your run of the mill desserts. I love creative pastries as much as creative entrees. Also, keep bacon off the dessert menu please!

Susan said...

May I refer you to the deep-fried cupcakes at Rue 127? They are MINI-cupcakes, lest you think these belong on the midway of a state fair in the midwest. Sublime.

Meghan said...

I'm sure they are very good but I'll be honest. I probably wouldn't order it after having an entire meal. I think deep-frying desserts is an easy cop out. Just my opinion.

Rene said...

I've had the fried cupcakes at Rue 127, they are pretty damn tasty. Sure some may say it is gimmicky, but it is not like they are frying an inferior cupcake just to do so. Its a really delicious dessert and the cupcakes arent very large.

Kimberly Ranjbar said...

I always save room for dessert. Even if I don't save room, I'll still order dessert. ;)

Susan said...

And even I must admit that I probably wouldn't have ordered them except for my dinner partner offering to share them (after almost falling off her chair while eavesdropping on the description being given to a table across the room).

Meghan said...

I'm just curious...Do you think frying the cupcake made it better? A cupcake on its own can be pretty damn good. Like the ones at Sucre.

Gripin' in the Big Easy said...

Sucre is at the top of my list too, BUT I recently tried the almond toffee and it was horrible! Undercooked toffee, bland and the humidity had gotten the best of it, too chewy. I wouldn't care but it was $8.00...still I forgot about it when I tried the key lime gelato. Tart and creamy, pure heaven!