Warning: session_start(): open(/var/lib/php/session/sess_67snbkk4ia2oka3h2btnn35ugb, O_RDWR) failed: No space left on device (28) in /home/ukiweg.net/public_html/index.php on line 242
Warning: session_start(): Failed to read session data: files (path: /var/lib/php/session) in /home/ukiweg.net/public_html/index.php on line 242
Warning: fopen(/home/ukiweg.net/public_html/cache//e5c13a53ff01e147fa9202a26f332536): Failed to open stream: No space left on device in /home/ukiweg.net/public_html/index.php on line 665 The pastry chef is making a comeback - Los Angeles Times
Sherry Yard’s apple givre with parsnip-zucchini olive oil cake, figs, apple sorbet and spun sugar garnish. (Bethany Mollenkof / Los Angeles Times)
Pastry chef Donald Wressell of Guittard Chocolate Co. created a dessert of hazelnut cake with yuzu poached apples. (Bethany Mollenkof / Los Angeles Times)
Hazelnut cake with yuzu poached apples and a tuile filled with creme fraiche mousse is topped with a spun sugar garnish. (Bethany Mollenkof / Los Angeles Times)
Advertisement
Pastry chef Della Gossett of Spago restaurant in Beverly Hills. (Bethany Mollenkof / Los Angeles Times)
Pastry chef Della Gossett’s coconut panna cotta with plums, mango black sticky rice and lychee sorbet with Thai basil. (Bethany Mollenkof / Los Angeles Times)
Pastry chef Lee Smith of the Montage Laguna Beach plates a chilled almond soup with torrone and citrus. (Bethany Mollenkof / Los Angeles Times)
Chilled almond soup with torrone, dehydrated citrus, marmalade and marcona almonds. (Bethany Mollenkof / Los Angeles Times)
