It takes more to become a James Beard award winner (and one of the nation’s best known pastry chefs) than just pedestrian red velvet cupcakes or chocolate chip cookies. In fact, well before Dominique Ansel’s Cronut had taken New York by storm, Momofuku Milk Bar’s Christina Tosi had already introduced her own series of game-changing sweets to the culinary canon, like Cereal Milk, Compost Cookies, and Crack Pie.
And while Tosi’s process may seem off-the-cuff (that aforementioned, undeniably addictive treat was born out of her desire to cross a gooey butter cake and a chess pie without measuring anything) her creativity and drive have gotten her far, catapulting Tosi from food safety officer for Momofuku’s David Chang, to chef, owner, and founder of Milk Bar’s ever growing dynasty of quirky dessert shops, currently including six popular outposts in New York and one in Toronto.
So you might be surprised to learn that one of her favorite guilty pleasure foods isn’t brownies or candy or ice cream, but canned beef stew. Say it ain’t so, Christina! But thanks to equally talented and innovative friends like Mission Chinese’s Danny Bowien, there’s no need for Tosi to submit to microwaved dinners of Dinty Moore or Campbells any longer. Which is why the two are joining forces during Taste Talks, in order to elevate and recreate her beloved comfort dish from scratch. You definitely won’t want to miss this!
For tickets, visit here.