December 2017 Magazines 89052 - Page 72

Brian Malarky’s Herringbone was our first stop, where we were promptly seated in a gorgeous outdoor patio area complete with a DJ that made things lively and fun. Our choice of either strawberry/yuzu or peach bellinis arrived quickly as we perused a variety of chef driven stations (ala upscale buffet) of beautifully prepared sashimi, oysters, lobster and crab legs, salads and main dish items that included pork belly and various egg and luncheon dishes. A visit from the chef yielded a cell phone picture of him and a recently caught halibut he filleted for the occasion. This is fresh stuff. Next we hit award winning Bardot Brasserie, where brioche French toast with vanilla mascarpone and almond brittle, caramelized, custardy canelés, fresh berries Divine Café Cooking Classes and a French 75 (French gin, fresh lemon juice and 72 Champagne) were served within minutes of arriving. I For those who relish getting down and dirty in the could really get used to this VIP thing. We ended our kitchen, while having a nip or two of nice wine while culinary journey at Lemongrass with sui mai, har gow they’re at it, a visit to Divine Café, located in the Springs and barbecue pork buns, an interesting shaved iced Preserve is for you. A really fun girl’s night out or couples desert with a treasure trove of surprise elements under! date, you’ll don an apron while preparing a delicious, full neath the ice, and a delicious concoction made with course feast from themes that are chosen for each event. vodka, lime and watermelon juice that pretty much Experienced chefs are on hand to help you learn new topped off the buzz. You might want to consider an Uber cooking techniques and answer questions, while showing ride. Check out their tours or make a reservation at you how to use super charged, industrial kitchen equip! ment you never thought you’d lay your hands on.