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Cereal flavors moving into ice cream, pastry, vodka
date:Feb 28, 2013
urant scene, Christina Tosi, founding chef of Momofuku Milk Bar, a bakery in New York, is a pioneer in cereal creations, an obsession that began in 2007 when she was developing a panna cotta for the opening menu of chef David Changs Momofuku Ko restaurant.

There were two problems. One, the dessert menu was a blank, and two, the new freezer that was supposed to hold ice cream for that nonexistent dessert menu was on the fritz. Panna cotta seemed like a good idea, but it needed to be something a

12/22 01:35