Grapefruit Earl Grey Chocolate: Amadei Chocolate Ganache, Earl Grey Tea, Pistachio, Grapefruit Ice Cream, Grapefruit Reduction.

New York, NY. December, 2007—In an exclusive engagement for students and alumni of The French Culinary Institute, PastryScoop.com and TexaSweet Citrus Marketing hosted Big Apple Meets Big Grapefruit: Desserts by Michael Laiskonis of Le Bernardin on Saturday, December 15th. Chef Laiskonis, 2007 James Beard Foundation Award winner for Outstanding Pastry Chef, wowed the audience with original dessert creations showcasing the versatility and extraordinary flavor of Texas Rio Star grapefruits, the sweetest and reddest in the nation.

Over 80 invited guests were treated to an afternoon of grapefruit-inspired food and drink, which began with refreshing Rio Star grapefruit and lemongrass coolers garnished with sparkling ginger-sugar and grapefruit-inspired hors d'oeuvres created by The FCI's executive chef Lee Anne Wong. Afterwards, Chef Laiskonis demonstrated several exquisite plated desserts and petit four preparations followed by deluxe tastings of each.

Desserts by Pastry Chef Michael Laiskonis included:

• "Vacherin": Rose Vanilla Parfait, Grapefruit Sorbet, Citrus Biscuit, Crisp Meringue.
• Grapefruit Panna Cotta: Greek Yogurt, Grapefruit Gelée, Basil, Vanilla Olive Oil.
• Grapefruit Green Tea: Green Tea Biscuit and Ice Cream, Grapefruit Terrine.
• Grapefruit Earl Grey Chocolate: Amadei Chocolate Ganache, Earl Grey Tea, Pistachio, Grapefruit Ice Cream and Reduction.
• Grapefruit Petit Fours: Macaron, Pâte de Fruit, Tarragon Ganache.

Several lucky individuals took home door prizes—packed in Texas-shaped boxes—and everyone left with copies of the chef's delicious recipes, a goodie bag of treats, and signature red grapefruits.

View more images on our Flickr photostream.

To request high resolution photos, email info@pastryscoop.com.

Grapefruit-inspired hors d'oeuvres created by The FCI's executive chef Lee Anne Wong.		Roast pork, soy glaze, grapefruit salad, and crispy wonton.
FCI students pour a special cocktail, grapefruit and lemongrass cooler with ginger-sugar.		Lining up for cocktails and hors d'oeuvres.
A light savory snack before the dessert tasting		Chef Michael Laiskonis speaks to a packed house.
Behind the scenes, Le Bernardin's Justin Baldwin prepares tastings for the guests.		An up close look at a finished dessert.
"Vacherin": Rose Vanilla Parfait, Grapefruit Sorbet, Citrus Biscuit, and Crisp Meringue.		Grapefruit Green Tea: Green Tea Biscuit, Green Tea Ice Cream, Grapefruit Terrine.
Examining the chef's ingredients.		The chef plates his Grapefruit Panna Cotta dessert.
Grapefruit Panna Cotta: Greek Yogurt, Grapefruit Gelée, Basil, Vanilla-Olive Oil.		Working with "cells" from dehydrated grapefruit segments.
Grapefruit Petits Fours: Macaron, Pâte de Fruit, Grapefruit Tarragon Bonbon.		Chef Laiskonis, Judiaann Woo, and TexaSweet's Eleisha Ensign call out the names of lucky door prize winners.
TexaSweet's Eleisha Ensign and Kymberly Penn with Michael Laiskonis.		FCI chefs and students, the Le Bernardin pastry crew, PastryScoop.com, and TexaSweet.

About TexaSweet www.texasweet.com

TexaSweet Citrus Marketing, Inc. is a nonprofit corporation chartered under the laws of the State of Texas for the purpose of advertising and promoting the sale of fresh citrus fruit grown and produced in Texas.

About PastryScoop.com

PastryScoop.com is an online resource designed to inspire and educate both pastry professionals and serious amateur bakers. It provides free content on such topics as dessert trends, baking tips, and food events in order to increase overall awareness of the pastry arts and to promote creativity within the field.

Press Contacts
Judiaann Woo, 646-254-8543, jwoo@pastryscoop.com