E. GUITTARD CHOCOLATE BEST DESSERT MENU
Spring Menu

Martin Howard
Pastry Chef
Brasserie 8½
9 West 57th Street
New York, NY 10019
(212) 829-0812
www.rapatina.com/brasserie8

About Martin Howard
Pastry has been a life-long passion for Martin Howard. Growing up with a mother who always baked homemade cookies and cakes, he couldn't help but join in the fun. Going from Mom's helper to Easy-Bake experimenter to Wilton cake decorating enthusiast created the building blocks for a budding pastry chef. Enjoying cooking as well, he took a job as a cook at a local restaurant in his hometown of Columbia, Maryland. Upon hearing the chef sing the praises of his alma mater, the Culinary Institute of America, Martin decided to go that route, too. Once a CIA graduate, he found pastry to be his true calling and went to work with Albert Kumin in Bedford Hills, New York. Next stop was working with Waldy Malouf at La Cremaillere in Banksville, New York. Waldy guided Martin in creating restaurant desserts to dazzle the celebrity clientele. Feeling the need to try something completely different, in 1989 Martin took the pastry chef position at Pier House Inn and Beach Club in Key West, Florida. One year later he headed back to New York to open Hudson River Club with Waldy at the World Financial Center in downtown Manhattan. In 1997 Martin became the executive pastry chef at the Rainbow Room atop 30 Rockefeller Plaza, making desserts for all their high profile outlets. From there he went on to open Beacon restaurant in Midtown and Purdys Homestead in Westchester county. In 2001 Martin joined Restaurant Associates as pastry chef at Brasserie and then his current position at Brasserie 8½.
 

The critics have been wildly impressed, noting the influence of "the splashy architecture of the World Financial Center and 30 Rockefeller Plaza" on his fabulous creations. Accolades such as "elegant yet humorous" (Chocolatier), "his desserts tend toward the spectacular" (Gourmet), "a fantasy" (New York magazine) and "a wow" (Crain's) are invariably linked to Martin's name. In fact, the pastry chef's well-known for his divinely decadent and whimsical desserts, which are remarkable for their fabulous flavorings as well as extraordinary eye appeal.

In addition to being named one of the country's Top Ten Pastry Chefs two years in row (1997 and 1998) by Chocolatier and Pastry Art & Design magazines, Martin was James Beard Foundation baking competition's winner and People's Choice Award honoree which led him to make a grand birthday cake for the annual James Beard Birthday celebration. He has been the recipient of an extraordinary number of honors and awards including Domaine Carneros Wedding Cake Competition, "Let Them Eat Cake," national pastry chef competitions, and costume design for the Chef's In-line Skate race.

Martin has made many TV appearances including, "FoodNation with Bobby Flay," "Food Network Challenge: Extreme Pastry," the Travel Channel, CNN, CBS, NBC and Fox morning shows, "Today Show," "Good Morning America," and even a Japanese documentary show called "New Yorkers." Being on the advisory board for the annual Chocolate Show in New York City has also led to numerous national and international media coverage.

SPRING MENU

Dessert!
A Menu in Three Acts

Act I: Spring Inspirations
Java Berry Gratin
Cappuccino sabayon, blackberries, angel food morsels & mocha marshmallows

Cinnamon Rhubarb Cream Puff
Sautéed rhubarb, bourbon nutmeg cream, red currant ice cream

The Ice Cream Man Cometh
Strawberry shortcake Popsicle, caramel pineapple sundae & sour cherry ice

Chocolate Poppers
Crisp chocolate filled pistachio brioche, violet ice cream, five spice chantilly

Act II: 8½ Signature Sweets
Ring Ding Dome
White chocolate mousse, devil's food cake, crisp meringue & chocolate sauce

Frozen Banana Praline Soufflé
Light, soufflé textured treat, pecan praline, caramel sauce

Bento Box of Chocolate
Mini warm chocolate cake, sweet sushi roll, éclair, dark & white terrine, white chocolate-green tea ice cream

Act III: Classic Confections
Rich Warm Chocolate Cake
Flourless chocolate cake, vanilla ice cream & mixed berry sauce

Vanilla Crème Brûlée

Encore!
Batonnet Doux
An arrangement of cookies and candies

  back to the 2006 Golden Scoop Awards