Join Host Warren Brown as he searches for the best party and celebration desserts. New York cake artist-extraordinaire Margaret Braun will present the festivals 8-tier birthday cake at the late-night dessert party for the South Beach Wine and Food Festival. Pastry Chef Francois Payard, of Payard New York, creates a festive French croquembouche and Alejandra Bigai of Romanicos, in Miami, shows us how her mouthwatering truffles liven up any get-together.
Warren Brown learns about edible high style from the most posh dessertiers in the country. Linda Basset of the Wynn Hotel in Las Vegas creates a lavish chocolate dress, while New Yorks Ilene Shane of Sweet Bliss reveals her sexy chocolate shoe collection. Finally, watch as Shinmin Li of I Dream of Cake in San Francisco creates a designer-inspired purse cake.
Join Warren Brown as he visits confectionary artists who design with chocolate and sugar. In the Palms Hotel in Las Vegas, watch pastry chef Tammy Alana create glass-like sugar bowls that hold extraordinary desserts. John Down of Christopher Norman Chocolates in New York creates modern art with veggie-tinted chocolate and Ruth Seidler of JollyBe Bakery brings fine painting to fondant cakes as she replicates a kimono.
Simple to exquisite is what Warren Brown finds as he explores the world of cake. Vita Shanely at the Wynn Hotel in Las Vegas puts a new twist on Monkey Bread, a traditional favorite. Ron Ben-Israel creates a stunning cake inspired by a wedding gown and Dimitri Fayard of Vanille in Chicago whips up a decadent entreme cake.
Join Warren Brown as he highlights desserts with an American twist. David Richards of Sweet and Savories in Chicago makes white chocolate bread pudding complete with sparks while Patty Daniels from Pie in the Sky in Scottsdale, Ariz., makes a succulent peach pie. Finally, Sid Chidiac, a world-famous chocolate painter, re-creates a sugary portrait of Abraham Lincoln in New York.
Warren Brown discovers summertime’s sweet tooth as he makes cupcakes with Clare Crespo in Los Angeles, and Michael Brock of Boule creates luscious seasonal fruit tarts and sorbets, while Chef Kraig Hansen of the Palisade restaurant in Seattle gives an ode to seafood with a dessert lobster.
Host Warren Brown joins Elizabeth Falkner of San Franciscos Citizen Cake to make an exotic, nontraditional Pavlova. Remy Funfrock of the Four Seasons Resort Palm Beach in Palm Beach, Fla., makes his unusual dessert using fresh vegetables. And at Plush Puffs in Los Angeles, Ann Hickey creates some very different, yet flavorful, gourmet marshmallows.
At Barton Gs in Miami, Warren Brown helps Chef Renaud Gonthier construct a four-foot-tall chocolate volcano fountain. Ron Viloria of Tikis Grill & Bar in Honolulu builds a Polynesian outrigger canoe out of chocolate, and Jill Inforzato of Hula Girl in Ocean View, Hawaii, whips up colorful tropical cheesecakes.
Blooms abound as Warren Brown helps Leon Baker in Washington, D.C., create cheesecake lollipops adorned with sugary petals. Lori Blethen of Wildflowers in New Jersey creates a Garden Cake, and Jamie Zorn of Confetti Pelino shares the Italian tradition of arranging sugared almond bouquets.
Host Warren Brown goes to Rolling Pin Productions in New York, where Susan Caliendo paints his portrait on a sugar cookie. Jan Kish of La Petite Fleur demonstrates the techniques of making a 3-D cookie, and Janice Paris of Sumo Cookies makes some oversized fortune cookies dipped in chocolate and decorated with your favorite toppings.
Warren Brown visits Very Different Cakes in Hollywood, Calif., to help Tammy Massman-Johnson decorate a cake that dazzles with crystals. Malka Espinel of Miami makes an edible jewelry box with sugary treats inside, and Joan Coukos of Chocolat Moderne creates lustrous chocolate gems in her New York chocolate lab.
Warren Brown helps Karen Sasaki of Koo-Ki Sushi in San Jose, Calif., replicate sushi out of sugar. Michelle Bommarito in Detroit fashions a stack of antique books with cake and fondant, and Karen McGrath of the River Café in New York recreates the Brooklyn Bridge in chocolate.
Host Warren Brown seeks out the most cutting edge desserts in the nation. Chicagos Ben Roche of Moto has a high-tech take on peanut butter and jelly, a frozen strawberry sphere with orange foam and a mind-blowing interpretation of smores. Chef Jose Andres of Washington illuminates his restaurant with the light bulb of flavor and other culinary delights, and Miamis Yannis Jannsens at The Setai makes dessert an experience with a fusion of flavors and high-end design.