NYC’s First Ever Dessert Fest is coming, October 23rd!

Get your stretchiest pair of yoga pants ready, because October 23rd is going to the sweetest day of 2016 for New Yorkers.

Dessert Goals is NYC’s first ever Festival dedicated to the sweet side of dining, taking place on October 23rd from 12:00 p.m.-6:30 p.m. Attendees will be be able to mingle with many of NYC’s popular dessert vendors, including Boba Guys, Macaron Parlor, Melt Bakery, Doughnut Plant, and more! The event will be staged at 64 Dobbin Street in Brooklyn, NY.

Tickets are available in two categories; General Admission & Workshop. Both versions of tickets include admission into the event where guests can purchase and sample desserts from all the vendors, a special staging photo area specially designed for deliciously instagramable photos, a photo booth, access to a rooftop lounge overlooking Manhattan, and unlimited coffee from Intelligenista, & Bodum. The Workshop category includes all of the fore mentioned benefits, as well as a session with some of Instgram’s top food influencers, discussing such topics as to begining one’s own food blog, how to make Instagram & social media your full-time job, and more.

On that note, tickets are very limited and extremely hard to come by. There was an early bird launch a week or two ago, and they sold out in 15 minutes. I wasn’t able to get them then, but I was able to (barely) score two tickets today when they re-launched at noon. I was at my computer well before, just patiently waiting & refreshing. The site was probably unprepared for all the traffic that it was bombarded with, because when the page refreshed between 11:59 a.m. and 12:00 p.m., tickets were listed as  unavailable. I was frustrated and baffled as to how tickets could be sold out before they even launched, and after several minutes of angrily refreshing the screen, some tickets appeared as if by magic and I added them to my cart faster than you can say “Willy Wonka (R.I.P. Gene Wilder)”.

The Museum of Ice Cream had a similar situation in which ticket demand exceeded supply, and they put out more tickets after the initial ones sold out. That said, I’d suggest signing up for the e-mails/notifications in hopes of an additional launch Here. Best of luck, and I hope to see you there!



Battman & Genevieve

I met Battman some time in late November, I think. He’s one of the most recognized food photographers in NYC. You may even know some of his non-foodie work on the ever popular New York City Fireman Calendar. He’s worked with many amazing chefs on various projects and features his work on The Chefs Connection, sort of like a Facebook for chefs. He was kind enough to bring me on some assignments with him, as well as introduce me to some great people. Keep reading to find out a bit more on Genevieve Meli, a New York City pastry chef.

Genevieve Meli never had that “aha!” moment that told her she wanted to be a pastry chef. It was simply something that was rooted in her core, written as if it were a part of her genetic code. “I was just born into it…I just knew that’s what I wanted to do.” I had the chance to sit down with Meli recently at Il Buco Alimentari e Vineria, where she is the Executive Pastry Chef. We laughed about life & times at The Culinary Institute of America and living in the Hudson Valley, and she let me into her personal life a little bit. She walked me through the journey of how she started, where she’s worked, some culinary struggles here and there, and a few other moments all-leading up to today’s time; a time where she has her own staff at a successful New York City restaurant, a time in which her first cook book, Sweet Nature, is about to launch, a time in which Meli’s career is only beginning to bloom, and she is unstoppable.

Meli knew from a young age that she wanted to be a pastry chef. “I want to be an artist!” is what she told her parents. When they challenged her with the whole “starving artist” bit, she told them she was going to be a pastry chef, and the rest is history, as they say. Although her history is sprinkled with some culinary giants, including Karen DeMasco, Gavin Kaysen, and Jacques Torres, just to name a few, Meli remains incredibly humble. “I just want to create and have a good time doing it!” she stated with so much happiness. Meli’s passion and energy was contagious, and I enjoyed scribbling down her thoughts. At one point during our chat I remember her leaning over and ask “What are you writing over there? I hope you got something good, I’m kind of boring, ”she said, as she tried to peak at my notes. However, I found her to be anything but boring. Meli is incredibly focused and driven, but very calm and easy to talk to. She’s partial to a “very zen kitchen,” no nonsense. Her kitchen is her sanctuary, a sacred place in which she and her staff create edible art. While she’s perfectly content with where she is now, Meli aspires to own her own little chocolate shop somewhere in the Hudson Valley in the future. Until then, stop by Il Buco and try on of her sweet creations!