New York City Chef Reinvents the Dessert Menu to Bring Unexpected Flavors to the Familiar
CHICAGO (Aug. 25, 2020) — Featuring Chef Fany Gerson of La Newyorkina, the newest chapter of the American Egg Board (AEB) Incredible Egg Trends series spotlights “Desserts” and the ways chefs can add on-trend flavors to these menu items.
According to Datassential 2019 Dessert Keynote Report, consumer demand for this classic meal part to evolve grows every day. Two in five consumers say they are interested in more globally inspired dessert flavors — especially Millennials and Gen X consumers. The same report shows savory ingredients are some of the fastest-growing terms on dessert menus (i.e., salted caramel, sea salt, olive oil and bacon).
The Reinvention of Desserts on the menu
“We see an opportunity for chefs willing to step outside of expectation on desserts. Our next Incredible Egg Trends (IET) brings dessert, often an afterthought, to the forefront of innovation and creativity,” said Phaedra Ruffalo, senior director, market development at the AEB. “At La Newyorkina, Chef Fany Gerson infuses her heritage into consumer favorite sweets, making her the perfect chef to carry this trend rooted in nostalgia. Paired with the natural, multifunctional eggs, dessert menus are poised for reinvention.”
From globally inspired desserts to savory ingredients in classic sweets, chefs can glean inspiration on how to add in unexpected elements into their dessert menu with this chapter of Incredible Egg Trends with Chef Fany Gerson.
Chef Gerson bridges cultures with nostalgic treats
Known as one of the culinary leading voices on Mexican desserts, Fany Gerson launched her artisanal frozen treats and sweets company, La Newyorkina, in 2010. Six years later, she opened her first brick and mortar shop to share authentic Mexican treats with West Village and beyond. This Culinary Institute of America grad has also written three books: My Sweet Mexico, Paletas and Mexican Ice Cream. Her work has garnered recognition across the industry, including being recognized as a Latin woman leader in 2017 by El Diario and receiving a nomination James Beard Award 2010 for Best baking and pastry cookbook.
View additional Desserts content
In addition to Gerson’s twist on the key lime pie, the new IET chronicle includes five other recipes developed for restauranteurs: Sweet Lavender Omelet, Saffron Cream Puffs, Blue Cheese Flan, Brioche Bread and Sesame Meringue.
Operators can find these six recipes and five menu concepts from other restaurants along with Chef Gerson’s video, as well as research and tips related to the desserts trend at: incredibleegg.org/
To request an interview or photos, please contact Kitty Kevin at 815.398.0133 or kkevin@quietlightcom.com.
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About the American Egg Board (AEB)
Home of the Incredible Egg, the AEB is the U.S. egg industry’s national commodity marketing board. The AEB’s mission is to increase demand for eggs and egg products through research, education and promotion. The AEB’s Egg Nutrition Center is the country’s largest repository of egg nutrition research. The AEB is located in Chicago, Ill.
For more, visit incredibleegg.org.
About the AEB’s Incredible Egg Trends
The Incredible Egg Trends, a series developed by the American Egg Board, focuses on food trends and the chefs setting those trends. Several times a year nationally-acclaimed chefs are highlighted with recipes that talk to a specific ethnic or daypart trend featured on their menus. From competing on Iron Chef and Top Chef to earning Michelin stars to writing their own cookbooks to James Beard Award recipients, these chefs are incredible egg trendsetters.
Media Contacts:
Marc Dresner
American Egg Board
224.563.3724
mdresner@aeb.org
Kitty Kevin
Quiet Light Communications
815.398.0133
kkevin@quietlightcom.com
