Next Gen Desserts Part 2: Anatomy of a Sunday

Diana Valenzuela's ice cream sundae at Loring Place
Diana Valenzuela's ice cream sundae at Loring Place

New York City is in a golden pastry moment right now, dripping with talent and tahini. Michael Laiskonis is back behind the pass. There’s kakigori off Canal Street and artisan bakers running hotel F&B programs. Pastry chefs are making inventive, delicious, and resonant desserts by tapping into their own heritage, unabashed American nostalgia (hey there, sundae), and techniques refined in some of the city’s best kitchens.

When Diana Valenzuela joined the team at Loring Place, Chef Dan Kluger asked her to put a Blizzard on the menu. What she came up with is a towering, top-selling $15 sundae to melt your DQ-lovin’ heart. Most weeks, she sells 150 sundaes, representing a third of her dessert sales.

 

  1. House Vanilla Ice Cream

  2. Toasted Martin’s Pretzels

  3. Walnut Toffee

  4. Hot Fudge with Dehydrated Cake Crumbs

  5. Candied Lemon Peel

  6. Salted Caramel Sauce

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