When researching new dessert ideas, executive pastry chef Caroline Schiff of Gage & Tollner looked to the restaurant’s storied past. With access to decades of menus dating well back into the mid-twentieth century, a Nesselrode pie caught Caroline’s eye—and kicked off a quest to transform it into something new and contemporary. Watch as she gives this 70-year-old recipe new life, using at as inspiration to develop a decadent new ice cream sundae.
Director: Gunsel Pehlivan
Director of Photography: Ben Dewey
Editor: Boris Khaykin
Creative Producer: Parisa Kosari
Line Producer: Jennifer McGinity
Associate Producer: Samantha Vélez
Production Manager: Janine Dispensa
Production Coordinator: Elizabeth Hymes
Camera Operator: Jake Robbins
Assistant Camera: Roberto Hererra
Audio: Mike Guggino
Production Assistant: Jamal Abdinasir Mohamed
Post Production Supervisor: Andrea Farr
Post Production Coordinator: Scout Alter
Supervising Editor: Eduardo Araújo
Assistant Editor: Andy Morell
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ABOUT BON APPÉTIT
Bon Appétit is a highly opinionated food brand that wants everyone to love cooking and eating as much as we do. We believe in seasonal produce, properly salted pasta water, and developing recipes that anyone can make at home.
I love her!!
When she said Sundae, I was meh. But wow. That is amazing.
love thiss!!
Can we please see more of this woman? I love her!
She called it a success but knowing how women get about dessert… the two taste testers did not approve.
Magnificent! ✨
Love this and the sundae looks so good!
Alcohol has a lower freezing point than water: -114.7 degrees Celsius (-174.6 degrees Fahrenheit) I wonder if you could make ice cream by dumping some frozen alcohol in a blender with half and half, flavorings, and sugar in it….
even with her hair in the bandana, i wonder if there’s ever been a problem with hair accidentally falling into dishes, food, etc.
Nesselrode Was to pie what Tesla was to electricity
Please make this a regular series with Caroline!!
Sorry to hear about your grandpa, Bea. It takes about a year to fully realise someone is gone.❤ Let me know how you get on with the kefir, it really helped me eat less sugar. Take care❤
Not a fan of glase fruit, there was too much of it in there. But everything else looked delicious! ????
That hair. Speechless.
this was so interesting
When I lived in New York in the 80s, a gentleman friend took me to dinner at this glorious restaurant. To this day, it ranks as the most wonderful meal I’ve ever had. The great Edna Lewis was a guest chef that night and I have cherished the memory ever since. Thank you for letting me see that the magic lives on. ❤
This feels like a cooking video as imagined by Tommy Wiseau.
Is it just me, or are the 'S' sounds extremely loud in this video compared to all the others? Even at like half volume they're still almost crackling my headphones.
This made me unsubscrube.
Her S's are so sharp, they could cut any pie..
If they forgot about it, it must not have been very good..
Can we get a colab with Dylan Hollis?
BA is showing us so many other kitchens and chefs because thier own kitchen and chefs aren't what they used to be
If the sweet foods don't make me fat, i would like eat often
I LOVE the idea of meringue and whipped cream together! I feel like it’s gonna be more like a cool whip vibe (I love cool whip lol and yes i know it’s not real whipped cream)
You would never use rum with this dessert. Kirsch is the perfect complement to the chestnuts and sweet cherries! Rum: NO! Much too obtrusive…
This is really interesting. Petee's Pies has made a seasonal special of Nesselrode pie for a few years now which is really good. I'd love to try this sundae too.