What $48.62 buys you. Photograph by Kelly DiNardo
2941’s Anthony Chavez brought flexible molds, a scale, and his own piping bag. Photograph by Kelly DiNardo
Chavez chops dried apricots for the honey-yogurt custard. Photograph by Kelly DiNardo
Chavez scrapes the vanilla bean and suggests using the pod to flavor sugar or bourbon. Photograph by Kelly DiNardo
Vanilla bean and butter. Photograph by Kelly DiNardo
Chavez whisks the egg whites and sugar over heat to help blend the eggs better.
Chavez pipes the meringue into flexible molds. Photograph by Kelly DiNardo
Chavez pours caramel over the popcorn. Photograph by Kelly DiNardo
Lightly cooked meringues for the floating islands. Photograph by Kelly DiNardo
Chavez pipes batter into molds for the bouchons. Photograph by Kelly DiNardo
Baklava-style fillo dough over a honey-yogurt custard. Photograph by Kelly DiNardo
Chocolate bouchons. Photograph by Kelly DiNardo
Floating island with mandarin jus. Photograph by Kelly DiNardo
