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On Friday I went to dinner at the James Beard House for the Six Plates, Six Pinots dinner.

I was especially impressed by JW Marriott Desert Ridge pastry chef Kaushik Chowdhury's palette cleanser which came mid-meal: a Granny Smith apple-celery sorbet with fennel jam and fennel pollen.

*Erin Gleeson is based in NYC. She enjoys shooting cookbooks and teaches photography at the Fashion Institute of Technology. Her photos have been published in The New York Times and Gourmet (RIP).
Column: Culinography


  • Erin, lovely photos! love it

    Vanessa Bahmani on

  • Gorgeous! It reminds me of the dainty, neon colorful sweets of India. So dazzling!

    kayoko on

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