Behind the Scenes look at the dessert caravan from the Vintage dinner at Jean Georges »

Posted By ZagatBuzz 8 months, 2 weeks ago in News

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Meryle Evans, a culinary historian and contributing editor at Food Arts magazine,
proved an invaluable resource for Zagat’s Vintage Dinner series in New York,
providing 19th-century menus and historical insight to some of the
chefs as they prepared their meals. Here she reflects on some of the more memorable moments, including the 72-cake "caravan" that capped off the night at Jean Georges . For a behind-the-scenes look at the dessert extravaganza, watch the video below.