Eye Candy: Tristar Strawberry–Blond Chocolate Tarts with Marshmallow and Lemon Verbena

Tristar Strawberry–Valrhona Dulcey Blond Chocolate Tarts with Marshmallow and Lemon Verbena


At last weekend's Chefs & Champagne®, our annual summer tasting party in the Hamptons, we honored James Beard Award–winning chef, restaurateur, cookbook author, and media personality Bobby Flay with flowing Champagne Taittinger​, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. During our much-anticipated fête, pastry chef Stephen Collucci from New York City's renowned Colicchio & Sons served these stunning treats: bite-sized tarts made with tristar strawberries, Valrhona dulcey blond chocolate, marshmallow, and lemon verbena. They were almost too pretty to eat—but, rest assured, not a single one went to waste. 


View this event's menu and details here. For upcoming Beard House dinners, check out our events calendar. Photo by David Chow


Elena North-Kelly is senior editor at the James Beard Foundation. Find her on Twitter and Instagram.

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