Eye Candy: Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch

Here's another mouthwatering snapshot from last weekend's Chefs & Champagne®, our annual summer tasting party in the Hamptons, where we honored James Beard Award–winning chef, restaurateur, cookbook author, and media personality Bobby Flay. Our much-anticipated fête featured flowing Champagne Taittinger​, the wines of Wölffer Estate Vineyard, and delectable culinary offerings from a select group of over 40 celebrated chefs. Among them was this innovative Valrhona Caraïbe Chocolate–Apricot Parfait with Rice Krispies–Cocoa Nib Crunch crafted by pastry chef George McKirdy of Astor Bake Shop in Queens, NY. These sweet little bites were so popular that many guests went back for seconds (and thirds!) before finishing their rounds through the savory courses. Now that's sweet.

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.