USA: A New York City chef has come up with a luxury version of one of the city's staple foods - the 1,000 U.S. dollar bagel

Record ID: 738755

  • Title: USA: A New York City chef has come up with a luxury version of one of the city's staple foods - the 1,000 U.S. dollar bagel
  • Date: 12th November 2007
  • Summary: NEW YORK CITY, NEW YORK, USA (NOVEMBER 6, 2007) (REUTERS) WIDE OF CHEF FRANK TUJAGUE CLEANING A WHITE TRUFFLE (SOUNDBITE) (English) FRANK TUJAGUE, EXECUTIVE CHEF, THE WESTIN NEW YORK AT TIMES SQUARE SAYING: "I wanted something that speaks to New York. So what speaks to New York better than a bagel? But we just didn't want a regular bagel, we wanted something that would promote seasonal ingredients and fine ingredients as well. So I thought about the season we were in and the first thing that jumped into my mine was white truffles." TUJAGUE PILING ON SLICED TRUFFLES VARIOUS OF TUJAGUE ADDING GOJI BERRIES TUJAGUE ADDING GOLD LEAFS FINISHED BAGEL TUJAGUE AND HIS BAGEL (SOUNDBITE) (English) FRANK TUJAGUE, EXECUTIVE CHEF, THE WESTIN NEW YORK AT TIMES SQUARE SAYING: "We start with the best, freshest truffles as well. So we ask for 24 hours notice when ordering so we can get the truffles shipped in that day. We assemble the cream cheese, slice the truffles nice and high, and the goji berry jelly, we finish it with golden leaf for another touch of elegance." FINISHED BAGEL (SOUNDBITE) (English) FRANK TUJAGUE, EXECUTIVE CHEF, THE WESTIN NEW YORK AT TIMES SQUARE SAYING: "100 percent of the proceeds are donated to the Les Amis d'Escoffier, which in English means 'Friends of the d'Escoffier Society'. They are a foundation that sponsors the culinary arts, and we donate it to the scholarship fund for future students." FINISHED BAGEL
  • Embargoed: 27th November 2007 12:00
  • Keywords:
  • Location: Usa
  • Country: USA
  • Topics: Light / Amusing / Unusual / Quirky
  • Reuters ID: LVA27SZWL2M3R7N4JBMIH7HNODVN
  • Story Text: A New York City chef has come up with a luxury version of one of the city's staple foods -- the 1,000 U.S. dollar bagel.
    The pricey bagel is topped with Alba white truffle cream cheese and goji berry infused Riesling jelly and 23-karat edible gold leaves. The bagel is the creation of Executive Chef Frank Tujague (pronounced Too-Joch) of The Westin New York hotel at Times Square.

    "I wanted something that speaks to New York. So what speaks to New York better than a bagel? But we just didn't want a regular bagel, we wanted something that would promote seasonal ingredients and fine ingredients as well. So I thought about the season we were in and the first thing that jumped into my mine was white truffles," said Tujague.
    The bagel joins a list of 1,000 USD delicacies in Manhattan that includes an ice-cream sundae topped with a 23-karat edible gold leaf and a pizza topped with six kinds of caviar and lobster.

    "We start with the best, freshest truffles as well. So we ask for 24 hours notice when ordering so we can get the truffles shipped in that day.
    We assemble the cream cheese, slice the truffles nice and high, and the goji berry jelly, we finish it with golden leaf for another touch of elegance," said Tujague.
    But this extravagance comes with a touch of altruism.

    "100 percent of the proceeds are donated to the Les Amis d'Escoffier, which in English means 'Friends of the d'Escoffier Society'. They are a foundation that sponsors the culinary arts, and we donate it to the scholarship fund for future students," said Tujague.
    One bonus -- guests who orders the bagel need not worry about tax and gratuity. Those are included. Also, chef Tujague suggests you wash down the bagel with simple water, so as not to lose the taste of the truffles. Due to the seasonal nature of the white truffles, the bagel will only be offered from now until December 14, 2007.
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