Tokyo’s Latest Dessert Craze
Mochi creams, some of the most luscious sweets to hit dessert-obsessed Tokyo, are made with steamed mochi rice formed into balls that hide whipped cream plus other fillings like caramel pudding, banana, chocolate, green tea and red sweet potato.
Movie and Museum Meals
Cuisine and culture are moving closer together. At Newseum in Washington, DC, Wolfgang Puck offers iconic dishes like grilled pizza at The Source. In Athens, Georgia, at The National, Hugh Acheson’s savory tapas are served in the same building that houses art-movie theater Ciné. And this fall, Charles Phan and Loretta Keller will prepare pan-Californian dishes at San Francisco’s newly renovated Academy of Sciences.
New Zealand Wine News
Hawke’s Bay, the world-class wine region on New Zealand’s North Island, has a fabulous new hotel. The Farm at Cape Kidnappers is a beautiful 24-room lodge that overlooks the Pacific; chef Dale Gartland serves lamb braised in Pinotage from nearby Te Awa Winery (capekidnappers.com).