For most of us, sugar is just something we keep in a bowl on the kitchen table. The extent of our creativity with it usually involves simply putting it on corn flakes or in our coffee.
For cooks and bakers, however, sugar is an ingredient and behind every decadent dessert and sweet treat there is. But it’s still pretty basic. Make dessert, add sugar.
Then there are master chefs, like Borgata Hotel Casino & Spa’s Executive Pastry Chef Thaddeus DuBois. For him, sugar isn’t something you keep in a bowl or sprinkle on cereal. Well, maybe it is if he’s having a quick breakfast, but for DuBois, sugar is also a medium, a material that can make exquisite art and a substance of profound beauty.
What we’re talking about are sugar works or sugar sculpture. It’s the art of spinning sugar into exquisitely intricate and delicate creations. The techniques have been featured on about a gazillion cable TV food shows, yet for most of us they are still as mysterious as Kanye West’s Twitter feed.
Enjoy a mesmerizing two-hour demonstration of the art of sugar work with Executive Pastry Chef Thaddeus DuBois while he creates, right before your eyes, a spectacular masterpiece made of 100% sugar. Techniques showcased will be poured, pulled and blown.
Meanwhile sip on chilled champagne and enjoy scrumptious Easter themed desserts presented and served by Pastry Chef David Krzewinski.
We’ve timed this Savor Borgata Event for Easter, which as we all know is the time of the most awesome of sugar creations—the Easter basket.
So let DuBois and Krzewinski show you that sugar is much more than just the stuff they make peeps out of, more than just sweet and more than just a candy egg. In the right hands, it can be a masterpiece.
And it still goes good in coffee.