Pichet Ong is a chef and founder of P*ONG located in Greenwich Village in Manhattan. Opened in April 2007, the restaurant offers a unique menu with often surprising mix of flavors, textures and temperatures, cooked with the freshest and highest quality seasonal ingredients. Since the opening, his restaurant has been featured in many publications including New York Magazine, Bon Appetit, Food Arts, TimeOut New York, New York Daily News and many more. In the following year, Ong opened Batch, a retail dessert shop right next door to P*ONG, selling small batch puddings, cookies, chocolates and cupcakes.
Ong has been named one of the Top Ten Pastry Chefs in America by Pastry Arts and Design and Chocolatier, and was selected as a "Pastry Provocateur" by Food & Wine magazine. In 2002, he has named as "Rising Star" by Star Chefs and has been nominated for the James Beard Award for Outstanding Pastry Chef. He has also appeared on Iron Chef America, Rocker on the Road, Martha Stewart Live, CBS News and the Fresh Grocer.
Ong's first dessert cookbook "The Sweet Spot" was released in May 2007, which received a red-starred review in Publisher's Weekly, a nomination for the World Gourmand book award, and has been hailed by The New York Times as "a standout and one of the most original dessert cookbooks in years."
He is also a consultant for many restaurants as well as a bakery commissary in Japan. Ong is based in New York City, where he is currently working on a new cookbook "A Pinch of Sugar and A Pinch of Salt." Please join Ptchet Ong at P*ONG, located at 150 West 10th Street to try "decidedly savory" food and cocktails.
P*ONG offers both the Marie Brizard cocktails created by Pichet Ong exclusively from now to the end of the year.
2 oz MARIE BRIZARD POIRE WILLIAM (pear)
2 oz Sobieski Vodka
2 oz Pear tea
Garnish: 1 slice tea-stained Asian pear garnish
Mix all ingredients in a cocktail shaker with ice. Strain into a chilled martini glass. Garnish with tea-stained Asian pear slice.
* To make pear tea, bring a cup of water to a boil, stir in tea and let sit for 2 minutes. Cut 1" strip of lemon zest and squeeze 2 tablespoons of juice into a container with lid. Strain tea into the container with the half a lemon, add cored and cut into 1/4" think slices of Asian pear slices, cover and refrigerate. Reserve pear and tea for use later when making a cocktail.
Late Night Blush
1/2 oz MARIE BRIZARD BLACKBERRY
1/2 oz MARIE BRIZARD WHITE CREME DE MENTH
2 oz Sobieski vodka
MARIE BRIZARD Mint Ice
2 oz strawberry water
Pre-chill a tall glass. Break up the Marie Brizard Mint Ice by dropping the solidified ice with an ice pick, keeping the pieces large. Place a few pieces of ice to the top of the chilled glass. Shake strawberry water, vodka, Marie Brizard Blackberry and Marie Brizard Creme de Menth in a cocktail shaker with ice. Pour into the glass.
*To make Marie Brizard Mint Ice (for 4 - 6 drinks), fill a shallow pan (about 5" x 8") with water until about 1/2" deep. Stir in 1/2 oz Marie Brizard Creme de Menthe and 10 mint leaves so that they are all over the pan. Place pan in freezer until frozen hard, at least for 6 hours. **To make strawberry water (for 4 - 6 drinks), wash 6 strawberries under cold runing water, drain and cut them into quarters. Place the pieces in a pint container and pour hot water to the top of the fruit, and cover with a tight fitting lid. Let sit aside to cool to room temperature and refrigerate overnight.
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