  
New York, New York (Episode #10)
New York is a world leader in more than
just high finance, it also sets the standard in innovative fine
dining. Taste of Life takes viewers to the legendary Rainbow Room
restaurant. There, the Executive Pastry Chef prepares their signature
dessert, Baked Alaska Flambé. Later we venture into the Catskill
mountains were we find that the making of foie gras is as much an
art as it is a multi-million dollar industry at the Hudson Valley
Foie Gras farm. Finally one of the world greatest chefs, Waldie
Malouf, will demonstrate his favorite way to prepare the decadent
foie gras.
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Rainbow Room
The Rockefeller Center is home to Taste
of Life's fine dining choice, The Rainbow Room. Glamorous
and sophisticated, this restaurant is considered the crowning
jewel of the Center. Suspended among the starts and clouds,
The Rainbow Room floats 65 stories above the heart of the
midtown Manhattan. When the light creeps into The Rainbow
Room at night, you can believe in magic - the magic of music,
the magic of unlimited possibilities and the magic of Big
Apple. The menu is a mix of continental classic and contemporary
dishes spanning the decades from the 1930's to the 1990's.
The service, like the menu is contemporary, theatrical and
traditional. Taste of Life's chef specialty dish at the
Rainbow Room is the legendary Baked Alaskan Flamb¸, prepared
by Executive Pastry Chef Kurt Walrath. Keep reading to obtain
your exclusive copy of this exciting recipe.
 click
here for the recipe "Baked Alaska"
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