This is our best seller for a reason. Relaxed, tailored and ultra-comfortable, you’ll love the way you look in this durable, reliable classic 100% pre-shrunk cotton (heather gray color is 90% cotton/10% polyester, light heather gray is 98% cotton/2% polyester, heather black is 50% cotton/50% polyester) | Fabric Weight: 5.0 oz (mid-weight) Tip: Buying 2 products or more at the same time will save you quite a lot on shipping fees. You can gift it for mom dad papa mommy daddy mama boyfriend girlfriend grandpa grandma grandfather grandmother husband wife family teacher Its also casual enough to wear for working out shopping running jogging hiking biking or hanging out with friends Unique design personalized design for Valentines day St Patricks day Mothers day Fathers day Birthday More info 53 oz ? pre-shrunk cotton Double-needle stitched neckline bottom hem and sleeves Quarter turned Seven-eighths inch seamless collar Shoulder-to-shoulder taping
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“They represent very different places in American food today,” Samuelsson says of his selection. “Amirah has the most amazing cakes. Lauren has been committed to the vegan and vegetarian food space for decades. Melissa is just an incredible chef—I’ve had the opportunity to eat her food on many different occasions, and I’m always so impressed with her talent.” As different as these chefs are, Samuelsson noted one characteristic that he believes unites them: being of the moment. Von der Poole, King, and Kassem don’t cook with a nostalgic lens, but are instead focused on developing a distinct style that’s utterly unique. “This menu is a celebration of three amazing American chefs at this moment: it’s the present/future for me,” says Samuelsson.
We use our chocolate molded espresso cup for this recipe which is 2 1⁄4 inches wide at the top, 3⁄4 inch wide at the bottom, and 2 1⁄2 inch tall. If you don’t have an espresso cup, use whatever small ramekin or mug you may have. Note: quantities could vary depending on the size and proportion you use. Punch out one cake round for the top width and one cake round for the bottom width, per cup. If you don’t have a cookie cutter for each width, you can use an inverted glass. Place your mousse in a piping bag (a ziplock works too!) and cut a half-inch at the bottom tip of the bag. Place the bottom cake round in the cup first. Pipe a 1⁄4 cup of mousse on top of the cake round so it is the same thickness as the cake. Repeat cake and mousse layers until you finish with mousse and scrape even to the rim, using a spatula or knife. Note: as you make the first cup, if your proportions are slightly off, adjust for the second one and you will be a pro in no time! That’s the very question that chef Marcus Samuelsson needed to ask—and answer—when conceptualizing the menu for this year’s Met Gala, “In America: An Anthology of Fashion.” His conclusion, of course, was that this country’s cuisine is as diverse as its 330 million inhabitants. There’s the immigrant-influenced cuisine of the coastal cities, the soul food of the South, the plant-based movement increasingly embraced by the younger generations. So he asked three utterly impressive and individual chefs to dream up the United States’s wide-ranging ideals: Lauren Von der Pool, Melissa King, and Amirah Kassem.
So what did they serve up at the Met Gala? Let’s start with Von der Pool, who was tasked with the cocktail hour hors d’oeuvres. A plant-based chef, she put her own spin on the classic deviled eggs, using Yukon potatoes instead of any animal products. Other passed appetizers included rice cakes topped with collard greens and cucumber salsa, truffled potato bites, and coconut ceviche. “What would America be without crops like corn, squash, dandelion, collards, beans, and burdock root? I wanted to focus on the vegetables that give America its flavor,” Von der Pool tells Vogue. “Each hors d’oeuvre tells a story, essentially about the depth of America, not just the opulence thereof. A lot of your favorite recipes were actually created from scraps, or whatever was seasonal.”
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