Christina Tosi of New York's Momofuku Milk Bar Coming to Arizona Biltmore

Cereal Milk Ice Cream, Crack Pie, the Compost Cookie -- for fans of foods like potato chips, marshmallows, and corn flakes, Christina Tosi's desserts are a highly creative and sugary godsend. The current pastry chef of David Chang's Momofuku Milk Bar in New York who's responsible for creating all of...

By Laura Hahnefeld

March 7, 2012

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Cereal Milk Ice Cream, Crack Pie, the Compost Cookie -- for fans of foods like potato chips, marshmallows, and corn flakes, Christina Tosi's desserts are a highly creative and sugary godsend.

The current pastry chef of David Chang's Momofuku Milk Bar in New York who's responsible for creating all of the desserts served throughout his six-restaurant Momofuku realm, Tosi along with her new cookbook, "Momofuku Milk Bar," the follow-up to the New York Times best-selling "Momofuku" cookbook, are headed to the Arizona Biltmore as part of the resort's Inside the Chef's Studio Cooking Classes, where guests cook alongside noted food writers and cookbook authors for a one-of-a-kind experience.

Read on for additional details like how to register for the class.

Tosi will be at the Arizona Biltmore the weekend of Saturday, March 17 and Sunday, March 18. (The Biltmore will offer the same class on Saturday and Sunday.) The class starts at noon, is $50 per person, and includes the 256-page cookbook and lunch (the meal prepared during the class).

Class space is limited. For more info or to make reservations, call 602-381-7632, or make them online here.

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