INTO THE NIGHT The fun continues with Citi Taste of Tennis After Dark, a delectable dessert-tasting extravaganza in the CitiGold Lounge from 9 to 11 pm. You’ll enjoy New York’s popular sweets, dessert drinks and, of course, the company of top tennis players who also have a sweet tooth.
I-CE-NY Head Chef, Danny Naruenartwanich, will serve up his new sensation: Ice cream base and mixers are poured onto a special iced plate that can get as cold as -4 degrees. In just minutes, the cream firms up and it will be spread into a thin layer, then, scraped into the chubby rolls.
COOKIE DŌ Kristen Tomlan will feature her creative, and delicious cookie dough based treats for sweets lovers like her. Her scoop shop serves signature flavors, all of which are available daily. WOWFULLS David Chan and his team will be serving Hong Kong-style egg waffles (gai dàn jai) filled with all sorts of goodies including ice cream fruit, Oreo crumbles and more.
18 | OUR CITY, YOUR LIFE | AUGUST 2017
ISTVAN TOTH DAVIO’S Istvan Toth is the CoExecutive Chef at Davio’s Northern Italian Steakhouse. Toth was born and raised in Hungary and moved to the U.S. at the age of 19 to begin his career as a chef in New York City. He grew up with grandparents who prepared all of their meals from scratch. This upbringing is what started his love affair with quality food and cooking. Before leaving Hungary, he obtained his culinary degree at Le Cordon Bleu Culinary School. Chef Toth began working in the industry as a teenager, where he interned in the kitchen of a well-known resort in Hungary. When he moved to the United States, he held positions at some of New York City’s most renowned culinary establishments, including Mario Batali’s Eataly. Before long, Toth joined the Davio’s family, where he has been cooking since 2013. Toth’s favorite part of being in the kitchen “creating flavor profiles and plating stylish dishes.”
FRANCES TARIGA
MEGU Chef Frances Tariga, born and raised in Manila, Philippines, began her career in Dubai, cooking at the world’s first seven-star hotel, Burj Al Arab. After proving herself in Dubai, Frances was brought into the UAE Royal Family’s household as their private chef. Soon after, Chef Tariga moved to the United States to return to the restaurant business as a Sous Chef at Buddakan before working as the Chef de Cuisine at Catch. Today, she is telling the story of modern Japanese cuisine at MEGU. Tariga, who is fluent in six languages, has also appeared on national cooking shows from Chopped to Top Chef. We asked her if she could be a food what would she be. The chef laughingly said, “I would be a jackfruit as it looks intimidating, but once you eat it, you will say, ‘I had no idea it’s sweet and tastes amazing!’”