A Very Rich Bagel

Published November 28, 2007, issue of November 30, 2007.
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New Yorkers have no problem dropping hundreds of dollars on lavish meals, but the price tag on one hotel’s new “luxury bagel” might leave even the most extravagant of diners gasping for air.

Chef Frank Tujague of the Westin New York at Times Square has created the $1,000 bagel, complete with Alba white truffle cream cheese and goji berry infused Riesling jelly with golden leaves. It’s a far cry from a schmear and lox, but how does one justify such excess? No need for guilt: All bagel sales will benefit Les Amis d’Escoffier Scholarship Fund, which provides scholarships to culinary arts students.


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