Загрузка страницы

How One Of The Country’s Oldest Candy Shops Makes Candy Canes By Hand Every Year - The Experts

Lucas Candy has been open since 1896 in Haverstraw, New York. Together, owners Debbie Bertrand and Nick Loucas make candy canes, beer brittle, and a variety of chocolates.

For more food and restaurant news, sign up for our newsletters: https://trib.al/wqZ0q3s

Credits:
Producer: Pelin Keskin
Director: Murilo Ferreira, Pelin Keskin
Camera: Murilo Ferreira, Carla Francescutti
Editor: Christian Moreno

Executive Producer: Stephen Pelletteri
Development Producer: Ian Stroud
Supervising Producer: Stefania Orrù
Audience Development: Terri Ciccone, Frances Dumlao, Avery Dalal
----------------------------------------------------------------------------------------------------------
For more episodes of 'The Experts', click here: https://trib.al/pSWnbyF

Eater is the go-to resource for food and restaurant obsessives with hundreds of episodes and new series, featuring exclusive access to dining around the world, rich culture, immersive experiences, and authoritative experts. Binge it, watch it, crave it.

Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0

Видео How One Of The Country’s Oldest Candy Shops Makes Candy Canes By Hand Every Year - The Experts канала Eater
Показать
Комментарии отсутствуют
Введите заголовок:

Введите адрес ссылки:

Введите адрес видео с YouTube:

Зарегистрируйтесь или войдите с
Информация о видео
19 декабря 2022 г. 19:30:10
00:11:47
Другие видео канала
The Different Varities of Mushrooms Expert Foragers Find in the Forest #shortsThe Different Varities of Mushrooms Expert Foragers Find in the Forest #shortsThe Secrets Behind Finding the Most Interesting Mushrooms in the Woods — VendorsThe Secrets Behind Finding the Most Interesting Mushrooms in the Woods — VendorsHow a Maine Company Processes Lobsters #shortsHow a Maine Company Processes Lobsters #shortsMeet the Brewmaster Behind a New York Craft Beer That's Worth Tracking Down — VendorsMeet the Brewmaster Behind a New York Craft Beer That's Worth Tracking Down — VendorsHow San Francisco's Most Iconic Prime Rib Restaurant Serves Hundreds of People per Night—PlateworthyHow San Francisco's Most Iconic Prime Rib Restaurant Serves Hundreds of People per Night—PlateworthyWhy All the Best Cocktail Bars in NYC Buy Their Ice From Richard Boccato— VendorsWhy All the Best Cocktail Bars in NYC Buy Their Ice From Richard Boccato— VendorsHow Chefs at D.C.’s Michelin-Starred Bresca Break Down Dry-Aged Pork #shortsHow Chefs at D.C.’s Michelin-Starred Bresca Break Down Dry-Aged Pork #shortsTwo-Michelin-Starred Minibar Is One of the Most Theatrical Restaurants in the World — Mise En PlaceTwo-Michelin-Starred Minibar Is One of the Most Theatrical Restaurants in the World — Mise En PlaceHow a Master Chef Is Roasting Whole Suckling Pigs in the Middle of NYC — Smoke PointHow a Master Chef Is Roasting Whole Suckling Pigs in the Middle of NYC — Smoke PointHow a Master Chef Runs Washington D.C.'s Most Expensive Restaurant — Mise En PlaceHow a Master Chef Runs Washington D.C.'s Most Expensive Restaurant — Mise En PlaceHow Michelin-Starred Ikoyi Meticulously Prepares for Service #shortsHow Michelin-Starred Ikoyi Meticulously Prepares for Service #shortsHow Bermuda Fishermen Are Leading the Fight Against Venomous Lionfish — VendorsHow Bermuda Fishermen Are Leading the Fight Against Venomous Lionfish — VendorsChef Jeremy Chan's Two Michelin-Starred Restaurant Is Secretly a Steakhouse — Mise En PlaceChef Jeremy Chan's Two Michelin-Starred Restaurant Is Secretly a Steakhouse — Mise En PlaceHow Bermuda Fishermen Catch Spiny Lobsters #shortsHow Bermuda Fishermen Catch Spiny Lobsters #shortsHow Fisherman Delvin Bean Has Been Catching Bermuda’s Best Lobsters for Over 30 Years  — VendorsHow Fisherman Delvin Bean Has Been Catching Bermuda’s Best Lobsters for Over 30 Years — VendorsHow a Master Chef Runs 4 Kitchens and 12 Bars at London’s Prestigious Music Hall — Clocking InHow a Master Chef Runs 4 Kitchens and 12 Bars at London’s Prestigious Music Hall — Clocking InHow Panda Express Makes 110 Million Pounds of Orange Chicken per Year — The ExpertsHow Panda Express Makes 110 Million Pounds of Orange Chicken per Year — The ExpertsHow a Master Chef Runs London's Only Two-Michelin-Starred Chinese Restaurant — Mise En PlaceHow a Master Chef Runs London's Only Two-Michelin-Starred Chinese Restaurant — Mise En PlaceTurning a Coconut Into an Edible Work of Art #shortsTurning a Coconut Into an Edible Work of Art #shortsHow Lord's Perfected the Scotch Egg #shortsHow Lord's Perfected the Scotch Egg #shortsHow a 5-Star London Hotel Prepares the Most Iconic Afternoon Tea Service — Clocking InHow a 5-Star London Hotel Prepares the Most Iconic Afternoon Tea Service — Clocking In
Яндекс.Метрика