Pastry & Baking North America features Four Moons signature dessert in round-up of recipes from across the nation
ORANGEBURG, SC – November 18, 2008 – Pastry Chef Colleen Zeran of Four Moons restaurant in Orangeburg, SC has the honor of having her signature creation featured on the cover of Pastry & Baking North America magazine. The recipe for the chocolaty confection is highlighted in a round–up of stellar sweets from around North America.
Pastry & Baking North America is a trade publication serving pastry, baking and confectionery professionals. The editorial focus is on education, instruction and the celebration of innovative industry pioneers. The magazine has a controlled circulation with 25,000 copies in eleven major markets, New York City, New England states, Washington DC, Florida, Chicago/Midwest, Arizona, Las Vegas, Los Angeles, San Francisco, Dallas/Houston and Canada.
According to Publisher Joe Marcionette, “each issue is packed with recipes, demonstrations, latest trends and techniques as well as news and reviews.”
Colleen Zeran’s recipe is included in the Regional Showcase section which features, “The finest creations with complete recipes from celebrated regional professionals.”
About Four Moons
Four Moons, specializes in “Contemporary Artistic American Cuisine,” creating unique dishes with flair served by professionals in an engaging atmosphere. To enhance their experience, diners select distinctive wines from the 2,400 bottles and 500 label list which recently earned a 2008 Wine Spectator Award of Excellence. Evenings begin in Phases Moon Bar where friends can meet for end-of-the-day drinks and tapas. Special events can be hosted in the Crescent Room.
Four Moons is open Tuesdays through Saturdays for dinner from 5:30. Phases Moon Bar serves from 4:00 p.m. Tuesday-Saturday. Lunch is served Tuesday-Friday from 11:30 a.m. to 2:00 p.m. Sunday brunch is served 11:30 a.m.-2:00 p.m.
Reservations are accepted by phone at 803-531-1984 or through their website, www.FourMoons.com.