WASHINGTON POST, December 16, 2009 –DamGoodSweet is featured in a roundup of the year’s best baking books in the “Cooks Who Entertain” category. The Post reported that “David Guas had us at Lemon Icebox Cake.”
ORANGETTEBLOG, December 13, 2009 – Molly Wizenberg raves about David Guas’ Caramel Popcorn, telling the full story of how she first met David and tasted his amazing popcorn. Wizenberg introduces her blog readers to DamGoodSweet and includes Guas’ recipe for the crunchy treat.
A TIMES-PICAYUNE, December 3, 2009 – Chef David Guas and his new cookbook DamGoodSweet are featured on the cover of the Times-Picayune food section as a must-read book for New Orleans cooks and home chefs nationwide.
WHERE MAGAZINE, December 2009 – DamGoodSweet is featured as an “ode to sugary Southern classics” in a roundup of CrescentCity cookbooks.
LOUISIANA HOMES & GARDENS, December 2009 – In “Fete de Noël”, chef and author David Guas created a French holiday tea with sweets such as gateau de sirop and red velvet cake from his cookbook DamGoodSweet.
AOL’s SLASHFOOD.COM, December 2009 –DamGoodSweet is featured as one of the “Best Cookbooks 2009” in Slashfood’s holiday gift guide.
LOUISIANA COOKIN’ MAGAZINE, December 2009 – As a “must-have for any Louisiana cook”, DamGoodSweet and David Guas’ Turtles recipes are featured as a great way to give the gift of candy this holiday season.
PAULA DEEN’S CHRISTMAS MAGAZINE, December 2009 – In this special holiday collector’s issue of Cookin’ with Paula Deen Magazine, the making of DamGoodSweet is explored in “Sinfully Sweet”, a complete look at David Guas’ career and passion for desserts.
PBS “CHEF’S A FIELD”, November 14, 2009 – David Guas appeared in an episode titled “Disappearing Act: Imagining the World without Bees”, sponsored by Häagen-Dazs ice cream. Guas explores and raises awareness for the many farms in the northeast that oversee honey bee colonies that are an integral part of the crop-pollinating process in the U.S.
APARTMENT THERAPY’S THEKITCHN.COM, November 19, 2009 – TheKitchn.com features DamGoodSweet’s Sweet Potato Tart Tatin as a promising dessert to make for Thanksgiving.
SERIOUSEATS.COM, November 9, 2009 – Cakespy, Jessie Oleson, showcases her rendition of DamGoodSweet’s Sweet Potato Tart Tatin citing it as a delicious dessert to make this holiday season.
PUBLISHER’S WEEKLY, November 9, 2009 – Featured in the “The Year’s Best Books About Food” David Guas’ DamGoodSweet received honorable mention as the “Best Virtual Trip to the Big Easy”.
FOOD & WINE MAGAZINE, November 2009 – David Guas’ Spiced Upside-Down Apple Bundt Cake is showcased in the “Last Bite” section of the magazine, complete with a full recipe and close-up image of the DamGoodSweet author’s seasonal dessert.
SOUTHERN WEDDINGS MAGAZINE, Fall/Winter 2009 – DamGoodSweet is featured in the “60 Ways to Have a Southern Wedding” as a great resource when making your own homemade wedding favors.
TASTING TABLE: Everywhere Edition, October 29, 2009 – DamGoodSweet was the daily feature in a piece titled, “Sweet Talk.”
WASHINGTON POST, October 21, 2009 – David Guas and DamGoodSweet were featured on the front page of the food section in, “The Tough Guy with the Big Easy Touch.”
SAVEUR MAGAZINE, November 2009 – DamGoodSweet is featured as one of three new cookbooks that make baking more fun than ever, taking readers on “a culinary journey through the rich landscape of Southern culture.”
RESTAURANT BUSINESS, October 1, 2009 – David Guas is selected and featured as a judge in a panel of industry pros for the Restaurant Business Clean Plate Awards.
FOOD & WINE MAGAZINE, October 2009 – DamGoodSweet is featured as one of three “New Best Dessert Cookbooks” for 2009.
GARDEN & GUN, September 2009 – “Talk of the South” Newsletter selected DamGoodSweet as one of four, Southern flavor “Best Upcoming Cookbook Releases” of the year.
DC MODERN LUXURY, July/August 2009 - David Guas featured as "Pastry Chef to Watch"
WASHINGTON POST, April 8, 2009– David Guas featured in Bayou Bakery announcement.
WASHINGTON POST, November 30, 2008– David Guas featured in hunting article “Up Before Breakfast, Learning to bag a Sustainable Dinner” including recipes for Holiday Goose and Sweet Potato Hash with Cranberries and Red Wine.
REDBOOK MAGAZINE, November 2008 – David Guas was the featured chef in the New Orleans Thanksgiving dessert story with his two sons including recipes -- Heavenly Hash Bread Pudding, Sweet Potato Tarte Tatin and Apple Pie with Salted Pecan Crumble.
DC MODERN LUXURY, 2008– David Guas selected as one of three hot chefs to watch in Washington, DC.
THE TODAY SHOW [NBC Television] – Live cooking segments featuring pastry chef David Guas:
February 2009, desserts for Mardi Gras
July 2008, desserts made from the garden
September 2007, no-bake desserts
May 2007, tips for baking with/making dough
July 2006, desserts made with berries
March 2006, desserts made with honey
July 2005, no-bake desserts
April 2005, desserts made with rhubarb
January 2005, Mardi Gras sweets
November 2004, Latin desserts
FLAVOR & THE MENU, 2008 – David Guas included in a dessert feature about “the savory side of the kitchen” in “Top 10 Trends 2008, Top Dessert Trend, Sweets: Salty, Spicy & Savory.”
CHOCOLATIER, Summer 2007 – “Showcase” column featured David Guas’ Flan Tradicional with Almond Pastry and Cajeta Cream.
HEALTH, June 2007 – David Guas’ Nutty Popcorn Bars featured.
PASTRY ART & DESIGN, December 2006 – David Guas featured in “Signature” column.
ESQUIRE, November 2006 – John Mariani named Acadiana one of the best new restaurants of 2006 and featured David Guas’ “decadents desserts:”The Warm White Chocolate Bread Pudding with Salted Macadamia-Nut Ice Cream and Butter-rum Sauce tastes as if it’s about ten thousand calories per spoonful – and worth it.”
THE WASHINGTON POST, May 2006 – David Guas’ Lemon Doberge Cake with Lemon Fondant, Honey Poached Kumquats & Buttermilk Panna Cotta featured as “Worth the Trip.”
WHERE WASHINGTON, March 2006 – David Guas’ Warm Canela-DustedChurros with Mexican Chocolate Shooters featured.
SOUTHERN LIVING, March 2006 – Two-page feature on David Guas’ desserts at Ceiba including Vanilla Bean Cheesecake with Guava Topping and Mango-Lime Salad.
REDBOOK, March 2006 – David Guas’ “mouthwatering desserts” featured including Pecan Tart with Chocolate Bourbon Ice Cream and Salted Caramel Sauce, WarmWhite Chocolate Bread Pudding with Brown Butter Rum Sauce, and Praline Crème Brûlée.
DC MODERN LUXURY, November/December 2005 – David Guas’ sorbets receive high praise, and Amanda McClements writes, “The Lemon Doberge Cake [at Acadiana], a New Orleans classic, could easily star on a Martha Stewart magazine cover.”
THE WASHINGTON TIMES, October 2005 – Corinna Lothar, in a review of Acadiana, writes, “A prudent diner will save room for pastry chef Guas’ sensational desserts.”
DC MODERN LUXURY, September/October 2005 – David Guas’ Warm Canela-DustedChurros with Mexican Chocolate Shooters are deemed “pure pleasure.”
HOT CHOCOLATE, 2005 – David Guas’ recipe for Warm Canela-DustedChurros with Mexican Chocolate Shooters included in book by Michael Turback.
WASHINGTON, DC, NATIONAL CAPITAL RESTAURANT AND HOSPITALITY AWARDS,2004 – Selected asPastry Chef of the Year.
CHOCOLATIER, October 2004 – David Guas’ Spiced Apple Nut Cake “is not to be missed.”
COTTAGE LIVING, September/October 2004 – Extensive feature on David Guas entertaining at home,
includes recipes.
DIVERSION, September 2004 – At Ceiba, “…desserts like Warm Canela-DustedChurros to dip in thick hot chocolate are among the showstoppers.”
BON APPÉTIT, September 2004 – David Guas’ Sweet Potato Tarte Tatin featured.
CONDÉ NAST TRAVELER, May 2004 – “Talented David Guas” featured in “Hot Tables” issue.
WASHINGTON FLYER – March/April 2004 – “You’ll adore David Guas’ [sic] Warm Canela-DustedChurros (accompanied by Mexican hot chocolate shooters) and Flan Tradicional (sugar, eggs and cream) shine in all their natural purity.”
WASHINGTONIAN, January 2004 – Of his desserts at DC Coast: “Guas’ Buttermilk Beignets with Café au Lait Crème Brûlée is a delicious take an [sic] a traditional New Orleans treat.”
WASHINGTONIAN, December 2003 – David Guas’ desserts are, “…worth saving room for. Most spectacular is a plate of warm Warm Canela-DustedChurros with Mexican Chocolate Shooters…”
THE WASHINGTON POST, December 2003 – David Guas’ Calabaza Fritters featured in “The Sunday Source.”
THE WASHINGTON POST, December 2003 – Restaurant critic Tom Sietsema writes, “I have yet to find a single dessert I can say no to.”
THE WASHINGTON POST, 2003 Dining Guide – Tom Sietsema wrote, “…the silken flan, treated to a drift of caramel cream, tastes like comfort food gone to finishing school.”
BON APPÉTIT, September 2003 – David Guas featured as one of the decade’s “Dessert Stars;” his Vanilla Bean Cheesecake with Guava Topping and Mango-Lime Salad is featured on cover. “Why he’s a star: for the versatility and cunning in his approach to comfort desserts – jumping far, but always sticking the landing.”
FOOD & WINE, November 2002 – David Guas’ “irresistible” Sticky Toffee Pudding featured.
NATION’S RESTAURANT NEWS, November 2001 – David Guas featured in “Culinary Currents” column.
CHOCOLATIER, November 2001 – David Guas’ Café au Lait Crème Brûlée with Buttermilk Beignets featured.
SANTÉ, Sept/Oct 2001 – David Guas’ Asian-inspired chocolates served on a dramatic teak tea wheel at
TenPenh featured.
FOOD ARTS, November 2000 – David Guas’ contributes an article about his research trip to Indonesia, developing the dessert menu for TenPenh.
WASHINGTON CITY PAPER, October 2000 – “David Guas handles the pressure of following a tough act with steely confidence.”