How a Michelin-Starred Restaurant Makes an Ice Cream Sundae — Sugar Coated

Chef Miro Uskokovic has been experimenting with alternative sugars since three years ago when he was diagnosed with Crohn's disease. Today, pastry chef Rebecca DeAngelis is learning how chef Miro makes his famous ice cream sundae at Gramercy Tavern. Eater is the one-stop-shop for food and restaurant obsessives across the country. With features, explainers, animations, recipes, and more — it’s the most indulgent food content around. So get hungry. Subscribe to our YouTube Channel now! http://goo.gl/hGwtF0