Most of what Chef Tida Pichakron makes at Haute Sweets Patisserie draws on her training at the Culinary Institute of America at Greystone and her years at the Adolphus Hotel’s French Room and the Mandarin Oriental in Las Vegas — precise macarons, pastries that look like they belong in a case in Paris. But Tida is a New Orleans native, and her monthly Saturday Beignets event is where that part of her background gets the spotlight. The next one lands on Father’s Day weekend, and this time it comes with a savory twist: Ham & Cheese Beignets.
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