Pennsylvania Dutch meets California cuisine meets modern Asian. Say what? Filing my third Scouting Report, “At Field Trip, an only-in-L.A. Asian-Amish mash-up,” on the Los Angeles Times‘ Daily Dish.
Archive for the 'Breakfast / Brunch' Category
I had an intense craving for soft pretzels this past weekend while shopping at the mall. Since I’m not running at all these days due to the growing little one requiring most of my mojo, I resisted the smell of buttery goodness emanating from dear Auntie Anne’s. Still, the thought of soft pretzels, served warm and tender from the oven, lingered…
Another day, another doughnut. Such is life while visiting Chicago! My third and final deep-fried adventure took me to Do-Rite Donuts, a chef-driven concept opened in early 2012 by Jeff Mahin and Francis Brennan.
Previously, Chef Brennan ran the kitchen at three-star Michelin rated L2O, while Chef Mahin served as chef-partner at Lettuce Entertain You Enterprises, opening Stella Barra Pizza and M Street Kitchen in Santa Monica.
Do-Rite serves up to twelve varieties of doughnuts every day using premium and seasonal ingredients. As a bonus, the kitchen is supposedly equipped with only two small fryers, which means that the chances of receiving a warm doughnut on each visit are very good.
We stopped in one afternoon to a limited selection and not-so-warm doughnuts, unfortunately.
From the varieties on hand, we selected three of Do-Rite’s signature buttermilk old fashioneds. The doughnut’s unique “flowering” effect is achieved by flipping the dough three times during deep frying.
The first old fashioned was glazed with dark Valrhona chocolate icing…
Chicago is ahead of the curve when it comes to the gourmet doughnut trend. Not only is there an abundance of establishments, but they are often chef-driven ventures. Taking deep-fried dough to the next level in every way, Chicago—I commend you.
One of the most successful local concepts is Glazed & Infused. The mini-chain is backed by Scott Harris of Mia Francesca, The Purple Pig, and Davanti Enoteca, among others. Behind the deep-fryer are Christine McCabe, onetime pastry chef at Charlie Trotter’s, and Tom Culleeney, former head of Lettuce Entertain You‘s franchise operations with Krispy Kreme.
The doughnuts here are made from high-quality ingredients and are fried in trans-fat free oil. Fruity glazes and fillings often change with the seasons.
Every location is equipped with a microwave to capture that ever so fleeting fresh-from-the-fryer essence. The Astronomer was a huge fan of this amenity, while I thought it was a silly move considering the freshness of the doughnuts available on the premises. Day-old doughnuts, on the other hand, I’m all for nuking.