Celebrating in high style at Highland Park’s Good Girl Dinette.
Archive for the 'Dessert' Category
I admit that chè, a genre of Vietnamese desserts that brings together an unlikely collection of ingredients including legumes, jellies, tapioca, and coconut milk, isn’t for everyone, but if you believe in the power of seaweed in your sweets, you’re really gonna dig Bambu.
After getting a tip from my food-savvy NorCal cousins (Thanks, M&M!) about this San Jose-based chain, I had to check it out for myself. Chè for the people? Sign me up!
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.