Saturday, May 18, 2013
Wednesday, May 11, 2011
Food & Drink Bunnies and whoopie
Posted by Matthew Schniper on Wed, May 11, 2011 at 6:05 PM
A brief look ahead at tomorrow's Side Dish column, with some extras I can't fit into print:
• First, I'll be updating you on the progress of The Rabbit Hole Dinner and Drinks' opening downtown in the former Metropolitain spot.
Owner Joseph Campana has revealed his head chef and chef de cuisine — which I in turn, will reveal tomorrow — and that chef de cuisine shared a sneak peek at the outfit's inaugural menu, which Campana has allowed me to share with you.
Keep in mind that this is a tentative list that, according to the chef de cuisine, will likely be trimmed down by a few more items before the restaurant's launch in early June. Not all items have been fully tested and tweaked, so don't get your heart set on any of these exact descriptions.
But the preview does provide a glimpse at a super-eclectic and fairly playful gourmet menu.
PBR mussels anyone?
2651_001.pdf
• Next, I'll introduce you to Mike Buzzell, "The Mile High Whoopie Guy," whom you may have already met over the past year at a farmers market or possibly at the Gotta Love It Kitchen.
Insistent that we try his creative, custom whoopie pies ahead of writing about them, Buzzell dropped a care package for our staff by the office yesterday after I interviewed him.
I'll share my thoughts and the gist of that interview tomorrow, but for now, enjoy a brief photo tour of our whoopie pie experience:
- Matthew Schniper
- Here's how you'll receive your whoopie pie. Buzzell immediately freezes them after the cake portion has cooled from baking and been stuffed with filling. They'll keep for a long time in the freezer and you can thaw as your appetite demands. You can eat them cold or allow them to come up to room temperature.
- Matthew Schniper
- We sampled three whoopie pie flavors yesterday: the traditional chocolate-vanilla; vanilla chocolate chip-mint; and chocolate-peanut butter.
- Matthew Schniper
- Your interior food porn shot: the cake-like cookie is soft and slightly dry, yielding to a buttercream-textured filling that's actually made with vegetable shortening. If you were raised on ice cream sandwiches instead of whoopie pies, you might expect a colder, creamier center, but the filling is quite light and airy, and sweet of course.
- Matthew Schniper
- The Whoopie Pie Guy, sporting a shirt that's a lot less provocative once you know what it's promoting.
