I often fantasize about waking up to a 6 pack of donuts and a warm bacon egg and cheese sandwich nestled on a freshly made biscuit. Seriously…all the time. I’ve got issues. Well, now there is a ghost kitchen in Westport, CT where such dreams can become a reality…and they did last weekend. Introducing Grammie’s. For those not familiar with the concept of a ghost kitchen, it just means there is no actual restaurant—not in the traditional sense. You can't come and cozy up to a table, but you can order Grammie's donuts, cronuts, flakey biscuits, croissants and breakfast sandwiches (made on ANY of the above freshly baked carbs) for curbside pickup and delivery through their website. Yup. Lay in bed and hit send…Voila!
One of this year’s tastiest food trends is edible cookie dough. One could argue that cookie dough was always edible, but the term refers to the use of heat treated flour that eliminates bacteria and pasteurized eggs to reduce the risk of food-borne illness. It’s likely something you never thought about as a kid when you scraped the cake batter or cookie dough bowl clean while mom did all the baking. If you’re reading this in 2017, eating all that dough didn’t harm you one bit, and you’ve seen a cookie dough resurgence in the U.S.—in “edible” form, of course—at supermarkets, dessert shops, and food trucks. In Colchester, Connecticut, there’s a sweet shop that’s dedicated to cookie dough and other cookie dough related sundaes, milkshakes, and pies...DoughLuv.
Meet Alex Levere—his roots may be French and German, but the luck of the Irish is clearly smiling upon him. He grew up in the restaurant industry on the shoreline, spent some time in Europe—specifically, you guessed it, in Ireland—in his early 20s, then Boston during his college years and beyond.
“Long story short, the economy crashed, I graduated, and there was nothing really going on, so I was bartending at a place, and they offered me an assistant management job. So, I took that, then I went to manager. Then I went to general manager and, right before the place was sinking, the head chef quit, so I took over the kitchen. I was like, I know I can do this, and I did it, but it was too little, too late. And that’s when we came across this place!” Now he’s turning out some truly inventive flavors at the Inishmor Pub in Colchester.
