When fellow Wake Forest University alum Jason Miller was here at the end of last week, we made a quest for old time's sake to catch Hot Doughnuts Now at the Krispy Kreme on Stratford Road...just like back in our late 1980s WFU days. Jason also gifted me with a bag of Iron Bell coffee from Louisville, and I used some of it to make coffee ice cream over the weekend. Because I spent five years in Charlottesville while completing my PhD at the University of Virginia, I had become familiar with a wonderful and unique dessert known as the "grills with" [some say "Grillswith"]. These three relatively disconnected thoughts will make sense when you consider that stale doughnuts, coffee ice cream, and Charlottesville memories were successfully combined this past Sunday night into an absolutely incredible dessert of a griddled doughnut with coffee ice cream on top.
While the University Diner and the White Spot were best known for making this concoction famous, I think I only ever had it at the now-defunct Sloan's Restaurant, which used to be behind Barracks Road Shopping Center on Millmont. The Charlottesville experience has translated into portability for this dessert, to Richmond, Memphis, New York City, and New Orleans. It's something that'll stick with you, once you've had it, and I felt I had no choice but to be inspired by it...especially since there are never any doughnuts at the house.
Except the glazed ones I made one time...
Inspiration for griddling—rather than grilling—the doughnuts came from Darron of Graphique Couture.
"Vietnamese Coffee Ice Cream," by David Lebovitz. In The Perfect Scoop. Berkeley: Ten Speed Press (2007), p. 35.
No comments:
Post a Comment