Big Bowl Desserts
The other night I was channeling surfing and came across Anthony Bourdain on a late night talk show. He is one of the few food show hosts I truly enjoy. At times crass and rough around the edges, Bourdain travels the world graciously accepting his hosts offerings of foods often considered unusual by other cultures. Bourdain is not so gracious in his criticism of the many so-called celebrity chefs, including Sandra Lee, of Food TV’s Semi-Homemade with Sandra Lee. Of her Kwanza Cake with store bought angel food cake, canned icing, an entire can of apple pie filling, sunflower seeds and giant candles, Bourdain comments, “The most terrifying thing I've seen is her making a Kwanzaa cake. Watch that clip and tell me your eyeballs don't burst into flames. It's a war crime on television. You'll scream.” Click here to view the YouTube video, its pretty ridiculous.
This week at Big Bowl we introduce a new dessert menu. Its simple, but not in the semi-homemade kind of way. Take for instance, The Thai Iced Coffee Pudding created by my friend and Lettuce Entertain You corporate chef Rita Dever. Pudding is true comfort food and Rita created one that captures the deep flavor and richness of Thai Iced Coffee. Its cool layers of rich coffee custard and condensed milk are topped with caramelized crispy rice treats.
All desserts are priced under $5 and use the same type of local, fresh ingredients featured on our dinner menu. In addition to the Thai Iced Coffee Pudding, the menu includes a decadent chocolate and banana ice cream cake, a seasonal sorbet with local fruits, and a lemongrass lemon bar with coconut cookie crust. Cakes, brownies, crusts, and fillings are all made in house by our chefs. Pure butter, 100% natural fruits and purees, and fine Vahlrona chocolate and cocoa powder are what makes the difference in our desserts.
Ice creams, gelatos and sorbets are locally produced and made especially for Big Bowl chefs. In Chicago, Jessie Oloroso at Black Dog Gelato has been making gelato and sorbet for Big Bowl since she opened her shop last year. Sonny’s Ice Cream, in Minneapolis, continues the tradition of its founder, Sonny, by using all natural fruits and flavors for our Minnesota locations. We recently added Moorenko’s Ice Cream in Reston and look forward to serving their product throughout the year.
Whatever your mood, regardless of how full you are, plan ahead and save room for dessert!