Sinking My Teeth into the Waffogato

Never tiring of Dominique Ansel's creations, it was now my turn to try his newest confection called the Waffogato.  Hearing about this delicacy from my daily intake of DA news through my various foodie social outlets, I found out that the Waffogato is essentially another ingenious hybrid food.

Paying a visit to DA right before my Portland trip, I was hopeful but skeptical I'd score one of these babies.  My doubt was sadly validated, as I soon discovered that that Waffogato went as fast as that morning's Cronut.  I kept the hope alive and went back a few weeks later with my co-workers only to find the Waffogato in stock - yay! I ordered one right away and watched them assemble it with admiration.

Waffogato - What is an actual Waffogato, you may be wondering?  Just like some of DA's other hybrid foods, it also consists of a bevy of different ingredients that you wouldn't normally think to put together, but that work really well.  Melding together ice cream, tapioca balls and bits of Belgian waffle, the Waffogato brings together something nostalgic and luxurious at the same time.

Served chilled, it's something you must eat pretty quickly, as the ice cream melts fast, especially since it's soaked in a sweet maple espresso liquid.  I let it melt a little, walking back to work, but I loved the effect, as the liquid took on a milkshake-like consistency. The tapioca balls were distinctive and added surprising texture to each vanilla-ey bite.  As much as I couldn't get enough, I impatiently await his next creation.

Service and Cost:
Getting to the bakery after lunch, we were confronted by a long line and waited for about 15 minutes to be helped.  And while the line went slowly, the end result was so delicious that as usual, it was totally worth it.

At $7 a pop, each Waffogato doesn't come cheap, but just like Dominique's other delicacies, you're paying for the magic.  And as usual, it totally delivers.

3 Mmmms

Dominique Ansel Bakery - 189 Spring Street, New York NY 10012
212.219.2773
E/C Train to Spring Street
dominiqueansel.com

Dominique Ansel's Chocolate Chip Cookie Milk Shot is Mine!

Returning from SXSW this week had me feeling a little let down in terms of my food check list.  Sure I got to try big fat, bacon-licious donuts, amazing Tex-Mex, and bodacious chicken and waffles, but there was still something missing.  That something was Dominque Ansel's Chocolate Chip Cookie Milk Shots, which he debuted at this year's festival.  I was so busy with work at the time that I didn't have a chance to get mine, but didn't despair, as I found out he'd premiere them this week as well in his Soho bakery.

How I Scored the Shots:
To no one's surprise, there were massive lines down the block at Dominique's Soho location when I arrived there on Friday at around 3:30 p.m.  I don't know who I was kidding by arriving so late, but was hoping that luck would strike and as a matter of fact, it totally did.  Spotting my friend, Josh (aka The Foodie Magician), we chatted for a bit, and I had high aspirations of him helping me "advance the line."  No such luck unfortunately, as he was mostly entertaining voracious New Yorkers, as they stood on line for their shots.  I lingered around to formulate a game plan, and found the line to be moving.  Quickly and slyly, I advanced to the front and whizzed inside the bakery without anyone noticing - the dessert gods were looking out for yours truly and I couldn't be more thankful!

Once inside the bakery, the atmosphere was electrifying, with lots of people taking pictures and video of the hardworking dessert crew at DA.  Dominique himself made an appearance, looking as gracious and welcoming as ever, with a smile on his face, an air of dignity and elegance, and his fingers laced with chocolate for that ultimate proof of authenticity.  This guy's legit, as he not only looks the part but actively practices his craft.  Much respect, Dominique.  Much respect.

Chocolate Chip Cookie Shots:
With such high demand for these unique confections, everyone inside the DA Bakery had just one thing on their mind, which is why there was a 2 piece per person maximum.  I made sure to take full advantage of my options and got two of these little babies to go - one for me and another for Dan, who I knew would totally swoon over them.  I have to say that they traveled quite well, as I delivered Dan's piece a few hours after my initial purchase, resulting in rave reviews:

"It was incredibly enjoyable.  The chocolate lining was the perfect bridge between the milky inside and the cookie outside."

I couldn't agree more, as I of course didn't have the will power and patience to hold off and devoured my chocolate chip cookie milk shot right at the bakery (watch this video to see how it went down).  Loving the slightly warm cookie exterior, I poured in the luxurious full fat Swede Farms milk, infused with Tahitian vanilla inside, until it almost lipped over.  Letting it sit in there for a few seconds and absorb the chocolate chip greatness, I took a sip and relished in its cold, sweet, silky taste.  

After being fully intoxicated by the milk, I destroyed the cookie shot (ever so gingerly) and ate around its exterior.  Incredibly rich and chocolatey on the inside, the outside texture was slightly crunchy and wonderfully nostalgic - somehow reminding me of my childhood slumber parties with my girlfriends. 

Service and Cost:
Once I got inside the bakery, the service was lovely and orders were expedited quickly, as in about just 15 minutes.  The sweet geniuses at DA Bakery had the entire process down to a science, taking people's orders well ahead of them advancing the line, packaging them up expertly and expediting payment in a quick and pleasant way.

Pleasantly surprised by the price of these beauties, they set me back just $3 each, which is a total bargain for something so unique.  Cronut fans will be happy to know that there's no crazy price gouging going on for these just yet.

DA's Chocolate Chip Cookie Milk Shots will be available at the bakery each day after 3 p.m.  Go on and get crunk on these babies. I did!

3 Mmmms

Dominique Ansel Bakery - 189 Spring Street, New York NY 10012
212.219.2773
E/C Train to Spring Street
dominiqueansel.com

Favorite Moments of 2013

As the year comes to a close tonight, I wanted to reflect on the delicious year I've had.  From amazing foodie travel adventures to meeting new food lovin' comrades and even making my debut in Slovak media, I'd say it was a very good year.  So without further ado, here are my top 5 highlights:

5.  Meeting new and awesome foodie friends at Alejandra Ramos' Sweet Escape food retreat was loads of fun.  Not only did we learn a lot about local food culture, including indulging in lots of fresh dairy, but we also did a bit of cooking, outdoorsy things and got plenty of R&R.  

4.  Spending qt with old friends is just as important as meeting new ones and we did a lot of that this year, including the fabulous meat celebrations we had at our friend Adam's annual Ribfest and also a whole hog pig roast, which we attended this fall.  

3. We're so lucky that our year has been full of amazing travels, during which we got to indulge in some of the most amazing, natural foods.  The trip that stands out most to me this year is our big West Coast adventure, where we drove along the coast from San Fran to San Diego (and we squeezed in Portland too!)

2.  It's no secret that 2013 was the year of hybrid foods, and I admittedly jumped on that bandwagon real fast. Not only did I try to make my own cronuts, I finally got to taste one through the help of my friend Taylor, and even got to meet the big man (aka Dominique Ansel) through the connections of my awesome Oci (aka Dad).  

1.  My #1 highlight of the year came quite recently, as my blogging adventures were featured on one of the major Slovak network tv channels called JOJ SK.  Dan and I had a lot of fun taping a short segment with JOJ's journalist, Mark Gabonay, but the biggest satisfaction came from the reaction from my family.  They were so proud!

I wish you all a wonderful new year, Astoria.  Thank you for your continued support, and here's to more delicious adventures in 2014!

Dominique Ansel's Frozen S'mores Seal the Deal

Apart from the cronut, I didn't think it could get much better this summer as far as my sweet adventures were concerned.  But it did, as Andrea and Taylor, my sweet accomplices took me to Dominique Ansel one day during lunch last week to taste his latest creation - the frozen s'more.  

Not knowing if we can actually get our hands on one of these, we took a chance and as soon as we walked in, we asked the nice folks behind the counter "are we late? Did they sell out?"  "Yes," the young woman said, "the cronuts are all gone."  We smiled to ourselves, as we were no amateurs and quickly clarified what we were talking about.  "No no, you're in luck -we still have the frozen s'mores," she said.  Score!

Frozen S'mores - Keeping these babies tucked away from plain sight, you have to know to ask for them.  The best part is that they make them for you on the spot, torching the marshmallow and browning it before your eyes.  I loved this approach, as it really gets you involved in the whole process, and you almost feel a sense of accomplishment when you get handed that beautifully toasted treat.

The inside is quite magical, as it's completely filled with exquisite vanilla bean ice cream that's further coated in chocolate and a graham/gingerbread cookie.  It's definitely an innovative take on the s'more, which still lets the marshmallow shine as its star ingredient.  My accomplices devoured it with gusto, and even though we shared two, we could've polished off our own pretty easily.

If you'd like a closer look on the entire frozen s'more making process, have a look at this video that I took at the store.



Also, as you can tell, I've recently had the pleasure of meeting the master of these creations, Mr. Dominique Ansel.  My dad offered the sweet hookup one day after we hit up the Union Square Farmer's Market.  Dominique was not only gracious and friendly, he was truly a testament to the sweet genius he brings to New Yorkers each day.  This guy is the real deal and I can't wait to experience what he thinks up next.  Now all I gotta do is wash those sticky fingers.

Service and Cost:
The frozen s'mores are one hot item.  At $7/pop, they will rob you blind but at the same time leave you with a permanent smile on your face for the day.  Arrive between 12:00 p.m. - 2:00 p.m. to get your dose.

Dominique Ansel Bakery - 189 Spring Street, New York NY 10012
212.219.2773
E/C Train to Spring Street
dominiqueansel.com

Entering the Cro-zone...special Interview with Megan, a Cronut Scalper

It was a very special day in the office today, as it's where my life as a food blogger and a marketing professional truly intersected.  If you've been reading about my various Cronut adventures, you'll know how very badly I wanted to get my hands on one of these croissant-donut hybrids, but the journey hasn't been easy.

I've waited in line (multiple times), begged, pleaded, tried to pull all my connections, and I even tried to make my own Cronuts, which actually came out well - but there was still this burning desire to try the original.  

About to give up on the sweet dream, my desire for Cronuts was invigorated by our summer intern extraordinaire, Taylor who was also on a mission to get one.  Like me, he tried all methods of attaining a Cronut as well, but after a lot of unsuccessful attempts, he decided to go to the mattresses.  And by that, I mean Craigslist.

Using his expert scouring skills, Taylor found a Cronut scalper on Craigslist who promised to deliver two fresh Cronuts to our Soho offices at 9 a.m.  Don't get me wrong, they came at a premium, which I'm embarrassed to admit to in writing, but they sure delivered.

Interview with a Cronut Scalper:
Megan, our talented and cheerful Cronut scalper turned up at our desired locale on the dot, with Cronuts in hand.  She looked all bright eyed and bushy tailed from her recent run (check out her colorful work-out gear), and was only too happy to chat with us about her experience.  Take a look at this short interview in which Megan reveals the secrets of the NYC food phenomenon that shows no signs of waning.



After we received our prized Cronuts and took them up to the office to devour, our adrenaline was still pumping.  It was a minor victory in our still-long day, but it transported our minds and our bellies to a magical place.  And now, let's talk about taste!

Blackberry Lime Cronuts - The actual Cronut is about the same size as a traditional donut, but it's significantly thicker, as it contains layers not unlike a flaky croissant.  We admired its pale pink frosting, which was blackberry flavored with little green flecks of lime zest, that glistened like jewels.

Once we bit into one, we knew the whole rigmarole with the scalping was worth it.  Crunchy on the outside, soft and airy on the inside, this Cronut-thingamajig had substance.  It was like biting into a fluffy, fried cloud of goodness that was studded with chunky blackberry jam that oozed out of a few airy pockets at the top.  I think the jam was my favorite part, as it added something very earthy and organic to the otherwise indulgent treat.

Needless to say, I appreciated each bite of this forbidden treasure and savored each one to the max.  Andrea and Taylor enjoyed themselves too, as you can see - facing the day's challenges with a smile and a satisfied tummy.

If you'd like to reach out to Megan as well to make your Cronut dream a reality, you can email her directly.  Long live the Cronut!

My Attempt at Cronuts

For those of you who follow my musings on social media, you may have noticed that I've desperately been trying to get a piece of the proverbial pie as far as Cronuts are concerned.  Stalking the Dominique Ansel Bakery each day before going to work, I waited and waited online to no avail.  The fact of the matter is that this Cronut craze has swept the city in such a fury that anyone who's unwilling to wake up at the crack of dawn and wait 2+ hours on a crazy long line won't get one.  So sad but true.  

Needless to say I was frustrated at the situation, so I started to research the genius that goes behind making a Cronut, and lo and behold found an easy recipe for it on the All You blog, which actually came from Pillsbury.  Even though it's probably not as fantabulous as the original at Dominique Ansel, I got high marks for taste from the folks that really matter - my friends and family.  Dan had the first batch last night and went to sleep a happy man, and then my friend Andrea further verified they were legit. 

Unlike the ones at Dominique Ansel, I stuffed mine with vanilla pudding and Nutella, and then further topped them with homemade frosting and sprinkles of fresh orange zest.  As you can see from the full platter above, I also improvised and made Cronut holes (think Munchkins but with Cronut dough) and sprinkled those with cinnamon.  Do I get credit for a new invention?! All I'll say is that there were no complaints in the house.

Find this awesome Cronut recipe here, courtesy of Pillsbury.