I wondered if you might be able to assist. The last time I bought a really fancy birthday cake was when Doughmonkey in Snider Plaza still existed. I remember it fondly: a shocking turquoise dome with a Curacao liqueur glaze and orange chocolate filling. It was a great bargain at under $50 too. Now I find myself in need of an impressive cake again, but don’t know where to look. I am not in the market for a trompe l’oeil sculpture smothered in fondant, just a really delicious but fancy and beautiful cake, preferably under $50 or so. Any ideas?

Mint chicken salad from The Mint. (Photography by Elizabeth Lavin)

The popular International Grand Tasting at Savor Dallas 2012 took place on Saturday night at Irving Convention Center in Las Colinas. Organizers noted the move from Dallas to Irving was to make it easier for the residents of Fort Worth to attend.  Any worry that the change in venue would deter event patrons was quickly dispelled once the doors  swung open.  The place was packed, people shuffled around tightly, filling the venue as guests got the opportunity to hob-nob and rub elbows with some of the finest chefs in DFW.  The food and drink were, of course, spectacular as chefs were well prepared to excite and surprise their guests this year.

While nearly every dish our small group sampled was delightful, we thought we would pay homage to some of the most exciting and delicious dishes presented this year.  So here are (in no particular order) our picks of the Top 10 Best Bites of the 2012 Savor Dallas International Grand Tasting…

Gazpacho from Dee Lincoln' Bubble Bar. (Photography by Elizabeth Lavin)

1. Kelly Hightower/Wild Salsa: Shrimp albondigas (spicy shrimp meatball) with ground pumpkin seed and onion, topped with cilantro and contija cheese.  Definitely the spiciest dish of the night, but perhaps, my personal favorite.

2. Juliard Ishizuka/ Dee Lincoln’s: Tomato gazpacho with goat cheese, watermelon, cured chorizo, and micro arugala.  Fine use of spice, temperature, and citrus, all together refreshing and unique.

3. Nick Amoriello/Meddlesome Moth: Shrimp and grits with pepperjack, jalapeno country gravy, and “tons of cream, tons of butter.” Hard to go wrong there.

The spicy star of The Meddlesome Moth's shrimp and grits.(Photography by Elizabeth Lavin)

4. Cesar Gallegos/Bolla: Smoked scallop crudo with avocado mousse, candied pepitas, jicama hot sticks, and a shot of Patron tequila. Bold flavors, unique presentation. I hope we get to see a lot more “hot sticks” in the future.

Brisket Tacos from Neighborhood Services.(Photography by Elizabeth Lavin)

5. Jeff Bekavac/ Neighborhood Services: Street tacos of smoky, sweet barbecue brisket with a blue cheese coleslaw.

The Whiskey Cake.(Photography by Elizabeth Lavin)

6. TJ Lengnick/Whiskey Cake: The Whiskey Cake, no one will question Chef Lengnick’s decision to bring the restaurant’s signature dessert to the party, nor do I think anyone will question its inclusion on this list. This thing is blissful.

7. Nicky Phinyawatana/The Mint: Minced chicken salad with lime, cilantro, mint, red pepper, served on baby endive and bok choy.

8. Pat Robertson/Five Sixty: Kobe beef tataki with asparagus salad, jalapeno ponzu, cilantro and fried garlic.

9. Kay Agnew/Margaux’s Bridge Bistro: Duck and andouille sausage gumbo.

10. Eric Brandt/Bisto 31: Escargot and pork belly with parsley pesto, walnut, and creamy polenta.

Goat Cheese and Sweet Onion Jam from JJ&B.(Photography by Elizabeth Lavin)

Recognition should also be given to the always brilliant Scardello Cheese with their lovely offerings of royal cheddar, landaff, and bleu debasque; JJ&B (Jellies, Jams and Butters) for their splendid sweet onion jam; and Kaurina’s original “kulfi” or Indian ice cream bars in mango, cardamom cream, and pistachio almond. Seriously, people were freaking out about this ice cream, myself included, which can be ordered here from artizone.com.

(photo by Regina Peterman)

I’m not at all ashamed to profess my love for donuts.  Some may label these decadent morsels of fried dough a “guilty pleasure,” but when I sink my eager teeth into the perfect donut, I feel no guilt at all, simply a euphoric rush of gustatory satisfaction which no other breakfast pastry can provide.  Last year, I presented my list of the Best Donuts in Dallas, but since that time, we’ve seen some notable changes on the Dallas donut frontier.  The beloved Hypnotic Donuts traded in their inconspicuous habitation of a pizza joint in North Dallas for a vibrant new shop in East Dallas.  Other donut shops, such as Pookie’s Donuts on Lemmon Ave, who donut bombed D Magazine a few weeks ago, and Denton Square Donuts who I visited previously, are also getting in on the donut love currently wafting through the air around Dallas.

Jump for a hole lot more…

Banana Pudding Donut (Photo by Regina Peterman)

And now the latest in the world of donut indulgence comes to us from Forney, TX, a tiny town just east of Mesquite.  Not a place I normally travel to, but for exceptional donuts, my stomach and gas tank know no bounds.  I was first turned onto The Hole Thing by the diligent blogger, the walking sweet-tooth, Jayme Campbell of Confection Confessions, one of the few people I know whose love for donuts rivals my own. And so it was that early last Saturday morning, I made the mini-road trip to Forney, to see if The Hole Thing could stack up to some of the donut joints in my regular rotation.

(Photo by Regina Peterman)

Navigating Forney, despite its small size can be incredibly annoying, especially with construction filled roads, a smartphone Google Map on the fritz, and naught but a lousy Facebook map pin to point me in the right direction.  But by the grace of the donut gods and my keen sense of donut-trained olfaction, I pulled into The Hole Thing by 7:30 AM, plenty of time to get my hands on the good stuff.

The Hole Thing starts where most donut shops do, offering the standard array of plain glazed, chocolate glazed, old fashioned sour cream, etc.  But they are assuredly amping things up a bit with their wide assortment of novelty and specialty items, and they are going well beyond the now nearly ubiquitous maple and bacon bar.  I skipped the plain and opted for the unusual to see what this place really had to offer.  Luckily, I was more than pleased in my selections.

(Photo by Regina Peterman)

Blueberry Fritter (Photo by Regina Peterman)

Among the most memorable items was from their line of ”pie-based” donuts including blueberry cream frosted with blueberry pie filling, banana cream pie topped with crunchy banana chips, apple pie with chopped apples, vanilla and cinnamon crumb, lemon cream pie, key lime, and coconut cream. Other showstoppers include the wonderful banana pudding filled donut with wafer cookie crumble and banana chips, the piña colada donut with pineapple, whipped cream and coconut and the pineapple upside-down cake donut with a sweet brown sugar glaze, and (gasp!) a red velvet donut with chocolate drizzle.  As a huge supporter of fritters, I was ecstatic to see their work with these giants among donuts, with blueberry, apple, banana honey glazed, and a banana chocolate chip with peanut butter and chocolate fudge drizzle.

Coconut Cream, Blueberry Cream, and Key Lime Donuts (Photo by Regina Peterman)

Trust me, the options do not stop there. Candy bars, cookies, and cereals find their way onto many of The Hole Thing’s offerings. In addition to donuts, they are running a line of barbecue pockets including chopped brisket filled rolls and smoked pulled pork filled rolls, as well as cinnamon rolls, whoopie pies, and muffins.

I asked co-owner, Katie Vrana, what kind of things they had in mind for the future and among other ideas are a “donut bread pudding with bourbon caramel sauce,” and with the approach of summer they plan on incorporating peaches and berries from a local orchard and berry farm. Drooling yet?

Red Velvet Cake Donut (Photo by Regina Peterman)

The Hole Thing is headed by a trio of women, sisters Katie Vrana and Stephanie Winther, and their niece, Jennifer Thrash. They eventually brought on Scott Martin as head baker, a 15-year bakery veteran from Rhode Island who brought his experience to the team to ensure that what they produce at The Hole Thing is more than the text-book, just-add-water donut mix offerings which plague many run-of-the-mill donut joints around town. For only being open since early December 2011, they are already building a loyal following.  No surprise though, as attention to quality, creativity, and a little risk-taking often pays off in this town. I look forward to great things from these people.

The Hole Thing

571 S. FM 548 Ste 128

Forney, TX

(972) 564-4653

Blueberry Cream Donut (Photo by Regina Peterman)

(Photo by Regina Peterman)

(photo by Jarrod Fresquez)

We could all use a little more whoopie in our lives.  This Friday, Dallas will see the launch of its first whoopie pie truck brought to us by the fine people at Rockstar Bakeshop.  Of course, Rockstar is not new to Dallas by any means, as they have been camping out behind a whoopie-strewn table now for months in conjunction with some other trucks around town. Rockstar, which specializes in rock-themed whoopie pies, have finally put the finishing touches on their new digs and will be cruising the streets starting this week. And to kick it all off, they are throwing a party this Friday, March 9 from 5-8 PM at Dowdy Studio (located just behind Good 2 Go Taco).  Rockstar has decided to christen their sweet new ride “Layla,” after the legendary Clapton tune. (Apparently “Cocaine” was not quite sending the right message.)

Might as well jump!

(photo by Jarrod Fresquez)

In addition to their usual whoopie offerings, they are introducing an expanded menu of chocolate and caramel dipped pretzels, cookies, s’mores bars, and sweet rum glazed banana bread.

Rockstar will be joining forces with their comrades at Easy Slider Truck, who we all love here at SideDish, as they crank out their menu of inventive sliders.  Seriously, if you haven’t had their “Sweet and Lowdown” with goat cheese, bacon and strawberry jam, add that to your to-do list for the week.  The event also includes live music and free beer. You’ll be partying like a rock star so hard, even Mick Jagger will be jealous. I’ll be there in my leather pants and ripped jean jacket to report on the whole event, I’ll be the dude stuffing his face with banana whoopie pies.

Dowdy Studio is located at 10025 Garland Road, Suite G. Dallas, TX.

(photo by Jarrod Fresquez)

Praram with shrimp

Thai-rrific was a North Dallas favorite until it moved to Oak Lawn last year. And since I live around there, I am sure glad it did.

Despite the Cedar Springs address, the restaurant fronts Throckmorton Street. Big windows provide a view of the well-lit dining room and its diners: concrete floor, tables topped with white paper over white clothes and black banquettes, two-tops and four-tops of boys from the hood drinking bottles of wine they brought in themselves.

We were seated at a half banquette/half table set up in a cozy corner and proceeded to fill our bellies.

We started with the pik gai yut, or stuffed wings. Our waitress said it was the house specialty. Essentially it was two large chicken sausages shaped like wings. What I mean by that is that ground chicken was mixed with cilantro, onions, rice, and lemongrass and kind of formed into wing shapes before being roasted and sliced and presented in a brown sauce. Lip-smacking good.

Pik gai yut with cilantro, onions, and lemongrass [left

Six fat shrimp sat atop our praram, lightly sauteed red and white cabbage and broccoli in a curry-peanut sauce. Of our three entrees, this was the one we ate the most of. There were no leftovers to take home.

There was also no coconut curry to choose from, so we went with a yellow curry dish called gang karee. Big hunks of white potato, thin-sliced carrots, and slivers of chicken swam in a flavorful yellow curry. Though we ordered all three entrees “medium heat,” this one seemed to have more heat than the others – enough to create a temporary ring of fire around my mouth.

Service was friendly and efficient, though our waitress kept stepping on my dining partner’s feet. Apparently they both wear giant shoes.

Various brightly colored cakes fill a dessert case by the door. And one many-layered cake, each layer a different color for a rainbow nod to the neighborhood, sat under a glass dome. We skipped the sweets, but that chocolate frosting sure did look good.

4000 Cedar Springs Road
Dallas, TX 75219
972-241-2412
Sun-Thu, 11 am-10 pm
Fri & Sat, 11 am-4 am

Mi Dia: The best bite I put in my mouth in 2011.

There’s a common sentiment among restaurant critics: We have to eat a lot of poor quality and mediocre food before we taste something memorable. But, oh baby, when that over-the-top bite hits your mouth, you know you’ve found it. Something about the drink, dish, or dessert pushes it above the hundreds of thousands of other bites you’ve taken over the year.

The following items rocked my senses in 2011. In no particular order, and off the top of my head, they are:

1. Italian “English” muffins at Eatzi’s. (Extra points for the McCutcheon’s preserves.)
2. The Scarf Dancer cocktail at Marquee Grill and Bar.
3. Fried avocados at The Commissary.
4. Ox eyes stacked enchiladas at Mi Dia From Scratch. (Blue corn tortillas, beef, cheese, and onion enchiladas, topped with New Mexico red & green chile sauces, crema & fried eggs. (The best bite of the year.)
5. Lemon cake at Del Frisco’s Double Eagle Steakhouse.
6. Steamed swordfish with a salad of fresh summer greens at Lucia.
7. The salad of chopped iceberg lettuce, diced tomatoes, crumbled blue cheese, avocado, and crispy prosciutto at Maggiano’s. (A good chopped salad is hard to find.)
8. A double-double animal-style burger at In-N-Out Burger. However, the fries are forgettable.
9. I got straight past the pizza and Cane Rosso and dive face first into a Cuban sandwich: a magnificent mess of tender Berkshire pork shoulder braised with beer and onions; layered with prosciutto, baby Swiss cheese, and horseradish pickles; and piled on puffy, hot bread spread with spicy mustard and Calabrian chile aioli.
10. The green curry chicken served in an iron pot at Malai Kitchen.
11. The charcuterie plate at The Grape.
12. The slow-cooked oxtail scented with hoja santa and served with a cob of roasted corn and masa dumplings at Mesa.

Most Pleasant Meal of the Year: Dinner at Lavendou. Sometimes the taste of the food is elevated by the overall dining experience. Usually it happens spontaneously. One cold, rainy evening I went to dinner at Lavendou with two dear friends. The dining room was crowded and festive, but not loud. The service was friendly, but not in-your-face. The food was delicious and the French wine stimulated our conversation for hours. We left full of more than food. We shared a meal that was more than just a sum of its parts on a cold, rainy Monday night.

Hey folks, in case you didn’t know, it’s National Cupcake Day! And I don’t know about you, but I haven’t been this excited since National Bacon Day.  If you actually need a reason to go out and stuff yourself full of cake and frosting, now you have one.  And it’s totally un-American to ignore your national holidays.  Buy some cupcakes, you owe it to your country.

Jumpers.

This holiday season, while consumers are running around the malls like credit card carrying zombies, you’ll probably need some extra holiday cheer.  And what’s really tickling my fancy right now is the new holiday flavors at Trailercakes.  Hark, the cupcake angels sing!

So whats on the menu board?  First, the  ”Nog Heaven,” with egg nog infused cake topped with maple cream cheese frosting, crowned with a cute little gingerbread man.  Easily, one of their finest creations yet.  Next, don’t leave without trying the “Better Than Cocoa,” with chocolate cake, marshmallow filling, chocolate cream cheese filling and a marshmallow star…decadent and almost naughty enough to put you on Santa’s other list.  Lastly, the “Frosty” is the perfect replacement for those boring candy canes, white chocolate, peppermint buttercream, and peppermint bark.

Catch them around town or at their Richardson shop, you will never regret that you did.  So what holiday treats are ringing your sleigh bells this year?  Share your secrets!

Trailercakes

740 E. Campbell Rd

Richardson

Eat this before you die. Photo courtesy of Crumbzz.

She’s a gay old gal who loves some cake with her coffee. Hear her plea:

Hi Nancy, I sent you an email last year and you suggested a certain coffee cake. I’m sorry I can’t remember where I bought it but it was yummy. Can you remember? I am having a house full of people during the holidays and like have several around and in my freezer.

Hmm. She likes to put people in her freezer? That’s kinda scary. Plus, she is relying on my memory? Right-o. Now go. (Actually I think it might have been Crumbzz. )

Chad Fitzgerald claims he and his partner, Edward Navejas, owners of The Cake Guys in Duncanville, are just normal guys. But that is about to change. Since Fitzgerald returned from his appearance on Next Great Baker, the two have opened a second location on Oak Lawn across the street from Pappadeaux. He seems a little anxious when he tells me others have warned him of the potential transformation that could take place once the show airs. He’s nostalgic about the days he baked cakes in his own garage and is excited, and perhaps, a little uneasy about what the future will hold. It is uncertain if he will welcome fame or retreat from it.

That’s the thing about Fitzgerald, a native Texan dubbed as the “nicest guy on the show” by Buddy Valastro, the Cake Boss himself. At first glance, you kind of think you have him figured out. Until he throws you for a loop. He is a great baker but he is a former math teacher—his full-time job until recently. His voice softens as he fondly reminisces about his grandmother who laid the foundation for his love of baking. He briefly mentions his “wild days.” Probed a little further, he says very matter-of-factly that he was referring to his days in drag. He goes on to elaborate, and you realize just exactly who you are speaking to: a former Miss Texas At-Large and a former Miss USA At-Large. And yes, he achieved these titles all while teaching junior high and baking on the side.

In 1996, when Chad added a little wig and makeup to his regiment, he felt pretty. Then it dawned on him—there is power in beauty. Unlike the protagonist in The Picture of Dorian Gray, whose beauty was his ultimate demise, Fitzgerald discovered how beautiful he was. He was humbled by it. “Drag is an attention seeking activity, and I am lucky that I was able to take that attention and make it positive rather than resort to what else it could get me—like drugs,” Fitzgerald says. “It gave me confidence, and it made me like and appreciate Chad more than ever.”

Nearly 15 years later, the Next Great Baker contestant does not need the wig and the makeup to like himself.  He does, however, create enchanting beauty in his cakes, many of which are obviously influenced by his past. His confidence has allowed him to conquer other pursuits, such as being a Next Great Baker contestant.

Just like the ingredients in his cake recipes, he did not skimp on his audition videos. The producers for Next Great Baker got the full-throttle Chad Fitzgerald that he is proud to be. Once they fell in love with what they saw, Fitzgerald made certain that he was not going to act like a “flame or a stupid person.” As if reciting a mantra, he says “I am not a gay person who happens to be a baker. I am a baker and a partner, and one part of me is gay.”  The producers respected that.

“The cast experience was the hardest thing I’ve ever done,” Fitzgerald says, “Everything was completely raw. It puts you and all of your knowledge and skills to the test. Every. Single. Day.”

During the taping of the show, Fitzgerald threw up several times a week, lost 18 pounds, and worked 16 hours a day. “But I didn’t give up at the worst times because I would think of everyone who was working hard at home because I am not there,” Fitzgerald  said. He wants Dallas to know about the goodness of The Cake Guys, not just Chad Fitzgerald.

The Cake Guys are talented, and can do cakes like those you see on TV, including the 2,000-pound Transformer cake, and the life-size sculpture of Buddy Valastro’s wife. But Fitzgerald understands not everyone can afford those cakes. “Just because you have a low budget doesn’t mean you have to have an ugly cake,” he says. He offers the Sweet Inspiration packages to accommodate brides after the economy tanked.

However, despite the stagnant economy, fancy cakes are in demand. Fitzgerald says shows like Next Great Baker have introduced invigorating cake techniques and contributed to their hype. Now fondant, made popular by the Cake Boss and Martha Stewart (who Fitzgerald calls the Queen of Cake), has never been so in vogue. Fitzgerald, who Buddy calls a “cake superstar” in one of the elimination rounds, can master the art and technique of fondant and fancy cakes like those seen on Next Great Baker.

Fondant cake.

Fondant cake.

So what can be expected on this season of Next Great Baker? There will be plenty of contests, challenges, “horrible Jersey brides” who made Fitzgerald miss the “wonderful, friendly, and realistic Texas brides,” famous people, and of course, the Cake Boss himself, who Fitzgerald says taught him skills he could not have learned otherwise. “Buddy is really tough,” he says. “He expected the very best of us, and when we didn’t give our best, he let us know. One day you are on the top of the list and the next day you are crap,” he says after conveying his deep reverence for Valastro.

The show airs tonight, and it is bound to bring in popularity and fame for the Dallas baker. Stop by The Cake Guys from 3-5PM for $2 cake-by-the-slice happy hour at the Duncanville location. Dallas location happy hour details TBA.  Next Great Baker debuts tonight at 8PM CST on TLC, and Chad Fitzgerald would like to invite everyone to the debut party at Magnolia Hotel at 7PM.

Buddy Valastro whips it good.

Buddy Valastro of TLC’s hit show, Cake Boss, takes ten minutes to talk to D Magazine intern, Carol Shih, about his upcoming event on November 13  in Dallas. Sure, Buddy’s usually barking out orders in his New Joisey accent when he’s got to make a toilet bowl cake that actually flushes, but he’s really just a guy who loves his wife and four kids. Tell Buddy what cake you want, and he’ll whip it right up.

Here is a transcript of our recent phone conversation:

CS: Since you’re going to be in Texas on November 13, I have to ask: what’s your favorite thing about Dallas?

BV: Honestly, it’s my first time going to Dallas, so I’m excited to see the sites. There are so many great people who come to the bakery from Texas, I thought it was a place I owed it to the fans to go to and have a good time.

CS: What’s a talent or skill that not even your viewers know about?

Jump for it.

BV: Let me think about that. Hmm. I can do some pretty good imitations of Scooby Doo….

CS: Can you do one for me?

BV: You’re killin’ me; do you really want me to do one?

CS: Yes, please.

BV: [howls like Scooby Doo]

CS: Have your kids seen your show on TV?

BV: Oh, my kids see the show all the time; they’re huge Cake Boss fans.  We watch it together every Monday night as a family.

CS: Do you guys eat cake as you watch Cake Boss?

BV: Sometimes yes and sometimes no.

CS: I was stalking you on Google and read that you show off your cakes to people on your iPad.

BV: Sometimes. It’s easy to show the cakes with an iPad, so I enjoy having the technology and carrying all my cakes on it.

CS: If you were on death row, and you only had one meal left, what would you eat and why?

BV: I would have my lobster tail. As far as a meal, my wife’s eggplant parm or a nice steak. I’m pretty diverse; I eat anything.

CS: Would you eat a pig’s brain?

BV: I wouldn’t eat pigs’ brains or anything like that, but there are certain things that, growin’ up, didn’t seem weird.

CS: What’s one question that you wish people would ask you?

BV: Well, it’s not a question that they would ask me. I just really want everybody to know who I am. I’m really this hardworking guy who’s all about family, all about the American dream, believin’ in this country and doing the right thing. So I just wish people knew how hard it is and how much I have to work to make all this happen. And just know, at the end of the day, I’m a really good guy.

CS: Don’t worry; I think a lot of people already know that. It comes across on your show.

BV: Well, thank you, hon. I appreciate it.

Join Buddy on November 13 for a night of baking and personal stories at the Majestic Theatre. For tickets to “An Evening with Buddy Valastro: The Cake Boss.”

Let's feast on pumpkin!

Oh, how I love anything made with pumpkin. Yesterday, I bought a dozen pumpkin bagels at Einstein’s. Starting today, I’m searching for anything made with pumpkin–desserts, soup, pancakes, bread, pasta—anything. If you see it or make it, let us know below.

This is a cake. I'm not kidding.

Last night, Bronwen Weber of Frosted Art Bakery and Studio in Dallas made the cake you see above. For her efforts, she was crowned the winner of Food Network Challenge: Lion King Cakes. The win marked her 14th medal from the Food Network Challenges (more than any other contestant), as well as her eighth gold (first place) medal, which is three more than the second best challenger. She is the queen of Lion King cakes for sure.

]]> http://sidedish.dmagazine.com/2011/09/26/bronwen-weber-of-frosted-art-bakery-wins-food-network-challenge-lion-king-cakes/feed/ 3 http://sidedish.dmagazine.com/2011/09/22/eat-this-now-red-velvet-twinkies-from-horne-and-dekker-in-dallas/ http://sidedish.dmagazine.com/2011/09/22/eat-this-now-red-velvet-twinkies-from-horne-and-dekker-in-dallas/#comments Thu, 22 Sep 2011 16:01:06 +0000 Daniel Walker http://sidedish.dmagazine.com/?p=30675 The old urban legend regarding Twinkies states that they have a shelf life comparable to carbon-14, able to fulfill cream filled fantasies for ages to come. And if something is going to be around for that long, it had better be great. This delicate golden sponge cake is truly a piece of American history, and has no doubt left a lasting impression on the millions of lives it has touched.

Every so often, we try to screw around with it.  Deep frying it wasn’t a bad idea.  Various fruit and chocolate creams have crept into that little golden fortress of solitude.  But nothing has compared to that original blend of high fructose corn syrup and partially hydrogenated vegetable oil.  That is, until Mr. Horne (or perhaps Mr. Dekker) decided to take a crack at it.

You may call red velvet a fad, and you would probably not be too far off, but regardless it is winning over the hearts of diners around the country.  Red velvet cupcakes, waffles, whoopie pies, and pancakes have all flooded the ovens of America, so much so that the lowly RV cake seems to be getting lost in the shuffle.  Now Twinkies invade the red velvet world and there seems to be no sign of stopping.

Perhaps it’s the simple nostalgia that won me over, perhaps the joy of being allowed to dunk stuff into milk while having a nice dinner, but I am definitely on Horne and Dekker’s “Team Twinkie.”  Light and airy red velvet cake, slightly spongy, baked fresh, crammed full of housemade cream.  Each order comes paired with a glass of satisfyingly cold milk.  It’s a simple delight, but one that deserves credit in a town apparently “dessert challenged.”

I wish Twinkie the Kid could have lived to see this day, he would have cried joyful tears of creamy filling.  It would have made him so proud to have graduated to an undeniably more sophisticated snack cake.  So get to Horne and Dekker, the patio’s mighty fine, the fried chicken is hot and juicy, the biscuits are among the best in the city, and anything tastes better when chased down by a fat red twinkie.