During a recent office lunch at Fogo de Chao in Philadelphia (we dubbed this meal MeatFest or Meat-A-Palooza!), I was thoroughly stuffed and found myself declining dessert (my colleagues were flabbergasted!). Instead of ordering Fogo de Chao’s fiendishly delicious Papaya Cream (the gastronomic equivalent of spray foam insulation), I opted to have a glass of whisk(e)y (Laphroiag 10 to be exact). My stomach simply couldn’t handle any more food!
If you’re not a whisk(e)y drinker, then perhaps you should consider cooking with it. In the most recent episode of WhiskyCast HD, Chef Mike Isabella of Graffiato in Washington, D.C. prepares a sugar coated, deep fried Zeppole dessert that is drizzled with a Knob Creek Bourbon Caramel Sauce. Had this dessert been on the menu at Fogo de Chao, I might have given it a try. Enjoy!
Categories: Booze Banter