As we chatted with the baker at an upscale Italian bakery in a trendy section of Brooklyn, my son and I explained what we wanted. The gentleman, who had been baking panettone and cannoli and biscotti in this neighborhood long before it turned hip and cool, looked at us with a slight amount of distaste— and a whole lot of surprise. “You want two cakes at this wedding?” he said.
We sit in her backyard on this lovely, balmy September day in Dallas, Texas. As I eagerly devour her beautifully presented creation that is my lunch, we talk about how much The Defined Dish has grown since it began, basically, at the start of this year. Alex Snodgrass is the perfect example of finding what you love to do and turning it into a livelihood. With a huge smile, she
Concord grape ice cream, topped with a homemade and torched cinnamon marshmallow sauce, nestled between two homemade, and very special, graham crackers
Sweet corn ice cream, spread with a black currant jam, on savory jalapeño corn meal cookies
Fresh mint ice cream, covered with a velvety mixture of white chocolate and crunchy wasabi peas, sandwiched between two extraordinary sugar cookies