food network’s “the best thing i ever ate”: sugar rush episode

My favorite new series on the Food Network interviews chefs, food critics, et. al. about their faves. Each episode is themed (pizza, BBQ, etc.). The “Sugar Rush” episode highlighted a bunch of desserts that I’d like to try, especially the chocolate hazelnut purse that makes Giada even more effusive than usual. Here’s the list of desserts they talked about and where to find them.


Chocolate hazelnut purse, Riva Restaurant. Photo courtesty Gary M.

Chocolate hazelnut purse, Riva Restaurant. Photo courtesy of Mad Mojo. http://www.flickr.com/photos/madmojo/3735855455/

   CMP (Chocolate Marshmallow & Peanuts) – Woodberry Kitchen

  • 2010 Clipper Park Road, No. 126

    Baltimore, MD 21211

    (410) 464-8000


  • Sam’s Sundae – Bi-Rite Creamery

    3692 18th St

    San Francisco, CA 94110

    (415) 626-5600


  • Toasted Marshmallow Shake – Stand

    24 E 12th St

    NYC, NY 10003

    (212) 488-5900


  • Chocolate Bar Dessert – Tru

    686 N Saint Clair St # 1

    Chicago, IL

    (312) 202-0001


  • Golden Delicious Apple Tart – Al Forno

    577 South Main Street

    Providence, RI 02903

    (401) 273–9760


  • S’Mores – Luna Park

    672 S La Brea Ave

    Los Angeles, CA 90036

    (323) 934-2110


  • Pecan Pie – Brightsen’s Restaurant

    723 Dante Street

    New Orleans, LA

    (504) 861-7610


  • Chocolate Hazelnut Purse: – Riva Restaurant

    312 Wilshire Blvd.

    Santa Monica, CA 90401

    (310) 451 -7482



2 Responses to “food network’s “the best thing i ever ate”: sugar rush episode”

  1. 1 carol
    February 28, 2010 at 4:56 pm

    are the recipes published anyhwere? if not, has anyone tried to duplicate the recipe and print it?

  2. 2 Michelle
    October 11, 2010 at 10:37 am

    Find a recipe for your favourite gooey brownie or flourless chocolate cake (i went to bbcgoodfood.com), halve it. Had to make mine eggless & used flour as my son has nut allergies. Preheat oven to 180C/ 170C fan. Once you’ve mixed the batter, prepare your filo pastry. Take 12 sheets of filo pastry,halve them or cut them into 6×6 in. squares (approx) to make 24 squares. Brush 1 square with melted butter then press into muffin tin. Repeat process with another filo square but lay it on top the 1st sheet at an opposite angle (criss-cross). Repeat the process for remaining 11 muffin holes (make sure to cover filo with damp towel). Fill each muffin square with about 2 tsp- 1tbsp of batter, top with chocolate truffle or nutella, twist ends of the squares to make purse ruffle (do not seal too tightly to give cake batter room to rise). Bake in the middle shelf for 12-15 min. (at least that’s how long the eggless batter cooked) and pastries have browned lightly. On a whim, I just did a test run an hour ago and the result was simply & utterly gorgeous. Never had the real thing and I may never do, but I may have stumbled onto a similar plane of heavenly goodness.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s


%d bloggers like this: