The Unnamed Dessert

We're rolling out a new menu today at Robust and everyone is getting really excited!

But, there is one menu item in particular that has left us in a bit of a quandary.

Inspired by the simplicity, yet decadence of the traditional and ever so popular "coffee and donuts", Executive Chef Mike Morton has created another sinful masterpiece for our sweet-sided palates.

Here is the description:

Cake donut holes and glazed donuts in bread pudding form with vanilla 
ice cream and espresso powder.

(Yes, I said "cake and glazed donuts." Seriously, this dessert is over the top! Now here's your sneak peek at it.)

The only problem is, it's pure deliciousness has left us dumbfounded and we can't decide what to call it.

Our friends Chris Reimer, Founder of Rizzo Tees and Ria Sharon, Practical Mommy of My Mommy Manual had lunch at Robust a few weeks ago. I wanted to get an unbiased opinion, so I gave them a sample of our new dessert. Of course, they loved it and even inspired us to get a little help in the naming game. As a result, "The Unnamed Dessert" was born!

WE NEED YOUR HELP! Here's what you can do: Order "The Unnamed Dessert" on our new menu; taste it (it's the only way to truly experience it!); and tell us what you think we should name Chef Mike's delightful creation.*

If we choose your suggested name for our dessert, we'll give you our private label wine duo: Cellar Arts "The Robust Blend" and "The Luscious Blend" brought to us by Nicholson Jones Wine Selections and renowned Wine Maker, Julian Fayard.

Oh, come join us! Check out our tasty new Spring wines and other new menu items, but most of all, be sure to take a stab at giving a proper name to "The Unnamed Dessert." It will be fun!

Thanks for your help, in advance.

Cheers!

Arlene Maminta Browne

*All valid suggestions must submitted on a completed form, on premise, in writing. Submissions will be collected until May 31st, 2010. The winner will be contacted by email or phone by June 11, 2010.

Comments

[Gestalt]

Having sampled this delicious item yesterday, I have to say it's not what you think it's going to be. Most of the time, a bread pudding is heavy and makes you want to take a nap afterward.

Instead, this was light and fluffy, owing to its provenance of the doughnut fryer-- the sugary dough inflates and solidifies in the nurturing buoyancy of a cradle of cooking oil, not the oppressive heat of an oven driving the last life-breath of yeasts into flaccid doughy crumb cavities... only to be mashed again into a metal form with sweet, gooey pablum and subjected to additional thermal abuse. No!

This is a light, sweet treat that gives you the beloved carbohydrate sugar-high without depositing a lump of undigestable starch in your insides afterwards. Really, really good.

[Doug Belleville]

The "Donut Wanna Miss It" Alamode'

[Ligaya]

Heavenly Holy Smoke - You got vanilla so that's heaven. You got donut holes so there's your pun on "holy," And you got espresso powder, thus your smoke.

[Jamie]

Cafe Alamounde ?