Featured on OregonLive.com
Daniel Santoni wrote a special for the Oregonian about us on June 10 of 2009. Here’s some of what he had to say:
Crispy, sweet with crunchy bits of pearl sugar and almost as dense as pound cake, these true Belgian beauties are still drawing crowds, in part because they’re generously topped with American ingenuity. Creamy brie, crispy, salty bacon and herby basil sounds weird but it works deliciously. Luscious, cinnamony cooked apples blanketed with a pile of whipped cream and drizzled with caramel is as soul satisfying as pie, but much more filling. For a breakfast bordering on elegant dessert, try the lemon panna cotta waffle, which pairs the bright, silky pudding with jam or fresh berries in season.
Here’s a link to the rest of the article.
