Ah, anyone who knows me well, know I go insane for sweet stuff. I have a new love currently, and I don’t want to talk much about it… or they’ll be none for me. But, it’s from Baker Boys Bakery and they’re known as Apple Cinnamon Pull Apart. They are a fantastic treat to start my day with – for breakfast, and to end all my meals with!! I just cut up a little piece and pop it in the microwave for 10 seconds, and the warm icing melts and it becomes a dream come true!
It’s got all the cinnamon bun goodness in little pull apart pieces, baked in a ring pan – or I would call it a halo! I’m not sure if it’s a good thing or bad as I munch on it through the day… and by the end of the day, I have no idea how much I’ve had. I think it’s a good thing, as it tastes wonderful!
What I love most about this is the sweet apple chunks I get throughout, and it become warm and tender after I’ve microwaved it. It’s like a wonderful apple pie, but instead of a crust, it’s on cinnamon bun pieces! 🙂 I would recommend you go try it for yourself, but please leave some in the store for me!
I love food, and I love watching Food Network. I was so excited to see on Top Chef Canada that we had chefs that represent Calgary on the show! Connie DeSousa who is the Co-Executive Chef and Co-Owner of CHARCUT Roast House in Calgary, who was 1 of 16 chefs that go to compete in this season of Top Chef, then watching her success on the show really gave me a lot of interest to try CHARCUT.
I went on my birthday, and it’s definitely a place you need to make reservations before you go. We went on a Tuesday evening, and the place was full! Our waiter advised us that they do a showing of the Top Chef on Mondays and the place is packed then, as it sparked so much local interest. I can totally see why! I am definitely planning to make reservations to join in the fun on a Monday evening.
We started my birthday dinner with Kielbasa “Spragg Farm’s pork sausage flavoured with mustard and black pepper” which was an item prepared by Connie on Top Chef. It is also a house-made sausage, and CHARCUT which was something I really wanted to try.
My main dish was Spring Creek Butcher Steak – Chimichurri, arugula, fried matchstick potatoes.
We also had Spragg Farms’ Roasted Pork Belly – Mascarpone polenta, stinging nettle pistou, fava beans.
For dessert, which was the highlight of the meal, I had an preserved pink lady apple in a jar – cheesecake layered with graham crackers and preserves.
We didn’t stop there, we also ordered the chocolate and peanut trifle – peanut butter mousse layered valrhona chocolate cake and chantilly cream.
CHARCUT Roast House
899 Centre St S