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Wednesday, October 28, 2009
Halloween, when it’s OK to play with your food
Pumpkins, we might forget, are food, too.
So whether you are carving free pumpkins with your kids from 3 to 5 p.m. on Friday at La Condesa or at your home or school this week, keep in mind that you can toast the seeds and eat them, and sooner than you realize, you’ll be devouring pumpkin pie, too.
But we all know pumpkins aren’t the favorite food of Halloween. You — and your kids, your coworkers’ and your coworkers’ kids — are in it for the candy.
Halloween is the favorite holiday of Quincy Adams Erickson, owner of Fête Accompli catering and retail store, but not because of the candy or the pumpkins. She says she loves finding ways to make food playful and memorable.
“Halloween lends itself to silliness,” she says. “It brings out all my creativity.” This week, she’s serving holiday foods that include rat tail salad (made with beet roots) and maggot and cockroach salad (black beans and rice). The best part? Erickson requests that customers ask for each dish by its Halloween name.
In that case, I’ll have the vomit (pea and cheese salad), please.
Bakeries all over town are creating spooky treats. Quack’s Bakery has both Halloween cookies and these beautiful pies topped with pastry leaves. Holy Cacao on South First Street is serving zombie cake balls, which are chocolate pumpkin cake balls covered in melted zombie skin (or blue-hued white chocolate for those of us among the living).
Costume-clad adults will be roaming downtown on Saturday, but for a classier Halloween party on Friday night, Aquarelle is hosting its first (and free!) Moulin Rouge Halloween Celebration from 8 p.m. to midnight. Compete in the costume contest or feast on a “specially sinful” selection of $6 appetizers, desserts and wines.
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Join us for a wake to mourn Gourmet
Or at least that’s the overwhelming response I’ve read and heard since Conde Nast folded the nearly 70-year-old publication this month.
For a bittersweet happy hour at Fino on Tuesday, let’s gather, favorite issues in hand, with fellow readers to celebrate the long life of Gourmet. RSVP here.
Bar manager Bill Norris and guest shaker David Alan of TipsyTexan.com will mix classic cocktails from the past seven decades, and chef Jason Donoho will prepare bites inspired by the magazine’s rich culinary history.
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