I had heard of Vincent Van Doughnut, a lauded establishment in this doughnut-crazed City of Saint Louis.
Little did I know that VVD’s flagship store is within walking distance of my house.
This is happy but dangerous news.
On Saturday evening I stopped by Sauce on the Side, a calzone restaurant in The Grove. I parked the car, and walked by this doughnut shop, with the night crew already working on the next day’s yeast dough.
This morning, in the midst of street closures and general craziness surrounding the Rock and Roll Marathon, I found my way back over to VVD.
A maple bacon doughnut was the fat-oozing result. “Pace yourself,” I thought. So I only came home with one.
But I’ll be back!
I love Chicago.
On this business trip, I took an extra day to catch up with alumni and go the Chicago Symphony Orchestra (Prokofiev, Poulenc, and Gounod, with the magnificent Chicago Symphony Chorus).
The Chicago visit (Amtrak both directions) included a huge meal at Berghoff’s, a college fair at Northwestern University, a late dinner with my voice studio alum Charlie Ingram, brunch with Ball State alum Josh Stierley, the symphony concert, drinks with my dear friend Adam Hendrickson, and dinner around the corner at an Irish pub.
And my new favorite Hampton Inn, just off Michigan Avenue, a block south of the Chicago River.
As I write on Saturday morning, I’ve spent some time in the Metropolitan Lounge at Chicago Union Station. I’m so pleased to see some Amtrak operations moved back into the splendor of the old terminal, and to find a dedicated & comfortable business class lounge at the station as well.
1.75 liters of spirits. Four macerated plums. Two cinnamon sticks.
The Christmas gifts are starting to come into focus.
Give this two months, and some yummy goodness will be shared with others.
One of my favorite dishes, tasting at home pretty much like I remember from Free State Brewing Co. in Lawrence Kansas.
Black beans with onion and red pepper and garlic and cumin. In a flour tortilla with some cheese. Top with sour cream, feta, green onion, and more cheese.