I had the privilege of touring the renovated Skrine Chops in Forest Park yesterday. The restaurant suffered an unfortunate fire September of 2011 and they’re gearing up to re-open very soon.
I have never seen such rustic beauty in my life. In addition to owner Steve Skrine’s amazing grilled meats and famous blue cheese potato salad, he is a very talented woodworker. He collects wood from old barns and crafts them into unbelievable decor for his restaurant. You MUST SEE! I will keep you posted as to when he will officially be open for business.
I will be working with Steve and his lovely wife Mary Rita to come up with an amazing dessert menu. Knowing that the over all theme is a more rustic feel, here are a few things I came up with.
Steve loves pecans, so I thought a free form pecan tart with whole wheat crust might be nice. I think it best served warm with a generous scoop of vanilla ice cream.
Does this look like a bar cookie or what?? Oatmeal cookie dough loaded with crunchy & salty pretzels with pecans and chocolate chips.
I’m really not the “food fad” type, but salted caramel anything is delicious! No nuts in this one, just caramel chunks and sea salt on the top. YUM!
Lastly, another oatmeal chunky cookie loaded with pecans and caramel pieces. Pecans and caramel have always been a favorite of mine.
Other desserts not pictured include my signature chocolate chip cookie and key lime tart. As always, my desserts are made with 100% real ingredients. No funky preservatives or trans fats (shortening).
I will be providing “tastes” to all customers when they’re ready to open.
So exciting!
Have a great day~
Angie
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