Revered for his focus on local, seasonal ingredients, Chef Graham Dodds carries on this focus at his new restaurant, Wayward Sons. Joyfully, this “best of the season” approach extends to the dessert menu as well. For proof, look no further than the chocolate semifreddo.
Wait, what? This is supposed to be about snickerdoodles. Yes, Virginia — there is a snickerdoodle. While the chocolate semifreddo gets top-billing, its co-stars, a pair of buttery, soft-on-the-inside, crispy-on-the-outside snickerdoodle cookies share the plate and steal the show. A scattering of cranberries — festive little bursts of tartness — bring balance to the dish.
One has an inkling that Santa makes more than one stop at Dodds’ house to get his mitts on these cookies. Instead of milk, pair yours with a sparkling glass of Juve y Camps “reserva de la familia” cava, and you’ve got yourself a happy holiday, indeed.
Keep the Dallas Observer Free... Since we started the Dallas Observer, it has been defined as the free, independent voice of Dallas, and we would like to keep it that way. Offering our readers free access to incisive coverage of local news, food and culture. Producing stories on everything from political scandals to the hottest new bands, with gutsy reporting, stylish writing, and staffers who've won everything from the Society of Professional Journalists' Sigma Delta Chi feature-writing award to the Casey Medal for Meritorious Journalism. But with local journalism's existence under siege and advertising revenue setbacks having a larger impact, it is important now more than ever for us to rally support behind funding our local journalism. You can help by participating in our "I Support" membership program, allowing us to keep covering Dallas with no paywalls.