4

Scardello Reinvents Lunch With New Chocolate And Goat Cheese Sandwich

^
Keep Dallas Observer Free
I Support
  • Local
  • Community
  • Journalism
  • logo

Support the independent voice of Dallas and help keep the future of Dallas Observer free.

If your lunch usually consists of a turkey sandwich or a microwaved meal, then maybe it's time to branch out a little and try new things, or in this case branch out into unconquered lunch territory. Scardello (3511 Oak Lawn Ave.) sent word yesterday that the Empire Baking Co. pumpernickel and country bread will replace the baguettes used in many of the current sandwiches on the menu and three new sandwiches have been added. The new Pickled Reuben seemed intriguing, but we raised an eyebrow when we saw the description of the Decadent Chevre: A melted concoction of Askinosie chocolate, Mozzarella Company goat cheese and Taste No. 5 umami paste (the cheese shop sells tubes of the paste). Say what? We had to taste the sandwich for ourselves, so owner Rich Rogers prepared the sandwich when we stopped in for a late lunch.

Rogers conceived the dish after making chocolate and goat cheese fondue at home. "I was inspired by the umami paste," Rogers says. Known as the fifth taste, umami refers to the savory flavor that was first proposed to be one of the basic tastes in the 1800s. The paste is a savory puree of tomato, garlic, anchovy paste, black olives, porcini mushrooms, olive oil, Parmesan and a touch of sugar and salt. Phew, that's a lot of ingredients blended together to capture one of the "basic" tastes, but we found the paste very appealing after tasting it alone. It would be a nice addition to a pasta, fish or poultry dish, but would it be a good pairing with chocolate and cheese? The blend of melted chevre and rich, dark chocolate hit the palate first, followed by lingering notes of olive, mushroom and tomato. It's like sensory overload for your taste buds, but in a good way, not like that bad acid trip at Burning Man.

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.

We use cookies to collect and analyze information on site performance and usage, and to enhance and customize content and advertisements. By clicking 'X' or continuing to use the site, you agree to allow cookies to be placed. To find out more, visit our cookies policy and our privacy policy.

 

Join the Observer community and help support independent local journalism in Dallas.

 

Join the Observer community and help support independent local journalism in Dallas.