It’s National Doughnut Day: An Ode to the Sweet Tooth of ‘Twin Peaks’

Today is a very special day—it’s National Doughnut Day. A perfect day when the sprinkles of the world align and we finally have an excuse to indulge in our most delicious cravings. But if there’s anyone whose craving for saccharine pleasures trump the rest, it’s David Lynch’s surreal and mysterious town of Twin Peaks— "a kind of Our Town through the Looking Glass, where doughnuts, deer heads and even percolated fish portend the evil lurking beneath a small-town veneer." So while you’re eating your jelly or creme filled treats of perfection, travel back through some doughnut filled moments from your pal Dale Cooper and the rest of the gang—and remember the Lynchian mantra, "Keep your eye on the doughnut, not the hole." Enjoy.

 

 
 
 

 
 
 
 

 
 
 
 
 
 
 
 
 
 
 
 

 
 
 
 
 

EMM Group’s Sweetest Weapon: Pastry Chef Thiago Silva

Arriving ravenous to an interview with a renowned pastry chef was a bad idea. I knew it the moment Thiago Silva – the 28-year-old Brazilian executive pastry chef behind all OF EMM Group’s restaurants –  placed a massive, glazed green tea donut and mini honey jar before me, and uttered three little words: “It’s cream-filled.” With that, I was off to the races, cutting open the donut, scooping up the green tea mascarpone cream, drizzling the honey all over its lemon honeycomb-topped self, and leaving no crumb behind. Thiago wasn’t fazed. It’s most patrons’ natural response to the signature dessert at The General – EMM’s newest hotspot: an Asian-inspired bar, restaurant, and downstairs jazz lounge.

But at The General, the doughnut doesn’t stop there; the Bowery spot has become known for Thiago’s most nostalgic, breakfast creation: cereal-topped doughnuts. Yes, doughnuts topped with Fruity Pebbles, Cocoa Puffs, or Cinnamon Toast Crunch, and filled with their respective cereal creams. “A lot of people think I was high when I came up with the idea,” Thiago says. “But I wanted a breakfast item, so I combined my favorite breakfast cereals with my really great doughnut recipe.”

The doughnut recipe is another wildfire idea Thiago’s concocted that’s become EMM Group’s top-ordered dessert across all their restaurants. On the sweets menus of their spots CATCH NY, CATCH Miami, Lexington Brass, and Abe & Arthur’s, you’ll find one signature doughnut. For CATCH Miami, it’s their key lime doughnut. At The General, it’s green tea. For the rest it changes, with flavors like pumpkin and peaches and cream.

But Thiago – the man who grew up in Astoria and ironically bellowed “Feed me, feed me, Seymour” in his star-turn as the man-eating house plant in his high school’s production of Little Shop of Horrors  – brings more than doughnuts and plated desserts to NYC. He’s also a master of cakes, known for creating outrageous cakes for EMM’s clients, most notably a four-foot-by-four-foot 16th birthday cake with a confetti cannon, fog machine, and lights. Suddenly, the chef doubles as an electrician.

“I googled how to do the electrical and wood work for the cake,” says Thiago. “And that’s what I love about making cakes – you never make the same cake twice, you never know what kind of order you’ll get. It’s a collaboration with the client, and you’ve got to deliver and make it memorable.”

Thiago, who’s had no formal culinary training, has made lots of memorable cakes for folks you might recognize: Brooke Shields, three cakes for Sofia Vergara, and the entire New York Giants squad, the day after they won the Super Bowl.

“That was the best, they’re my team,” says Thiago. “And Sofia is funny; she told everyone at the party that she stayed up all night making the cake.”

But nowadays the chef is staying up all night for a whole new reason: he and his wife have just had a baby boy. Full name: James Brenden Silva (adorable video here).

“He’s my favorite kind of sweet,” Thiago says. “Him, and tiramisu.”

The General

Learn more about chef Thiago Silva, & follow Bonnie on Twitter here