Food & Drink
Published on February 11th, 2016 |
by Dig Omaha
Local doughnut contest is sprinkled with pastry past
While the Grammys may honor music’s finest and the Oscars offer props to cinematic-minded, neither event provide Omaha residents with the whole story.
Or should we say, neither gives us the “hole” story.
The area’s best locally-sourced doughnuts will be sampled, scarfed and judged at Food & Spirits Magazine’s first annual Omaha Doughnut Shootout from 11 a.m. – 2 p.m. Saturday at Krug Park / Beers & Bloody Marys (6205 Maple St.); The Waiting Room Lounge (6212 Maple St.); and Reverb Lounge (6121 Military Ave.)
Limited to the first 300 people, a portion of the $5.50 admission will be going to the Food Bank of the Heartlands.
Doughnut devotees will be asked their opinions on a variety of deep-fried diet busters. Each long john, Bismark and cream-filled cruller will be compared, contrasted and rated against their counterparts in the same category.
Yes, we know it’s a tough job but somebody’s gotta do it.
Still, there’s plenty of history behind the greasy, sugary piece of fried dough many of us have with our morning’s cup of java.
A colorful sprinkling of history
While the actual origin of doughnut has been glazed over time, the recipe may have been brought to North America by Dutch settlers in the middle of the 19th century.
A Russian immigrant named Adolph Levitt caused a revolution by inventing a doughnut making machine in New York in 1920.
Subsequently, the circular pastry perhaps achieved lasting notoriety in America with the introduction of National Donut Day, which is celebrated the first Friday in June.
The doughy holiday began in 1938 as a way to honor the Salvation Army’s cakey cadre of “donut lassies.” This was the nickname of the female volunteers who provided food, including doughnuts, to soldiers during World War One.
Doughnuts go culinary
Although usually considered a go-to snack for commuters or a fast pick-me-up snack, doughnuts are now considered to be a sweet canvas for the culinarily adventurous.
Time Magazine named the “Cronut” – a cross between a croissant and a doughnut – one of the “Best Food Inventions of 2013.”
Likewise, the “Luther Burger” – a hamburger that replace a bun with two halves of a glazed doughnut – can be found at many baseball parks and state fairs across the country.
With a calorie count between 800 and 1,500 grams this doughnut sandwich was named after famed R&B singer Luther Vandross who, according to legend, was actually the creator.
Doughnuts to drink by
Much like certain wines go with certain desserts, beers also pair well with doughnuts.
Don’t believe us? The Oregon-based Deschutes Brewery created a beer and doughnut pairing.
For instance, the company’s Mirror Pond Pale Ale pairs best with a chocolate glazed doughnut, its Black Butte Porter goes best with an Oreo/Chocolate doughnut and a Twilight Summer Ale is a perfect accompaniment to a plain glaze doughnut.
And how the hell do you spell it anyway!?!
Finally, is it doughnut or is it donut? While “doughnut” is actually the proper way of spelling the word, “donut” has also become acceptable.
WHAT: Food & Spirits Magazine’s first annual Omaha Doughnut shootout
WHEN: 11 a.m. – 2 p.m. Saturday
WHERE: Krug Park/Beers & Bloody Marys, The Waiting Room Lounge, and the Reverb Lounge
ADMISSION: $5.50, with a portion of the proceeds going to the Food Bank of the Heartlands