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This is how we (Celery Cheesecake) Roll

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There’s cheesecake, and then there’s cheesecake, and then there’s celery cheesecake. And, of course, then there’s celery cheesecake sticks. But what I’m serving at Dirt Candy are celery cheesecake rolls that are one of the most ridiculously indulgent and downright childish desserts I’ve ever made.

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In the beginning, I wanted a big slice of celery cheesecake because it’s alliterative and that’s how my head works. Danielle, my sous chef, spent a long time trying to get this right, but the fact is that celery is super-bitter once you divorce it from its texture and there was only so much of it a dessert could take.

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I tried to think of things that celery is paired with but, let’s face it, celery doesn’t show up much, and it’s rarely anything more than a back flavor when cooked. That’s when Danielle, suggested ants on a log. Duh! It’s a childhood favorite!

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Ants on a log is just raisins, celery, and peanut butter and that meant we could use grapes because: a) raisins are just dehydrated grapes, and b) peanut butter and jelly. Cue the candied grapes I’d been wanting to make for a long time.

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They’re basically our version of those high-end Sak’s Fifth Avenue candied apples. Also, we made raisin caramel and dotted it all over the plate.

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The center of the dessert, however, was peanut cheesecake filling in a celery cake roll. The cake is made with celery powder to turn it bright green.

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The white stuff on top is dehydrated celeriac.

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There’s also celeriac ice cream on the side, made of maple-roasted celeriac, with dehydrated celery sprinkled on top.

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The final result is a cake that’s got a slightly bitter taste to it, but it’s surrounded by sweeter components. The sweetness balances the cake, but the cake’s astringent taste keeps the dessert from getting too cloyingly sweet. Decadent? Bitter? Yep, that’s how we roll.

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menu


Menu

Snack

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Jalapeno Hush Puppies $6
served with maple butter
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Appetizers

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Mushroom $13
portobello mousse, truffled toast
pear & fennel compote

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Cucumber $12
roasted cucumber hot and sour soup,
black sesame, garlic chili oil, wood ear
mushroom, cucumber jelly

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Tomato $13
tomato cake with smoked feta,
yellow tomato leather, herb puree

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Potato $12
warm potato salad, crispy Japanese
yams, grilled sweet potato, olives,
bitter greens, apples

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Entrees

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Beets $20
salt-roasted beets, thai green curry,
beet gnocchi, whipped coconut galangal cream

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Pepper $18
fennel & pepper tofu,
parsley spaetzle, grilled
yellow pepper broth,
mustard crumbs

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Broccoli $21
smoked broccoli dogs,
broccoli kraut, salt &
vinegar broccoli rabe

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Corn $19
stone ground grits, corn cream,
pickled shiitakes, huitlacoche,
tempura poached egg

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- everything on the menu can be made vegan on request.

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Dessert

Rosemary Eggplant Tiramisu $12
grilled eggplant, rosemary cotton
candy, mascarpone

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Ice Cream Nanaimo Bar$11
sweet pea, mint, chocolate

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Popcorn Pudding$11
salted caramel corn

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Celery Cheesecake Roll$10
celeriac ice cream, peanut filling,

& candied grapes

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- vegan dessert selection changes regularly, please ask your server.

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Our wine list (and other beverages)

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Gift Certificates

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