Thursday, December 3, 2015

Parlour continues its dessert flights series next week with East Durham Pie

There are few certainties in life, but this is sure: A really great slice of pie can improve almost any situation. Combined with an amazing scoop of ice cream? Now that's real power. 

The Parlour, Durham's ice cream mecca, will celebrate such a marvel at 6 p.m. Monday in a collaboration with East Durham Pie CompanyTickets for timed seatings are required for the event, which includes a four-part flight of desserts for $12. 

Ali Rudel launched East Durham Pie Company only in October. She learned her craft a decade ago while working at Four & Twenty Blackbirds, whose owners, Emily and Melissa Elsen, included her recipe for Salt Pork Apple Pie in their The Four & Twenty Blackbirds Pie Book: Uncommon Recipes from the Celebrated Brooklyn Pie Shop.

That recipe is a nod to Rudel's New England childhood. One of the pies she's making for The Parlour event, Maple Sweet Potato, also blends that experience with her current life as  Southerner.

"I sometimes feel like no one will ever see me as Southern. I moved to Virginia when I was 10, but it doesn't seem to count," she says. "I feel like this pie in a combination of north and south."

She'll also be making Ginger Apple Pie (which uses North Carolina-grown Stayman apples and local ginger) Malted Pumpkin Pie and Honey Bourbon Pecan Pie. Parlour will incorporate these into standalone ice creams and milkshakes. 

While a storefront shop is part of East Durham Pie Company's long term plan, Rudel currently bakes in her certified home kitchen. If you miss Monday's event, you can buy her mini pies at Respite CafĂ© and Cocoa Cinnamon, too.

This post first appeared in Indy Week.

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