Baked Fall 2016

baked the ultimate food high

fall 2016 | issue 7

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Come by Modern Malt and try our awesome menu and delicious bakery!

325 S. Clinton St, Syracuse, NY 13202

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baked FALL 2016

EDITORIAL editor-in-chief AUDREY MORGAN managing editor RACHEL LOCKHART senior editors STEFANI CLARK, JULIE-ANN ELLISTON, TAYLOR WATSON assistant editors TESS BERGER, LEE MUSHO, DENIZ SAHINTURK copy editor KAYLA SPECTOR fact checker NINA MOLL

FOOD food director KATE BERNHARDT assistant food editors KEREN MEVORACH, JINRU ZHAO digital food editor ADRIANA YORKE

DESIGN creative director LINDSAY BRANDES designers JAMIE DOPPELT, AMELIA GIEBEL, ALLISON LEUNG, LUCY NALAND, RIKKI PILAVIN, JENNIFER SACHS, CRYSTAL SEAROR, ESTELLA XIAN illustrator ANRI KUROKI

Baked is Syracuse University’s student-run food magazine. Founded in 2011, Baked aims to widen food options for SU students by introducing kitchen amateurs to cooking, highlighting local businesses and eateries, and connecting readers to the greater Syracuse food community. It publishes one issue each semester.

PHOTO photo director FRANKIE PRIJATEL photographers ELIZA CHEN, CHAZ DELGADO, ERICA MACK, LENA OLIVER, ASHLEY TUCKER, CASSIE ZHANG

DIGITAL digital director CHAZZ INNISS web editor CORY FERNANDEZ social media editor JACKIE PEREIRA videographers MOLLY MATALON, SARAH O’CONNELL

BUSINESS & COMMUNICATIONS pr director SHANNON MCCANN pr team ANNIE KELLY, MARY ROSELLE, JOCELYN WERLE faculty advisor MELISSA CHESSHER

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CONTENTS 06 Back to Basics

38 Holey Moley

08 Shaken, Not Stirred

42 Candyland

10 What's Poppin'

45 Take 5

12 (Don't) Got Milk?

46 #eeeeeats

14 Cultured Cuisine

48 Make It Grain

16 An Island On The South Side

50 Eat, Pray You Get Likes

18 Veg Out

52 Did You Actually Eat That?

20 One & Done

53 Gourmet To-Go

28 Sugar, Spice & Everything Nice

54 #Trending

30 Cookie Swap

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My stomach swelled. Each bite of the meal before me was indistinguishable from the next, and nearly as insurmountable. One quarter of the six-pound frittata from Mother’s Cupboard, a hole-in-the-wall diner, still sat on my plate. I eventually ate the entire thing for the Whole Frittata Challenge, which involves finishing the scramble of eggs, potatoes, pepperoni, sausage, and vegetables in one sitting.

I sat down for an article (and to uphold my reputation as editor of a food magazine), but I left with an overflowing stomach and a great story—not to mention my picture on the restaurant’s wall of fame.

The fact that such a tradition exists speaks to the unique food culture of Syracuse. At SU, we often feel disconnected from the city. But through a little adventure (and my roommate’s car... thanks, Sydney), I’ve discovered a food scene as thriving as NYC’s, with a feeling of community that’s more akin to a small town’s. It’s why it seems like you can expect a cup of Kubal or Recess coffee wherever you sit down to eat. It’s why three guys from different businesses came together to start Original Grain, a company greater than the sum of its parts (pg. 48). Even the University is working with local farmers to bring fresh produce to students who otherwise don’t have access (pg. 18).

Of course, food is food, and sometimes the obsession seems vapid. I’m as guilty as anyone, but I might lose it if I see another picture of a taco against an exposed brick wall. We explore how social media has changed the way we look at food on pg. 50, for better and for worse. But aside from the latest food fads, it’s the stories behind the restaurants that keep our souls fed—from a place like Original Grain that Instagram made famous to a little-known eatery serving authentic Jamaican on the South Side (pg. 16). I’m grateful for the sense of community so many places like these have fostered in Syracuse.

In editing this issue, I’ve felt the same community with the writers, editors, designers, and photographers who’ve made it all possible.

Enjoy the food high,

Audrey Morgan editor in chief

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C H O P P E D Sharpen your skills with the 5 knives every college cook needs.

By Nina Moll I Photography by Ashley Tucker

CHEF'S KNIFE

AT SOME POINT

you’ll ditch the dorms for your own place, saying goodbye to Ernie Davis Dining Hall and hello to home cooked meals.

Whether you’re already dreaming up your own recipes or having nightmares about fending for yourself, you’ll need to invest in the basics: knives.

These essentials will ensure you’re a cut above the rest in the kitchen.

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SMALL SERRATED KNIFE This cousin of the large serrated knife comes in handy when you’re dealing with soft fruits and vegetables like tomatoes. The teeth help glide the knife through your produce smoothly and evenly without slipping.

Consider this knife your workhorse—you can use it to chop, slice, and mince almost any ingredient efficiently.

Because the blade is much longer than that of a paring knife, you might have some trouble controlling it at first, but with a little practice, you’ll be a pro. FYI: if you’re using it correctly the tip of the knife should always be on the cutting board.

BACK TO BASICS

LARGE SERRATED KNIFE

CARVING & SLICING KNIFE This knife is used for cutting meats.

Friendsgiving season may be over, but you’re sure to impress your pals any time of the year with a perfectly sliced turkey (or pre-made rotisserie chicken— we won’t judge).

PARING KNIFE

Thanks to its saw-like edges, this knife is most commonly used to slice bread. Easily cut your morning bagel into even halves by placing one hand on top, and applying pressure while sliding the knife through.

Tiny but mighty, this knife is incredibly versatile. It’s typically used for intricate work, such as peeling fruits or vegetables and mincing garlic. But you can also use it as a basic utility knife (read: your packages will never go unopened).

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Shaken,

Not Stirred

Step up your (pre)game with these foolproof bartending techniques.

By Lee Musho Photography by Frankie Prijatel

Ripping shots of Svedka won’t cut it in the real world.

Study these three pro moves (and recipes) to impress friends and guests alike. But beware...you may never be taken off bartender duty.

Shaking Shaking chills your cocktail as you mix it. For a grownup take on apple cider, fill a cocktail shaker halfway with ice. Add 2 oz. spiced rum, ½ oz. maple syrup, ¼ oz. freshly squeezed lime juice (about half a lime), ¼ oz. apple cider, and 1/8� tsp. ground cinnamon to shaker, and seal. Shake well, about 15 seconds, at shoulder level using your dominant hand. Once a thin layer of frost forms on the outside of shaker, your chilled drink is ready to be served. Pour mixture along with ice into a glass, and garnish with cinnamon stick.

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Straining Straining is an important step for a smoother drinking experience. Since it’s done to remove any solid ingredients like muddled fruit or ice, it comes after shaking and muddling. To ring in the New Year with bubbly, add 2 oz. pomegranate liqueur, ¼ oz. orange liqueur, and 1 oz. fresh orange juice to a shaker, and fill with ice. Shake well, then place the strainer inside of the shaker tin, metal springs facing downward. Keep the strainer in place with your forefinger and tip into a chilled champagne flute. Top the cocktail with 2 oz. champagne and garnish with an orange twist.

Muddling A muddler is a bartender’s pestle. Commonly thought to mean smashing ingredients into a pulp, it’s actually done to release the essential oils of an herb or the juices of a fruit. For a classic old fashioned that Ron Burgundy would approve of, muddle an orange slice into 1 tsp. sugar, 3 dashes Angostura bitters, and a splash of soda. Gently press the muddler into the bottom of an old fashioned glass, turning muddler in half circles about five times. Be careful not to over muddle, and always do so before adding ice. Remove the orange rind, pour 2 oz. bourbon over ice, and garnish with an orange slice.

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what's poppin' When extra butter isn't enough, spice up your go-to snack.

By Alyson Weber Photography by Ashley Tucker

If you’re having flashbacks to 3 a.m. fire alarms freshman year, don’t stress. We’ll help you upgrade your popcorn with a few easy ingredients. Mix these recipes now and stay fueled for a late night study session or your next Netflix and chill.

Rosemary, Lemon, and Parmesan Popcorn rosemary sprigs + lemon zest + grated parmesan + olive oil + salt + pepper This fancy fusion will drive your taste buds crazy. The zesty tang of the lemon perfectly complements the salty parmesan bite—and the rosemary adds an unexpected twist.

Sriracha Lime Popcorn sriracha + lime zest + lime juice + butter + salt + pepper Yes, another food you can put sriracha on.

This mix will take your obsession with the spicy sauce to a whole new level.

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Peppermint Bark Popcorn melted milk chocolate + peppermint extract + crushed peppermint candy cane pieces It certainly is the most wonderful time of the year if it’s socially acceptable to eat this decadent treat everyday.

Caramel Trail Mix Popcorn caramel sauce + almonds + dried cranberries This indulgent take on popcorn might make the button on your jeans pop off. But it’s all good—you deserve to treat yo’ self every now and then.

Southwest BBQ Popcorn olive oil + smoked paprika + chili powder + mustard powder + garlic salt This straight-off-the-grill recipe will make you feel extra American while watching Sunday Football. Pro tip: the excess spice rub from last week’s tailgate works well too.

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(DON'T) GOT MILK? No recipe is ever dead—if you’re missing an “essential” ingredient, try these simple swaps.

BY ARI SCHNITZER | ILLUSTRATIONS BY ANRI KUROKI

swap cornstarch for flour Cornstarch is great for thickening homemade soups, stews, and sauces, but it’s not necessarily a pantry staple. To sub, simply use two tablespoons of flour per tablespoon of cornstarch. Just make sure to add a few extra minutes on the stove to ensure the same thickness.

swap eggs for mashed bananas Maybe you love sweets but can’t handle eggs because of taste or dietary reasons (we’re looking at you, vegans). Don’t worry—swapping eggs for equal amounts of ripe mashed bananas works in most baked goods. The natural sugars in bananas help sweeten the final product, and the mashed texture mimics the consistency of eggs.

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swap honey for granulated sugar and water Unless you’re a tea drinker, you probably won’t have honey on hand. While any sweetener will work tastewise in a recipe that calls for honey, the texture of the finished product will differ.

To replicate that of honey, dissolve 1 1/4 cups granulated sugar in 1/4 cup water.

swap buttermilk for milk and lemon juice Pancakes for brunch, but short on buttermilk?

Mix a tablespoon of lemon juice with about ¾ cup to 1 cup of milk and allow the mixture to settle. After the milk curdles, it should match the density of buttermilk, and you’ll hardly notice the difference in taste. Bonus: healthier stacks, so your only regrets will be from last night.

swap tahini for peanut butter Not only is hummus perfect for snacking on-the-go, but it’s surprisingly easy to make. The one setback? Tahini. Made from sesame seeds, the spread is a fixture in most Mediterranean dips, and probably not something most college cooks have in their fridge.

Swap for equal parts peanut butter, and go nuts. fall 2016 | 13

CULTURED

CUISINE

Take your tastebuds on a world tour with 6 Syracuse international markets.

By Kate Kozuch

If you need convincing that ‘Cuse is a cultural melting pot, look no further than the food. Whether you’re driving along Erie Boulevard or strolling downtown, you can find markets offering everything from imported olives and authentic dumplings to Caribbean coffee and fried falafel. That is, of course, if you know where to look.

Thano’s Greek Market Location: 105 Green Street Christ Thanos founded his namesake market in 1919. For 97 years, it stood around the Salina and Pearl Street intersection in Syracuse, but now you’ll find the Mediterranean shop in the center of the historic Hawley-Green neighborhood. Current owner, Soula Cami, relocated this year, hoping to create a homey environment in which customers can share recipes and talk openly about food.

At Thanos’s, shoppers are sure to drool over the generous array of aged cheeses, salami, housemarinated olives, pastas, olive oils, spices, and more Mediterranean favorites.

African & Caribbean Central Market Location: 344 N Salina Street Owner Roselinda Abbey opened the African & Caribbean Central Market in 2002, and sells food and fabrics that she brings back from her frequent trips to Ghana. The market is the only shop in the greater Syracuse area that caters to the growing West African and Caribbean population, offering unique fruits and vegetables, candies, and other ingredients for traditional dishes. The malt sodas are a popular pick-up, offered in a variety of flavors you can’t find elsewhere.

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Lombardi Import Market Location: 534 Butternut Street Another landmark of sorts, Lombardi’s Import Market began in 1930 in Amalfi, Italy, where Elvis Lombardi sold produce from his family’s farm. The market moved to the North Side of Syracuse 40 years later, where it remains today.

Murals decorate the building, making the shop hard to miss. The market prides itself on its hardto-find Italian imports, and keeps shelves stocked with products that are staples in the Lombardi family household. It even has an Amazon storefront where aged Parmigiano Reggiano is available online for delivery by the pound!

Omi’s Bakery Location: 523 Marcellus Street Originally named Consuela’s, Omi’s opened in 2001 in the West Side Syracuse area. Owner Keren Cepeda, who hails from Puerto Rico, runs a shop that whisks you away to the islands the moment you step inside. It's filled with Puerto Rican classics, such as mollejitas en escabeche, a marinated dish of chicken gizzards and green bananas, and pernil asado, or marinated pork shoulder. As for baked goods, customers can find quesitas, which are cream-filled pastry rolls, and pastelitos, a tasty type of turnover.

Han’s Oriental Grocery Location: 2737 Erie Boulevard East When Chinese or Japanese takeout doesn’t cut it, turn to the authentic Asian cuisine of Han’s Oriental Grocery, which opened in 1989. Located on Erie Boulevard in the heart of Syracuse, Han’s specializes in foods prepared in-house like Korea’s famous tteokbokki, a dish made from soft rice cake, fish cake, and sweet red chili sauce. It also barbecues beef and spicy pork bulgogi, which is a dish of thin meat slices marinated and grilled. As for its homemade dumplings, Han’s out-steams all the competition.

Samir’s Imported Foods Location: 811 E Genesee Street Bringing the unique flavors of the Middle East to the 315 since 1982, Samir’s Imported Foods is both a family-owned market and takeout restaurant with a storefront that hasn’t changed in over 30 years. Inside, you’ll find that the market carries a broad selection of Middle Eastern staples. As for takeout, the falafel sandwich is the way to go, fried to order and donned with a hearty helping of pickles, peppers, and tahini.

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AN ISLAND ON THE SOUTH SIDE Twenty years ago, authentic Jamaican food found a new home in Syracuse.

Today, Jerk Hut continues its (delicious) mission to give back to the community.

By Julie-Ann Elliston Photography by Chaz Delgado

Classic reggae music plays softly as you enter Jerk Hut. The smell of traditional jerk spices from rosemary to Scotch bonnet pepper engulfs the front dining area, becoming stronger as you walk toward the counter to place an order. Aside from the newspaper clippings, pictures and awards that cover the wall and counter, the setting is unremarkable.

But a doorway into the kitchen offers a glimpse of the culinary magic taking place in the back.

You’d likely pass right by Jerk Hut, mistaking it for just another one of the Victorianstyle homes that line the street on Syracuse’s South Side. Owner Irvin “Bongo” Hanslip originally purchased the property as a home for him and his wife, Judy, but Bongo renovated the house into a restaurant using masonry skills he learned in Jamaica. Nearly every person who walks through the door knows Bongo by name, and he often knows theirs as well.

Bongo’s work in the community began long before he opened Jerk Hut. Born in St. Mary, Jamaica, he arrived in Syracuse in 1970 at 24 years old.

He worked at a chemical company for 15 years until

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the plant closed, then opened and operated his own furniture store, Island Furniture, on South Salina Street, where many of his customers were Syracuse University students. He helped form the Caribbean Student Association at SU, for which he’d often cater events for upwards of 200 people. From Black History Month celebrations to Bob Marley tributes, Bongo made sure his culture was a part of everything he did. “In Syracuse, anything cultural, you have to do it,” says Bongo. “Because there aren’t any outlets.” Bongo took the initiative to make his own by starting a semiprofessional soccer team and cultural dance team, and even DJ’ing on local stations, which kickstarted his local fame.

to name a few. He’s learned to adapt his classic Jamaican style to serve the community by cooking jerk filleted fish and boneless chicken, which differ from traditional cuisine. Bongo cooks from 12 to 9 p.m. daily with the help of his wife. The work is hard, but his passion keeps him motivated.

At the suggestion of friends, Bongo finally opened a restaurant in June 1996.

He used the cooking and business skills he acquired from his mother, who would sell her cooking to support their family. “Everything I do can’t be learned in school.

It comes from scratch,” says Bongo. Thousands of miles away from Jamaica, Jerk Hut serves every meal an islander could want: jerk chicken and fish, oxtail, red snapper, and curry chicken and goat, just

“If you don’t love what you’re doing, the pressure will be too much,” says Bongo. “But when you love what you do, it’s worth it.”

When he first opened the restaurant, he said he’d be happy to make $100 a day.

In the future, he plans to ultimately franchise Jerk Hut all over the country.

“I’m just grateful for the opportunity to do what I can,” says Bongo.

“When I opened this thing, it was part of a drive to give something back to the community,” Bongo says.

“Before I came here, a lot of people didn’t have anywhere to get a hot meal.” He knows a location like Marshall Street or Armory Square would be more lucrative, but Bongo doesn’t do it for the money. Rather, he wants to show kids in the community that if he can succeed, so can they.

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VEG OUT

By connecting students with local farmers, BrainFeeders makes it easy to get your daily serving of greens.

BY MEGAN FALK | PHOTOGRAPHY BY LENA OLIVER

As the sun rises over the boundless field, drops of dew shimmer atop rows of lettuce, tomatoes, and radishes. A farmer swiftly harvests the vegetables one by one and gently places them in boxes with red and green type. Within an hour, the packages are en route to 13 different locations throughout Central New York, including Syracuse University.

As they arrive, a young woman rides across the SU campus on her vintage blue bicycle and picks up her small box of vegetables from the farm, as she does every week. She piles the generous amounts of potatoes, kale, fennel, leeks, and delicata squash into her wire basket and pedals off with enough vegetables to last her the next seven days. Throughout the next two hours, 37 additional Syracuse University students and faculty will arrive to gather their share of produce.

Each Thursday, Common Thread Farm, located in Madison, New York, delivers local, organic produce to the University for members of a CSA (community supported agriculture) program. According to the United States Department of Agriculture, members of a CSA program pledge to contribute to the anticipated costs of running a farm and the farmer’s salary for the growing season, which provides a sense of financial security for the farmer. In return, members 18

receive shares of the farm’s produce, but they run the risk of receiving poor harvest due to detrimental weather or pests.

The CSA program at Syracuse University is the product of the SU organization BrainFeeders.

In the spring of 2015, then-seniors Lindsay DeMay and Imelda Rodriguez created BrainFeeders after they realized the only way for students and faculty to buy fresh produce on campus was by taking the bus to the Central New York Regional Market.

The duo then decided to partner with Common Thread and begin their own CSA pickup location at SU, which they launched in the fall of 2015. The program now boasts 40 members.

“When you hand people veggies, they go nuts,” says President Will Cecio. “They love it. This club is actually starting to make an impact on campus, trying to get people to cook more, eat healthy, eat more local and seasonal vegetables.” Throughout the nine-week program, members receive a box full of various seasonal vegetables. They choose between small boxes, which contain four to five types of vegetables and cost $150 for the nine weeks, and large boxes, holding eight to 10 kinds of vegetables for a price of $280. Felice Ramallo, secretary of BrainFeeders, says that although the prices seem steep, members may get five of

each type of vegetable, which ends up being a bargain. “If you were to go to the grocery store and get this many veggies, it would be like, 50 bucks for a small box because these are organic,” she says. “In fact, this is probably less than if you were getting non-organic as well.”

certified is often an extra expense to the farmers. Individuals who visit the farm can see they practice organic and sustainable techniques, such as using compost fertilizers or natural pesticides, he says. Besides providing fresh, naturally-grown vegetables to students, the boxes introduce the program’s members to new food and allow them to expand their cooking savvy. Participants may learn to cook healthy and tasty alternatives to classic dishes, or get creative with their ingredients—pumpkin pancakes, anyone?

“We want to increase people’s awareness in general of what they’re putting into their bodies,” says Ramallo. “Not just their health, but where it’s coming from, and who it’s impacting other than themselves.”

Though Common Thread is not USDA certified as organic, it is recognized as organic by the Northeast Organic Farming Association of New York.

Cecio explains that becoming USDA fall 2016 | 19

One & Done

These comforting one-pot meals will leave you with a full stomach and an empty sink.

Food Styling by Kate Bernhardt Photography by Frankie Prijatel

Shakshuka

recipe on pg. 27

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THE RECIPAGES

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One Pot Pizza Rigatoni recipe on pg. 27

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THE RECIPAGES

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Apple Cider Pork and Fingerling Potatoes recipe on pg. 27

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THE RECIPAGES

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Chicken, Bacon & Potato Soup recipe on pg. 27

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THE RECIPAGES

Apple Cider Pork & Fingerling Potatoes Adapted from EveryDay with Rachael Ray

Serves 2 Preheat oven to 400 degrees. In a cast iron skillet, arrange half of one large onion, thinly sliced, in an even layer. Cover with an even layer of 1½ cups Honeycrisp apples, cored and thinly sliced, and half of 1 ½ pounds fingerling potatoes. Season lightly with salt and pepper. Repeat with remaining onions and potatoes, and season. Pour 1 cup apple cider in skillet. Season 2 thick (1-inch) pork chops and place on top of the potatoes, apples, and onions in a single layer. Top with 1/3 cup flat-leaf parsley leaves and stems, chopped, and 3 rosemary sprigs. Bake, uncovered, until potatoes are tender, about 45 minutes. Slice pork chops and serve alongside potatoes, apples, and onions.

One Pot Pizza Rigatoni Adapted from Kimberly Sneed, ANightOwlBlog.com

Serves 6 In a large dutch oven pot, brown 16 oz. ground sweet Italian sausage over medium heat. Slice 1/3 cup of pepperoni into strips and stir into sausage. Cook for an additional minute. Add 1 jar marinara sauce and salt and pepper to taste. Add water and 1 box (16 oz.) rigatoni. Bring to a boil. When water starts to boil, cover pot and reduce heat to a simmer until pasta is cooked through and tender, about 15 minutes. Remove pot from heat, and top with 1 cup mozzarella cheese and extra pepperoni. Place pot in oven and broil on high until cheese is melted and golden brown. Serve warm.

Shakshuka Adapted from Melissa Clark, The New York Times

Serves 4 Preheat oven to 375 degrees. Heat 3 Tbsp. extra-virgin olive oil in a large skillet over medium-low heat.

Add 1 large onion, halved and thinly sliced, and 1 large red bell pepper, seeded and thinly sliced, to skillet; sauté gently for 20 minutes until veggies are tender. Stir in 3 garlic cloves, thinly sliced, 1 tsp. ground cumin, 1 tsp. sweet paprika, and 1/8 tsp. cayenne; cook for an additional 1 to 2 minutes. Add 1 (28-oz.) can whole plum tomatoes, coarsely chopped, ¾ tsp. salt, and ¼ tsp. black pepper (season more as needed!). Simmer 10 minutes to thicken tomatoes. Stir in 5 oz. (about 1¼ cups) crumbled feta cheese. Crack 6 large eggs gently into skillet, covering tomatoes. Add salt and pepper to taste. Move skillet to oven and bake until eggs are set, about 7 to 10 minutes. Garnish with chopped cilantro, and serve with crusty bread.

Chicken, Bacon & Potato Soup Adapted from Ana Kelly, Cooking Light

Serves 6-8 Heat large skillet over medium-high. Add 4 diced center-cut bacon slices, and cook until crispy. Remove bacon and set aside, reserving 1 tsp. drippings in skillet. Season 1½ lbs. skinned bone-in chicken thighs with 2 tsp. salt-free garlic-and-herb seasoning blend (like Mrs. Dash). Add chicken to skillet; cook about 8 minutes and brown on all sides. Move chicken to 6-quart electric slow cooker, reserving all drippings in skillet. Add 2 cups thinly sliced leek (from 2 large leeks), 1 cup sliced carrot (from 2 large carrots), and 1 cup sliced celery (from 2 large stalks) to skillet. Sauté 5 minutes. Measure out 4 cups unsalted chicken stock. Pour 1 cup into skillet, scraping pan to loosen any browned bits. Add vegetable mixture, bacon, remaining chicken stock, ¾ tsp. kosher salt, ½ tsp. freshly ground black pepper, and 5 thyme sprigs to slow cooker. Cover and cook on low for 2 hours. Add 12 oz. baby potatoes. Cover and cook on low for about 2 more hours, until potatoes are tender.

Use a slotted spoon to remove chicken from slow cooker, and discard thyme sprigs. Slice chicken into bite-size pieces. Discard bones, and return chicken to slow cooker. Add 2 cups coarsely chopped spinach and 1 cup parmesan cheese, stirring until spinach wilts. Serve warm.

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&n i c e sugar, spice

everything

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Nothing’s sweeter than the holidays. But let’s be real, from gift giving to unlimited family time, stress often rules the season. Ease your gifting anxiety with our cookie ideas on pg. 30, and keep even your hangriest family members happy with our donut recipes (pg. 38). Don’t want to set foot in a kitchen?

Channel Charlie and the Chocolate Factory right here in Syracuse at a famous chocolate shop (pg. 42).

Read on for a sugar rush that will last you well into the New Year.

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Cookie Swap We give you permission to spoil your dinner. Snack on these sweet treats yourself, or gift to a friend...just remember to save a few for Santa.

FOOD STYLING BY KATE BERNHARDT PHOTOGRAPHY BY FRANKIE PRIJATEL

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THE RECIPAGES

Gingerbread Cookies recipe on pg. 36

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Spiced Raspberry Cookies recipe on pg. 36 32

THE RECIPAGES

Double Double Chocolate Peanut Butter Cookies and Olive Oil Sea Salted Chocolate Chip Cookies recipe on pg. 36/37

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Chai Rum Truffles recipe on pg. 37 34

THE RECIPAGES

Garbage Disposal Cookies recipe on pg. 36

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Garbage Disposal Cookies Adapted from Hollie Lansing

Makes about 18 cookies Preheat oven to 325 degrees. In a bowl, mix together 2 cups all-purpose flour, ½ tsp. baking soda, and ¼ tsp. salt, then set aside. In a microwave-safe bowl, melt 1½ sticks (12 Tbsp.) unsalted butter, then let cool.

In another bowl, whisk cooled butter, 1 cup loosely packed brown sugar, and ½ cup granulated sugar to combine.

Add 1 large egg, 1 egg yolk, and 2 tsp. vanilla extract; stir until mixed and smooth. Gradually add in ¾ cup crushed potato chips, ¾ cup chocolate chunks, ½ cup crushed salted pretzels, 1/3 cup graham cracker crumbs, 1/3 cup peanut butter chips, ½ cup assorted sprinkles, and ½ Tbsp. coffee grounds (yes, actual grounds!); mix with a spoon or your hands until a dough forms. Roll dough into 1½-inch balls and place on a nonstick baking sheet about 2 inches apart. Bake for 9-12 minutes, or until the middles are just set. Let cool completely.

Frosted Gingerbread Cookies Makes 3-4 dozen cookies Preheat oven to 350 degrees. In a large mixing bowl, whisk together 4 cups all-purpose flour, 1 tsp. salt, 1½ tsp. baking powder, ½ tsp. baking soda, 1 tsp. ground cinnamon, 1½ tsp. ground cloves, 2 tsp. ground ginger, and 1 tsp. ground nutmeg to combine; set aside. In the bowl of a stand mixer fitted with the paddle attachment, cream together 16 Tbsp. room-temperature unsalted butter and 1 cup sugar on medium-high speed until light and fluffy, about 2 minutes. Mix in 1 cup molasses and 1 large egg until combined. Add in dry ingredients and mix just until incorporated. Cover bowl and chill dough for at least one hour. Line baking sheets with parchment paper. Roll dough out on a lightly floured work surface to about ¼-inch thickness. Cut into desired shapes with cookie cutters.

Place cookie shapes onto prepared baking sheets, about 2 inches apart. Bake for 10 minutes, rotating the pans halfway through baking. Remove from oven and let cookies cool on baking sheets for 10 minutes. Transfer to a wire cooling rack and let cool completely. To make frosting: In the bowl of an electric mixer fitted with the paddle, whip egg whites from 2 large eggs to form stiff peaks. Mixing on low speed, add in 1 box confectioners' sugar and ½ cup water. Mix until icing holds a ribbon-like trail on the surface of the mixture for 5 seconds when you raise the paddle.

Spoon frosting into piping bag fitted with a small round tip and pipe cookies as desired.

Olive Oil Sea Salted Chocolate Chip Cookies Makes 1 dozen cookies Preheat oven to 350 degrees. Line a large cookie tray with parchment paper. In a medium bowl, combine 6 Tbsp. unsalted butter, melted, 2 Tbsp. high quality extra-virgin olive oil, 1 large room-temperature egg, ¾ cup light brown sugar, ¼ cup granulated sugar, ½ tsp. salt, and 1 tsp. vanilla extract. In a separate bowl, whisk together 1+ 1/3 cups all-purpose flour and ½ tsp. baking soda. Fold flour mixture into wet ingredients until just combined. Fold in 4 ounces roughly chopped dark chocolate. Scoop dough using a 1-inch cookie scoop, spacing cookies about 1 inch apart. Bake for 12 minutes, or until light golden brown. Allow to cool slightly before topping with flaked sea salt.

Spiced Raspberry Cookies Inspired by recipe from 2011 issue of Martha Stewart Everyday Food

Makes 3 dozen cookies In a medium bowl, whisk together 3 cups all-purpose flour (spooned and leveled), ¾ tsp. baking powder, 1 tsp. cinnamon, and ¼ tsp. fine salt. In a large bowl, using an electric mixer, beat 1 cup (2 sticks) unsalted butter, room temperature, and 1¼ cups sugar on medium-high until light and fluffy, 3 minutes. Add 4 large egg yolks and 1 Tbsp. vanilla extract; beat to combine. With mixer on low, gradually add flour mixture and beat to combine.

Form dough into 2 disks, wrap in plastic, and refrigerate 30 minutes. Preheat oven to 350 degrees. With a round pastry cutter, cut out dough (reroll scraps if desired). Place cookies, 1 inch apart, on two parchment-lined baking sheets. With a 1-inch snowflake cutter, cut out dough in center of half of the cookies. Bake until cookies are pale but set, 8 to 10 minutes, rotating sheets halfway through. Let cool completely on sheets on wire racks. Once cookies have cooled, spread raspberry preserves on the non-center-cut cookies. Top with cookies with snowflake cutout.

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THE RECIPAGES

Double Double Chocolate Peanut Butter Cookies Adapted from Jessica Merchant, HowSweetEats.com

Makes 12-14 cookies Preheat oven to 375 degrees. In a bowl, whisk together 2 ¾ cups all-purpose flour, ½ cup dark cocoa powder, 1 teaspoon baking powder, ½ teaspoon baking soda, and ¼ teaspoon salt. Place 1 cup cold unsalted butter, cut into pieces, in the bowl of an electric stand mixer and beat. Add in ¾ cup loosely packed brown sugar and ½ cup sugar, and beat until combined. Add in 2 large eggs, one at a time, beating until combined. Beat in 2 tsp. vanilla extract.

Slowly add in the flour, mixing on low speed. Beat until just combined. Stir in ½ cup chocolate chips and ½ cup peanut butter chips. Separate dough into equal balls. Take each ball and pull it apart, then press a small handful of mini peanut butter cups into one of the dough pieces (you’ll need 2 cups mini peanut butter cups total). Cover it with the other half of the dough, forming a ball around the peanut butter cups and covering them completely. Place dough balls on a baking sheet and refrigerate for 1 hour. Bake about 4 dough balls at a time—spacing about 2 inches apart. Bake for 18 to 20 minutes, or until just slightly set.

Chai Rum Truffles Adapted from Tutti-Dolci.com

Makes about 2 dozen truffles Whisk together 2/3 cup heavy cream, 1 tsp. cinnamon, 1 tsp. ginger, ¾ tsp. cardamom, ¼ tsp. cloves, and ¼ tsp. nutmeg in a heavy saucepan. Bring just to a boil over high heat and remove from heat when cream begins to bubble. Place 8 ounces finely chopped semisweet chocolate in a medium bowl; strain cream through a fine mesh strainer over chocolate and whisk mixture until chocolate is melted and smooth. Whisk in 2 Tbsp. rum. Cover and refrigerate mixture until completely chilled, at least 2 hours and up to 3 days. Line a rimmed baking sheet with parchment paper. Lightly dust hands with unsweetened cocoa powder; roll rounded teaspoons of the chocolate mixture into 1-inch balls. Place truffles on prepared baking sheet and chill in the refrigerator for 30 minutes. For the topping, melt 4 ounces finely chopped white chocolate in a double boiler or in a heatproof bowl over a saucepan of gently simmering water. Slowly melt chocolate, stirring occasionally until glossy and smooth. Transfer white chocolate to a small piping bag and drizzle over truffles; top with chocolate sprinkles. Chill in refrigerator for 10 minutes to set chocolate.

Head to bakedmagazine.com for our peppermint bark brownie recipe!

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HOLEY MOLEY Donut fear—you can make these recipes at home, no fryer needed.

Food Styling by Kate Bernhardt Photography by Frankie Prijatel

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Frosted Vanilla Donuts Makes 8-10 donuts Preheat oven to 350 degrees. Spray a donut pan with nonstick cooking spray and set aside.

In a large bowl, whisk together 1 cup all-purpose flour, 1/3 cup granulated sugar, 1 tsp. baking powder, and ½ tsp. salt. In a small bowl, whisk together 1 egg, 1/3 cup plus 1½ Tbsp. skim milk, 2 Tbsp. unsalted butter, melted, and 1 tsp. vanilla extract. Add wet ingredients to dry ingredients and stir together until well combined (but try not to overmix!). Spoon the batter into donut holes, filling three quarters of the way full. Place pan in oven and bake for 8 to 10 minutes. Remove donuts from oven and allow to cool in the pan before inverting onto a wire rack to cool completely.While the donuts cool, make the glaze. In a medium bowl, whisk together ½ cup powdered sugar, ½ tsp. vanilla extract, and 1 small pinch of salt. Add 1 tablespoon of milk, and whisk to combine. If the glaze is too thick, add more milk, ½ teaspoon at a time, until you reach desired consistency. Add food coloring of your choice.

Once the donuts are completely cool, dip them into the vanilla glaze. Return to the wire rack and top with sprinkles.

Allow the glaze to set for about 30 minutes.

Lemon Coconut Donuts Makes 6-8 donuts Preheat oven to 325 degrees. Spray a donut pan with nonstick cooking spray and set aside.

Combine 1 cup all-purpose flour, 6 Tbsp. sugar, 1 tsp. baking powder, and ½ tsp. salt; set aside. Combine 6 Tbsp. coconut milk, 1 egg, ¼ tsp. coconut extract, 1 Tbsp. butter, melted, 2 Tbsp. vegetable oil, 1 tsp. lemon juice, and 1 Tbsp. lemon zest in a second bowl. Fold dry ingredients into wet ingredients, and stir until just combined.

Pipe batter into the donut pan, filling each donut hole about two-thirds full. Bake donuts for 10 minutes, or until a toothpick comes out clean. Remove from oven and let donuts sit in the pan for 5 minutes before moving to a wire rack. For glaze, mix 1 cup powdered sugar, 1 Tbsp. milk, 1 tsp. lemon juice, and ½ tsp. lemon zest. You want the consistency to be thick. After the donuts have cooled, dip each donut into a shallow bowl filled with the glaze, allowing excess to fall off. Top with flaked coconut.

Matcha Donuts Makes about 12 donuts Preheat oven to 350 degrees. Spray a donut pan with nonstick cooking spray and set aside. In a large bowl, combine 1½ cups flour, 2/3 cup sugar, 1½ Tbsp. matcha green tea powder, ¾ tsp. baking powder, ¼ tsp. baking soda, and ½ tsp. kosher salt. In a small bowl, whisk together 1 large egg, 1/3 cup sour cream, ¾ cup whole milk, and ½ tsp. vanilla extract. Pour wet ingredients into dry ingredients and whisk until just combined. Stir in 2 Tbsp. unsalted butter, melted.Transfer ingredients to a piping bag and pipe into pan, filling three quarters of the way. Bake in oven for 10-14 minutes, or until a toothpick inserted into the center comes out clean. Allow donuts to cool in pan for 5 minutes, then turn out onto a wire rack and allow to cool completely. Repeat with remaining batter. For the glaze, whisk together 1 large egg white, 2 cups powdered sugar, 2 tsp. matcha green tea powder, ¼ tsp. salt, and a dash of vanilla extract. Whisk in 1 Tbsp. of water; continue to add 1 tsp. of water at a time until you reach the desired consistency. When the donuts are completely cool, dip top halves into glaze and return them to rack until glaze sets. Top with sprinkles.

Nutella Donuts Makes 9 donuts Preheat oven to 400 degrees. Spray a donut pan with nonstick cooking spray and set aside. In a mixing bowl, whisk together 1¼ cups all-purpose flour, 1 Tbsp. unsweetened cocoa powder, 1¼ tsp. baking powder, and ¼ tsp. salt; set aside. In a separate mixing bowl, using an electric hand mixer set on medium-low speed, whip together ¼ cup granulated sugar, 3 Tbsp. packed light brown sugar, 1/3 cup Nutella, and 3 Tbsp. butter, softened, until well blended. Stir in 1 large egg and ½ tsp. vanilla extract. Using a rubber spatula, add 1/3 of the flour mixture, alternating with half of ½ cup milk, mixing and folding just until combined after each addition and beginning and ending with flour mixture. Divide batter among greased donut pans, filling each about three quarters full. Bake in preheated oven until toothpick inserted into donut comes out clean, about 7-9 minutes. Remove from oven and allow to cool 5 minutes. Then run a butter knife around edges to loosen and invert onto wire rack. Allow donuts to cool completely. In a small mixing bowl, whisk together 1 cup powdered sugar, 2½ Tbsp. Nutella, 4-6 tsp. milk, and ½ tsp. vanilla extract until smooth. Dip donuts in glaze. Top with sprinkles.

Head to bakedmagazine.com for more donut recipes! fall 2016 | 41

Candyland

A world of pure imagination awaits at this century-old chocolate factory.

By Stefani Clark Photography by Eliza Chen

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Nothing beats eating chocolate. But experiencing firsthand how it’s made is a close second. At Hercules Candy Company, customers can buy their favorite treats and get a behind the scenes look at the company’s historic chocolate-making process.

Robert, Jim, and Peter Andrianos opened Hercules, originally named the Boston Candy Kitchen, in 1910. It operated for over half a century before shutting down in 1972. Five years later, current owner Steve Andrianos reopened the family business, using the same equipment and processes as his ancestors. He and his wife Terry run the business together, just like his grandparents did.

Inside the historic shop, the smell of rich chocolate fills the air. Chocolate-covered gummy bears, holiday lollipops, and assorted chocolates sit among candy bars, chocolate-covered nut clusters, and holiday candy baskets. Underneath the ground floor of the shop, Brad, the “Head Chip Dipper,” drenches potato chips in melted chocolate, while Steve crafts dark chocolate-covered caramel pecan turtles.

Employees make everything by hand—no machines required. They melt chocolate over a double boiler and cool it down on the same dipping table used by the first generation of Andrianos. For the extra curious chocolate lover, the company offers informal and formal tours throughout the week. After calling in to set up a time, small groups can walk through the factory and see how the chocolates are made—anyone with a sweet tooth over the age of three is welcome. “It’s great to realize that our family’s traditions have touched so many lives,” says Terry. “It’s especially gratifying to know that we are part of so many families’ celebrations and holidays.”

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fall 2016 | 45 1. Hershey's Cookies 'n' Creme 2. Reese's 3. York Peppermint Patties 4. Kit Kat 5. 3 Musketeers 6. Almond Joy 7. Twix 8. M&M's 9. Milky Way

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TAKE 5

Photography by Erica Mack

CAN YOU PASS OUR BAR EXAM?

#eeeeeats It’s no secret that the internet has changed how we look at food. But is it dictating what, when, and where we eat? We look at the rise of the foodstagram on pg. 50—and whether you actually want to eat the perfectly staged grain bowl on your feed. If it tastes anything like the one on pg. 48, you most definitely do! And on pg. 53, we sit down with the man who’s changing the face of food delivery with his new app.

We even added a new page (#Trending, pg. 54) to reflect the shift in our digital appetite. Here’s to the future of food.

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MAKE IT GRAIN The team at Original Grain walks us through making an Insta-worthy bowl at home.

By Tess Berger I Photography by Eliza Chen

When fast-casual restaurant Original Grain made its downtown debut at the end of August, it rocked the Syracuse food scene overnight. Located on South Salina Street, OG brings grain bowls from LA and NYC to a small city known for sauce-slathered ribs and giant plates of pasta. The concept for OG was the brainchild of local entrepreneurs Chris Bily, Matt Goddard, and Eric Hinman, who wanted to develop something deliciously unexpected and 100 percent healthy. The solution: a “Cali vibes. NY fresh” joint that serves up super smoothies and Hawaiianinspired poke bowls. Its signature poke bowl, the Great Swell, is OG’s most popular—and arguably the best dish on the menu. “It’s healthy, it’s beautiful, it tastes good, and you feel good afterward,” says Hinman. The bowl is a deconstructed take on a spicy tuna roll, according to Bily. Make your own by stocking up on these key ingredients.

The Grains The bed of grains is the bowl’s foundation.

“It really sets the stage,” says Bily. When it comes to your grain base, OG has two options: bamboo rice or original grains.

The rice is steeped in bamboo, giving it a cool chlorophyll tint. The original grains—a mix of brown rice, quinoa, and amaranth—is the healthier alternative. If you’re keeping it wholesome, go for this mix, but Bily notes that it won’t absorb as much flavor as the rice.

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Veggies The veggies give the bowl contrast in texture and flavor. If you’re dealing with post-weekend hydration, add cucumbers—they’re 95 percent water and have anti-inflammatory properties.

The peppery radish has a crunch that rivals the cuke's, and is a great source of vitamin C. Shredded carrots add a pop of vibrant color and a satisfying bite, plus they keep your skin bright and glowing. And is there any meal that hasn’t benefited from the addition of avocado?

Ahi Tuna Health-wise, ahi tuna is packed with protein—a mere six-ounce serving will fulfill more than three-quarters of your daily protein needs. OG’s super fresh fish also delivers a melt-in-your-mouth texture to balance out the crisp veggies. “We get it fresh, cut it raw, and let the sauces and everything else do the work,” says Bily. If you're DIYing make sure to buy sushi-grade fish.

Black Sesame Seeds These seeds provide yet another unexpected texture, and they bring a visual contrast to the color wheel of ingredients in the bowl. And, you guessed it, they're ridiculously nutritious—each serving has more calcium than you'd find in a glass of milk.

Spicy Sauce This sauce is so flavorful that Bily says he would even eat his socks if they were drizzled with it. The spicy concoction is basically mayo with an Asian flair. To make a similar version at home, combine prepared mayonnaise with equal parts sesame oil, sriracha, and lemon juice.

Edamame These Hawaiian-style beans add a pinch of sweetness to the Great Swell. They’re slightly crisp on the outside but tender on the inside, hitting you with a one-two punch of texture. Plus they pack the bowl with even more protein. Cool beans.

Head to bakedmagazine.com for our sesame ginger dressing recipe! fall 2016 | 49

Eat, Pray You Get Likes Can you have your cake and Instagram it, too?

By Julia Olteanu Illustrations by Anri Kuroki

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ronuts, rainbow bagels, rolled ice cream, Prosecco pops. No, we’re not listing the main food groups (though you probably wish that was the case). We’re talking about the trending menu items that self-proclaimed foodies buy to hop on the bandwagon, try out, and—of course— document on social media. Because did you really go to brunch if you didn’t post a picture of your Fruity Pebble French toast?

Trendy foods like these are the perfect subject for the coveted foodstagram that makes followers drool over their phone screens. But even though everyone loves a good example of #foodporn, health food is actually on the rise, according to a Google Food Trends report released in April 2016. As much as millennials feel the need to satisfy the social aspect of food by sharing pictures of it, there’s an increasing trend within the same age group to seek out foods that make them feel good. Sometimes these trends collide, particularly among the #fitfam set. Açaí bowls, anyone?

“When talking about fad foods, there is an element of competition in people’s interest in trying new things right when they’re new,” says Elissa Johnson, a Food Culture and Intersectional Identities scholar at Syracuse University. Which explains why people wait sometimes two hours outside of a restaurant or bakery to try the new fad.

Of course, food fads come and go. Cronuts used to be the “it” pastry that countless New Yorkers and tourists lined up for in the wee hours of the morning. Avocado toast had its 15 minutes of fame, but the buzz has already died down. And you might want to replace your Kale sweatshirt with, say, a swiss chard or dandelion greens one, according to Johnson. Come December or early January 2017, media outlets like Cosmopolitan and Mashable will already be releasing their food trend forecasts for the new year. “Food is social,” explains Johnson. “It’s not actually about trying the $15 milkshake (see our version on pg. 54!). It’s more gratifying to post it to Instagram and see the reaction of peers.”

Trends report, people’s search for “best foods for ___” grew ten times since 2005. The search was usually followed by “energy,” “skin,” “acid reflux,” “your brain,” and “gym workout.” With a growing interest in healthy lifestyles, these less sexy foods are becoming trendy too—even if they don’t make the cut on your feed.

In the end, it boils down to businesses perpetuating the popularity of foods based on consumer needs, says Johnson.The more people post food pictures on social media, the more restaurants and bakeries will want to create similar versions of the most popular items. And the same phenomenon occurs when we tout the health benefits of the next big superfood.

Once General Mills saw an increased consumer interest in gluten-free foods, for instance, the company reformulated its products and online advertising to fit this need, according to the Google Trends report.

You also can’t ignore the influence of the hundreds of food accounts on Instagram. Natalie Landsberg, one of the three co-founders of New Fork City (@new_fork_city) and a junior at SU, acquired huge success with the account, which started in November 2013 and now has 724,000 followers. “I think people love to post and follow food Instagrams because food is something so relatable to everyone,” says Landsberg. “They love knowing that anything we post on our account, they can go out and try for themselves. Also, food is exciting and people like to share new foods they’ve experienced with other people.”

It all comes back to the social aspect of sharing food pictures—which, when you think about it, isn’t so different from sitting down to share a meal over conversation. So go ahead, do it for the gram. Just make sure you’re nourishing yourself in other ways when the phone goes away.

Even though pretty foods steal the spotlight time and time again, it’s cumin, ginger, high protein snacks, kefir, and manuka honey that steal our hearts in private. According to the Google Food fall 2016 | 51

Did You Actually Eat That?

We asked 100 students about the ways social media has influenced their eating habits.

What's your favorite food hybrid?

It’s breakfast. What are you eating?

Avocado toast

Smoothie bowl

BEC (bacon, egg & cheese)

churro ice cream sandwich 21%

cookie shot

sushirrito 31%

20% 18%

10%

ramen burger

cronut

Be honest. Have you shared a BuzzFeed Tasty video on Facebook recently?

47% NEVER!

43% I’m posting one right now. 10% Maybe.

Describe your Instagram ~aesthetic~.

What do you think of the term “foodie”?

Aspiring lifestyle blogger.

VSCO Cam is my religion.

13%

Can we not?

47%

I‘m indifferent.

Trendy AF. I get 100 likes minimum.

40%

Non-existent. I still use my flash in dark restaurants.

Do you eat ALL of the food you photograph?

You’re talking to one.

Do you have a separate account for foodstagrams?

Likes might count, 77% Always. but calories don’t.

Usually. Sometimes my friend’s meal looks better! 19% My food is practically inedible 4% No. by the time I’m done styling it.

47%

I don’t take pictures of my food because I’m not #basic.

4%

No. Hit unfollow if you don’t want to see pictures of my food.

13%

Yes. #likesforlikes.

What’s the dumbest food trend?

29%

41%

Rainbow anything.

Raindrop cake.

You can’t taste the rainbow.

Just why?

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7% Rolled ice cream.

I can roll my own, thanks.

23% Mason jar salads. As if plated salads weren’t awful enough.

ourmet To-Go Wiley Cerilli dishes on his new app that brings restaurant-quality food to your door.

By Taylor Watson I Photography by Cassie Zhang

Good Uncle, the latest app to take on the SU area, is the first food delivery service to bring popular food from New York City to CNY. Instead of serving food from local restaurants, Good Uncle cooks up big-city bites in its own kitchen. We sat down with co-founder and CEO Wiley Cerilli to discuss all the details.

BAKED: HOW WOULD YOU DESCRIBE GOOD UNCLE? Wiley Cerilli: Technology is changing the way people are eating. They have access to great food in places like New York and San Francisco, but we don’t see that in Syracuse. So we’re trying to build what the future of restaurants will look like. We have a huge kitchen [on South Crouse Avenue] and we partnered with some of the top, most iconic restaurants in New York [like Essa-Bagel and Hale & Hearty]. We’re licensing the right to serve their most popular items. We sign agreements with them and as a result, they get to expand their restaurants to hundreds of markets where they wouldn’t normally be.

One of the coolest things about our menu is that our specials will be from restaurants all over. That means one weekend we’ll bring up Katz’s Deli from New York, another maybe Pat's or Gino's cheesesteaks from Philly, and then another weekend we could partner with a local restaurant like CoreLife Eatery. We have the flexibility to change our menu and add to it whenever we want by featuring the best of the best.

BAKED: YOU HAD SUCCESS WITH YOUR STARTUP SINGLEPLATFORM—A WEBSITE THAT HELPS LOCAL BUSINESSES ENGAGE WITH CONSUMERS—SO WHY SWITCH TO THE RESTAURANT BUSINESS? W.C.: Everyone eats every single day, so it’s a product that I think can touch a tremendous amount of people. I think that we can hopefully change the entire restaurant industry by creating a blueprint for the way that restaurants will actually operate in the future. If these huge online brands like Birchbox and Warby Parker don’t have storefronts, why can’t restaurants do the same? Before, it used to be location, location, location.

After the internet, our storefront can be nowhere and everywhere at the same time.

BAKED: OKAY, SO I HAVE THE APP, WHAT DO I DO NEXT? W.C.: So, you download the app and you read the descriptions and stories, like Joe’s Pizza, a 1975 institution in Greenwich Village. You read about it and you can add the item to your bag. It will be delivered at designated drop-off sites at certain times, so you’ll also have the option of walking across the street to get it faster at a different drop-off site. The times change constantly. It basically runs almost like a bus route—it’s a scheduled system.

BAKED: HOW DID YOU SELECT THE DISHES YOU CURRENTLY FEATURE? DO YOU PLAN TO EXPAND THE MENU? W.C.: We surveyed hundreds of students from Syracuse and asked them what they wanted. We then gave out more than 500 free meals and got feedback on what they liked and didn't like, and now we are making final tweaks to our menu. We will be adding restaurants each month depending on what the students like and request.

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THESE MILKSHAKES BRING ALL THE BOYS TO THE YARD The freakshakes taking over your feed are anything but vanilla.

By Sandhya Iyer Photography by Frankie Prijatel

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#TRENDING

THE TREND Imagine this: a creamy milkshake piled skyhigh with every candy concoction you could think of, standing over a foot tall. Sounds like something out of a dream, but it’s a reality at Black Tap NYC. The burger joint’s overthe-top milkshakes are practically made for Instagram, and topped with so many goodies it’s impossible to look away.

HOW IT BEGAN The idea came about serendipitously.

Brianne Flood from Black Tap NYC explains that last December, the owner’s wife was craving a cotton candy milkshake. The extravagant creation was born, and it tasted so good he decided to introduce it to customers. From there, he added other favorites to the menu like the Sweet n’ Salty and Oreo Cookies & Cream.

WHERE CAN I FIND IT? Black Tap has locations in NYC’s Meatpacking District and SoHo, but Syracuse restaurants might join in on the trend, too. While these “freakshakes” probably won’t become a permanent menu item at Modern Malt, milkshake maker Drue Quackenbush says that if someone asked for a slice of cake on their shake, she could make it happen. If snow’s keeping you inside, bring the trend home with a make-your-own “freakshake” party.

Bonus points for a creation that would make Augustus Gloop blush.

To make our Orange Pride milkshake, simply blend 2 parts orange sherbert and 1 part whole milk—and don’t be shy with the toppings!

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