Signature Dish & Sweet Tooth
BY Staff
“We just want to maintain that fun pub atmosphere and accompany it with great food ” says Danielle Feaster pastry chef at Grand Union Pub (1125 Military Cutoff Road 910-256-9133). Fortunately for all of us Grand Unions great food includes a delicious dessert called Irish Car Bomb Cake. Originally created as a special for St. Patricks Day the Irish Car Bomb Cakes success turned the “killer cake” into a year-round menu item. “It sold out in two hours so we knew we had to keep it on the menu ” Feaster says. The cake is a creative concoction made with Baileys Irish Cream mousse almonds Jameson whiskey-flavored syrup and a dark chocolate Guinness mousse. Talk about an explosion in your mouth! Molly Grennan Inspired by the foods of his hometown of Gunica Puerto Rico owner and chef Danny Keegan opened San Juan Caf (3314 Wrightsville Avenue 910-790-8661) in February 2010. The Latino-influenced menu offers dishes from Puerto Rico Columbia Venezuela Dominican Republic and Cuba. One fabulous find is the Stuffed Mofongo a Puerto Rican specialty made with fried green plantains. “Its a really pretty dish ” says Keegan. The plantains are fried and mashed in a mortar and pestle then mixed with garlic olive oil and Adobo (a Latino spice mixture of garlic onion black pepper cumin Mexican oregano and cayenne pepper). The mash is then formed into a bowl and smothered with steak or shrimp “or you can get a surf and turf Mofongo ” Keegan says “served with pinto beans and a side of fresh seasonal vegetables.” Ashley Peel
