Parkside Goes Nuts for Doughnuts

Chef Joe Minneci

By Samantha Savaglio
University Relations Communications Intern

The "knead" for doughnuts has finally been fulfilled thanks to Chef Joseph Minneci and his team at the Brickstone Grill & Eatery. Recent demands for the distribution of doughnuts brought interest back to these tasty treats, which have been added to the collection of sweets already offered at the university. However, with a limit on labor and equipment, Chef Joe was challenged to come up with a new way to provide the popular morning snack to the campus population.

UW-Parkside is no stranger to doughnuts. While the university once carried fresh donuts, throughout the past few years, they shifted toward offering "cake doughnuts," which have a more dense texture. However, individuals still craved the traditional, light-textured taste of yeast-raised doughnuts.

With all the other food being prepared on a daily basis, there was a need to minimize the labor required to make the doughnuts. The challenge: How to produce decadent doughnuts in a time-efficient manner. The experimentation process, which began during the summer, was rather lengthy as the kitchen staff explored a plethora of different products and brands. It wasn't all just work though; they seemed to enjoy being able to taste all the varieties, deeming which would prevail.

After much testing, the staff agreed on a brand of doughnuts that would be shipped frozen and then baked, locking in the sweet flavor we all know and love.  They are then decorated with frosting, glazes, sprinkles, and nuts, offering a selection in which individuals are sure to find something their taste buds will adore. The variety includes cream-filled long johns, cyclops, twists, raised doughnuts, and ring doughnuts, priced at $1.79 each.

The doughnuts are popular, yet Chef Joe pushes for greater sales. "People eat with their eyes first," he said. A display case is on order and will be located by the juice machine to house the treats while keeping them fresh and delicious.

Chef Joe, who strongly revealed his love of these treats, stated, "I feel I'm a good judge of doughnuts -- and these are good doughnuts!"

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ABOUT THIS STORY:

Story Status: Archived
Publish date: 9/12/2012

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