When pastry chef Lindsay Kirk first got the idea to use miniature pies instead of cookies to make her ice cream sandwiches, it was Pie Day, which is also known and celebrated by math enthusiasts as Pi Day. That was March 14, and Lindsay did a test-drive of the piescream sandwiches at Playa Provisions—the Southern California restaurant owned by Top Chef Season 10 runner-up Brooke Williamson—where she works as pastry chef. The dessert has now made it onto the evening menu, where it's served on a plate. But in order to become more widely available (as in, clutched in your fist anytime of day) Lindsay will need you to speak up.
Photo credit: Joshua Lurie/FoodGPS.com.
The first run of piescream sandwiches featured a bourbon-berry filling made with Macallan scotch, but the idea is easily adaptable to the seasons and an infinite number of mouthwatering combos. Could the beachside community of Playa del Rey, where the restaurant is based, be quietly launching an international dessert revolution?It can with your help. Lindsay told LA Weekly that if enough people come in to try the piescream sandwich, currently available after 5 p.m. in each of Playa Provision's four sub-spaces, she'll make and serve them all day long. And then who knows where they'll show up next?
The Feast is Bravo’s digital destination serving culinary inspiration and essential food news. Like us on Facebook and visit daily for diet and wellness trends, kitchen hacks and tools — and the buzziest celebrity, chef, and restaurant happenings you need to know about right now.