TIME TO HAVE YOUR TASTE BUDS BLOWN? THE JACKRABBIT & BLUE STAR DONUTS ‘CHARRED DATE CUSTARD DONUT’ IS READY!
Chef Chris Cosentino And Chef Stephanie Thornton Unveil Blue Star’s First-Ever Collaborative Donut On October 23 In All Blue Star Locations And At Jackrabbit At The Duniway Hotel
JackFOR IMMEDIATE RELEASE – It all started with a carrot, a charcoal fire, a few unique ingredients, and it evolved to a charred date donut. Chef Chris Cosentino and Chef Stephanie Thornton knew they wanted to collaborate on a donut that encompassed both of their cooking styles, but it was the date that brought them together. On October 23, Blue Star Donuts and Jackrabbit will unveil the “Charred Date Custard Donut,” which will be available in all eight Blue Star locations, at the Jackrabbit coffee bar in The Duniway Portland hotel lobby, and on the Jackrabbit’s Breakfast, Brunch and Dessert Menus.
The donut features Blue Star’s signature buttery brioche donut, and inside, a charred date vanilla custard. The chefs also created a glaze made with fresh carrot juice, smoked maple syrup, a sprinkling of flake sea salt and a dash of Aleppo chili powder.
“When I talked with Chef Stephanie, we really got each other’s food perspective, and we wanted to challenge ourselves to create something that represented both of us – through a donut,” said Cosentino. “We both like to have fun and this is about being playful and seeing what you can do together that’s a little different and elevated and makes people happy.”
This donut journey begins with perfectly-charred sweet dates, fresh from the Bertha charcoal oven in the Jackrabbit kitchen. They are blended and folded into a creamy vanilla custard, spreading bits of char and chewy date sweetness throughout each bite. Blue Star’s signature buttery brioche donut is stuffed with the creamy charred custard, and then dipped into a subtly sweet glaze made with fresh carrot juice and smoked maple syrup. It’s finished with a sprinkling of flake sea salt and a dash of Aleppo chili powder.
“It was so much fun getting creative on this collaboration with Chef Chris,” says Thornton. “When you’re working with another chef, you’re speaking the same language. Rolling up our sleeves, getting dirty, bring both our different expertise – that’s where the magic happens!”
The donut will be sold for $4 each and will run through the end of the year.
About Chef Chris Cosentino
Chris Cosentino is the Chef and Co-Owner of Jackrabbit in Portland, Oregon; San Francisco’s celebrated Cockscomb restaurant; Rosalie in Houston, and Acacia House at Las Alcobas, a Luxury Collection Hotel in Napa Valley – alongside partner Oliver Wharton and parent company Delicious MFG & CO. He is also the Chef and Co-Creator of Boccalone artisanal salumeria. Cosentino’s first Executive Chef position began at Incanto in 2002 where his innovative Italian and whole animal cookery drew critical acclaim. Cosentino opened Cockscomb in 2014, showcasing a range of sustainable meat cuts and dishes inspired by the city’s culinary history. Cosentino has appeared on Food Network’s Next Iron Chef, Chefs vs. City, and BRAVO’s Top Chef Masters, earning over $140,000 for The Michael J. Fox Foundation as the season four winner.
About Chef Stephanie Thornton
Stephanie Thornton is the Head Pastry Chef extraordinaire of Blue Star Donuts. Raised in a small farm town in Pennsylvania, Thornton’s first forays in baking were during her mother’s attempt to teach her fractions as they poured and measured together in the kitchen. Thornton received a Bachelor of Science in baking and pastry from Johnson & Wales University, and went on to cut her culinary teeth in the depths of New York kitchens, including the Four Seasons Hotel New York and Restaurant Gordon Ramsay. It was here that she perfected pastries like the black-belt boss that she is (literally). After moving to Portland with her husband, Thornton joined forces with restaurateur Katie Poppe to develop a new gourmet donut concept based on a signature brioche dough. Since Blue Star’s inception in 2012, Chef Steph has been throwing down in the donut kitchen, creating beloved classics and exciting seasonals such as the Orange Olive Oil, Caramel Pear and Brandy Fritter, Grapefruit with Smoked Paprika, and CBD Chocolate Hazelnut Custard. Her works of pastry art have adorned the cover Bon Appetit and been featured in Vogue, Forbes, the Travel Channel, and most recently as a CHOPPED contestant on the Food Network.
About Jackrabbit
Jackrabbit combines Chef Chris Cosentino’s kitchen craftsmanship with the flavor, and character that makes Portland, Oregon a premier dining destination. Located inside the stunning Duniway Hotel, the restaurant reflects Cosentino’s holistic approach of simplicity, sustainability, and craft, using everything the animal provides. Jackrabbit features an extensive raw bar, gin-centric cocktail program, a one-of- a-kind selection of artisanal ham, and locally sourced dishes.
About Blue Star Donuts
Blue Star Donuts is an artisan donut shop born in Portland, Oregon. After a much-anticipated opening in 2012, the Portland-grown bakers have since expanded to eight locations in Portland, plus three locations in Los Angeles, California. Their signature brioche dough takes 18 hours to make and is made by hand every day; starting with high-quality sustainable bread flour, cage-free eggs, whole hormone-free milk, and European-style butter. Their donuts, glazes, and fillings are made fresh throughout the day, without artificial colors or preservatives. Their inventive flavors, crafted by Head Pastry Chef and CHOPPED contestant Stephanie Thornton, have earned them the nickname “Donuts for Grownups”. These brioche-based beauties have quickly become a foodie favorite, recognized as the best in Portland and the United States by Conde Nast, The Washington Post, and USA Today. Their gourmet gems have gained national attention on the Food Network, and were featured on the cover of Bon Appetit Magazine.
About The Duniway, a Hilton Hotel
Located in the heart of downtown Portland, Oregon, The Duniway, a Hilton Hotel, celebrates the independent and progressive spirit for which the city is best known. Inspired by Oregon suffragist, Abigail Scott Duniway, the hotel’s mission is to break boundaries and color outside the lines as a hub for a vibrant community of change makers in a property that is a complete departure from a traditional city hotel. The hotel’s 327 guestrooms are all larger than 310-square feet, providing ample room to unwind and recharge when visiting the city for business or pleasure. With a private guest-only rooftop, Abigail’s Hideaway offering live music, tastings and unique programming in addition to an indoor pool and fitness center, The Duniway inspires guests to create unique experiences during their stay. Jackrabbit restaurant, headed by Top Chef Masters Winner, Chris Cosentino, is located on the first floor and draws inspiration for its dishes from the area’s rich ingredient sourcing. This uniquely modern property boldly sets the stage for conversations between urban cyclists, entrepreneurs, locals, and travelers alike. The hotel is located at 545 SW Taylor Street, Portland, OR 97204. For reservations, please call (503) 553-7000 or visit https://www.duniwayhotel.com/.