This week, in celebration of the James Beard Foundation finally honoring Tom Douglas as the nation's most outstanding restaurateur, we're working our way through the Douglas portion of our favorite dishes list.
Plenty, Voracious contributors assured me. When I polled them as to which Tom Douglas dish I shouldn't leave out of this week's retrospective, I was pummeled by five pro-pie e-mails over the span of 10 minutes.
Leslie Kelly, who briefly worked in Douglas' pastry kitchen, offered her unique perspective on the dish:
"It was stunning to me to see all the people who were involved in making those bites of creamy goodness," Kelly writes. "There's a woman strictly dedicated to creating the crust (which has coconut flakes in it.) Patric Gabre-Kidan, who was pastry chef for TD way back when, adjusted the original custard recipe to use coconut milk, to make it more coconutty. Even the dishwasher shaved the white chocolate."