Just when you think there's nothing new in the world of breakfast cereal comes this innovation from chef Joey Maggiore, owner of the three Hash Kitchen breakfast spots in Scottsdale, Arizona: cereal shooters. Maggiore creates a boozy take on the milk that has been soaking in a bowl of Captain Crunch, Cocoa Puffs, Fruity Pebbles or Cinnamon Toast Crunch. Added to the frothy milk are, respectively, hazelnut liqueur, coffee liqueur, fruity vodka and spiced rum. This might be a better treat for the after-dinner dessert bar than the breakfast buffet.
I’m not used to encountering my fellow writers in the kitchen, but there we all were peeling onions, chopping leeks, zesting limes and pitting dates. The occasion was a Cozymeal cooking class, held in a Hollywood loft, to get the word out about Greater Palm Springs Restaurant Week. The 10-day culinary event kicks off on Friday, May 31, and runs through Sunday, June 9.