“You might say this place is my second home; I’d say it’s more my home,” says 22-year-old Farzam Fallah, head pastry chef at Toronto’s Richmond Station.
“I spend more time here than in my own house.”
It’s Sunday afternoon; the business-district restaurant is closed; and the latchkey chef has let himself in to play around with ideas for his new menu.
Also, he promised to show me how to make my favourite thing from the old menu, before it disappears forever–Movie Snacks.
Movie Snacks is a combo of squishy and chocolatey Cocoa Cola cake, popcorn-infused ice cream and Twizzlers puree. It was inspired by going to the movie theatre and loading up on concession-stand snacks. “I love taking trashy flavours and making them classy,” says Farzam.
If you’re also a little bit trashy/a little bit classy, I suspect you’re going to love this too.
Popcorn Ice Cream
Farzam adapts the same basic ice cream recipe, by infusing it with different flavours. It’s simple to make–no eggs required–and comes out silky smooth.
500 ml whole milk
500 ml 35% cream
¼ cup popping corn
In a large saucepan, bring the milk, cream and sugar to a boil. In a separate large covered pot, pop the popcorn. When ready, remove both from heat. Transfer the milk base to a large metal bowl, add popcorn and steep overnight, covered in plastic wrap in the fridge. The following day, blend then strain the mix. Add salt and spin in an ice cream maker until it firms up. Transfer to freezer.
Not actually melted-down candy, but a fancypants cranberry-and-Pernod fusion with the same flavour profile as Twizzlers.
1 cup dried cranberries
1 cup water
Pernod to taste
In a large saucepan, bring the water and cranberries to a boil. Let simmer ten minutes. Remove from heat, blend, pass through a fine-mesh sieve, then allow to cool. Stir in the Pernod.
Coca Cola Cake
Farzam’s cake is similar enough to this one by Nigella Lawson that we figured you could go with her recipe. Just click the link!
Farzam creates a pattern of dots on the plate with his Twizzler puree, using a squeezy bottle and the steady precision skills of a sniper. On top he lays a slice of Coca Cola cake, then a quenelle of popcorn ice cream, which he shapes with two spoons.
At home, you could simply slice the cake, scoop the ice cream on top, drizzle with puree, set up Netflix, hop into your onesie, dim the lights, grab a spoon then shovel those Movie Snacks right into your mouth.
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Farzam blows me away with his work ethic and mad culinary skills. To learn more about what goes into his creative dessert menus, read our Q+A here.