If you read our last Grub Match, you will have noticed repeated references to one Vincent Drake.  Vince just might be the best cook I know (after my mom, obviously).  He definitely embraces a holistic definition of “gastronome” like none of my other friends.  He seems almost as focused on the proper process of making a dish as he is on the actual end result.  He actually uses a jigger to measure liquor.  I haven’t seen anyone do that since my grandfather died.

Though Vince also happens to be one of the kindest people I know, he did not hesitate in his secret bid to steal the Grub Match crown for himself by replacing PitchKnives’ typical bar-based final debate with a mega brunch.  That brunch included brioche French toast, and he ended up, after making four loaves, with enough leftover dough for probably two more.  Enter: beignets.

Brioche is a viennoiseries, the French term for baked goods that use choux pastry dough, dough that is yeast-based but that includes extra butter, eggs, etc.  Beignets are viennoiseries as well, and V simply decided to reclassify the brioche choux pastry as beignet choux pastry and go to town. Continue reading →