I think I’ll wear one on my head
It’s hard to believe that 25 years ago this week I opened my first restaurant, Cafe 222. It’s even harder to believe that I actually had the chutzpah to pose with a waffle on my head and sprinkle the city with billboards of me and my waffle hat. That’s an awfully large photo of a person, especially one who has always been self-conscience of their nose. It sure looks a lot bigger up there… but oh well, it’s to late to worry about that.
I spent the morning with Fox 5 News shooting live from the Cafe helping me to celebrate 25-years of waffle-making– which happens to fall on National Waffle Day. I decided that if we are going to create a bunch of hoopla about Waffle Day down there and if we are going to get the press to join us we should make it be about something good.
So today we are donating all of our sales from waffles to Feeding San Diego, a very special hunger relief organization in San Diego. Our funds will be specifically allocated to the Back Pack Program which sends kids home each Friday with a back pack of fresh food and produce for the weekend. For more information about Feeding San Diego go to their website; feedingsandiego.org.
Here is the recipe for our most popular waffle and one that has been on the menu for all of our 25-years in business.
from Cafe 222
This is a moist and spice cake-like waffle. It is wonderful with just butter and a little bit of syrup.
It is also great with fresh whipped cream some toasted pecans and a little sprinkle of grated fresh nutmeg on top.
2 ½ Cups AP Flour
¼ Cup Brown Sugar
1 TBS Baking Powder
½ Tsp Cinnamon
1 Tsp Ground Ginger
¾ Tsp Salt
¼ Tsp Ground Cloves
4 Large Eggs
2 Cups Whole Milk
1 Cup Fresh or Canned Pumpkin Pureed
¼ Cup Melted Butter
Sift fingers through dry ingredients to break up brown sugar lumps.
Add the wet ingredients except the melted butter and mix.
Fold the butter in last and mix only until smooth.
Prepare according to manufacturers instruction for your waffle iron.