Ballantyne Magazine

FALL 2018

Ballantyne Magazine covers news, events, real estate, restaurants, shopping, health, schools and business in the upscale Ballantyne Area of Charlotte, NC.

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Belgian Bliss Café at Cedar Walk creates 'wow' waffles By Amy Rogers | Photos by Ray Sepesy T he Duggan family had endured too many frigid Nebraska winters when they decided North Carolina would be the perfect place to relocate. So, Chris, Krista and their five kids packed up in 2010 and moved to a townhome in Ballantyne's Cedar Walk. With no experience in the food business, and just the advice of food-concept consultants, they opened Cast Iron Waffles in the storefront space below their home. It's a European-style café where you can smell the coffee and pastries before opening the door. "We wanted a specialty food item that is amazing and unique," Chris explains. "Something you couldn't get on any street corner or in any town." The Duggans developed their own recipe, but skeptics might wonder: Is there really that much difference between one waffle and the next? The answer is a delicious and definite yes. There are basically two styles, both named for towns in Belgium. Brussels- style waffles are made from batter. Liege ("lee-age") waffles, the only kind served at this establishment, are crafted from a brioche pastry dough that's rich in butter, eggs and imported pearl sugar that caramelizes when cooked. The preparation for Liege waffles is different, too. It takes two days to make the dough, which must rise twice. After cooking in a 90-pound waffle iron from Belgium — hence the restaurant's name — the result is a perfectly crisped coating that surrounds a sweet and buttery pastry. The restaurant's Fresh Fruit Deluxe Waffle is dressed up with smooth Nutella, a combination of bananas and berries, Cast Iron Waffles A European-style café where you can smell the coffee and Lumberjack Waffles as you walk in the door. BALLANTYNE FALL 2018 49 Fab Fare

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