Photo Courtesy of Chicagoist
Is a doughnut just a doughnut? Whether its foundation is a simple yeast dough or a slight variation of cake batter, doughnuts were supposedly the “it” food trend of 2010. Subsequently, this past April saw the opening of Gilt Bar’s infamous Doughnut Vault where chef Francois Gras toils during the early morning hours to produce tray after tray of deliciously over-sized doughnuts, and after long-ignoring the Tumblr posts, Twitter feeds, and just about every buzz article possible, I decided it was nigh time to hop aboard the hype train. But after standing in line for well over half an hour, spending $17 (plus tip for the lone cashier working the joint) for half a dozen doughnuts, and inevitably being late to work, I started to wonder when the lowly doughnut became such a haute item.
It was my understanding that doughnuts carried the stigma of being a blue-collar pastry reserved for the likes of PTA meetings, police officers working the night beat, and certain safety inspectors at the Springfield Nuclear Power Plant; Dunkin Donuts surely hasn’t done much to elevate its product while Krispy Kreme was certainly humbled during their attempts at expansion. Not until fine dining transformed doughnuts into dessert over the past decade, such as with Japonais’ “coffee & donuts” and Hot Chocolate’s namesake served with Mindy Segal’s brioche doughnuts, did diners begin to reexplore their affinity for the modest breakfast treat before it became relabeled and lost again under unnecessarily sophisticated titles like the French beignet, Greek loukoumades, and Italian zeppoli. Meanwhile, Voodoo Doughnut in Portland, Oregon operated against the tide of fine dining since its inception in 2003, creating whimsical variations with toppings like Captain Crunch and crumbled Oreos, along with their famous longjohn topped with a maple glaze and crispy strips of bacon. Suddenly, the doughnut was accessible again.
While the Doughnut Vault was tasty, I felt a trip to Spunky Dunkers Donuts in Palatine was necessary to yin my yang. Formerly known as Mr. Donut when it was built in 1965, Spunky Dunkers makes some of the best doughnuts in the Chicago area, served alongside a healthy dose of nostalgia. Sour cream old-fashioneds, glazed buttermilks, chocolate-iced Bavarian creams, and best of all, their seasonal apple crisp doughnuts are served 24 hours, 7 days a week, courtesy of the Daczewitz sisters who bought the establishment in 1987. Now, with half a dozen from Spunky Dunkers in tow, autumn starting to show itself outside, and The Avett Brothers’ “I And Love And You” playing during the drive home, I’ve got a potent close to my weekend.
This month, I get to write about something very near and dear to my heart. It is the upcoming 
Get Gourmet with Namaste! is an exciting event where attendants participate in hands-on cooking, sample tasty food and wine, and bid on a wide array of items in the silent and live auctions. All the proceeds from the fundraiser help Namaste develop and expand its current programs.
