Reader: Can't wait for baking season to try Euclid Hall's s'mores!

It might be too hot to bake -- but it's not too hot to eat dessert, and Kate Gibbons has been stopping by restaurant kitchens around town, discovering how they cook up their sugar highs. At Euclid Hall, executive pastry chef Eric Dale just created a new dessert menu, which...

By Patricia Calhoun

July 11, 2013

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It might be too hot to bake -- but it's not too hot to eat dessert, and Kate Gibbons has been stopping by restaurant kitchens around town, discovering how they cook up their sugar highs. At Euclid Hall, executive pastry chef Eric Dale just created a new dessert menu, which includes a "Payday" candy bar-like concoction inspired by Elvis, red velvet cupcakes based on his grandmother's recipe and a sourdough waffle ice cream sandwich. And then there's the best-selling S'more Pot de Crème, which was originally on Rioja's menu but moved to Euclid Hall, where it's now very much at home.

And appreciated by gabsimonelouise:

Thanks to Westword and Euclid for sharing this recipe!!! This is one of my favorite desserts in Denver, and I've tried recreating it with a hodgepodge of recipes before...can't wait till baking season arrives again so I can make the real deal. Thanks.

Have you tried the s'mores at Euclid Hall? What's your favorite dessert in Denver?

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Patricia Calhoun is editor-in-chief of Westword, the alt-weekly she co-founded in September 1977. She’s been inducted into the Colorado Press Association Hall of Fame, the Association of Alternative Newsmedia Hall of Fame and the Colorado Restaurant Association Hall of Fame. She’s also received dozens of local, state and national awards for writing, including first place for feature writing and first place for column writing with the Society of Professional Journalists. Patricia is a weekly commentator on Colorado Inside Out, PBS 12's public affairs roundtable, which has won two Emmys.

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