by Steven Doyle
As a Steeler’s fan chef TJ Lengnick doesn’t have much to say about the Dallas Cowboys, but he does appreciate a good whiskey.
These are a few general things we learned about Lengnick, who is the top toque behind Whiskey Cake, as he shared some of his cooking techniques with an eager crowd at the most recent Duo cooking class. The order of the day was to prepare a few easy dishes in his upscale version of tailgating.
For Lengnick the cooking class was a bit of homecoming, having worked for Duo owners Lynae Fearing and Tracy Rathbun a few doors down at Shinsei. Prior to the stint at Shinsei Lengnick worked for the other Rathbun, chef Kent, at Jasper’s in Plano, as well as Pappa’s Brothers Steakhouse and Nana, rounding out a fairly spectacular resume.
Chatting with the Steeler’s fan we also learned that Whiskey Cake is rolling out a new menu today, so we probably want to hop over and see what this farm-to-table chef has cooking.
But as for the evening at Duo, Lengnick prepared a fun plate consisting of a bourbon caramelized pork belli on a skewer, a light salad with a lemon ginger vinaigrette, a crazy good truffle scented mac and cheese, pork sliders that looked and tasted like they were dressed for the prom, and a quatro leches cake laden with fresh seasonal fruit.
We love anything that Lengnick makes for us, and we can be assured that his recipes will include whiskey, bacon, or hopefully both.
And for the record the quatro leches has heavy cream, evaporated milk, condensed milk and coconut milk. Go Cowboys.
