Chefs Line Up To Make Their Dream Hypnotic Donut

by Steven Doyle

Last week we announced that Hypnotic Donuts was inviting guest chefs to create a donut or something to offer their donut eating clientele. First at bat was David Anthony Temple, or better known as Chef DAT the underground chef.

DAT decided to play with the chicken and biscuits that Hypnotic is already so good at creating. This version would play homage to DAT’s childhood where he has been eating this kicked up version of the biscuit since he was seven years old.   

The chicken and biscuit is a near 6-ounce chicken breast that is coated with Creole seasonings and served with a heap of peach preserves and a slice of pepper jack cheese. The end result is a monster breakfast sandwich that could easily feed two adults.

“Since I was a kid I have eaten these things and the spicier the better. When I first moved to Dallas I would make a biscuit run to Chick Fil A and take it home to splash it with tobasco and anything else I could find that was hot,” explained DAT.

The biscuit will be on the menu all month. Other guest chefs in the line-up include Jay Jerrier from Il Cane Rosso and the happy burrito gals at Good 2 Go Taco, Colleen O’Hare and Jeana Johnson.


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Filed under chefs, restaurant news, Steven Doyle

One response to “Chefs Line Up To Make Their Dream Hypnotic Donut

  1. Okay we will have to try that amazing biscuit when we’re at Hypnotic on July 28 during our Chocolate with a Twist Tour.

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