Plinio Sandalio is the pastry chef at Textile Restaurant on 22nd in the Heights. He invited me into his kitchen for a short interview about all things Plinio.
Eating Our Words: What would you say your signature dessert is that screams "Plinio Sandalio made this"?
Plinio Sandalio: I don't know if this is the right answer, but any dessert with a meat product.
EOW: You are trained in sweet as well as savory (obviously). How did you get so dynamic in your recipes?
PS: No one else is doing it here in Houston, and when you look around across the globe everyone is combining sweet, sour, salty and bitter. I used to be a sous chef at another restaurant, and I wanted to apply that skill set into desserts. All in all, I wanted a fun and diverse dessert menu for my guests.
Eating Our Words: After work, what happens next?
PS: Hang out with other chefs, wind down with a few cocktails, karaoke, and of course Guitar Hero.
Eating Our Words: I heard a rumor you are going to be shaking some cocktails over at Anvil. Are you pulling a shift?
PS: Guest Bartender. I was going to try to make a Ramos' Gin Fizz out of a siphon, but Bobby (Anvil's mixologist) wouldn't let me. I will be in the house every Monday night.
Eating Our Words: What's for lunch when you aren't cooking?
PS: Beaver's on Sawyer. Get the spam-wow.
Eating Our Words: Can you share a recipe our readers can try at home?
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Plinio's Bacon Ice Cream
1 ½ cups sugar 1 ½ cups milk 2 cups heavy cream 6 ounces chopped bacoN ½ teaspoon xanthan gum
Cook bacon in a pot until brown, add all other ingredients, bring it to a boil, remove from heat, put it in a blender on high for two-three minutes, strain, chill, run it through a home use ice cream maker