Strange Donuts never does anything in a conventional manner, and people love its innovative doughnuts. The little shop in Maplewood sells more than 5,000 doughnuts a week – from PB&J-filled orbs to far-out savory collaborations called Strangers, only available late-night on weekends. And Strange Donuts only looks to get stranger now that chef Brian Moxey has joined its team.
Moxey, formerly executive chef at Pastaria, has come aboard Strange Donuts as its chef consultant. “Brian is going to take on this role of creative director of the kitchen,” said Strange Donuts co-owner Corey Smale. “We need someone who can take us to the next level.”
The Strange crew got to know Moxey last fall when they worked with Pastaria on one of the first doughnut collaborations. “We found some of our best success on some of the crazier things we’ve done,” Smale said. After Moxey’s recent departure from Pastaria, Smale said the timing was right. As a consultant chef, Moxey will work a few days a week in the shop and meet regularly with the bakers to help Strange continue making new and adventurous creations.
Moxey has already begun to get flour on his hands. The St. Patrick’s-themed Colcanndone (pictured) was Moxey’s creation. The colcannon-inspired doughnut had the flavors of kale and potatoes and was glazed with Jameson Irish whiskey. For this week’s Stranger, Moxey is mixing up a savory doughnut that honors the Lenten fish fry tradition. The Holy Done will feature cornmeal in the doughnut mix and will be topped with fried fish and slaw, with the requisite slice of white bread on the side.
This article appears in Guide to Beer 2014.