Monday, November 21, 2011

Succotash's Beth Barden, Part Three: The simple joy of a Christmas cookie

Beth Barden talks about her midtown restaurant.

Posted By on Mon, Nov 21, 2011 at 10:30 AM

The eight-layer cake at Succotash is symbolic of the restaurants approach to pastry.
  • Crossroads Current
  • The eight-layer cake at Succotash is symbolic of the restaurant's approach to pastry.
Beth Barden is hoping that she has discovered the latest must-have hand-held item of the holiday season: Christmas cookies.

"Technology is awesome if you use it the right way, but I feel like so many people are missing their lives because they're talking to someone while texting." Barden says. "It's the same thing with cookies. Why do you have to settle for buying a shitty bag of cookies?"

Today she explains why her restaurant, Succotash, is selling Christmas cookies this year. On Thursday, Barden talked about her first restaurant job in Kansas City at YJ's. On Friday, she sang the praises of savory sweets.

Much like in her own kitchen, Barden is excited to revitalize some old classics.

"A pecan tassie is just a cookie. Still, I like that some 20-year-old kid could have a pecan tassie for the first time. It's not like it's some amazing thing, but it's something they've never had. These are goofy-looking, not mass-produced cookies that are oddly misshapen. It's fantastic," Barden says.

While she laments the loss of cookie swaps and the connection that came with trading recipes or baked goods, Barden understands that we are busy and, perhaps more significantly, feel busier.

"People don't have time, but my life is very different. I'm still single. I don't have kids. But to me, it's kind of awesome that I can help people get that experience. And they can know that it was made with the same kind of love," Barden says.

She expects to have the order form online by the end of the week. Cookies can be ordered by the dozen (they'll be priced somewhere between 33 cents and 50 cents apiece). The deadline for ordering is Sunday, December 22, with pickup as late as Tuesday, December 24.

"I'm going to do fun modern versions of stuff that is outrageously delicious. Peanut butter bacon cookies, molasses with ginger cookies, and rosemary shortbreads. These will be small cookies, not wagon wheels," Barden promises.

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