Gimme S’more of that Woodsy Delight
Illustrations by Anna Takahashi
The s’more recipe most well-known today first appeared as the “Graham Cracker Sandwich” in A Book of 150 Recipes Prepared with Campfire, the Original Food Marshmallows by Gladys Williams in the early 1920s. It re-emerged under the name “Some More” in a 1927 guide called Tramping and Trailing with the Girl Scouts, which instructed troops to “toast two marshmallows over the coals to a crisp, gooey state and then put them inside a Graham cracker and chocolate bar sandwich.” By 1938 the name had been contracted to “s’more” in a publication geared toward summer camps. Since then, the s’more has been reinvented time and again, made into numerous different shapes and containing everything from peanut butter to thinly sliced fruits. The abbreviated name is now used across Canada and the United States, not just around the campfire, but also on the menus of our favorite local restaurants.
Give the People What They Want
A s’more-inspired treat seemed a natural fit for Ember, an Arroyo Grande restaurant known for its live-fire cooking. From the mind of Pastry Chef Matthew Molacek came an iteration that’s kept the coast talking — and chewing — for the last seven years.
And there’s a lot to talk about when it comes to Matthew’s extra sweet Toasted Marshmallow Ice Cream Cocoa Cake, which delivers the warmth of a campfire and the sweet chill of ice cream, along with a perfect chewiness and crunch. A frozen square of chocolate-hazelnut sponge cake is layered with sea salt caramel and vanilla bean ice cream. It’s topped with a giant, golden brown, wood-fire toasted marshmallow and a sprinkle of hazelnut crunch, making for a decadent indulgence.
The dessert immediately took on celebrity status when it first debuted on the establishment’s seasonal menu. When the rotating menu changed and the s’more dessert was removed, customers quickly took to Yelp to express their outrage. It only took a couple of weeks for Owner and Chef Brian Collins to realize this mistake and reintroduce the beloved treat as a permanent fixture. Now, on what is, hands down, the most popular menu item at Ember, Brian says: “We sell more of those than anything else.”
Pony Up
While many upscale hotels leave a mint or chocolate on the pillow for an added touch of charm, Hotel Cheval in Paso Robles has been taking this nicety even further since 2009. Each night at dusk, guests congregate around the two massive wood-burning fireplaces in the grand interior courtyard and await the S’mores Butler.
Well versed in s’more preparation, the Butler arrives with a red Radio Flyer wagon stocked with the essentials needed to create a complimentary, fully customizable s’more for everyone in the crowd. Guests can choose from a menu of six signature mainstays with names befitting the hotel’s equestrian theme or take a walk on the wild side with the s’mores du jour.
“There’s a whole s’mores culture,” says Hotel Cheval Operations Manager Eva Peck. “Guests return again and again and even have their favorite butlers.”
Suppose the “Silver” — named after Lone Ranger’s horse and made with Andes thin mint chocolate and a vanilla bean marshmallow — doesn’t fit the bill. In that case, guests may customize their own creation by selecting from an array of organic, fair-trade milk or dark chocolates, Jet-Puffed or handcrafted flavored marshmallows and classic Honey Maid or Germany-sourced gluten-free Graham crackers to concoct the s’more of their dreams.
Now for the magic, guests watch as the Butler toasts their marshmallow just the way they like it over the radiant heat of a red oak fire. Whether they want it barely warmed or charred all over, the Butler readily performs with pomp and flair.
“Someone once ate 11 s’mores,” Eva says.
She adds that hotel guests love the experience and frequently proclaim it the highlight of their stay.
But That’s Not All
From North County to South, there’s something for everyone in the way of chocolate, marshmallows and crispy Graham crackers. At Nite Creamery in San Luis Obispo, the s’more has received a “nitro crafted” ice cream makeover. The Roast Malone, the name of which is a nod toward tattooed-all-over rapper Post Malone, is infused with liquid nitrogen for extra creaminess and features chocolate ice cream, Graham cracker crumbs and toasted marshmallows.
Overnighters trade milk for mousse at The Cliffs in Pismo Beach may order a slice of delectable S’more Mousse Cake to be delivered to their suite from the hotel’s Marisol restaurant. Ideal for either a post-dinner delight or a perfect midnight snack, this chocolate stout cake boasts a Graham cracker crust, chocolate mousse, strawberry compote and toffee.
Whether you’re in the mood for ice cream, cake or something in between, try any one of these fresh takes on an old favorite, and you’re guaranteed to want s’more.
