Barbs' menu is deeply rooted in traditional recipes we ate growing up reinvented with a modern twist to bring the nostalgic into the present. My mother was not a very good cook, and we hardly ever ate dessert, but when we did it was boxed pineapple upside-down cake. This recipe is special to me as part of the healing process. It was created in her honor.
I wanted to create a recipe that was my own version of something I ate growing up. At the other restaurant I owned, I made many different varieties of cobbler, and after some experimentation, this pineapple upside-down cobbler was born.
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