July 25, 2014
I WAS a teenage soda jerk. Nowadays, I'm just . . . a vegan columnist. Obviously, I don't drink the cow-derived milkshakes I used to guzzle at the end of a shift. But I still love the creamy goodness of a tall chocolate shake, minus the original's sad backstory. Fortunately, as I've predicted in earlier columns, vegan ice creams are proliferating in Philly. I know, ice-cream cones are fun, but those of us who want to mainline ice-cream deliciousness know that the milkshake is the format that delivers.
July 3, 2014
The deal: The South Philly corner spot's been there since 1947 and still feels like a best-kept neighborhood secret. When owner, pastry chef and neighborhood kid John Conlosi bought the biz in 2010, he kept the recipes - and resurrected a summertime tradition: the plain doughnut, sliced in half and filled to order with vanilla or chocolate Jack & Jill ice cream, and dusted with powdered sugar. Conlosi said that he remembered the treat "as a child, growing up right across the street, at 9th and Jackson.
May 29, 2014
THE BENT SPOON The deal: Co-owners Gabrielle Carbone and Matthew Errico, of Lambertville, N.J., opened this artisan, small-batch ice-cream shop in Princeton, N.J., 10 years ago this month. Flava fave: The tiny confectionery has developed a devout following with unusual flavors, made fresh daily, and inspired by locally grown, seasonal ingredients. The shop has a repertoire of more than 525 flavors (ask for a free taste), including lavender mascarpone, organic corn with Old Bay seasoning, olive oil, basil, vanilla salt caramel, cream cheese, blue kumquat, lemon mint, chocolate orange, honeydew, cardamom ginger, tomato-peach and Sicilian blood orange.
March 28, 2014
PETER ANGEVINE, 30, of Kensington, is co-owner, with Martin Brown, 31, of South Philly, and Jeffrey Ziga, 32, of Northern Liberties, of Little Baby's Ice Cream. The company makes its ice cream at a production kitchen/shop in Kensington. Its Earl Grey Sriracha flavor was included in the book, Scoop Adventures: The Best Ice Cream of the 50 States , as best in Pennsylvania. I spoke to Angevine. Q: How did you come up with the idea for the biz? A: It really started as a new platform for some musicians to be creative and collaborate with others.
December 6, 2013
Company description: "Four all-natural, certified organic, low-calorie, gluten-free, kosher hot chocolate affogatos. " Translation: An affogato is an Italian concoction - typically hot espresso (or sometimes a liqueur) poured over frozen gelato, creating a delicious contrast. The Lite Choice's tweaked version is hot chocolate poured over soft-serve or hard ice cream (touted flavors are vanilla, double chocolate, pumpkin or chocolate espresso, although they'll give you whatever flavor you want)
December 3, 2013 |
IS THERE ANYTHING Will Ferrell won't do to promote his upcoming sequel to "Anchorman"? He and his franchise are pitching Dodge Durangos in a series of goofy commercials, Jockey underwear and a new flavor of Ben & Jerry's ice cream ("Scotchy Scotch Scotch"). On Saturday, Ferrell, as Ron Burgundy, went on the air at KXMB-TV Bismarck, N.D., to read the news. The actual news. Dressed in his signature three-piece suit and a striped tie, Ferrell punctuated the news with exaggerated eye blinks and engaged in witty banter with weekend anchor Amber Schatz and the rest of the Bismarck news team.
October 11, 2013 |
Usually vegetables and desserts are opposed in an either/or kind of way - as in eat the former or you won't get the latter. These days, however, pastry chefs are digging deep for inspiration and whipping up dishes that are definitively both. Take Peter Scarola at R2L, who has manipulated fennel, endive, parsnip, and squash to do his sweet bidding. "Vegetables can make dessert a bit lighter but also more adventuresome," he says. "Used in the right way, they can also be a nice alternative to what we think of as classic recipes and create a surprise element.
August 22, 2013 |
I SCREAM, you scream, Kyle Flood screams for ice cream. The Rutgers football coach recently ended practice by yelling for his players to line up and face him. "If we're going to do that drill, we're going to do it right," he bellowed through a megaphone. "Or . . . we're going to get ICE CREAM!!" With that, a Good Humor truck pulled alongside the field and the players showed just how fast they can sprint. In seconds, a large throng had surrounded the vehicle, shouting out orders.
August 2, 2013
The deal: Open since November, Brown Chicken Brown Cow in Pennsport serves the rich, dense, extra-creamy but not too sweet product of "Uncle Dave," the ice-cream maker at Yardley's Shady Brook Farm. The young, hip guys behind the counter say the most popular flavors are tiramisu, graham cracker, strawberry, Reese's cup and cappuccino chip. Details: 1321 S. 2nd St., open 3 p.m.-8 p.m. Monday-Friday; 9 a.m.-8 p.m. Saturday-Sunday, 215-992-9140, phillybcbc.com . Say it aloud: The shop's name sounds like a randy guitar riff - bow-chica bow-wow.
July 20, 2013 |
NEW YORK - Don't scream for ice cream. Just pick up your smartphone. Uber, the San Francisco start-up known for letting people order private drivers in sleek black cars using a smartphone app, is offering an ice cream-on-demand service - for one day only - in more than three dozen cities around the world, including Philadelphia, New York, London, Singapore, and Rome. Friday's stunt, an expansion of last year's ice cream promotion, comes in the midst of a sticky heat wave. Last year, people in seven U.S. and Canadian cities could use the Uber app to summon an ice cream truck hired by Uber to their location, provided they purchased a minimum number of treats.