Ice Cream

NIAGARA-ON-THE-LAKE, Ontario — There's a good deal of shrieking involved. And, if you don't plan ahead (who knew?) you'll wind up walking through this lovely, sedate town soaking wet — and my wet-T-shirt days are, believe me, long gone. This is the jet-ski experience — a trip down the Niagara River through wild rapids, stopping just short of the whirlpool known as Devil's Hole (www.whirlpooljet.com). It's one of the many things to do here that don't involve going to the theater — this is where the Shaw Festival happens every year (my review of the five shows I saw is posted at www.philly.com/philly/blogs/phillystage/)

When it's time to tip a bit of liquid into your skillet to pick up those brown bits and make a quick sauce, you probably reach for wine. It's a classic ingredient in all manner of steamed, braised, or boiled dishes. But vino is not the only option for enhancing the flavors of food. In fact, many chefs prefer wine's humble cousin — beer. With Philly Beer Week upon us, the malty beverage takes center stage in special events, dinners, and talks around the region. It's a celebration of beer drinking, to be sure, but chefs will also be bringing the foamy stuff out from behind the bar and into the kitchen, where beer becomes a key ingredient in both special menu items and dishes created especially for beer week festivities.

Food: Handmade ice cream in unconventional flavors. Earl Grey Srichacha sounds like a bad idea. We assure you, it is not. There are usually six flavors, three Philadelphia-style (with 16 percent butterfat cream from Trickling Springs Creamery in Chambersburg) and three nondairy. Who's behind it? Founded one year ago by Pete Angevine, Martin Brown and Jeffrey Ziga. What's in that name? Ziga says: "It sprang out of the ether. It's emotional. I'm a little baby, you're a little baby.

Performance artist Robert Karimi, in character as chef Mero Cocinero Karimi, makes a claim as big as a half-pound bacon cheeseburger: He can teach people to improve their diets without ever uttering such unappetizing words as healthy or nutritious. During a cooking demonstration at Reading Terminal Market on Tuesday, he proved his point by persuading two 11-year-olds, waffle cones in hand, to put a dollop of his radish-greens, mint, onion, and lime dip on top of their ice cream. Sometimes, success lasts only as long as ice cream on the tongue.

Craig: I had a number of great bites this week — including the season's first al fresco tacos al pastor from Los Taquitos de Puebla, which can only mean one thing: the return of the Head House Farmer's Market … what a joy! Here ares some other great flavors that make up this week's Crumb Tracker Quiz. (1) spinach gnocchi with ricotta salata; (2) peanut butter ice cream double-chocolate chip cookie sandwich (3) artisanal ham plate (with Finchville Farms sugar-cured country ham from Kentucky, with drop biscuits, honey butter and green tomato marmalade (people, this is a "wow" ham if there ever was one)

A few local food trucks that do catering: Sweet Box Serves: Cupcakes Owner: Gretchen Fantini Phone: 215-237-4647 Facebook: Iheartsweetphilly Lil' Dan's Serves: Italian cuisine, sandwiches Co-owner: Daniel Pennachietti Phone: 215-252-1677 Facebook:LildansFood Little Baby's Ice Cream Serves: Ice cream, including vegan Owners: Pete Angevine, Martin Brown,...

THE SHEILA REID nobody knows loves pancakes, bowling and whatever. Yes, whatever. That was one of the interests, along with shopping mall, culled after an exhaustive investigation of 30 seconds and three or four clicks on her Facebook page. It was on Facebook so it had to be true, although the identifying photo in the lefthand corner looked suspiciously like a young Bruce Springsteen. Reid, the Villanova superstar runner, is much more attractive and might own a guitar but definitely does not have a beard.

1 can regular coconut milk (13.5 oz.) 1/4 cup plus 3 tablespoons agave syrup 3/4 teaspoon vanilla extract 1/8 teaspoon sea salt 1. Whisk ingredients together in a mixing bowl. Let chill in refrigerator for at least 6 hours or overnight. 2. Add to ice cream maker and follow manufacturer's directions. When done, transfer to container and let freeze for a minimum of 2 hours before serving. From Ross Olchvary, Sprig & Vine Per serving: 334 calories, 2 grams protein, 35 grams carbohydrates, 3 grams sugar, 23 grams fat, no cholesterol, 98 milligrams sodium, 2 grams dietary fibers

  Another baseball season is upon us. The Phillies' home opener is 1:05 Monday against the Miami Marlins. Here is a guide to the 2012 Phillies. - RADIO Game broadcasts: WPHT (1210-AM)/WIP (94.1-FM) is the English flagship, and WDAS (1480-AM) and EMG (1310-AM) are the co-Spanish flagship. Nineteen other AM stations make up the tri-state area of networks. Broadcast team: Scott Franzke returns to do play-by-play with Larry Andersen providing the color commentary.

Company description: Delectable bite-sized versions of Baskin-Robbins ice cream cakes, wrapped up in icing with a simple accent finish. Chain: Baskin-Robbins. Calories: From 290 to 360, depending on flavor; 17 to 22 grams of fat. Location: 163 W. Lancaster Ave., Ardmore. Price: $9.99 (Four flavors). Review: It's hard to combine ice cream and cake in a dessert and expect it to survive without freezer burn. B-R's Cake Bites almost get it right.