What a great experience, again. A big thank you to the corporate sponsors, Carpigiani and PreGel! I entered my Butter Pecan Gelato and it won the Public Jury award. Very happy that it was universally popular with the thousand plus DC foodies who braved the rains to eat gelato!
For those of you who haven't tried it, I replace the cream in our recipe with 83% European Butter. Then we roast and grind pecans, a lot of pecans, to add to our gelato mix. Finally we top the gelato with candied pecans for a little crunch and a bit of salty counterpoint. For the extra indulgent, pick up one of our scratch made pecan sandies to have with it.
I get very excited about the fresh fruit I work with during the summer months. We always use fresh fruit and fresh squeezed juices made in house, never frozen or from a paste. Right now I've been able to pick up fresh raspberries. My favorite way to showcase this fruit is with a simple sorbetto. [...]
I'm very excited about a new product offering we'll be debuting in Reston when we get open. The Fraisier Tort. It's like Strawberry Shortcake grew up and went to finishing school in Italy. Fresh strawberries line the mold and are then surrounded by freshly made Creme Diplomat, which is pastry cream and whipped cream. Two [...]
Wow - We are so excited to get going at our new location at the Wiehle Avenue Metro - Reston Urban POP. We have a great kiosk to start selling our artisanal gelato and pastries. We're moving equipment in this Wednesday and we hope to be open soon.We'll be able to feature 10 gelato flavors, a case [...]
We're very excited to announce the opening of our first location at the Reston Station Metro. It's the Urban POP location at the Wiehle Ave. metro stop on the new Silver Line. We will feature 10 fresh gelato flavors each day as well as fresh pastries made in our kitchen. Everything we make is from [...]
Many thanks to the McLean Rotary for hosting their annual Chocolate Festival last weekend. I brought a full case of chocolate gelato, but we sold out in under 4 hours. I'll be better prepared next year!
We're so excited that it's Meyer Lemon season again. Meyer Lemons are a smaller, thinner skinned version of the common lemon. They are sweeter than regular lemons and have a faint scent of bay leaf, in my opinion, which gives them a more complex flavor. In addition to making sorbetto from them, my Meyer Lemon [...]
While we still have some more permitting to do, we are letting you know that our popular Torta di Cioccolata alle Mandorle will be available for sale soon. We can deliver this to you in the Washington DC metro market and it ships well enough nationally.We start with fresh California Almonds and crunchy amaretti cookies [...]
Well, it takes about 54 pounds of Philadelphia Cream Cheese to make enough gelato for the several thousand attendees to the World Gelato Tour in Boulder, CO last weekend. I landed in Boulder wednesday evening and proceeded to acquire the necessary ingredients. About 20 boxes of graham crackers, 10 pounds of butter, an entire shopping [...]