I am pleased to announce that the 2019 World Gelato Masters rankings were released at Sigep in Rimini and I am ranked 166th in the World as a gelataio. This is based on national competitions and some review of the work I've done. This is an tremendous honor, and especially as an American competitor. This year, I am working towards top 100 in the World!
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 [...]
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. [...]
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 [...]
After some weeks of effort and, I hope, improvement, we are unveiling our flavor that will compete at the World Gelato Tour in Boulder, CO next week. It is Strawberry Cheesecake Crumble. A rich velvety Philadelphia Cream Cheese gelato with a poached Strawberry variegata made from fresh strawberries. We also bake graham cracker crust and [...]
I learned a few days ago that I have been selected to compete at the World Gelato Tour in Boulder, CO September 29 to October 1. My artisanal flavor is Strawberry Cheesecake Crumble. Working on it this week in the test kitchen.
California Navel Oranges are at their peak and we're making sorbetto out of them. Sorbetto is the Italian equivalent of sorbet or sherbet. It is made from freshly squeezed orange juice, water, and sugar. The simplicity of the ingredients also means that I have to be aware of the quality of the fruit we select. [...]