On an 80 degree Sunday in Portland, Oregon, I invited 100+ people to eat unusual ice cream sundaes in my backyard. Roughly 40 flights of 3 mini-sundaes were served to friends, neighbors and strangers while live bluegrass tunes drifted through the scorching late summer afternoon. Adventures in Ice Cream was an opportunity to showcase my creative spin on the ice cream sundae, plant seeds of excitement amongst dessert lovers and raise funds for future commercial kitchen usage.
homemade components like berry shrubs, challah bread and seasonal
flavors challenged the expectations of what an ice cream sundae can be.
Each sundae had its fans, and many found themselves clamoring over "a
mint summer night." This sundae was composed of a crispy-on-the-outside,
creamy-in-the-inside fried peach slice, a scoop a fresh mint ice cream
and a hearty drizzle of blackberry shrub.
The more decadent palates heartily consumed the "Minnesota State Fair," a sundae that I believe will one day sweep this city by storm. It includes challah french toast cooked in a waffle iron, a scoop of sweet corn ice cream and a swirl of raspberry shrub.
to Morocco" also had its fans, especially those who preferred a sweet
and savory taste to their dessert. At the bottom lay a pool of
vanilla-honey sauce; atop rested a scoop of fresh apricot ice cream with
candied sesame seeds, and then the senses really awoke with the garnish
of freshly milled ras el hanout . Honey and apricot joined the likes of cumin, coriander, red pepper flakes, cardamom, turmeric, paprika, ginger and cinnamon.
Adventures in Ice Cream taught valuable lessons and evoked inspired responses, and the one that keeps me going is the smile on their faces.