bent spoon in food arts magazine
food arts magazine is dedicated to the restaurant and hotel forefront. on select newstands now, this issue has an article focusing on "supersonic ice cream." the article highlights both restaurants and "creative" retail operations.
here are some excerpts from meryle evan's article:
"pure" and "fresh" are the mantras for a whole new crop of fervent frozen dessert artisans, whether they are pastry chefs experimenting with outrageous flavors, organic dairy farmers making 16 percent butterfat maple walnut ice cream, or entrepreneurs providing restaurants and retail customers with dense, low-fat, Italian-style gelati and sorbetti. they speak enthusiastically about milk from grass-fed cows, day-old farm fresh eggs, stabilizer-free homemade ice cream bases, and spledid ingredients like. . . 61 percent guittard chocolate...
waving the flag for new jersey farmers is the misson of husband-and-wife team matt errico and gabrielle carbone, who opened the bent spoon on palmer square in Princeton tow years ago. they have developed such a close relationship with their suppliers, carbone says, that "when someone comes into our store and asks about a flavor, not only do we know everything that's in it, but sometimes i can point to my farmer friend and say, 'guess what--he grew it.'" they post pictures of farms and the chickens that lay organic eggs and source other local products, such as organic hops and beer from a local brew pub. with the abundance of available fruits and vegetables, carbone has developed 326 (and counting) variations on ice creams, among them dozens of strawberry combinations from sorbet with black sesam seeds to a "cosmopolitan" with cointreau. "for me," she concludes, "it comes down to being a taste of this place. I'm thinking of putting up a sign that says 'new jersey terroir."