Drag Legend Juanita MORE! Now Has Her Own Humphry Slocombe Ice Cream
Can You Believe? Humphry Slocombe x Queer Eye Collaboration Now Available
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Humphry Slocombe Ice Cream Book: Review and Recipe for Blue Bottle Vietnamese Coffee Ice Cream
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Sponsored
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Now Has Her Own Humphry Slocombe Ice Cream","publishDate":1557348700,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>[aside tag='humphry-slocombe' label='More on Humphry Slocombe']\u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> is well known for their quirky ice cream flavors and fun collaborations (\u003ca href=\"https://www.kqed.org/bayareabites/132870/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available\">Queer Eye\u003c/a> and \u003ca href=\"https://www.kqed.org/pop/9712/humphry-slocombe-and-cirque-du-soleil-create-the-first-circus-inspired-ice-cream-amaluna\">Cirque de Soleil\u003c/a> to name a few), and their next project in honor of Pride is no exception.\u003c/p>\n\u003cp>In partnership with Bay Area drag icon, \u003ca href=\"https://juanitamore.com/\">Juanita MORE!\u003c/a>, Humphry Slocombe's Jake Godby and Sean Vahey have created a one-of-a-kind flavor aptly called...Juanita MORE! According to the drag queen and restaurateur, \"The flavors come together perfectly. It’s absolutely delicious and filled with loads of love!\"\u003c/p>\n\u003cp>This new ice cream flavor is inspired in part by the specialty cocktail that \u003ca href=\"https://www.hitopsbar.com/hi-tops-sf\">Hi Tops\u003c/a>, the staple Castro gay sports bar, created in her honor over 10 years ago.\u003c/p>\n\u003cp>The cocktail \"was a sexy take on a Moscow Mule,\" explains Juanita MORE!, “The ingredients include blackberries, bourbon, and ginger beer. It was an instant hit and is still in great demand. It was a thrill to work for the team at Humphry Slocombe to recreate it in the form of ice cream.”\u003c/p>\n\u003cfigure id=\"attachment_133559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg\" alt=\"The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey. \u003ccite>(Cole Church)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jake Godby, co-founder of Humphry Slocombe, agrees, \"It’s was an honor to create a tribute ice cream for the legendary drag icon Juanita More! Both are over the top, slightly off-color, and just the right amount of spice and fruit.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The new Juanita MORE! flavor will be available in all Humphry Slocombe scoop shops starting in June in honor of Pride, but Humphry Slocombe, Juanita MORE! and Hi Tops are hosting \u003ca href=\"https://www.eventbrite.com/e/the-humphry-slocombe-juanita-more-ice-cream-tickets-61144019408\">a launch party\u003c/a> in San Francisco on \u003cb>Sunday, May 12 from 12pm-1pm\u003c/b>. The event is free to attend, and fans will have the chance to get an exclusive first “taste” of this new boozy flavor PLUS to hang out with the drag legend herself!\u003c/p>\n\n","blocks":[],"excerpt":"Humphry Slocombe's Pride Month collaboration with drag icon Juanita MORE! is sexy, sweet and definitely a little boozy.","status":"publish","parent":0,"modified":1558457827,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":318},"headData":{"title":"Drag Legend Juanita MORE! Now Has Her Own Humphry Slocombe Ice Cream | KQED","description":"Humphry Slocombe's Pride Month collaboration with drag icon Juanita MORE! is sexy, sweet and definitely a little boozy.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"133544 https://ww2.kqed.org/bayareabites/?p=133544","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/05/08/drag-legend-juanita-more-now-has-her-own-humphry-slocombe-ice-cream/","disqusTitle":"Drag Legend Juanita MORE! Now Has Her Own Humphry Slocombe Ice Cream","path":"/bayareabites/133544/drag-legend-juanita-more-now-has-her-own-humphry-slocombe-ice-cream","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"tag":"humphry-slocombe","label":"More on Humphry Slocombe "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> is well known for their quirky ice cream flavors and fun collaborations (\u003ca href=\"https://www.kqed.org/bayareabites/132870/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available\">Queer Eye\u003c/a> and \u003ca href=\"https://www.kqed.org/pop/9712/humphry-slocombe-and-cirque-du-soleil-create-the-first-circus-inspired-ice-cream-amaluna\">Cirque de Soleil\u003c/a> to name a few), and their next project in honor of Pride is no exception.\u003c/p>\n\u003cp>In partnership with Bay Area drag icon, \u003ca href=\"https://juanitamore.com/\">Juanita MORE!\u003c/a>, Humphry Slocombe's Jake Godby and Sean Vahey have created a one-of-a-kind flavor aptly called...Juanita MORE! According to the drag queen and restaurateur, \"The flavors come together perfectly. It’s absolutely delicious and filled with loads of love!\"\u003c/p>\n\u003cp>This new ice cream flavor is inspired in part by the specialty cocktail that \u003ca href=\"https://www.hitopsbar.com/hi-tops-sf\">Hi Tops\u003c/a>, the staple Castro gay sports bar, created in her honor over 10 years ago.\u003c/p>\n\u003cp>The cocktail \"was a sexy take on a Moscow Mule,\" explains Juanita MORE!, “The ingredients include blackberries, bourbon, and ginger beer. It was an instant hit and is still in great demand. It was a thrill to work for the team at Humphry Slocombe to recreate it in the form of ice cream.”\u003c/p>\n\u003cfigure id=\"attachment_133559\" class=\"wp-caption aligncenter\" style=\"max-width: 1920px\">\u003cimg class=\"size-full wp-image-133559\" src=\"https://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg\" alt=\"The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey.\" width=\"1920\" height=\"1280\" srcset=\"https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor.jpg 1920w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-160x107.jpg 160w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-800x533.jpg 800w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-768x512.jpg 768w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1020x680.jpg 1020w, https://ww2.kqed.org/app/uploads/sites/24/2019/05/juanita-more-ice-cream-flavor-1200x800.jpg 1200w\" sizes=\"(max-width: 1920px) 100vw, 1920px\">\u003cfigcaption class=\"wp-caption-text\">The Juanita MORE! ice cream flavor features blackberry, ginger and whiskey. \u003ccite>(Cole Church)\u003c/cite>\u003c/figcaption>\u003c/figure>\n\u003cp>Jake Godby, co-founder of Humphry Slocombe, agrees, \"It’s was an honor to create a tribute ice cream for the legendary drag icon Juanita More! Both are over the top, slightly off-color, and just the right amount of spice and fruit.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The new Juanita MORE! flavor will be available in all Humphry Slocombe scoop shops starting in June in honor of Pride, but Humphry Slocombe, Juanita MORE! and Hi Tops are hosting \u003ca href=\"https://www.eventbrite.com/e/the-humphry-slocombe-juanita-more-ice-cream-tickets-61144019408\">a launch party\u003c/a> in San Francisco on \u003cb>Sunday, May 12 from 12pm-1pm\u003c/b>. The event is free to attend, and fans will have the chance to get an exclusive first “taste” of this new boozy flavor PLUS to hang out with the drag legend herself!\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/133544/drag-legend-juanita-more-now-has-her-own-humphry-slocombe-ice-cream","authors":["11404"],"categories":["bayareabites_1653","bayareabites_8770","bayareabites_11028","bayareabites_10028","bayareabites_1763","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_8399","bayareabites_16406","bayareabites_14745"],"featImg":"bayareabites_133548","label":"bayareabites"},"bayareabites_132870":{"type":"posts","id":"bayareabites_132870","meta":{"index":"posts_1591205157","site":"bayareabites","id":"132870","score":null,"sort":[1551982867000]},"guestAuthors":[],"slug":"can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available","title":"Can You Believe? Humphry Slocombe x Queer Eye Collaboration Now Available","publishDate":1551982867,"format":"standard","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>The Bay Area's \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> partnered with the producers of the beloved Emmy winning \u003ca href=\"https://www.netflix.com/title/80160037\">\u003ci>Queer Eye\u003c/i>\u003c/a> to serve up a new unique flavor just in time for the Season 3 premiere on March 15th. \u003c/p>\n\u003cp>[aside postID=\"bayareabites_18541\" label=\"Food Secrets of Humphry Slocombe's Jake Godby + Sean Vahey\"]\u003c/p>\n\u003cp>Pastry chef and co-founder Jake Godby says, \"Like the flavor itself, working with \u003ci>Queer Eye\u003c/i> was an unexpected pleasure that seemed to come out of nowhere. The process was definitely collaborative (they know what they're doing) and the resulting flavor is a true representation of both our brands.\" \u003c/p>\n\u003cp>And what is the new flavor? Called Cookies + Graham, this ice cream collaboration features chocolate cookies and graham cracker in olive oil ice cream, and this \"unexpected combination of flavors takes something ordinary and transforms it into something new that surprises and delights with every bite.\" \u003c/p>\n\u003cp>Surprising and delightful? Sounds like just the right combo for our Fab Five favs.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>http://www.instagram.com/p/BusK4T6nsuf/\u003c/p>\n\u003cp>The \u003ci>Queer Eye\u003c/i> team is just as excited about the flavor, saying, “Can you believe there is a Fab 5 flavor now?! Not to be dramatic, but we are beyond excited to serve you some literal ice cream, henny! At \u003ci>Queer Eye\u003c/i>, we like to bring together the unexpected to make something different and better. The Humphry Slocombe x Queer Eye Cookies + Graham flavor is exactly that – an adult version of cookies and cream with a touch of the Fab 5 magic!”\u003c/p>\n\u003cp>[aside postID=\"pop_104854\" label=\"Following the 'Queer Eye' Fab 5 on Instagram Might Just Fix Your Life\"]\u003c/p>\n\u003cp>This ice cream collaboration is now available in all Humphry Slocombe scoop shops for the whole month of March, so grab a pint and cozy up on the couch while watching the Fab Five change some lives for the better (and making the audience cry as a result). \u003c/p>\n\u003cp>Want to get out of the house for a special treat? Head to a Humphry Slocombe location (listed below) to try the Queer Eye Smores Sundae: 1 scoop of Cookies + Graham topped with hot fudge and torched marshmallow fluff.\u003c/p>\n\u003cp>Pints will be launching for nationwide delivery via \u003ca href=\"https://www.goldbelly.com/humphry-slocombe\">Goldbelly\u003c/a> in April, and in May, you can find these pints in retail stores, starting with Safeway.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Humphry Slocombe\u003c/b>\u003cbr>\n\u003cb>San Francisco:\u003c/b>\u003cbr>\nMission district: 2790A Harrison St.\u003cbr>\nFerry Building: One Ferry Building\u003cbr>\n\u003cb>East Bay:\u003c/b>\u003cbr>\nOakland: The Hive, 2335 Broadway\u003cbr>\nComing Soon: 2948 College Ave in Berkeley\u003cbr>\n\u003ca href=\"https://www.facebook.com/humphryslocombe/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/humphryslocombe/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/humphryslocombe\">Twitter\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"Humphry Slocombe and Queer Eye just collaborated on an elevated take on cookies & cream. Can you believe?","status":"publish","parent":0,"modified":1552347144,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":13,"wordCount":412},"headData":{"title":"Can You Believe? Humphry Slocombe x Queer Eye Collaboration Now Available | KQED","description":"Humphry Slocombe and Queer Eye just collaborated on an elevated take on cookies & cream. Can you believe?","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"132870 https://ww2.kqed.org/bayareabites/?p=132870","disqusUrl":"https://ww2.kqed.org/bayareabites/2019/03/07/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available/","disqusTitle":"Can You Believe? Humphry Slocombe x Queer Eye Collaboration Now Available","path":"/bayareabites/132870/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The Bay Area's \u003ca href=\"http://www.humphryslocombe.com/\">Humphry Slocombe\u003c/a> partnered with the producers of the beloved Emmy winning \u003ca href=\"https://www.netflix.com/title/80160037\">\u003ci>Queer Eye\u003c/i>\u003c/a> to serve up a new unique flavor just in time for the Season 3 premiere on March 15th. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"bayareabites_18541","label":"Food Secrets of Humphry Slocombe's Jake Godby + Sean Vahey "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Pastry chef and co-founder Jake Godby says, \"Like the flavor itself, working with \u003ci>Queer Eye\u003c/i> was an unexpected pleasure that seemed to come out of nowhere. The process was definitely collaborative (they know what they're doing) and the resulting flavor is a true representation of both our brands.\" \u003c/p>\n\u003cp>And what is the new flavor? Called Cookies + Graham, this ice cream collaboration features chocolate cookies and graham cracker in olive oil ice cream, and this \"unexpected combination of flavors takes something ordinary and transforms it into something new that surprises and delights with every bite.\" \u003c/p>\n\u003cp>Surprising and delightful? Sounds like just the right combo for our Fab Five favs.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"instagramLink","attributes":{"named":{"instagramId":"BusK4T6nsuf"},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>The \u003ci>Queer Eye\u003c/i> team is just as excited about the flavor, saying, “Can you believe there is a Fab 5 flavor now?! Not to be dramatic, but we are beyond excited to serve you some literal ice cream, henny! At \u003ci>Queer Eye\u003c/i>, we like to bring together the unexpected to make something different and better. The Humphry Slocombe x Queer Eye Cookies + Graham flavor is exactly that – an adult version of cookies and cream with a touch of the Fab 5 magic!”\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"aside","attributes":{"named":{"postid":"pop_104854","label":"Following the 'Queer Eye' Fab 5 on Instagram Might Just Fix Your Life "},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>This ice cream collaboration is now available in all Humphry Slocombe scoop shops for the whole month of March, so grab a pint and cozy up on the couch while watching the Fab Five change some lives for the better (and making the audience cry as a result). \u003c/p>\n\u003cp>Want to get out of the house for a special treat? Head to a Humphry Slocombe location (listed below) to try the Queer Eye Smores Sundae: 1 scoop of Cookies + Graham topped with hot fudge and torched marshmallow fluff.\u003c/p>\n\u003cp>Pints will be launching for nationwide delivery via \u003ca href=\"https://www.goldbelly.com/humphry-slocombe\">Goldbelly\u003c/a> in April, and in May, you can find these pints in retail stores, starting with Safeway.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cb>Humphry Slocombe\u003c/b>\u003cbr>\n\u003cb>San Francisco:\u003c/b>\u003cbr>\nMission district: 2790A Harrison St.\u003cbr>\nFerry Building: One Ferry Building\u003cbr>\n\u003cb>East Bay:\u003c/b>\u003cbr>\nOakland: The Hive, 2335 Broadway\u003cbr>\nComing Soon: 2948 College Ave in Berkeley\u003cbr>\n\u003ca href=\"https://www.facebook.com/humphryslocombe/\">Facebook\u003c/a>\u003cbr>\n\u003ca href=\"https://www.instagram.com/humphryslocombe/\">Instagram\u003c/a>\u003cbr>\n\u003ca href=\"https://twitter.com/humphryslocombe\">Twitter\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/132870/can-you-believe-humphry-slocombe-x-queer-eye-collaboration-now-available","authors":["11404"],"categories":["bayareabites_1653","bayareabites_11028","bayareabites_10028","bayareabites_90","bayareabites_1593"],"tags":["bayareabites_14775","bayareabites_8399","bayareabites_312","bayareabites_11469","bayareabites_16339"],"featImg":"bayareabites_132873","label":"bayareabites"},"bayareabites_79087":{"type":"posts","id":"bayareabites_79087","meta":{"index":"posts_1591205157","site":"bayareabites","id":"79087","score":null,"sort":[1395080870000]},"guestAuthors":[],"slug":"hot-eats-round-up-humphry-slocombe-ice-cream-brews-bbq-from-dave-mclean","title":"Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean","publishDate":1395080870,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_79153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\" alt=\"Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-79153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building.\u003cbr>Photo credit: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects happening it can be hard to keep track of them all. Here are the fresh updates on folks we've profiled in the past: the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> team, as well as Dave McLean of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Magnolia Brewery\u003c/a> fame. \u003c/p>\n\u003cp>Fans of the wildly popular artisan \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream store, from Sean Vahey and Jake Godby, are able to now enjoy scoop action at a new Ferry Building outpost (Ferry Plaza Farmers Market at The Embarcadero), which opened earlier this month. We caught up with Vahey to find out more. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_79154\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\" alt=\"Humphry Slocombe signage at Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79154\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe signage at Ferry Building\u003cbr>Photo: Sean Vahey, Humphry Slocombe\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The Ferry Building approached us and we're honored to be asked. We'd been doing the Tuesday market outside and have a lot of great relationships with folks in the building like \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle coffee\u003c/a>--they serve our ice cream with their affogato. There's also \u003ca href=\"http://www.farwestfungi.com/\" target=\"_blank\">Far West Fungi\u003c/a>, who helped us do our candy cap popsicles. Some say they taste like waffles, or pancakes, I say “Who cares?” It's that maple-y, \"Who knew mushrooms could taste like that?\" thing.\u003c/p>\n\u003cfigure id=\"attachment_79151\" class=\"wp-caption aligncenter\" style=\"max-width: 487px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\" alt=\"Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\" width=\"487\" height=\"576\" class=\"size-full wp-image-79151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\u003c/figcaption>\u003c/figure>\n\u003cp>Other relationships include \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch Olive Oil\u003c/a>, who has our pints. And then there's \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone Salumeria\u003c/a> who worked on our lard caramels. Since we're involved with so many people at the Ferry Building, it's a good fit for us.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about what folks can look forward to now that you're open. \u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The first thing people ask is “You will have Secret Breakfast, right?” I love the look on everyone's face—they have their nose down and this sort of panicked look. Yes, we will have Secret Breakfast, and very similar flavors as our Mission shop: Tahitian Vanilla, Blue Bottle Vietnamese coffee and Secret Breakfast will always be offered so people can get their fix.\u003c/p>\n\u003cp>Some flavors will change and there's no rhyme or reason to it, like in the Mission. \u003c/p>\n\u003cp>We are most proud of the space--Jane Martin at \u003ca href=\"http://www.shiftdesignstudio.com/\" target=\"_blank\">Shift Design\u003c/a> is our Mission neighbor and that's how we got to know her. She's also a friend and customer. Her idea on how to change the space really went along with what we were thinking -- it was darker and we wanted it be more interactive. We fought her on some things -- the open up wall, that continues the space out into the breezeway, makes the store appear bigger and more welcoming. We'll have stand up tables, because we want customers to stay and hang out.\u003c/p>\n\u003cfigure id=\"attachment_79184\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients-645x1024.jpg\" alt=\"Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\" width=\"500\" class=\"size-large wp-image-79184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Probably the transition of the space, which took a lot longer than we thought. We demolished the whole space, and made it completely our own.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What do you have planned for the future?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> We want to get the Ferry Building spot up and running. We do all of our production out of the Mission shop. It's almost 24 hour production at this point. We have a great kitchen manager and bought a new bigger machine. I do see us growing out of that space.\u003c/p>\n\u003cp>We're so lucky to be working with \u003ca href=\"http://www.virginamerica.com/press-release/2014/virgin-america-introduces-posh-new-first-class-food-service.html\" target=\"_blank\">Virgin America\u003c/a>, which will serve our Butter By Moodlight flavor on eastbound flights. It's a creamy combination of brown butter and blueberry glaze and was voted in based on a people's choice contest on Twitter. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Salt and vinegar chips, and fries--anything that has salt and vinegar in front of it. I can't believe I just said that.\u003cbr>\n \u003c/p>\n\u003chr>\n\u003cp>The wait for a new brewery and BBQ spot—called Smokestack (2505 3rd St. at 22nd St.) -- from \u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Dave McLean\u003c/a> has been eagerly anticipated and means a new place to eat and drink in the increasingly popular Dogpatch neighborhood. The brewery is reportedly up and running and played host to SF Beer Week and Strong Beer Month happenings--but it's not yet open for business. The targeted opening remains uncertain but is said to be as soon as this month. McLean filled us in on what to expect; his comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\" alt=\"Dave Mclean at Magnolia Brewery. Screenshot from video Magnolia Dogpatch coming soon\" width=\"640\" height=\"360\" class=\"size-full wp-image-62690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Mclean at Magnolia Brewery. Screenshot from video \u003ca href=\"http://vimeo.com/59381997\">Magnolia Dogpatch coming soon\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> It’s a BBQ place, Smokestack, in the front of our new production brewery in the Dogpatch. Like brewing, BBQ is a time-honored craft, full of tradition and regional variation but ultimately an opportunity for creative expression in the hands of people who love it and dedicate themselves to it. For us, it’s a great extension of many of our longtime culinary values, especially sustainable sourcing, in-house butchery and making everything from scratch. \u003c/p>\n\u003cp>Beer and BBQ just go so well together. So do bourbon and BBQ, and Smokestack has an extensive whiskey selection, focusing on American producers, and a somewhat whiskey-centric cocktail menu developed by bar manager, Eric Quilty. We forged an exciting partnership with Dennis Lee to man the smokers and bring our BBQ vision to life in a unique and expressive way. I’ve always loved his food and it’s exciting to be working with him. Smokestack brings together a great team of people, along with products and ideas that we love, in a special place that we hope exudes both warm hospitality and a nod to the neighborhood’s industrial past. Like the original Magnolia Pub as well as Alembic, we hope it further highlights the delicious interconnectedness of beer and brewing with all manner of food and other beverages. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: For food, what can folks look forward to?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The heart of the kitchen is in its smokers. In fact, everything in the kitchen is wood-fired. It’s an order by the pound at the counter place so diners will get to try a lot of different items, especially if they bring a hungry friend or two. The selection will vary based on availability but look for smoked pork belly, beef brisket and house-made sausages like Thai chili cheddar pork. Sides include burnt ends heirloom beans, collard greens with Kölsch, miso and chili, and Namu’s signature old family recipe kimchee. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And share about the beers of course!\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We’ve brewed over 75 different beers since Magnolia opened in 1997 and our new brewery in the Dogpatch allows us to experiment even more. The beer selection will rotate often, as it does at the original Haight pub, but we have a core lineup that includes our Kalifornia Kölsch, Proving Ground IPA, and Blue Bell Bitter, which is our ode to the great heirloom barley from the UK, Maris Otter. Alongside those and others, there will be Magnolia beers at Smokestack that are only available at our own two pubs. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>McLean: It’s the classic adage — everything takes a lot longer and costs a lot more than planned, no matter how well you plan. I think it might be a little different every time, in terms of which variables are the toughest to figure out. It has its challenging moments but in the end love for what we do keeps enthusiasm high and there’s plenty of energy to weather the hurdles and delays. \u003c/p>\n\u003ch3>Which of these new spots are you excited to try? What other openings are on your list?\u003c/h3>\n\n","blocks":[],"excerpt":"Mary Ladd reports the juiciest updates on hot new spots from cult ice cream maker Humphry Slocombe--yes, there will be Secret Breakfast! Then there's the Dogpatch project from Dave McLean, the beer maker behind Magnolia Gastropub and Brewery and Alembic--look for tasty BBQ (including smoked pork belly, beef brisket and house-made sausages) from Chef Dennis Lee of Namu.","status":"publish","parent":0,"modified":1395237588,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1353},"headData":{"title":"Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean | KQED","description":"Mary Ladd reports the juiciest updates on hot new spots from cult ice cream maker Humphry Slocombe--yes, there will be Secret Breakfast! Then there's the Dogpatch project from Dave McLean, the beer maker behind Magnolia Gastropub and Brewery and Alembic--look for tasty BBQ (including smoked pork belly, beef brisket and house-made sausages) from Chef Dennis Lee of Namu.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"79087 http://blogs.kqed.org/bayareabites/?p=79087","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/03/17/hot-eats-round-up-humphry-slocombe-ice-cream-brews-bbq-from-dave-mclean/","disqusTitle":"Hot Eats Round-Up: Humphry Slocombe Ice Cream, Brews & BBQ from Dave McLean","path":"/bayareabites/79087/hot-eats-round-up-humphry-slocombe-ice-cream-brews-bbq-from-dave-mclean","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_79153\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-service1000.jpg\" alt=\"Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"1000\" class=\"size-full wp-image-79153\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ice cream service at the new Humphry Slocombe shop at the SF Ferry Building.\u003cbr>Photo credit: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>With so many hot new food projects happening it can be hard to keep track of them all. Here are the fresh updates on folks we've profiled in the past: the \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Humphry Slocombe\u003c/a> team, as well as Dave McLean of \u003ca href=\"http://ww2.kqed.org/bayareabites/2013/05/28/into-the-cellar-with-dave-mclean-brews-dogpatch-news/\">Magnolia Brewery\u003c/a> fame. \u003c/p>\n\u003cp>Fans of the wildly popular artisan \u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\" target=\"_blank\">Humphry Slocombe\u003c/a> ice cream store, from Sean Vahey and Jake Godby, are able to now enjoy scoop action at a new Ferry Building outpost (Ferry Plaza Farmers Market at The Embarcadero), which opened earlier this month. We caught up with Vahey to find out more. His comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_79154\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-sign1000.jpg\" alt=\"Humphry Slocombe signage at Ferry Building. Photo: Sean Vahey, Humphry Slocombe\" width=\"1000\" height=\"667\" class=\"size-full wp-image-79154\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe signage at Ferry Building\u003cbr>Photo: Sean Vahey, Humphry Slocombe\u003cbr>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The Ferry Building approached us and we're honored to be asked. We'd been doing the Tuesday market outside and have a lot of great relationships with folks in the building like \u003ca href=\"http://www.bluebottlecoffee.com/\" target=\"_blank\">Blue Bottle coffee\u003c/a>--they serve our ice cream with their affogato. There's also \u003ca href=\"http://www.farwestfungi.com/\" target=\"_blank\">Far West Fungi\u003c/a>, who helped us do our candy cap popsicles. Some say they taste like waffles, or pancakes, I say “Who cares?” It's that maple-y, \"Who knew mushrooms could taste like that?\" thing.\u003c/p>\n\u003cfigure id=\"attachment_79151\" class=\"wp-caption aligncenter\" style=\"max-width: 487px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/Frankeny-Viet-Coffee-Slocombe.jpg\" alt=\"Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\" width=\"487\" height=\"576\" class=\"size-full wp-image-79151\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Blue Bottle Coffee Co. Vietnamese Coffee Humphry Slocombe ice cream with Brownie. Photo: Frankeny Images\u003c/figcaption>\u003c/figure>\n\u003cp>Other relationships include \u003ca href=\"http://www.mcevoyranch.com/\" target=\"_blank\">McEvoy Ranch Olive Oil\u003c/a>, who has our pints. And then there's \u003ca href=\"http://www.boccalone.com/\" target=\"_blank\">Boccalone Salumeria\u003c/a> who worked on our lard caramels. Since we're involved with so many people at the Ferry Building, it's a good fit for us.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: Tell us about what folks can look forward to now that you're open. \u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Vahey:\u003c/strong> The first thing people ask is “You will have Secret Breakfast, right?” I love the look on everyone's face—they have their nose down and this sort of panicked look. Yes, we will have Secret Breakfast, and very similar flavors as our Mission shop: Tahitian Vanilla, Blue Bottle Vietnamese coffee and Secret Breakfast will always be offered so people can get their fix.\u003c/p>\n\u003cp>Some flavors will change and there's no rhyme or reason to it, like in the Mission. \u003c/p>\n\u003cp>We are most proud of the space--Jane Martin at \u003ca href=\"http://www.shiftdesignstudio.com/\" target=\"_blank\">Shift Design\u003c/a> is our Mission neighbor and that's how we got to know her. She's also a friend and customer. Her idea on how to change the space really went along with what we were thinking -- it was darker and we wanted it be more interactive. We fought her on some things -- the open up wall, that continues the space out into the breezeway, makes the store appear bigger and more welcoming. We'll have stand up tables, because we want customers to stay and hang out.\u003c/p>\n\u003cfigure id=\"attachment_79184\" class=\"wp-caption aligncenter\" style=\"max-width: 500px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/03/humphry-slocombe-ingredients-645x1024.jpg\" alt=\"Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\" width=\"500\" class=\"size-large wp-image-79184\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe ingredients. Photo: Sean Vahey, Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Probably the transition of the space, which took a lot longer than we thought. We demolished the whole space, and made it completely our own.\u003cbr>\n \u003cbr>\n\u003cstrong>Bay Area Bites: What do you have planned for the future?\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> We want to get the Ferry Building spot up and running. We do all of our production out of the Mission shop. It's almost 24 hour production at this point. We have a great kitchen manager and bought a new bigger machine. I do see us growing out of that space.\u003c/p>\n\u003cp>We're so lucky to be working with \u003ca href=\"http://www.virginamerica.com/press-release/2014/virgin-america-introduces-posh-new-first-class-food-service.html\" target=\"_blank\">Virgin America\u003c/a>, which will serve our Butter By Moodlight flavor on eastbound flights. It's a creamy combination of brown butter and blueberry glaze and was voted in based on a people's choice contest on Twitter. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What’s your guilty food pleasure?\u003cbr>\n\u003c/strong>\u003cbr>\n\u003cstrong>Vahey:\u003c/strong> Salt and vinegar chips, and fries--anything that has salt and vinegar in front of it. I can't believe I just said that.\u003cbr>\n \u003c/p>\n\u003chr>\n\u003cp>The wait for a new brewery and BBQ spot—called Smokestack (2505 3rd St. at 22nd St.) -- from \u003ca href=\"http://www.magnoliapub.com/\" target=\"_blank\">Dave McLean\u003c/a> has been eagerly anticipated and means a new place to eat and drink in the increasingly popular Dogpatch neighborhood. The brewery is reportedly up and running and played host to SF Beer Week and Strong Beer Month happenings--but it's not yet open for business. The targeted opening remains uncertain but is said to be as soon as this month. McLean filled us in on what to expect; his comments have been edited for content and clarity.\u003c/p>\n\u003cfigure id=\"attachment_62690\" class=\"wp-caption aligncenter\" style=\"max-width: 640px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/05/davemclean640x360b.jpg\" alt=\"Dave Mclean at Magnolia Brewery. Screenshot from video Magnolia Dogpatch coming soon\" width=\"640\" height=\"360\" class=\"size-full wp-image-62690\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Dave Mclean at Magnolia Brewery. Screenshot from video \u003ca href=\"http://vimeo.com/59381997\">Magnolia Dogpatch coming soon\u003c/a>\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Bay Area Bites: Tell us about your new spot.\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> It’s a BBQ place, Smokestack, in the front of our new production brewery in the Dogpatch. Like brewing, BBQ is a time-honored craft, full of tradition and regional variation but ultimately an opportunity for creative expression in the hands of people who love it and dedicate themselves to it. For us, it’s a great extension of many of our longtime culinary values, especially sustainable sourcing, in-house butchery and making everything from scratch. \u003c/p>\n\u003cp>Beer and BBQ just go so well together. So do bourbon and BBQ, and Smokestack has an extensive whiskey selection, focusing on American producers, and a somewhat whiskey-centric cocktail menu developed by bar manager, Eric Quilty. We forged an exciting partnership with Dennis Lee to man the smokers and bring our BBQ vision to life in a unique and expressive way. I’ve always loved his food and it’s exciting to be working with him. Smokestack brings together a great team of people, along with products and ideas that we love, in a special place that we hope exudes both warm hospitality and a nod to the neighborhood’s industrial past. Like the original Magnolia Pub as well as Alembic, we hope it further highlights the delicious interconnectedness of beer and brewing with all manner of food and other beverages. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: For food, what can folks look forward to?\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> The heart of the kitchen is in its smokers. In fact, everything in the kitchen is wood-fired. It’s an order by the pound at the counter place so diners will get to try a lot of different items, especially if they bring a hungry friend or two. The selection will vary based on availability but look for smoked pork belly, beef brisket and house-made sausages like Thai chili cheddar pork. Sides include burnt ends heirloom beans, collard greens with Kölsch, miso and chili, and Namu’s signature old family recipe kimchee. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: And share about the beers of course!\u003cbr>\n\u003c/strong>\u003c/p>\n\u003cp>\u003cstrong>McLean:\u003c/strong> We’ve brewed over 75 different beers since Magnolia opened in 1997 and our new brewery in the Dogpatch allows us to experiment even more. The beer selection will rotate often, as it does at the original Haight pub, but we have a core lineup that includes our Kalifornia Kölsch, Proving Ground IPA, and Blue Bell Bitter, which is our ode to the great heirloom barley from the UK, Maris Otter. Alongside those and others, there will be Magnolia beers at Smokestack that are only available at our own two pubs. \u003c/p>\n\u003cp>\u003cstrong>Bay Area Bites: What is the toughest part about opening?\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>McLean: It’s the classic adage — everything takes a lot longer and costs a lot more than planned, no matter how well you plan. I think it might be a little different every time, in terms of which variables are the toughest to figure out. It has its challenging moments but in the end love for what we do keeps enthusiasm high and there’s plenty of energy to weather the hurdles and delays. \u003c/p>\n\u003ch3>Which of these new spots are you excited to try? What other openings are on your list?\u003c/h3>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/79087/hot-eats-round-up-humphry-slocombe-ice-cream-brews-bbq-from-dave-mclean","authors":["5092"],"categories":["bayareabites_109","bayareabites_301","bayareabites_1653","bayareabites_1875","bayareabites_1807","bayareabites_90"],"tags":["bayareabites_11737","bayareabites_2804","bayareabites_4153","bayareabites_8399","bayareabites_312","bayareabites_11666"],"featImg":"bayareabites_79152","label":"bayareabites"},"bayareabites_67233":{"type":"posts","id":"bayareabites_67233","meta":{"index":"posts_1591205157","site":"bayareabites","id":"67233","score":null,"sort":[1375398069000]},"guestAuthors":[],"slug":"move-over-dippin-dots-5-futuristic-ice-creams","title":"Move Over, Dippin' Dots: 5 Futuristic Ice Creams","publishDate":1375398069,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Post by Ginny Fahs, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/207859069/move-over-dippin-dots-five-futuristic-ice-creams\">The Salt at NPR Food\u003c/a> (8/1/13)\u003c/p>\n\u003cp>When Dippin' Dots emerged in 1987 with the slogan \"Ice Cream of the Future,\" its liquid nitrogen-blasted pellets seemed about as cutting edge as ice cream could get.\u003c/p>\n\u003cp>But ice cream has come a long way since then. Now, ice cream revolutionaries are updating our notions of ice cream texture and flavor with bioengineering and sheer chutzpah. Welcome to the new future of ice cream.\u003c/p>\n\u003cfigure id=\"attachment_67243\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-haagen-dazs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-haagen-dazs-290x160.jpg\" alt=\"Haagen Dazs' orange Harvest Ice Moon and white Full Ice Moon cakes were made in collaboration with London design firm Doshi Levien for a Christmas 2012 competition. Photo: Haagen Dazs\" width=\"290\" height=\"160\" class=\"size-medium wp-image-67243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haagen Dazs' orange Harvest Ice Moon and white Full Ice Moon cakes were made in collaboration with London design firm Doshi Levien for a Christmas 2012 competition. Photo: Haagen Dazs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lunar Ice Cream\u003c/strong>\u003c/p>\n\u003cp>Haagen-Dazs' Ice Moon spherical delights \u003ca href=\"http://www.blog.generalmills.com/2012/12/out-of-this-world-ice-cream-cake/\">were created\u003c/a> for the 2012 Christmas season by design team Doshi Levien. And if they're any indication, the moon fares much better in ice cream than in cheese. The Full Ice Moon cake consisted of macadamia nut brittle ice cream and raspberry sorbet, separated by meringue and positioned on a pistachio biscuit base. The Harvest Ice Moon treat, meanwhile, featured salted caramel and vanilla ice cream with salted caramel sauce and crispy chocolate as a base. What looks like a rough, cratered mini-moon may be a small step for ice cream, but it's one that could become a giant leap for ice cream cakes. For their limited release, the cakes cost $58, and were available only at Haagen-Dazs shops throughout France, Belgium, Amsterdam and London.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67247\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-wikipearl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-wikipearl-290x217.jpg\" alt=\"Wikipearl ice cream doesn't require plastic packaging because it is contained in edible skin. Photo: Agence VFC Relations Publics\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wikipearl ice cream doesn't require plastic packaging because it is contained in edible skin. Photo: Agence VFC Relations Publics\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wikipearls\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003ca href=\"http://www.wikipearl.com/\">Wikipearls\u003c/a> look like big doughnut holes, but they have ice cream on the inside. Inspired by grape skins, Harvard bioengineering professor \u003ca href=\"http://www.seas.harvard.edu/directory/dedwards\">David Edwards\u003c/a> set out to find ways to serve food in edible casings that would eliminate plastic packaging. When he applied his Wikicell technology to ice cream, the result was Wikipearls: Ice cream balls wrapped in a delectable skin. Wikipearls currently come in three flavors: mango with a coconut skin, chocolate with a hazelnut skin, and vanilla with a peanut skin. Right now, Wikipearls are only available for purchase at the small Wikibar shop in the heart of Paris. But they'll be making their first appearance in the U.S. later this year, Edwards says.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67242\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-flavorrelease.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-flavorrelease-290x217.png\" alt='Former University of Missouri graduate student Elizabeth Fenner poses with her \"flavor release\"€ ice cream that shifts from vanilla to cherry flavor in the mouth. Photo: University of Missouri News Bureau' width=\"290\" height=\"217\" class=\"size-medium wp-image-67242\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former University of Missouri graduate student Elizabeth Fenner poses with her \"flavor release\"€ ice cream that shifts from vanilla to cherry flavor in the mouth. Photo: University of Missouri News Bureau\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>One Bite, Two Flavors\u003c/strong>\u003c/p>\n\u003cp>Why should there be one flavor of ice cream per bite when there could be two? \"Flavor release\" ice cream was developed by \u003ca href=\"http://www.linkedin.com/pub/elizabeth-fenner/48/558/388\">Elizabeth Fenner\u003c/a> in 2011 when she was a graduate student at the University of Missouri. Fenner used micro-encapsulation technology — coating the flavor compounds with a tiny dissolvable polymer — to make an ice cream that starts as vanilla and then about four seconds later turns to cherry. This ice cream isn't commercially available yet, but Fenner has said she wants to try to refine the idea. Fenner is now a product development specialist at Yogurtland, so we can only hope there will be a frozen yogurt variation on the way.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67244\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-liquidnitrogenicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-liquidnitrogenicecream-290x217.jpg\" alt=\"Pouring liquid nitrogen onto an ice cream custard base makes for a harder and richer ice cream. Photo: Sub Zero Ice Cream\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pouring liquid nitrogen onto an ice cream custard base makes for a harder and richer ice cream. Photo: Sub Zero Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Liquid Nitrogen To Order\u003c/strong>\u003c/p>\n\u003cp>It only takes a minute for a milky mixture to meld into ice cream beneath a cloud of frigid nitrogen \"smoke.\" Liquid nitrogen ice cream technology can quickly freeze an ice cream base with any add-ins, turning a liquid into a solid as if by magic. Parlors that specialize in this quick-freeze ice cream made to order have been sprouting up across the U.S. — from Smitten in San Francisco, which the Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177614580/science-in-a-scoop-making-liquid-nitrogen-ice-cream\">profiled\u003c/a> in April, to the \u003ca href=\"http://www.subzeroicecream.com/\">Sub Zero Ice Cream\u003c/a> chain, which has 27 store locations nationwide from Washington to Florida. The new texture of this ice cream — denser, harder, richer — and freshness make it an intriguing twist on traditional frozen treats.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67246\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-oliveoilicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-oliveoilicecream-290x217.jpg\" alt=\"This Humphry Slocombe ice cream salad includes McEvoy olive oil, salt and pepper, and balsamic caramel ice cream. Photo: Humphry Slocombe\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Humphry Slocombe ice cream salad includes McEvoy olive oil, salt and pepper, and balsamic caramel ice cream. Photo: Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All The Food Groups In One Cone?\u003c/strong>\u003c/p>\n\u003cp>Ice cream need not be limited to sweet flavors, we're learning. The \"ice cream without limits\" approach is the philosophy of \u003ca href=\"http://www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a> in San Francisco. Owners Jake Godby and Sean Vahey pride themselves in — and are famous for — their outside-the-box ice cream flavors that utilize raw ingredients like meats, cheeses, nuts and vegetables. Get a load of some recent picks: sweet summer corn, strawberry black olive, even foie gras and boccalone prosciutto. Here's to hoping that in the future Humphry Slocombe will prove that we can eat only ice cream and still hit all the major food groups. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"Ice cream has come a long way since Dippin' Dots emerged in 1987. From edible wrappings to foie gras flavors, innovators are shaking up the traditional dessert.","status":"publish","parent":0,"modified":1375398069,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":16,"wordCount":821},"headData":{"title":"Move Over, Dippin' Dots: 5 Futuristic Ice Creams | KQED","description":"Ice cream has come a long way since Dippin' Dots emerged in 1987. From edible wrappings to foie gras flavors, innovators are shaking up the traditional dessert.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"67233 http://blogs.kqed.org/bayareabites/?p=67233","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/01/move-over-dippin-dots-5-futuristic-ice-creams/","disqusTitle":"Move Over, Dippin' Dots: 5 Futuristic Ice Creams","nprByline":"Ginny Fahs","nprStoryId":"207859069","nprApiLink":"http://api.npr.org/query?id=207859069&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/01/207859069/move-over-dippin-dots-five-futuristic-ice-creams?ft=3&f=207859069","nprRetrievedStory":"1","nprPubDate":"Thu, 01 Aug 2013 17:30:00 -0400","nprStoryDate":"Thu, 01 Aug 2013 15:22:00 -0400","nprLastModifiedDate":"Thu, 01 Aug 2013 17:30:41 -0400","path":"/bayareabites/67233/move-over-dippin-dots-5-futuristic-ice-creams","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Post by Ginny Fahs, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/01/207859069/move-over-dippin-dots-five-futuristic-ice-creams\">The Salt at NPR Food\u003c/a> (8/1/13)\u003c/p>\n\u003cp>When Dippin' Dots emerged in 1987 with the slogan \"Ice Cream of the Future,\" its liquid nitrogen-blasted pellets seemed about as cutting edge as ice cream could get.\u003c/p>\n\u003cp>But ice cream has come a long way since then. Now, ice cream revolutionaries are updating our notions of ice cream texture and flavor with bioengineering and sheer chutzpah. Welcome to the new future of ice cream.\u003c/p>\n\u003cfigure id=\"attachment_67243\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-haagen-dazs.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-haagen-dazs-290x160.jpg\" alt=\"Haagen Dazs' orange Harvest Ice Moon and white Full Ice Moon cakes were made in collaboration with London design firm Doshi Levien for a Christmas 2012 competition. Photo: Haagen Dazs\" width=\"290\" height=\"160\" class=\"size-medium wp-image-67243\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Haagen Dazs' orange Harvest Ice Moon and white Full Ice Moon cakes were made in collaboration with London design firm Doshi Levien for a Christmas 2012 competition. Photo: Haagen Dazs\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Lunar Ice Cream\u003c/strong>\u003c/p>\n\u003cp>Haagen-Dazs' Ice Moon spherical delights \u003ca href=\"http://www.blog.generalmills.com/2012/12/out-of-this-world-ice-cream-cake/\">were created\u003c/a> for the 2012 Christmas season by design team Doshi Levien. And if they're any indication, the moon fares much better in ice cream than in cheese. The Full Ice Moon cake consisted of macadamia nut brittle ice cream and raspberry sorbet, separated by meringue and positioned on a pistachio biscuit base. The Harvest Ice Moon treat, meanwhile, featured salted caramel and vanilla ice cream with salted caramel sauce and crispy chocolate as a base. What looks like a rough, cratered mini-moon may be a small step for ice cream, but it's one that could become a giant leap for ice cream cakes. For their limited release, the cakes cost $58, and were available only at Haagen-Dazs shops throughout France, Belgium, Amsterdam and London.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67247\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-wikipearl.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-wikipearl-290x217.jpg\" alt=\"Wikipearl ice cream doesn't require plastic packaging because it is contained in edible skin. Photo: Agence VFC Relations Publics\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67247\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Wikipearl ice cream doesn't require plastic packaging because it is contained in edible skin. Photo: Agence VFC Relations Publics\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Wikipearls\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003ca href=\"http://www.wikipearl.com/\">Wikipearls\u003c/a> look like big doughnut holes, but they have ice cream on the inside. Inspired by grape skins, Harvard bioengineering professor \u003ca href=\"http://www.seas.harvard.edu/directory/dedwards\">David Edwards\u003c/a> set out to find ways to serve food in edible casings that would eliminate plastic packaging. When he applied his Wikicell technology to ice cream, the result was Wikipearls: Ice cream balls wrapped in a delectable skin. Wikipearls currently come in three flavors: mango with a coconut skin, chocolate with a hazelnut skin, and vanilla with a peanut skin. Right now, Wikipearls are only available for purchase at the small Wikibar shop in the heart of Paris. But they'll be making their first appearance in the U.S. later this year, Edwards says.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67242\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-flavorrelease.png\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-flavorrelease-290x217.png\" alt='Former University of Missouri graduate student Elizabeth Fenner poses with her \"flavor release\"€ ice cream that shifts from vanilla to cherry flavor in the mouth. Photo: University of Missouri News Bureau' width=\"290\" height=\"217\" class=\"size-medium wp-image-67242\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Former University of Missouri graduate student Elizabeth Fenner poses with her \"flavor release\"€ ice cream that shifts from vanilla to cherry flavor in the mouth. Photo: University of Missouri News Bureau\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>One Bite, Two Flavors\u003c/strong>\u003c/p>\n\u003cp>Why should there be one flavor of ice cream per bite when there could be two? \"Flavor release\" ice cream was developed by \u003ca href=\"http://www.linkedin.com/pub/elizabeth-fenner/48/558/388\">Elizabeth Fenner\u003c/a> in 2011 when she was a graduate student at the University of Missouri. Fenner used micro-encapsulation technology — coating the flavor compounds with a tiny dissolvable polymer — to make an ice cream that starts as vanilla and then about four seconds later turns to cherry. This ice cream isn't commercially available yet, but Fenner has said she wants to try to refine the idea. Fenner is now a product development specialist at Yogurtland, so we can only hope there will be a frozen yogurt variation on the way.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67244\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-liquidnitrogenicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-liquidnitrogenicecream-290x217.jpg\" alt=\"Pouring liquid nitrogen onto an ice cream custard base makes for a harder and richer ice cream. Photo: Sub Zero Ice Cream\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67244\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Pouring liquid nitrogen onto an ice cream custard base makes for a harder and richer ice cream. Photo: Sub Zero Ice Cream\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>Liquid Nitrogen To Order\u003c/strong>\u003c/p>\n\u003cp>It only takes a minute for a milky mixture to meld into ice cream beneath a cloud of frigid nitrogen \"smoke.\" Liquid nitrogen ice cream technology can quickly freeze an ice cream base with any add-ins, turning a liquid into a solid as if by magic. Parlors that specialize in this quick-freeze ice cream made to order have been sprouting up across the U.S. — from Smitten in San Francisco, which the Salt \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/04/17/177614580/science-in-a-scoop-making-liquid-nitrogen-ice-cream\">profiled\u003c/a> in April, to the \u003ca href=\"http://www.subzeroicecream.com/\">Sub Zero Ice Cream\u003c/a> chain, which has 27 store locations nationwide from Washington to Florida. The new texture of this ice cream — denser, harder, richer — and freshness make it an intriguing twist on traditional frozen treats.\u003cbr clear=\"all\">\u003c/p>\n\u003cfigure id=\"attachment_67246\" class=\"wp-caption alignleft\" style=\"max-width: 290px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-oliveoilicecream.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/icecream-oliveoilicecream-290x217.jpg\" alt=\"This Humphry Slocombe ice cream salad includes McEvoy olive oil, salt and pepper, and balsamic caramel ice cream. Photo: Humphry Slocombe\" width=\"290\" height=\"217\" class=\"size-medium wp-image-67246\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">This Humphry Slocombe ice cream salad includes McEvoy olive oil, salt and pepper, and balsamic caramel ice cream. Photo: Humphry Slocombe\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>All The Food Groups In One Cone?\u003c/strong>\u003c/p>\n\u003cp>Ice cream need not be limited to sweet flavors, we're learning. The \"ice cream without limits\" approach is the philosophy of \u003ca href=\"http://www.humphryslocombe.com/Home.html\">Humphry Slocombe\u003c/a> in San Francisco. Owners Jake Godby and Sean Vahey pride themselves in — and are famous for — their outside-the-box ice cream flavors that utilize raw ingredients like meats, cheeses, nuts and vegetables. Get a load of some recent picks: sweet summer corn, strawberry black olive, even foie gras and boccalone prosciutto. Here's to hoping that in the future Humphry Slocombe will prove that we can eat only ice cream and still hit all the major food groups. \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org/\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/67233/move-over-dippin-dots-5-futuristic-ice-creams","authors":["byline_bayareabites_67233"],"categories":["bayareabites_109","bayareabites_1653","bayareabites_4084","bayareabites_1875","bayareabites_10916"],"tags":["bayareabites_879","bayareabites_8399","bayareabites_312","bayareabites_12152","bayareabites_10921","bayareabites_12151"],"featImg":"bayareabites_67257","label":"bayareabites"},"bayareabites_58384":{"type":"posts","id":"bayareabites_58384","meta":{"index":"posts_1591205157","site":"bayareabites","id":"58384","score":null,"sort":[1363216868000]},"guestAuthors":[],"slug":"sf-womans-ice-cream-obsession-inspires-upcoming-book","title":"SF Woman's Ice Cream Obsession Inspires Upcoming Book","publishDate":1363216868,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_58400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\" alt=\"Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, "The Ice Cream Travel Guide." Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, \"The Ice Cream Travel Guide.\"\u003c/figcaption>\u003c/figure>\n\u003cp>Ice cream is her answer to everything. \u003c/p>\n\u003cp>When faced with jet-lag and oppressive humidity in Bangkok, Jennifer Ng found solace in a few scoops of sweet corn ice cream. While planning her 30th birthday celebration, Ng, a non-drinker, chose San Francisco's Ice Cream Bar as the destination, her version of a watering hole. \u003c/p>\n\u003cp>It's probably safe to say that Ng has eaten more ice cream than the rest of us. She will combine that passion for ice cream with her interest in travel in the upcoming book, \"\u003ca href=\"http://31flavors.jennism.com/book/\" title=\"Ice Cream Travel Guide\" target=\"_blank\">The Ice Cream Travel Guide.\u003c/a>\" The book will map the world's top ice cream destinations, along with recipes and stories that illustrate what this frozen confection means to cultures around the globe.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a happiness business,\" Ng says. \"It's a place where people come and leave happy. Wherever I went, it was a community-sharing experience.\"\u003c/p>\u003c/blockquote>\n\u003cp>The 30-year-old mobile designer from San Francisco has visited roughly 40 ice cream shops and other destinations in Seattle, Los Angeles, Columbus, Ohio, Argentina, Taiwan, Canada and the Philippines. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2-290x220.jpg\" alt=\"The Ice Cream Travel Guide\" width=\"290\" height=\"220\" class=\"alignleft size-medium wp-image-58401\">\u003c/a>She just raised more than $7,000 through a successful \u003ca href=\"http://www.kickstarter.com/projects/1460542293/ice-cream-travel-guide\" title=\"Kickstarter - Ice Cream Travel Guide\" target=\"_blank\">Kickstarter campaign\u003c/a> to help fund travel to New York City, Italy and Turkey to continue researching ice cream for the book, which she plans to self-publish later this year. Each city will include a map with notable ice cream stops, history and recommendations, plus recipes and stories from ice cream makers and lovers. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Obviously, Ng is a sugar addict, but she also is clever about food, says friend and journalist Eric Simons. She's been known to throw interesting food parties, such as an annual Halloween book club gathering where she usually chooses a zombie book and serves brain-themed foods. \u003c/p>\n\u003cp>As part of her \u003ca href=\"http://31flavors.jennism.com/\" title=\"31 Flavors - Ice Cream Moments\" target=\"_blank\">\"31 Flavors\" project\u003c/a>, Ng vowed to create 31 flavors of ice cream in the year before her 31st birthday in May (she's completed No. 30, an Asian pear-green tea sorbet and started No. 31: horchata with snickerdoodles). \u003c/p>\n\u003cp>Her favorites so far include strawberry candied jalapeno (a nod to San Francisco's Humphry Slocombe); goat cheese ice cream with caramelized figs and candied bacon (inspired by a \u003ca href=\"http://www.jenis.com/\">Jeni's Splendid Ice Cream\u003c/a> in Columbus, Ohio); and celery ice cream with rum-plumped raisins and a peanut butter swirl (modeled after the childhood combination of celery sticks, peanut butter and raisins).\u003c/p>\n\u003cblockquote>\u003cp>\"There are a billion things you can do with ice cream, but she's really good about finding different flavors of ice cream, different preparations, and different people who make it with different cultural backgrounds,\" Simons says. \"It turns out to be intellectually interesting.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ng will serve up ice cream trivia in the book, including the story of how William Dreyer gave an ice cream made with chocolate, nuts and marshmallows the name Rocky Road to cheer up Great Depression-era Americans. Or how Ben Coen's lost sense of smell led to Ben & Jerry's signature chunkiness as he sought additional texture. \u003c/p>\n\u003cp>She'll also delve into some of the cultural differences surrounding ice cream. In Buenos Aires, where gelato, or helado, is commonplace due to the flow of 19th century Italian immigrants, ice cream is enjoyed while lounging with friends and family late at night after dinner, Ng says. In the Philippines, ice cream is often picked up and consumed at home.\u003c/p>\n\u003cp>Ng will include in the book a map of San Francisco, which she says stands out for ingredients that are high quality, local and seasonal. Those traits are evident at places like Smitten Ice Cream, which features a seasonal flavor of the month, such as Meyer lemon gingersnap or rhubarb crisp.\u003c/p>\n\u003cp>We asked Ng for recommendations at some of San Francisco's top ice cream shops. Outside San Francisco, she's keen on \u003ca href=\"http://www.fentonscreamery.com/\">Fenton's\u003c/a> in Oakland, \u003ca href=\"http://bangalorecafe.net/Menu-RIC.html\">Real Ice Cream in Santa Clara\u003c/a> and Sunnyvale, \u003ca href=\"http://www.ici-icecream.com/\">Ici Ice Cream\u003c/a> in Berkeley, \u003ca href=\"http://www.tarasorganic.com/\">Tara's Ice Cream\u003c/a> in Oakland and Berkeley, \u003ca href=\"https://www.facebook.com/pages/Fairfax-Scoop/293196054083\">Fairfax Scoop\u003c/a> in Fairfax and \u003ca href=\"http://threetwinsicecream.com/\">Three Twins\u003c/a> in Napa.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\" target=\"_blank\">\u003cbr>\nBi-Rite Creamery\u003c/a>\u003c/strong>: Many people know this Dolores Park hotpot for its salted caramel, but Ng really loves the Dainty Gentleman Sundae, made with olive oil and sea salt, which she says adds silkiness and draws out sweetness. She also recommends balsamic strawberry ice cream when it is in season, along with Bi-Rite's seasonal popsicle. \u003c/p>\n\u003cfigure id=\"attachment_58402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\" alt=\"Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\" title=\"Humphry Slocombe\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003c/strong>: Ng says this joint isn't your typical ice cream shop. You'll find Warhol-inspired art and flavors that range from the familiar to the eyebrow-raising, including banana, carrot and bacon. Ng recommends the Thai chili lime sorbet and the Harvey Milk and honey, made with honey and graham crackers. \u003c/p>\n\u003cfigure id=\"attachment_58403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\" alt=\"Humphry Slocombe's Thai chili lime sorbet. Photo: Tilde Herrera\" width=\"1000\" height=\"645\" class=\"size-full wp-image-58403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe's Thai chili lime sorbet.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theicecreambarsf.com/\" title=\"Ice Cream Bar\" target=\"_blank\">Ice Cream Bar\u003c/a>\u003c/strong>: This ice cream and soda fountain parlor offers lots of seating space, Ng says, making it ideal for parties. She recommends the Tropical Split (ask for a similar sundae if it's not in season) and the Hamilton, especially with basil ice cream and fresh strawberries.\u003c/p>\n\u003cfigure id=\"attachment_58404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\" alt=\"The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda. Photo: Tilde Herrera\" width=\"1000\" height=\"678\" class=\"size-full wp-image-58404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mitchellsicecream.com/index.html\" title=\"Mitchell's Ice Cream\" target=\"_blank\">Mitchell's Ice Cream\u003c/a>\u003c/strong>: This San Francisco institution is known for exotic and tropical flavors such as avocado, ginger, horchata, jackfruit, lucuma and macapuno (coconut from the Philippines). Ng calls Mitchell's a great example of business owners adapting their offerings to the demographics of their customers. \u003c/p>\n\u003cfigure id=\"attachment_58423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\" alt=\"A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Mr-and-Mrs-Miscellaneous/126193770733086\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a>\u003c/strong>: The menu changes everyday -- and sometimes during the day -- but this Dogpatch shop always offers 10 flavors. Ng suggests asking for staff recommendations on a house-made cone. Ng admires the consistency in quality and texture, noting that here the ice cream is kept much colder than at other ice cream shops. \u003c/p>\n\u003cfigure id=\"attachment_58406\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\" alt=\"Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous. Photo: Tilde Herrera\" width=\"1000\" height=\"722\" class=\"size-full wp-image-58406\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://smittenicecream.com/home/Home.html\" title=\"Smitten Ice Cream\" target=\"_blank\">Smitten Ice Cream\u003c/a>\u003c/strong>: This tiny ice cream shop located in a shipping container in Hayes Valley uses liquid nitrogen to make its ice cream on the spot. Among its offerings: two classic flavors, two seasonal scoops and vegan Popsicles.\u003c/p>\n\u003cfigure id=\"attachment_58407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\" alt=\"Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread. Photo: Tilde Herrera\" width=\"1000\" height=\"644\" class=\"size-full wp-image-58407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread.\u003c/figcaption>\u003c/figure>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://31flavors.jennism.com/\">Ice Cream Moments\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IceCreamTravelGuide\">Ice Cream Travel Guide\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jennism\">@jennism\u003c/a>\u003c/p>\n\n","blocks":[],"excerpt":"\"The Ice Cream Travel Guide\" will chart the world's top ice cream destinations.","status":"publish","parent":0,"modified":1364316311,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":23,"wordCount":1114},"headData":{"title":"SF Woman's Ice Cream Obsession Inspires Upcoming Book | KQED","description":""The Ice Cream Travel Guide" will chart the world's top ice cream destinations.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"58384 http://blogs.kqed.org/bayareabites/?p=58384","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/03/13/sf-womans-ice-cream-obsession-inspires-upcoming-book/","disqusTitle":"SF Woman's Ice Cream Obsession Inspires Upcoming Book","path":"/bayareabites/58384/sf-womans-ice-cream-obsession-inspires-upcoming-book","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_58400\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-1.jpg\" alt=\"Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, "The Ice Cream Travel Guide." Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58400\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Jennifer Ng's obsession with ice cream is the foundation for her upcoming book, \"The Ice Cream Travel Guide.\"\u003c/figcaption>\u003c/figure>\n\u003cp>Ice cream is her answer to everything. \u003c/p>\n\u003cp>When faced with jet-lag and oppressive humidity in Bangkok, Jennifer Ng found solace in a few scoops of sweet corn ice cream. While planning her 30th birthday celebration, Ng, a non-drinker, chose San Francisco's Ice Cream Bar as the destination, her version of a watering hole. \u003c/p>\n\u003cp>It's probably safe to say that Ng has eaten more ice cream than the rest of us. She will combine that passion for ice cream with her interest in travel in the upcoming book, \"\u003ca href=\"http://31flavors.jennism.com/book/\" title=\"Ice Cream Travel Guide\" target=\"_blank\">The Ice Cream Travel Guide.\u003c/a>\" The book will map the world's top ice cream destinations, along with recipes and stories that illustrate what this frozen confection means to cultures around the globe.\u003c/p>\n\u003cblockquote>\u003cp>\"It's a happiness business,\" Ng says. \"It's a place where people come and leave happy. Wherever I went, it was a community-sharing experience.\"\u003c/p>\u003c/blockquote>\n\u003cp>The 30-year-old mobile designer from San Francisco has visited roughly 40 ice cream shops and other destinations in Seattle, Los Angeles, Columbus, Ohio, Argentina, Taiwan, Canada and the Philippines. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-2-290x220.jpg\" alt=\"The Ice Cream Travel Guide\" width=\"290\" height=\"220\" class=\"alignleft size-medium wp-image-58401\">\u003c/a>She just raised more than $7,000 through a successful \u003ca href=\"http://www.kickstarter.com/projects/1460542293/ice-cream-travel-guide\" title=\"Kickstarter - Ice Cream Travel Guide\" target=\"_blank\">Kickstarter campaign\u003c/a> to help fund travel to New York City, Italy and Turkey to continue researching ice cream for the book, which she plans to self-publish later this year. Each city will include a map with notable ice cream stops, history and recommendations, plus recipes and stories from ice cream makers and lovers. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Obviously, Ng is a sugar addict, but she also is clever about food, says friend and journalist Eric Simons. She's been known to throw interesting food parties, such as an annual Halloween book club gathering where she usually chooses a zombie book and serves brain-themed foods. \u003c/p>\n\u003cp>As part of her \u003ca href=\"http://31flavors.jennism.com/\" title=\"31 Flavors - Ice Cream Moments\" target=\"_blank\">\"31 Flavors\" project\u003c/a>, Ng vowed to create 31 flavors of ice cream in the year before her 31st birthday in May (she's completed No. 30, an Asian pear-green tea sorbet and started No. 31: horchata with snickerdoodles). \u003c/p>\n\u003cp>Her favorites so far include strawberry candied jalapeno (a nod to San Francisco's Humphry Slocombe); goat cheese ice cream with caramelized figs and candied bacon (inspired by a \u003ca href=\"http://www.jenis.com/\">Jeni's Splendid Ice Cream\u003c/a> in Columbus, Ohio); and celery ice cream with rum-plumped raisins and a peanut butter swirl (modeled after the childhood combination of celery sticks, peanut butter and raisins).\u003c/p>\n\u003cblockquote>\u003cp>\"There are a billion things you can do with ice cream, but she's really good about finding different flavors of ice cream, different preparations, and different people who make it with different cultural backgrounds,\" Simons says. \"It turns out to be intellectually interesting.\"\u003c/p>\u003c/blockquote>\n\u003cp>Ng will serve up ice cream trivia in the book, including the story of how William Dreyer gave an ice cream made with chocolate, nuts and marshmallows the name Rocky Road to cheer up Great Depression-era Americans. Or how Ben Coen's lost sense of smell led to Ben & Jerry's signature chunkiness as he sought additional texture. \u003c/p>\n\u003cp>She'll also delve into some of the cultural differences surrounding ice cream. In Buenos Aires, where gelato, or helado, is commonplace due to the flow of 19th century Italian immigrants, ice cream is enjoyed while lounging with friends and family late at night after dinner, Ng says. In the Philippines, ice cream is often picked up and consumed at home.\u003c/p>\n\u003cp>Ng will include in the book a map of San Francisco, which she says stands out for ingredients that are high quality, local and seasonal. Those traits are evident at places like Smitten Ice Cream, which features a seasonal flavor of the month, such as Meyer lemon gingersnap or rhubarb crisp.\u003c/p>\n\u003cp>We asked Ng for recommendations at some of San Francisco's top ice cream shops. Outside San Francisco, she's keen on \u003ca href=\"http://www.fentonscreamery.com/\">Fenton's\u003c/a> in Oakland, \u003ca href=\"http://bangalorecafe.net/Menu-RIC.html\">Real Ice Cream in Santa Clara\u003c/a> and Sunnyvale, \u003ca href=\"http://www.ici-icecream.com/\">Ici Ice Cream\u003c/a> in Berkeley, \u003ca href=\"http://www.tarasorganic.com/\">Tara's Ice Cream\u003c/a> in Oakland and Berkeley, \u003ca href=\"https://www.facebook.com/pages/Fairfax-Scoop/293196054083\">Fairfax Scoop\u003c/a> in Fairfax and \u003ca href=\"http://threetwinsicecream.com/\">Three Twins\u003c/a> in Napa.\u003c/p>\n\u003cp>\u003cstrong>\u003ca href=\"http://biritecreamery.com/\" title=\"Bi-Rite Creamery\" target=\"_blank\">\u003cbr>\nBi-Rite Creamery\u003c/a>\u003c/strong>: Many people know this Dolores Park hotpot for its salted caramel, but Ng really loves the Dainty Gentleman Sundae, made with olive oil and sea salt, which she says adds silkiness and draws out sweetness. She also recommends balsamic strawberry ice cream when it is in season, along with Bi-Rite's seasonal popsicle. \u003c/p>\n\u003cfigure id=\"attachment_58402\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-3.jpg\" alt=\"Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58402\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Bi-Rite Creamery's Dainty Gentleman Sundae with honey lavender ice cream, hot fudge, blood orange olive oil and Maldon sea salt.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.humphryslocombe.com\" title=\"Humphry Slocombe\" target=\"_blank\">Humphry Slocombe\u003c/a>\u003c/strong>: Ng says this joint isn't your typical ice cream shop. You'll find Warhol-inspired art and flavors that range from the familiar to the eyebrow-raising, including banana, carrot and bacon. Ng recommends the Thai chili lime sorbet and the Harvey Milk and honey, made with honey and graham crackers. \u003c/p>\n\u003cfigure id=\"attachment_58403\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-4.jpg\" alt=\"Humphry Slocombe's Thai chili lime sorbet. Photo: Tilde Herrera\" width=\"1000\" height=\"645\" class=\"size-full wp-image-58403\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Humphry Slocombe's Thai chili lime sorbet.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://theicecreambarsf.com/\" title=\"Ice Cream Bar\" target=\"_blank\">Ice Cream Bar\u003c/a>\u003c/strong>: This ice cream and soda fountain parlor offers lots of seating space, Ng says, making it ideal for parties. She recommends the Tropical Split (ask for a similar sundae if it's not in season) and the Hamilton, especially with basil ice cream and fresh strawberries.\u003c/p>\n\u003cfigure id=\"attachment_58404\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-5.jpg\" alt=\"The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda. Photo: Tilde Herrera\" width=\"1000\" height=\"678\" class=\"size-full wp-image-58404\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">The Hamilton at Ice Cream Bar, made with a spoonful of ice cream, lemon, malt, fountain syrup and soda.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://www.mitchellsicecream.com/index.html\" title=\"Mitchell's Ice Cream\" target=\"_blank\">Mitchell's Ice Cream\u003c/a>\u003c/strong>: This San Francisco institution is known for exotic and tropical flavors such as avocado, ginger, horchata, jackfruit, lucuma and macapuno (coconut from the Philippines). Ng calls Mitchell's a great example of business owners adapting their offerings to the demographics of their customers. \u003c/p>\n\u003cfigure id=\"attachment_58423\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-6a.jpg\" alt=\"A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's. Photo: Tilde Herrera\" width=\"1000\" height=\"667\" class=\"size-full wp-image-58423\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">A scoop of ube -- purple yam imported from the Philippines -- and the Tropical 4, a mango, guava, banana and pineapple combo at Mitchell's.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"https://www.facebook.com/pages/Mr-and-Mrs-Miscellaneous/126193770733086\" title=\"Mr. and Mrs. Miscellaneous\">Mr. and Mrs. Miscellaneous\u003c/a>\u003c/strong>: The menu changes everyday -- and sometimes during the day -- but this Dogpatch shop always offers 10 flavors. Ng suggests asking for staff recommendations on a house-made cone. Ng admires the consistency in quality and texture, noting that here the ice cream is kept much colder than at other ice cream shops. \u003c/p>\n\u003cfigure id=\"attachment_58406\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-7.jpg\" alt=\"Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous. Photo: Tilde Herrera\" width=\"1000\" height=\"722\" class=\"size-full wp-image-58406\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Butter toffee and burnt sugar ice creams on a house-made cone at Mr. and Mrs. Miscellaneous.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003cstrong>\u003ca href=\"http://smittenicecream.com/home/Home.html\" title=\"Smitten Ice Cream\" target=\"_blank\">Smitten Ice Cream\u003c/a>\u003c/strong>: This tiny ice cream shop located in a shipping container in Hayes Valley uses liquid nitrogen to make its ice cream on the spot. Among its offerings: two classic flavors, two seasonal scoops and vegan Popsicles.\u003c/p>\n\u003cfigure id=\"attachment_58407\" class=\"wp-caption aligncenter\" style=\"max-width: 1000px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/03/BAB-ice-cream-8.jpg\" alt=\"Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread. Photo: Tilde Herrera\" width=\"1000\" height=\"644\" class=\"size-full wp-image-58407\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Ng recommends one of Smitten Ice Cream's seasonal flavors; March is blood orange with pistachio shortbread.\u003c/figcaption>\u003c/figure>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Related Information:\u003c/strong>\u003cbr>\nBlog: \u003ca href=\"http://31flavors.jennism.com/\">Ice Cream Moments\u003c/a>\u003cbr>\nFacebook: \u003ca href=\"https://www.facebook.com/IceCreamTravelGuide\">Ice Cream Travel Guide\u003c/a>\u003cbr>\nTwitter: \u003ca href=\"https://twitter.com/jennism\">@jennism\u003c/a>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/58384/sf-womans-ice-cream-obsession-inspires-upcoming-book","authors":["5392"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_1653","bayareabites_1875","bayareabites_61"],"tags":["bayareabites_3867","bayareabites_491","bayareabites_112","bayareabites_49","bayareabites_11389","bayareabites_11386","bayareabites_10647","bayareabites_1298","bayareabites_8399","bayareabites_312","bayareabites_11390","bayareabites_11391","bayareabites_11388","bayareabites_11392","bayareabites_511","bayareabites_11387","bayareabites_2950"],"featImg":"bayareabites_58426","label":"bayareabites"},"bayareabites_44873":{"type":"posts","id":"bayareabites_44873","meta":{"index":"posts_1591205157","site":"bayareabites","id":"44873","score":null,"sort":[1340475176000]},"guestAuthors":[],"slug":"the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream","title":"Humphry Slocombe Ice Cream Book: Review and Recipe for Blue Bottle Vietnamese Coffee Ice Cream","publishDate":1340475176,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/humphry-slocombe-cover.jpg\" alt=\"humphry slocombe ice cream book\" title=\"humphry slocombe ice cream book\" width=\"500\" height=\"643\" class=\"alignnone size-full wp-image-44895\">\u003c/a>\u003c/p>\n\u003cp>June Gloom may have finally descended like the fog, just in time for summer, but 50-degree weather doesn't stop true San Franciscans from enjoying the summer, or the myriad pleasures of the city's many frozen desserts. While NYC melts, we shiver in hoodies, but ice cream's always worth the wait. \u003c/p>\n\u003cp>Especially if you're waiting in line at \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>, the popular Mission shop whose anything-goes vibe always gets a little more sparkly come \u003ca href=\"http://www.sfpride.org/\">Pride\u003c/a>. What other ice cream shop would celebrate this weekend's festivities with a Rainbow Unicorn Sundae, made of strawberry and sweet-corn ice creams topped with multicolored sprinkles and an upside-down cone? Now, Sean Vahey, owner and operations manager and Jake Godby, chef/owner, reveal their secrets in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">Humphry Slocombe Ice Cream Book\u003c/a>. How they keep the cornflakes crunchy in the Secret Breakfast ice cream, the Elvis: The Fat Years' Bacon Peanut Brittle recipe, even the story (and names!) behind the two-headed calf mounted on the wall: it's all here, fans.\u003c/p>\n\u003cp>Since opening the shop in 2008, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Godby and Vahey\u003c/a> have been happy to swing both high and low, from Boccalone Prosciutto ice cream and, this week, last-chance Foie Gras Ice Cream Sandwiches to Red Hot Banana, banana ice cream studded with \u003ca href=\"http://www.ferrarapan.com/html/redhot.html\">Red Hots\u003c/a> (\"And yes, we use actual Red Hots--why try to duplicate a thing that is already perfect?\") and Open Hand Fluffernutter, \u003ca href=\"http://www.openhand.org/eating-right/project-open-hand-peanut-butter/\">Project Open Hand peanut butter\u003c/a> ice cream swirled with housemade marshmallow topping. As they point out in the book, the shop has served plain strawberry ice cream only once, as a leftover from an all-day party featuring a strawberry/marshmallow/hot fudge/\u003ca href=\"http://en.wikipedia.org/wiki/Trix_%28cereal%29\">Trix\u003c/a> cereal concoction they'd dubbed the Tranny Smackdown Sundae. Only when strawberry ice cream is studded with candied jalapenos or olives (\"If they don't know any better, people won't even figure out that those are specks of olive. But when they do eventually put two and two together, they'll be very proud of themselves for expanding their horizons, to much deliciousness\") does it find a slot in their regular flavor rotation.\u003c/p>\n\u003cp>So, this isn't exactly an ice cream book for the whole family, unless you really want to explain \"tranny smackdown\" to your kids, or why it's \"ghetto style\" to make ice cream without a machine. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>But for grown-ups with a certain San Francisco attitude, the book is a scream. Written by the San Francisco Chronicle's \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/paolo-lucchesi/\">Inside Scoop\u003c/a> columnist Paolo Lucchesi, the book takes the sugar-high, caffeine-crazy voice familiar to \u003ca href=\"https://twitter.com/humphryslocombe/\">@HumphrySlocombe\u003c/a>'s 300,000 Twitter followers—soaked in the pop culture of the moment, always up for a naughty double entendre or a Spice Girls reference—and makes it last from Rosemary's Baby (rosemary and pine nut ice cream) to Hibiscus Beet Sorbet. \u003c/p>\n\u003cp>The headnotes on many of the recipes are longer than the recipes themselves, which, like those in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Sweet Cream and Sugar Cones\u003c/a>, are pretty much all variations on the same basic stovetop-custard theme. The only exceptions are the sorbets, of course, and the chocolate ice creams, which use an interesting caramelized-sugar technique for extra smoothness. \u003c/p>\n\u003cp>Godby's flavors are more elegant, and restrained, than his cone tattoos and wacky-ice-cream-guy reputation might lead you to expect. There's Sweet Summer Corn, an essence of summer made from fresh white corn, milk, sugar, and a touch of sour cream; Honey Thyme; McEvoy Olive Oil with citrus zest; Balsamic Caramel (because \"everyone had already done\" salted caramel); and the intriguing (and delicious) Candy Cap, made from a sweet, maple-y dried mushroom. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/M0BQ8cre--M\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>A few words of advice on the following recipe:\u003c/strong> Don't think you can skip the chicory, even though the recipe only calls for one tablespoon. Without it, the added sweetened condensed milk, along with the sugar in the custard, makes the finished product too sweet. Also, it's called Blue Bottle Vietnamese Coffee for a reason; whether or not you use \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a>, be sure to use freshly roasted, high quality coffee, grind it very finely, and strain the final mixture through a very fine-mesh strainer to avoid a gritty end result.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Humphry-Slocombe-Vietnamese-Coffee500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Humphry-Slocombe-Vietnamese-Coffee500.jpg\" alt=\"Blue Bottle Vietnamese Coffee Ice Cream\" title=\"Blue Bottle Vietnamese Coffee Ice Cream\" width=\"500\" height=\"592\" class=\"alignnone size-full wp-image-44896\">\u003c/a>\u003cbr>\n \u003cem>Blue Bottle Vietnamese Coffee Ice Cream. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Blue Bottle Vietnamese Coffee\u003c/strong>\u003c/p>\n\u003cp>We are both coffee whores—think three macchiatos every morning, followed by mid-afternoon cappuccinos. Please don’t speak to either one of us prior to morning coffee. No—really. \u003c/p>\n\u003cp>Legit ice cream shops must have coffee ice cream. It’s just a fact. Our variation is an interpretation of Vietnamese coffee, and, surprise surprise, it’s not cloyingly sweet like most coffee ice creams and actually tastes like coffee. \u003c/p>\n\u003cp>There was never any doubt that we would use Blue Bottle for our coffee ice cream. For starters, we needed some street cred while we were getting off the ground, and at the point Blue Bottle was one of the only artisan coffee roasters in San Francisco. \u003c/p>\n\u003cp>But even more so, Blue Bottle mastermind James Freeman has been a true friend and a mentor for us. We've had a partnership with Blue Bottle since the beginning and use Giant Steps blend in our ice cream. \u003c/p>\n\u003cp>The secret ingredient is the chicory, which gives it a nice sharp edge and makes it all taste a little more like actual coffee. You can find chicory at natural foods stores.\u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from the Humphry Slocombe Ice Cream Book by Jake Godby, Sean Vahey, and Paolo Lucchesi, copyright 2012. Published by Chronicle Books. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 minutes, plus 1 to 8 hours' chilling time\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes, plus 1 to 8 hours' chilling time\u003cbr>\n\u003cstrong>Yield: \u003c/strong>1 quart \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups heavy cream\u003cbr>\n1 cup whole milk\u003cbr>\n1 tsp salt\u003cbr>\n3 egg yolks\u003cbr>\n1 cup sugar\u003cbr>\n3 tbsp strong ground coffee\u003cbr>\n1 tbsp ground chicory\u003cbr>\n1/2 cup sweetened condensed milk\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\nFill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fill the bowl with a fine-mesh strainer. \u003c/p>\n\u003cp>In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. \u003c/p>\n\u003cp>Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.\u003c/p>\n\u003cp>Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pot, 2 to 3 minutes. \u003c/p>\n\u003cp>Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Stir in the coffee, chicory, and condensed milk while it’s hot (you can’t cook condensed milk because it’ll burn). Let cool, stirring occasionally. \u003c/p>\n\u003cp>When the custard is totally cool, cover and let steep and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard pour it through a fine-mesh strainer into an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.\u003c/p>\n\u003cp>\u003cem>Jake Godby and Sean Vahey will be signing the Humphry Slocombe Ice Cream Book on Saturday June 23, 3-4pm, at Omnivore Books, 3885a Cesar Chavez St, San Francisco. For more information, go to \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> or call (415)282-4712.\u003c/em>\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003c/p>\n\n","blocks":[],"excerpt":"From Secret Breakfast to Bacon Peanut Brittle, Foie Gras Ice Cream Sandwiches to Hibiscus Beet Sorbet, the Humphry Slocombe Ice Cream Book has all the inside dish (and recipes) a fan could want. ","status":"publish","parent":0,"modified":1340494880,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/M0BQ8cre--M"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":30,"wordCount":1325},"headData":{"title":"Humphry Slocombe Ice Cream Book: Review and Recipe for Blue Bottle Vietnamese Coffee Ice Cream | KQED","description":"From Secret Breakfast to Bacon Peanut Brittle, Foie Gras Ice Cream Sandwiches to Hibiscus Beet Sorbet, the Humphry Slocombe Ice Cream Book has all the inside dish (and recipes) a fan could want. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"44873 http://blogs.kqed.org/bayareabites/?p=44873","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/06/23/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream/","disqusTitle":"Humphry Slocombe Ice Cream Book: Review and Recipe for Blue Bottle Vietnamese Coffee Ice Cream","path":"/bayareabites/44873/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/humphry-slocombe-cover.jpg\" alt=\"humphry slocombe ice cream book\" title=\"humphry slocombe ice cream book\" width=\"500\" height=\"643\" class=\"alignnone size-full wp-image-44895\">\u003c/a>\u003c/p>\n\u003cp>June Gloom may have finally descended like the fog, just in time for summer, but 50-degree weather doesn't stop true San Franciscans from enjoying the summer, or the myriad pleasures of the city's many frozen desserts. While NYC melts, we shiver in hoodies, but ice cream's always worth the wait. \u003c/p>\n\u003cp>Especially if you're waiting in line at \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a>, the popular Mission shop whose anything-goes vibe always gets a little more sparkly come \u003ca href=\"http://www.sfpride.org/\">Pride\u003c/a>. What other ice cream shop would celebrate this weekend's festivities with a Rainbow Unicorn Sundae, made of strawberry and sweet-corn ice creams topped with multicolored sprinkles and an upside-down cone? Now, Sean Vahey, owner and operations manager and Jake Godby, chef/owner, reveal their secrets in the \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/1452104689/kqedorg-20\">Humphry Slocombe Ice Cream Book\u003c/a>. How they keep the cornflakes crunchy in the Secret Breakfast ice cream, the Elvis: The Fat Years' Bacon Peanut Brittle recipe, even the story (and names!) behind the two-headed calf mounted on the wall: it's all here, fans.\u003c/p>\n\u003cp>Since opening the shop in 2008, \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Godby and Vahey\u003c/a> have been happy to swing both high and low, from Boccalone Prosciutto ice cream and, this week, last-chance Foie Gras Ice Cream Sandwiches to Red Hot Banana, banana ice cream studded with \u003ca href=\"http://www.ferrarapan.com/html/redhot.html\">Red Hots\u003c/a> (\"And yes, we use actual Red Hots--why try to duplicate a thing that is already perfect?\") and Open Hand Fluffernutter, \u003ca href=\"http://www.openhand.org/eating-right/project-open-hand-peanut-butter/\">Project Open Hand peanut butter\u003c/a> ice cream swirled with housemade marshmallow topping. As they point out in the book, the shop has served plain strawberry ice cream only once, as a leftover from an all-day party featuring a strawberry/marshmallow/hot fudge/\u003ca href=\"http://en.wikipedia.org/wiki/Trix_%28cereal%29\">Trix\u003c/a> cereal concoction they'd dubbed the Tranny Smackdown Sundae. Only when strawberry ice cream is studded with candied jalapenos or olives (\"If they don't know any better, people won't even figure out that those are specks of olive. But when they do eventually put two and two together, they'll be very proud of themselves for expanding their horizons, to much deliciousness\") does it find a slot in their regular flavor rotation.\u003c/p>\n\u003cp>So, this isn't exactly an ice cream book for the whole family, unless you really want to explain \"tranny smackdown\" to your kids, or why it's \"ghetto style\" to make ice cream without a machine. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>But for grown-ups with a certain San Francisco attitude, the book is a scream. Written by the San Francisco Chronicle's \u003ca href=\"http://insidescoopsf.sfgate.com/blog/section/paolo-lucchesi/\">Inside Scoop\u003c/a> columnist Paolo Lucchesi, the book takes the sugar-high, caffeine-crazy voice familiar to \u003ca href=\"https://twitter.com/humphryslocombe/\">@HumphrySlocombe\u003c/a>'s 300,000 Twitter followers—soaked in the pop culture of the moment, always up for a naughty double entendre or a Spice Girls reference—and makes it last from Rosemary's Baby (rosemary and pine nut ice cream) to Hibiscus Beet Sorbet. \u003c/p>\n\u003cp>The headnotes on many of the recipes are longer than the recipes themselves, which, like those in \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/06/14/bi-rite-creamerys-sweet-cream-and-sugar-cones-review-and-recipe-for-balsamic-strawberry-ice-cream/\">Sweet Cream and Sugar Cones\u003c/a>, are pretty much all variations on the same basic stovetop-custard theme. The only exceptions are the sorbets, of course, and the chocolate ice creams, which use an interesting caramelized-sugar technique for extra smoothness. \u003c/p>\n\u003cp>Godby's flavors are more elegant, and restrained, than his cone tattoos and wacky-ice-cream-guy reputation might lead you to expect. There's Sweet Summer Corn, an essence of summer made from fresh white corn, milk, sugar, and a touch of sour cream; Honey Thyme; McEvoy Olive Oil with citrus zest; Balsamic Caramel (because \"everyone had already done\" salted caramel); and the intriguing (and delicious) Candy Cap, made from a sweet, maple-y dried mushroom. \u003c/p>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/M0BQ8cre--M\" frameborder=\"0\">\u003c/iframe>\u003c/p>\n\u003cp>\u003cstrong>A few words of advice on the following recipe:\u003c/strong> Don't think you can skip the chicory, even though the recipe only calls for one tablespoon. Without it, the added sweetened condensed milk, along with the sugar in the custard, makes the finished product too sweet. Also, it's called Blue Bottle Vietnamese Coffee for a reason; whether or not you use \u003ca href=\"http://www.bluebottlecoffee.net\">Blue Bottle\u003c/a>, be sure to use freshly roasted, high quality coffee, grind it very finely, and strain the final mixture through a very fine-mesh strainer to avoid a gritty end result.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Humphry-Slocombe-Vietnamese-Coffee500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/06/Humphry-Slocombe-Vietnamese-Coffee500.jpg\" alt=\"Blue Bottle Vietnamese Coffee Ice Cream\" title=\"Blue Bottle Vietnamese Coffee Ice Cream\" width=\"500\" height=\"592\" class=\"alignnone size-full wp-image-44896\">\u003c/a>\u003cbr>\n \u003cem>Blue Bottle Vietnamese Coffee Ice Cream. Photo: Frankie Frankeny\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Recipe: Blue Bottle Vietnamese Coffee\u003c/strong>\u003c/p>\n\u003cp>We are both coffee whores—think three macchiatos every morning, followed by mid-afternoon cappuccinos. Please don’t speak to either one of us prior to morning coffee. No—really. \u003c/p>\n\u003cp>Legit ice cream shops must have coffee ice cream. It’s just a fact. Our variation is an interpretation of Vietnamese coffee, and, surprise surprise, it’s not cloyingly sweet like most coffee ice creams and actually tastes like coffee. \u003c/p>\n\u003cp>There was never any doubt that we would use Blue Bottle for our coffee ice cream. For starters, we needed some street cred while we were getting off the ground, and at the point Blue Bottle was one of the only artisan coffee roasters in San Francisco. \u003c/p>\n\u003cp>But even more so, Blue Bottle mastermind James Freeman has been a true friend and a mentor for us. We've had a partnership with Blue Bottle since the beginning and use Giant Steps blend in our ice cream. \u003c/p>\n\u003cp>The secret ingredient is the chicory, which gives it a nice sharp edge and makes it all taste a little more like actual coffee. You can find chicory at natural foods stores.\u003c/p>\n\u003cp>\u003cem>Recipe adapted and reprinted with permission from the Humphry Slocombe Ice Cream Book by Jake Godby, Sean Vahey, and Paolo Lucchesi, copyright 2012. Published by Chronicle Books. \u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Prep Time: \u003c/strong>15 minutes, plus 1 to 8 hours' chilling time\u003cbr>\n\u003cstrong>Cooking Time:\u003c/strong> 20 minutes\u003cbr>\n\u003cstrong>Total Time:\u003c/strong> 35 minutes, plus 1 to 8 hours' chilling time\u003cbr>\n\u003cstrong>Yield: \u003c/strong>1 quart \u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n2 cups heavy cream\u003cbr>\n1 cup whole milk\u003cbr>\n1 tsp salt\u003cbr>\n3 egg yolks\u003cbr>\n1 cup sugar\u003cbr>\n3 tbsp strong ground coffee\u003cbr>\n1 tbsp ground chicory\u003cbr>\n1/2 cup sweetened condensed milk\u003c/p>\n\u003cp>\u003cstrong>Preparation\u003c/strong>\u003cbr>\nFill a large bowl or pan with ice and water. Place a large, clean bowl in the ice bath and fill the bowl with a fine-mesh strainer. \u003c/p>\n\u003cp>In a large, heavy-bottomed, nonreactive saucepan over medium heat, combine the cream, milk, and salt and cook, stirring occasionally, until hot but not boiling. \u003c/p>\n\u003cp>Meanwhile, in a medium bowl, whisk together the egg yolks and sugar until well blended.\u003c/p>\n\u003cp>Remove the cream mixture from the heat. Slowly pour about half of the hot cream mixture into the yolk mixture, whisking constantly. Transfer the yolk mixture back to the saucepan with the remaining cream mixture and return it to medium heat. Cook, stirring constantly with a rubber spatula and being sure to scrape the bottom of the saucepan so it doesn’t scorch, until the liquid begins to steam and you can feel the spatula scrape against the bottom of the pot, 2 to 3 minutes. \u003c/p>\n\u003cp>Remove the custard from the heat and immediately pour it through the strainer into the clean bowl you set up in the ice bath. Stir in the coffee, chicory, and condensed milk while it’s hot (you can’t cook condensed milk because it’ll burn). Let cool, stirring occasionally. \u003c/p>\n\u003cp>When the custard is totally cool, cover and let steep and chill in the refrigerator for at least 1 hour or preferably overnight. When you are ready to freeze the custard pour it through a fine-mesh strainer into an ice cream maker and spin according to the manufacturer’s instructions. Eat immediately, or transfer to an airtight container, cover, and freeze for up to 1 week.\u003c/p>\n\u003cp>\u003cem>Jake Godby and Sean Vahey will be signing the Humphry Slocombe Ice Cream Book on Saturday June 23, 3-4pm, at Omnivore Books, 3885a Cesar Chavez St, San Francisco. For more information, go to \u003ca href=\"http://www.omnivorebooks.com/events.html\">Omnivore Books\u003c/a> or call (415)282-4712.\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/44873/the-humphry-slocombe-ice-cream-book-review-and-recipe-for-blue-bottle-vietnamese-coffee-ice-cream","authors":["5038"],"categories":["bayareabites_109","bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_2695","bayareabites_1875","bayareabites_12","bayareabites_90"],"tags":["bayareabites_491","bayareabites_8399","bayareabites_312"],"featImg":"bayareabites_44895","label":"bayareabites"},"bayareabites_34723":{"type":"posts","id":"bayareabites_34723","meta":{"index":"posts_1591205157","site":"bayareabites","id":"34723","score":null,"sort":[1319810417000]},"guestAuthors":[],"slug":"tricked-out-treats-for-halloween","title":"Tricked-Out Treats for Halloween","publishDate":1319810417,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>Halloween isn’t always easy when you’re an adult who longs to go trick-or-treating, especially if you don’t have a child who you can live vicariously through or enough chutzpah to don your best little piggie costume and knock on doors yourself.\u003c/p>\n\u003cp>I left the costume in the car as I scoured the city of San Francisco for clever Halloween treats that adults can claim as their own. After wading through what seemed like dozens of boring pumpkin cookies and ratcheting my blood sugar up several notches, I came away with three stops serving grown-ups the kind of treats that keep us feeling like big kids. They’re all much better than snarfling some stale Dots from a kid.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/delisehalloween560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/delisehalloween560.jpg\" alt=\"DeLise Dessert Cafes pumpkin cupcake and bloody berry bar\" title=\"DeLise Dessert Cafes pumpkin cupcake and bloody berry bar\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34729\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>DeLise Dessert Café’s pumpkin cupcake and bloody berry bar.\u003c/strong> Photo courtesy of DeLise Dessert Café)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.delisesf.com\">DeLise Dessert Café\u003c/a> falls below the radar of many San Franciscans due to its proximity to Fisherman’s Wharf, but is well worth a stop at any time of year for homemade ice cream, cookies, cakes, and other sweets, all presented in small portions so as not to induce guilt. Proprietors Dennis and Eloise Leung are having fun this season with three items inspired by All Hallows’ Eve. Their triple pumpkin ice cream is made with Dogfish Head Pumpkin Ale, candied pumpkin seed, and pumpkin puree. A “bloody berry bar” has a chocolate pine nut crust and a raspberry lemon custard on top. And there’s also a pumpkin cupcake for the 21 and over set, garnished with a maple bourbon frosting and candied bacon bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/fillmorebakeshoppumpkin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/fillmorebakeshoppumpkin560.jpg\" alt=\"Fillmore Bakeshops psychedelic pumpkin \" title=\"Fillmore Bakeshops psychedelic pumpkin \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34730\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Fillmore Bakeshop’s psychedelic pumpkin\u003c/strong> Photo: Tamara Palmer)\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>When we stopped by \u003ca href=\"http://www.facebook.com/fillmorebakeshop\">Fillmore Bakeshop\u003c/a>, Elena Basagio-Carpenter (who runs the place with her father Doug Basagio) was still figuring out a number of Halloween-themed items, her experiments in chocolate slowed due to our stretch of Indian Summer. Offerings include a pumpkin macaron, a crisped rice pumpkin with a caramel stem, dried fruit bark, and some incredibly psychedelic hollow chocolate pumpkins filled with fresh chocolate truffles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/hspumpkinsundae400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/hspumpkinsundae400.jpg\" alt=\"Humphry Slocombes Bad-Ass Pumpkin Pie Sundae.\" title=\"Humphry Slocombes Bad-Ass Pumpkin Pie Sundae.\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-34728\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Humphry Slocombe’s Bad-Ass Pumpkin Pie Sundae.\u003c/strong> Photo courtesy of Humphry Slocombe\u003c/em>\u003c/p>\n\u003cp>Fans of \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a> would probably not be surprised to learn that Jake Godby’s ice cream shop takes Halloween very seriously, with flavors firmly geared to adults both in their ingredient combinations and the pop culture references that some of them make. Spiders from Mars, for example, has a milk chocolate ice cream base that’s sprinkled with “spider webs” made from meringue. Rosemary’s Baby gets a boost from fresh rosemary and a pine nut swirl. The bloody red Hibiscus sorbet is known for the moment as O-Negative. Meanwhile, there’s a Candy Apple flavor (apple ice cream with caramel swirl), the Devil’s Deal (house made red velvet cake in a cream cheese ice cream base), and pumpkin ice cream, which gets a sophisticated twist with the inclusions of Chinese five spice: Star anise, fennel seed, Szechuan peppercorn, cinnamon, and clove. The latter also goes into their Bad-Ass Pumpkin Pie Sundae, crowned with hot butterscotch sauce, cinnamon whipped cream, and house made pie crumble.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The best part of all? You don’t need to wait until Halloween to get your fill of the holiday.\u003c/p>\n\n","blocks":[],"excerpt":"I left the costume in the car as I scoured the city of San Francisco for clever Halloween treats that adults can claim as their own. After wading through what seemed like dozens of boring pumpkin cookies and ratcheting my blood sugar up several notches, I came away with three stops serving grown-ups the kind of treats that keep us feeling like big kids.","status":"publish","parent":0,"modified":1319832208,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":11,"wordCount":569},"headData":{"title":"Tricked-Out Treats for Halloween | KQED","description":"I left the costume in the car as I scoured the city of San Francisco for clever Halloween treats that adults can claim as their own. After wading through what seemed like dozens of boring pumpkin cookies and ratcheting my blood sugar up several notches, I came away with three stops serving grown-ups the kind of treats that keep us feeling like big kids.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"34723 http://blogs.kqed.org/bayareabites/?p=34723","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/28/tricked-out-treats-for-halloween/","disqusTitle":"Tricked-Out Treats for Halloween","path":"/bayareabites/34723/tricked-out-treats-for-halloween","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>Halloween isn’t always easy when you’re an adult who longs to go trick-or-treating, especially if you don’t have a child who you can live vicariously through or enough chutzpah to don your best little piggie costume and knock on doors yourself.\u003c/p>\n\u003cp>I left the costume in the car as I scoured the city of San Francisco for clever Halloween treats that adults can claim as their own. After wading through what seemed like dozens of boring pumpkin cookies and ratcheting my blood sugar up several notches, I came away with three stops serving grown-ups the kind of treats that keep us feeling like big kids. They’re all much better than snarfling some stale Dots from a kid.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/delisehalloween560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/delisehalloween560.jpg\" alt=\"DeLise Dessert Cafes pumpkin cupcake and bloody berry bar\" title=\"DeLise Dessert Cafes pumpkin cupcake and bloody berry bar\" width=\"560\" height=\"375\" class=\"alignnone size-full wp-image-34729\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>DeLise Dessert Café’s pumpkin cupcake and bloody berry bar.\u003c/strong> Photo courtesy of DeLise Dessert Café)\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://www.delisesf.com\">DeLise Dessert Café\u003c/a> falls below the radar of many San Franciscans due to its proximity to Fisherman’s Wharf, but is well worth a stop at any time of year for homemade ice cream, cookies, cakes, and other sweets, all presented in small portions so as not to induce guilt. Proprietors Dennis and Eloise Leung are having fun this season with three items inspired by All Hallows’ Eve. Their triple pumpkin ice cream is made with Dogfish Head Pumpkin Ale, candied pumpkin seed, and pumpkin puree. A “bloody berry bar” has a chocolate pine nut crust and a raspberry lemon custard on top. And there’s also a pumpkin cupcake for the 21 and over set, garnished with a maple bourbon frosting and candied bacon bits.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/fillmorebakeshoppumpkin560.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/fillmorebakeshoppumpkin560.jpg\" alt=\"Fillmore Bakeshops psychedelic pumpkin \" title=\"Fillmore Bakeshops psychedelic pumpkin \" width=\"560\" height=\"420\" class=\"alignnone size-full wp-image-34730\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Fillmore Bakeshop’s psychedelic pumpkin\u003c/strong> Photo: Tamara Palmer)\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>When we stopped by \u003ca href=\"http://www.facebook.com/fillmorebakeshop\">Fillmore Bakeshop\u003c/a>, Elena Basagio-Carpenter (who runs the place with her father Doug Basagio) was still figuring out a number of Halloween-themed items, her experiments in chocolate slowed due to our stretch of Indian Summer. Offerings include a pumpkin macaron, a crisped rice pumpkin with a caramel stem, dried fruit bark, and some incredibly psychedelic hollow chocolate pumpkins filled with fresh chocolate truffles.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/hspumpkinsundae400.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/hspumpkinsundae400.jpg\" alt=\"Humphry Slocombes Bad-Ass Pumpkin Pie Sundae.\" title=\"Humphry Slocombes Bad-Ass Pumpkin Pie Sundae.\" width=\"400\" height=\"536\" class=\"alignnone size-full wp-image-34728\">\u003c/a>\u003cbr>\n\u003cem>\u003cstrong>Humphry Slocombe’s Bad-Ass Pumpkin Pie Sundae.\u003c/strong> Photo courtesy of Humphry Slocombe\u003c/em>\u003c/p>\n\u003cp>Fans of \u003ca href=\"http://www.humphryslocombe.com\">Humphry Slocombe\u003c/a> would probably not be surprised to learn that Jake Godby’s ice cream shop takes Halloween very seriously, with flavors firmly geared to adults both in their ingredient combinations and the pop culture references that some of them make. Spiders from Mars, for example, has a milk chocolate ice cream base that’s sprinkled with “spider webs” made from meringue. Rosemary’s Baby gets a boost from fresh rosemary and a pine nut swirl. The bloody red Hibiscus sorbet is known for the moment as O-Negative. Meanwhile, there’s a Candy Apple flavor (apple ice cream with caramel swirl), the Devil’s Deal (house made red velvet cake in a cream cheese ice cream base), and pumpkin ice cream, which gets a sophisticated twist with the inclusions of Chinese five spice: Star anise, fennel seed, Szechuan peppercorn, cinnamon, and clove. The latter also goes into their Bad-Ass Pumpkin Pie Sundae, crowned with hot butterscotch sauce, cinnamon whipped cream, and house made pie crumble.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>The best part of all? You don’t need to wait until Halloween to get your fill of the holiday.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/34723/tricked-out-treats-for-halloween","authors":["5111"],"categories":["bayareabites_1653","bayareabites_1763"],"tags":["bayareabites_416","bayareabites_41","bayareabites_8399","bayareabites_8506","bayareabites_1511"],"featImg":"bayareabites_34728","label":"bayareabites"},"bayareabites_20986":{"type":"posts","id":"bayareabites_20986","meta":{"index":"posts_1591205157","site":"bayareabites","id":"20986","score":null,"sort":[1294432749000]},"guestAuthors":[],"slug":"food-secrets-of-chefrestaurateurwriter-daniel-patterson","title":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson","publishDate":1294432749,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cstrong>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n","blocks":[],"excerpt":"Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.","status":"publish","parent":0,"modified":1294438759,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":20,"wordCount":762},"headData":{"title":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson | KQED","description":"Daniel Patterson is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining Coi Restaurant opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called Il Cane Rosso in the Ferry Building in 2009. Plum opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook "at least for a little while" for the Plum lunch debut. Bay Area Bites caught up with Patterson soon after that via phone interview.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"20986 http://blogs.kqed.org/bayareabites/?p=20986","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/01/07/food-secrets-of-chefrestaurateurwriter-daniel-patterson/","disqusTitle":"Food Secrets of Chef/Restaurateur/Writer Daniel Patterson","path":"/bayareabites/20986/food-secrets-of-chefrestaurateurwriter-daniel-patterson","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/01/daniel-patterson.jpg\" alt=\"Daniel Patterson Photo by Michele Hood\" title=\"Daniel Patterson Photo by Michele Hood\" width=\"500\" height=\"494\" class=\"alignnone size-full wp-image-20987\">\u003cbr>\n\u003cem>Photo Credit: Michele Hood\u003c/em>\u003c/p>\n\u003cp>\u003ca href=\"http://twitter.com/dcpatterson\">Daniel Patterson\u003c/a> is a self-taught chef well known to eaters and readers for his food, expanding Bay Area restaurant group, and writing. His fine dining \u003ca href=\"http://coirestaurant.com/\">Coi Restaurant\u003c/a> (\u003ca href=\"http://twitter.com/#!/coirestaurant\">@coirestaurant\u003c/a>) opened in 2006 in San Francisco, and won two Michelin stars in 2008. Frank Bruni of the New York Times named Coi as a top ten new restaurant outside of New York, and the San Francisco Chronicle awarded Coi four stars. Patterson opened a more casual concept called \u003ca href=\"http://twitter.com/#!/canerossosf\">Il Cane Rosso\u003c/a> in the Ferry Building in 2009. \u003ca href=\"http://plumoakland.com/\">Plum\u003c/a> opened in Oakland last year. On December 1st, Patterson reported on his Twitter feed that he was the soup cook \"at least for a little while\" for the Plum lunch debut. \u003cem>Bay Area Bites\u003c/em> caught up with Patterson soon after that via phone interview.\u003c/p>\n\u003cp>In 1994 Patterson opened \u003cstrong>Babette's\u003c/strong>, his first restaurant, in Sonoma, at the age of 25. Soon after, Food & Wine Magazine named him \"Best New Chef\" in 1997 and San Francisco Focus awarded him the title of \"Rising Star Chef\" the same year. In 2000, Daniel opened \u003cstrong>Elisabeth Daniel\u003c/strong> in San Francisco, which was nominated \"Best New Restaurant\" by the James Beard Foundation in 2001. He was named \"Chef of the Year\" by San Francisco Magazine in 2007.\u003c/p>\n\u003cp>With natural perfumer \u003ca href=\"http://twitter.com/#!/AftelierPerfume\">Mandy Aftel\u003c/a> (\u003ca href=\"http://www.aftelier.com/\">aftelier.com\u003c/a>), he wrote \"\u003ca href=\"http://www.amazon.com/Aroma-Magic-Essential-Foods-Fragrance/dp/1579652646/ref=sr_1_1?ie=UTF8&s=books&qid=1294430027&sr=8-1\">Aroma: the Magic of Essential Oils in Food and Fragrance\u003c/a>\" in 2004. His bio says that \"It was the first cookbook to explain the use of essential oils in cooking and the connection of the sense of smell to emotion and memory in this context.\" \u003c/p>\n\u003cp>Patterson reported that he and his family cook at home \"a lot\" and that he and his wife used to go out much more often before they had a child. And yes, his young son loves to eat chicken skin. As for his food favorites, Patterson paused. \"I'm not that kinda guy. I order what I'm in the mood for. It doesn't typically follow patterns.\"\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>THE WISH LIST\u003c/strong>\u003cbr>\nPatterson wants to visit these restaurants and said it's \"My wish list, for when I get a day off\":\u003c/p>\n\u003cul>\n\u003cli>\u003ca href=\"http://www.benusf.com/\">Benu\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commisrestaurant.com/\">Commis\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://flourandwater.com/\">Flour & Water\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: \"I've never been.\"\u003c/li>\n\u003cli>\u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>: \"Unbelievably, I've never been there.\"\u003c/li>\n\u003c/ul>\n\u003cp>\u003cstrong>FAMILY TIME\u003c/strong>\u003cbr>\nThe chef and his wife like to dine out near their home in the the East Bay. \"Most of the places we go our geared to (our son).\" First stops are courtesy of Charlie Hallowell: \"Usually, we get pizza from \u003ca href=\"http://www.pizzaiolooakland.com/\">Pizzaiolo\u003c/a> or \u003ca href=\"http://www.bootandshoeservice.com/\">Boot & Shoe\u003c/a>. I love their salads, and love the drinks at both... the Pizzaiolo head bartender is terrific.\"\u003c/p>\n\u003cp>Another family stop: Russell & Allison Moore's \u003ca href=\"http://www.caminorestaurant.com/\">Camino Restaurant\u003c/a>, which \"is geographically close to where we live.\" Patterson will generally order \"whatever they have on the menu.\"\u003c/p>\n\u003cp>In the City, Patterson's first outing of choice is the Cal-Med-Moroccan fine dining hotspot \u003ca href=\"http://www.aziza-sf.com/\">Aziza\u003c/a>, run by Chef Mourad Lahlou: \"Let (Chef) Mourad cook.\"\u003c/p>\n\u003cp>Next up are organic wood-fired comfort food at \u003ca href=\"http://www.nopasf.com/\">Nopa\u003c/a> and organic-sustainable Mexican food with a local bent at \u003ca href=\"http://www.nopalitosf.com/\">Nopalito\u003c/a>. Patterson said both restaurants are \"sensational.\"\u003c/p>\n\u003cp>For Southern-Italian food and wine, \u003ca href=\"http://www.a16sf.com/%20\">A16\u003c/a> is another San Francisco favorite. \"We used to live around the corner… we don't go to the city so much anymore.\"\u003c/p>\n\u003cp>\u003cstrong>SWEETS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.bluebottlecoffee.net/locations/kiosk/\">James Freeman's Blue Bottle\u003c/a> \"has an incredible space in the middle of the city. Cakes too. It's really special.\"\u003c/p>\n\u003cp>Patterson enjoys eating Humphry Slocombe ice cream. Humphry's \u003ca href=\"http://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/\">Jake Godby\u003c/a> used to do pastry work at Coi. \u003c/p>\n\u003cp>\u003ca href=\"http://www.junetaylorjams.com/\">June Taylor Preserves\u003c/a> hit the sweet spot: \"We always have some of these at home.\"\u003c/p>\n\u003cp>\u003cstrong>DRINKS\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.baragricole.com/\">Bar Agricole\u003c/a> \"is fantastic. Thad Vogler is a favorite.\"\u003c/p>\n\u003cp>\"I love the drinks at \u003ca href=\"http://www.slanteddoor.com/\">Slanted Door\u003c/a>. Eric Atkins has been there a long time. He'll make stuff and it's always amazing.\" \u003c/p>\n\u003cp>\u003cstrong>ON READING\u003c/strong>\u003cbr>\nHaving a family and running three restaurants seem to leave Patterson with little free time. He said that \"I've done a lot of \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/09/daniel_patterson_learns_new_yo.php\">book events\u003c/a> this year. Reading time is nonexistent. I work from eight in the morning to midnight. (So) I read in concentrated bursts. Or to research.\"\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>He did cite \u003ca href=\"http://blogs.sfweekly.com/foodie/2010/10/harold_mcgee_talks_food_scienc.php\">Harold McGee\u003c/a>'s new \u003ca href=\"http://www.curiouscook.com/cook/home.php\">Keys to Good Cooking: A Guide to Making the Best of Foods and Recipes\u003c/a> book (The Penguin Press, $35), calling it \"fantastic.\" Daniel has written for the \u003cem>New York Times\u003c/em>, \u003cem>Food & Wine\u003c/em>, \u003cem>London Financial Times\u003c/em> and \u003cem>San Francisco Magazine\u003c/em>. Readers can look forward to Patterson's second book, which he is currently working on. It will be a Coi cookbook.\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/20986/food-secrets-of-chefrestaurateurwriter-daniel-patterson","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1875","bayareabites_1807"],"tags":["bayareabites_595","bayareabites_8789","bayareabites_8472","bayareabites_3367","bayareabites_3998","bayareabites_3999","bayareabites_8521","bayareabites_14773","bayareabites_8399","bayareabites_8790","bayareabites_219","bayareabites_4030","bayareabites_14757","bayareabites_8302","bayareabites_8785"],"label":"bayareabites"},"bayareabites_18541":{"type":"posts","id":"bayareabites_18541","meta":{"index":"posts_1591205157","site":"bayareabites","id":"18541","score":null,"sort":[1289575044000]},"guestAuthors":[],"slug":"food-secrets-of-humphry-slocombes-jake-godby-sean-vahey","title":"Food Secrets of Humphry Slocombe's Jake Godby & Sean Vahey","publishDate":1289575044,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\" alt=\"Jake Godby and Sean Vahey\" title=\"Jake Godby and Sean Vahey\" width=\"500\" height=\"714\" class=\"alignnone size-full wp-image-18543\">\u003c/a>\u003cbr>\nJake Godby and Sean Vahey. Photo credit Todd Selby of \u003ca href=\"http://theselby.com/\">theselby.com\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe’s\u003c/a> Jake Godby and Sean Vahey are \u003ca href=\"http://www.nytimes.com/2010/07/04/magazine/04icecream-t.html\">known nationally\u003c/a> for their cutting edge ice cream flavors and massive \u003ca href=\"http://twitter.com/humphryslocombe\">Twitter\u003c/a> following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.\u003c/p>\n\u003cp>\u003cstrong>JAKE GODBY'S EATS\u003c/strong>\u003cbr>\nJake Godby said, “I eat out every night but try to cook (at home) at least one night.” Because he lives by \u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a>, that is “my go to restaurant.” Vahey said to him: “You're a duck fiend” and Godby nodded and smiled. He shops at \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and that \"they have great meat there.\" He favors the morning bun from \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> and has “no guilt associated with food.”\u003c/p>\n\u003cp>Godby will eat “any of the pastas at \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a>. They're both a client and friends.\"\u003c/p>\n\u003cp>“I try to limit myself to one burrito a week,” said Godby. This limit must be a challenge given the Humphry Slocombe Mission location is heavy on taquerias. \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>For drinks, Godby likes a barstool at \u003ca href=\"http://www.auntcharlieslounge.com/\">Aunt Charlie’s Lounge\u003c/a>: “It’s a dicey, old school drag bar.” He goes to the \u003ca href=\"http://www.ramprestaurant.com/\">Ramp\u003c/a> because city living can make one “forget that you live by the water sometimes.” For simple, good food, Godby checks in at \u003ca href=\"http://www.farmtablesf.com/\">farm:table café\u003c/a>: \"It’s tiny and communal. There's one salad, one sandwich, one soup, and coffee.\"\u003c/p>\n\u003cp>One routine eating destination is the famed Vietnamese eatery \u003ca href=\"http://www.yelp.com/biz/tu-lan-san-francisco\">Tu Lan\u003c/a>: “I’ve been here fifteen years and I still go once a week. Order the #37 'Vietnamese Style' dish. Tu Lan is near my gym and I'm downtown a lot.” \u003c/p>\n\u003cp>\u003cstrong>GODBY & VAHEY’S FAVORITES\u003c/strong>\u003cbr>\nVahey said that Godby “pretty much named my favorite places.” \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>, \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, and \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a> came up as joints that both men enjoy.\u003c/p>\n\u003cp>Godby offered two scenarios for where he likes to go for date night. First was \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/naps-3-san-francisco\">Nap’s Bar\u003c/a>. For Emmy’s: “I’ve never had a bad meal here.” His other date night choice is \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and Frances. “Blackbird has a great Old Fashioned. At Frances, I order anything lamb.\" Godby admitted, \"I was fired by Melissa (Perello)\" when he worked “at Charles Nob Hill.” \u003c/p>\n\u003cp>Blackbird is also Vahey’s favorite bar. “If you put a gun to my head, I’d say Frances is my favorite restaurant. I can remember every single bite of every single dish there.” Vahey favors \u003ca href=\"http://www.chezspencer.net/\">Chez Spencer\u003c/a> for romantic dining outings. “With the outdoor lights, it’s a perfect area for gazing into someone’s eyes.”\u003c/p>\n\u003cp>\u003cstrong>SEAN VAHEY'S PICKS\u003c/strong>\u003cbr>\n“I love going out to \u003ca href=\"http://www.yelp.com/biz/sea-breeze-cafe-san-francisco\">Sea Breeze Café\u003c/a> in the Sunset. It’s run by a husband and wife and is quaint. They are so kind. The food is really simple. They have the best pancakes on the planet, that reminds me of the way my Mom made pancakes.” He also likes\u003ca href=\"http://www.starbellysf.com/\"> Starbelly\u003c/a>, and said, “I go there often.” \u003ca href=\"http://www.hogandrocks.com/\">Hogs & Rocks\u003c/a> is another Vahey favorite. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.littlestarpizza.com/address2.html\">Little Star Pizza\u003c/a>, Valencia location, has “the best pizza restaurant next to Flour + Water in the City.” For lunch at work, Vahey said, “\u003ca href=\"http://palstakeaway.com/\">Pal’s (Takeaway)\u003c/a> is our lunch spot.” Nearby bar \u003ca href=\"http://www.shotwellsbar.com/\">Shotwell’s\u003c/a> also gets a shout out. Vahey is excited about newcomer \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: “What they’re doing is new, and has given a breath of fresh air to the dining scene. They have phenomenal service.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NEWS\u003c/strong>\u003cbr>\nVahey & Godby told \u003cem>Bay Area Bites\u003c/em> that they just signed the lease for their new parlor location and that “it’s just dirt right now.” Expect to see something completed by late summer next year for this project. Bring on the Secret Breakfast ice cream. \u003c/p>\n\n","blocks":[],"excerpt":"Humphry Slocombe’s Jake Godby and Sean Vahey are known nationally for their cutting edge ice cream flavors and massive Twitter following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.","status":"publish","parent":0,"modified":1551979352,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":15,"wordCount":711},"headData":{"title":"Food Secrets of Humphry Slocombe's Jake Godby & Sean Vahey | KQED","description":"Humphry Slocombe’s Jake Godby and Sean Vahey are known nationally for their cutting edge ice cream flavors and massive Twitter following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"18541 http://blogs.kqed.org/bayareabites/?p=18541","disqusUrl":"https://ww2.kqed.org/bayareabites/2010/11/12/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey/","disqusTitle":"Food Secrets of Humphry Slocombe's Jake Godby & Sean Vahey","path":"/bayareabites/18541/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2010/11/jake-sean500.jpg\" alt=\"Jake Godby and Sean Vahey\" title=\"Jake Godby and Sean Vahey\" width=\"500\" height=\"714\" class=\"alignnone size-full wp-image-18543\">\u003c/a>\u003cbr>\nJake Godby and Sean Vahey. Photo credit Todd Selby of \u003ca href=\"http://theselby.com/\">theselby.com\u003c/a> \u003c/p>\n\u003cp>\u003ca href=\"http://www.humphryslocombe.com/www.humphryslocombe.com/Home.html\">Humphry Slocombe’s\u003c/a> Jake Godby and Sean Vahey are \u003ca href=\"http://www.nytimes.com/2010/07/04/magazine/04icecream-t.html\">known nationally\u003c/a> for their cutting edge ice cream flavors and massive \u003ca href=\"http://twitter.com/humphryslocombe\">Twitter\u003c/a> following. The two are both remarkably trim even though they “taste everything” made at the Mission District shop. Many eating and drinking favorites make both Godby and Vahey’s list. Vahey seemed amused that there is also a strong showing of their clients on the list.\u003c/p>\n\u003cp>\u003cstrong>JAKE GODBY'S EATS\u003c/strong>\u003cbr>\nJake Godby said, “I eat out every night but try to cook (at home) at least one night.” Because he lives by \u003ca href=\"http://www.delfinasf.com/home.html\">Delfina\u003c/a>, that is “my go to restaurant.” Vahey said to him: “You're a duck fiend” and Godby nodded and smiled. He shops at \u003ca href=\"http://www.biritemarket.com/\">Bi-Rite Market\u003c/a> and that \"they have great meat there.\" He favors the morning bun from \u003ca href=\"http://www.tartinebakery.com/\">Tartine Bakery\u003c/a> and has “no guilt associated with food.”\u003c/p>\n\u003cp>Godby will eat “any of the pastas at \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a>. They're both a client and friends.\"\u003c/p>\n\u003cp>“I try to limit myself to one burrito a week,” said Godby. This limit must be a challenge given the Humphry Slocombe Mission location is heavy on taquerias. \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>For drinks, Godby likes a barstool at \u003ca href=\"http://www.auntcharlieslounge.com/\">Aunt Charlie’s Lounge\u003c/a>: “It’s a dicey, old school drag bar.” He goes to the \u003ca href=\"http://www.ramprestaurant.com/\">Ramp\u003c/a> because city living can make one “forget that you live by the water sometimes.” For simple, good food, Godby checks in at \u003ca href=\"http://www.farmtablesf.com/\">farm:table café\u003c/a>: \"It’s tiny and communal. There's one salad, one sandwich, one soup, and coffee.\"\u003c/p>\n\u003cp>One routine eating destination is the famed Vietnamese eatery \u003ca href=\"http://www.yelp.com/biz/tu-lan-san-francisco\">Tu Lan\u003c/a>: “I’ve been here fifteen years and I still go once a week. Order the #37 'Vietnamese Style' dish. Tu Lan is near my gym and I'm downtown a lot.” \u003c/p>\n\u003cp>\u003cstrong>GODBY & VAHEY’S FAVORITES\u003c/strong>\u003cbr>\nVahey said that Godby “pretty much named my favorite places.” \u003ca href=\"http://www.sebosf.com/site/home.html\">Sebo\u003c/a>, \u003ca href=\"http://www.frances-sf.com/\">Frances\u003c/a>, and \u003ca href=\"http://flourandwater.com/\">Flour + Water\u003c/a> came up as joints that both men enjoy.\u003c/p>\n\u003cp>Godby offered two scenarios for where he likes to go for date night. First was \u003ca href=\"http://www.emmysspaghettishack.com/\">Emmy’s Spaghetti Shack\u003c/a> and \u003ca href=\"http://www.yelp.com/biz/naps-3-san-francisco\">Nap’s Bar\u003c/a>. For Emmy’s: “I’ve never had a bad meal here.” His other date night choice is \u003ca href=\"http://www.blackbirdbar.com/blackbirdbarsanfr.php\">Blackbird\u003c/a> and Frances. “Blackbird has a great Old Fashioned. At Frances, I order anything lamb.\" Godby admitted, \"I was fired by Melissa (Perello)\" when he worked “at Charles Nob Hill.” \u003c/p>\n\u003cp>Blackbird is also Vahey’s favorite bar. “If you put a gun to my head, I’d say Frances is my favorite restaurant. I can remember every single bite of every single dish there.” Vahey favors \u003ca href=\"http://www.chezspencer.net/\">Chez Spencer\u003c/a> for romantic dining outings. “With the outdoor lights, it’s a perfect area for gazing into someone’s eyes.”\u003c/p>\n\u003cp>\u003cstrong>SEAN VAHEY'S PICKS\u003c/strong>\u003cbr>\n“I love going out to \u003ca href=\"http://www.yelp.com/biz/sea-breeze-cafe-san-francisco\">Sea Breeze Café\u003c/a> in the Sunset. It’s run by a husband and wife and is quaint. They are so kind. The food is really simple. They have the best pancakes on the planet, that reminds me of the way my Mom made pancakes.” He also likes\u003ca href=\"http://www.starbellysf.com/\"> Starbelly\u003c/a>, and said, “I go there often.” \u003ca href=\"http://www.hogandrocks.com/\">Hogs & Rocks\u003c/a> is another Vahey favorite. \u003c/p>\n\u003cp>The \u003ca href=\"http://www.littlestarpizza.com/address2.html\">Little Star Pizza\u003c/a>, Valencia location, has “the best pizza restaurant next to Flour + Water in the City.” For lunch at work, Vahey said, “\u003ca href=\"http://palstakeaway.com/\">Pal’s (Takeaway)\u003c/a> is our lunch spot.” Nearby bar \u003ca href=\"http://www.shotwellsbar.com/\">Shotwell’s\u003c/a> also gets a shout out. Vahey is excited about newcomer \u003ca href=\"http://www.commonwealthsf.com/\">Commonwealth\u003c/a>: “What they’re doing is new, and has given a breath of fresh air to the dining scene. They have phenomenal service.” \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cstrong>NEWS\u003c/strong>\u003cbr>\nVahey & Godby told \u003cem>Bay Area Bites\u003c/em> that they just signed the lease for their new parlor location and that “it’s just dirt right now.” Expect to see something completed by late summer next year for this project. Bring on the Secret Breakfast ice cream. \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/18541/food-secrets-of-humphry-slocombes-jake-godby-sean-vahey","authors":["5092"],"categories":["bayareabites_109","bayareabites_63","bayareabites_1875","bayareabites_90"],"tags":["bayareabites_2345","bayareabites_2101","bayareabites_8399","bayareabites_312","bayareabites_8506","bayareabites_229","bayareabites_8507"],"featImg":"bayareabites_18543","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. 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