Served up Jeni’s own Gazpacho recipe for Company Lunch last week. Here’s Jeni’s take on it, straight from the source: “Slightly more red peppers than tomatoes, jalapeño, red onion, cukes not too many, garlic and A.LOT. of olive oil and sherry vinegar. A few almonds. Espalette and salt. Now LISTEN, pulverize the shit out if it. And serve it in bowls like cereal over diced hard boiled eggs, diced gaz. Vegetables, olive oil croutons, queso fresco.”
Company Lunch, 8/15/14.
- Jeni’s Gazpacho (recipe here)
- Loaves of Fresh Bread
- Assortment of DRY Soda
How-to guide on getting beautiful saucy pockets of sweet-tart black raspberry sauce into our Sweet Corn & Black Raspberries.
Weekend project. How about freestylin’ some Salty Caramel & Rosemary Bar Nuts Tarts?
Mike Hirsch, Ohio Farm Lifer. Taking a quick break from the orders of the day earlier this month, Mike—a former FedEx driver who gave up the city life to move back to the family farm—was kind enough to tell us a little more about himself, his crops, and why he does what does. Read more on the blog.
We’re on the road to Alabama this weekend scooping for another billyreid Shindig.
Jeni’s ice cream
German Village is magical.
Had some fun #freestylin’ with Jeni’s Splendid Ice Cream Desserts, turning out some delicious Raspberry Blueberry Oven-Baked Empanadas. Read about the process here, and marvel over how I had the willpower to not just eat the filling by itself with a spoon.
Wish I had more time to make treats from jenisicecreams before the summer is over. :(
Backyard Mint is back in scoop shops and online. We sat down with mint maven Val Jorgensen to talk about the peppermint she grows just for our Backyard Mint ice cream. You can read our interview with Val on the blog.
Ice cream sandwiches and pints of Pineapple Upside Down Cake Buttermilk Frozen Yogurt spotted in Deana Saukam’s fridge. (via What’s On Hand :: Deana Saukam | Camille Styles)
Whether you stopped by the booth in Chow Town or visited our Street Treats truck in the Artist Lounge, thanks for the love at lollapalooza over the weekend.
this is what my summer has looked like
Wishing this summer would never end.
Tres Leches Cake from Company Lunch earlier this month. See how we made them here.
Fresh strawberries? Freestyle a Strawberry Almond Cake from Jeni’s Splendid Ice Cream Desserts.