dolcezza
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Mitch - It's the opposite from what you suppose up above. With the weather getting cooler, our coffee sales, thus our coffee offering begins to increase right about now. We currently offer beans from 5 different roasters, RITUAL, MADCAP, COUNTER CULTURE, INTELLIGENTSIA & VERVE. Our current espresso is from VERVE COFFEE ROASTERS and it is their StreetLevel blend. Our espresso changes every 2 - 4 months, more or less. We order our coffee beans every week and they get turned over within the same time frame, meaning that we should never sell retail bags more than 1 week after their roast date OR prepare a V60 pour-over coffee with beans more than 1 week after their roast date. What I suspect happened is that the folks in Dupont hadn't stocked the shelves. I just forwarded them this comment you made and asked them to ALWAYS have the shelves stocked. In my opinion, we have the most varied and richest coffee offering in the DMV area, but it will not be known if they are not on the shelf. So, thanks for the heads up, hopefully coffee will be on the shelf the next time you are around.
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we prefer 'kind' to 'swag' any day lol
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we bring the milk, cream and sugar up to about 65C, or 150 F, this is to dissolve the sugar & bring everything together in the double boiler, then we chill the base before spinning flavor by flavor
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"I have passed the test. I will diminish, and go into the West, and remain Galadriel." i know, i know. i just couldn't refuse. i am such a nerd.
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Our dirty little alcoholic secret is......to burn off between 65% - 80% of whatever alcohol it is. We just light it on fire and let it go. It lets you control the flavor of the liqueur without ruining the texture. & we use Hendrick's gin with the persian cukes. They go oh-so-well together. Hope this helps.
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a 330lb red wattle pig is being smoked right now and through the night next to our dupont store. bev eggleston, eric buxton and i will be there tending the fire and the pig through the night and we will be getting down with FREE GELATO, FREE PORK & BLUEGRASS MUSIC tomorrow, Sunday the 9th from noon til 6pm. Hope to see ya there.
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Hey Sacrilicious. We recently tweaked our recipe for the Tahitian Vanilla Bean, which we spin for both Georgetown & Bethesda locations. Basically, we reduced the vanilla beans that we soak in our base overnight, feeling that it was getting a little too fruity/floral. We also reduced the amount of sugar in our base, which we have done many times, always trying to keep the sweetness in balance. The result is a vanilla that is a bit more subtle and less sweet. As far as the difference between Georgetown & Bethesda, I don't know why? We spin 20 pans for Bethesda in the morning and deliver it with our own freezer van. We also spin 20 pans for Georgetown in the morning for that same location. So, thanks for your feedback and you may want to get your black mint fix while you can, it is on its way out, as soon as the first frost shows up, she is a goner til next year.
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Just wanted to let everyone know about the special little window that is open here in our 2 shops, in georgeown & bethesda. it is that special time of year when the PA strawberries are in their last week and the VA blackberries, blueberries, red raspberries, black raspberries, purple raspberries and opal basil are in their first couple of weeks, giving us an amazing variety of sweet, acidic, bursting fruit to spin up in our shop. it will only be like this for the rest of the week and the upcoming weekend, and then the strawberries retreat back to the ground until next May. In both georgetown and bethesda we will have the following in our freezer case everyday, just to make the most of this alignment of fruit: STRAWBERRIES AND CREAM, STRAWBERRY TARRAGON, BLACKBERRIES AND CREAM, RED RASPBERRY, BLACK RASPBERRY, PURPLE RASPBERRY, BLUEBERRY LEMON THYME & LEMON OPAL BASIL. Everything is a sorbetto except for the 2 that say "AND CREAM". If you have come by in the past or maybe you have never come by at all, do yourself & your stomach a favor and come by this week or weekend, just to try these fruits that i mention, they are really special.
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Try and pop by the shop or the farmers' markets in the next 4 or 5 weeks to check out the strawberries in all their fine ephemeral glory. We are spinning STRAWBERRY PERNOD, STRAWBERRY TARRAGON, STRAWBERRY TEQUILA, STRAWBERRIES AND CREAM, etc... Also, not to miss is the Black Mint that Cinda Sebastian is growing and selling at Dupont market, we are spinning MOJITO, MINT JULEP & BLACK MINT GRANIZADO (black mint steeped in our milk and cream base with a little dark chocolate folded throughout). tis the season, to go completely mad, in a very good way.
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dolcezza | artisanal gelato toigo orchards - strawberries, all cherry varieties, apricots, yellow peaches, white peaches, yellow nectarines, white nectarines, all plum varieties, yellow watermelons, red watermelons, cantaloupes, yellow corn, tomatoes, apple varieties, pear varieties, pumpkins, honey and limited flats of black raspberries gardeners gourmet - basil, opal basil, tarragon, mint, cilantro, beets keswick creamery - ricotta, yoghurt blue ridge dairy - mascarpone westmoreland berry farm - blueberries, raspberries, blackberries lewe's dairy - cream still waiting for the fall to roll around to find sources for sweet potatoes and still trying to decide on provider for local eggs for a sambayon gelato.
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Hey Anne - We are importing our nut pastes from different regions of Italy. Our Pistacchio comes in from Bronte, Sicily, our Nocciola comes from the Piedmont region in Italy and our Noce comes from Sorrento, Italy. We experimented with lots of producers and chose a couple that stood out, hands down from the rest. We will be spinning our Pistacchio di Bronte and Nocciola di Piemonte year round. Definately come by and check them out, they pair beautifully with either the Chocolate Amargo gelato or the Sicilian Blood Orange sorbetto. Interestingly, we recently started spinning the Sicilian Blood orange, as opposed to the California Blood orange, and the Sicilian oranges are FAR superior to the California oranges, mirroring exactly what we discovered with our adventures of the pistacchio. take care. robb
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We used McEvoy Olive Oil that I got from the kind ladies over at Cowgirl Creamery. It is explained as an olive oil in the Tuscan style with a rich, slightly peppery flavor. I spun up a small batch for them to check out and just returned from a tasting. It is really nice and smooth with an almost grassy subtle Olive Oil flavor up front and in the middle, which then fades away into a nice vanilla sweetness, although we didn't put any vanilla in the mix. I am going to ramp down the sugar a little bit and try it again. I will be putting this in our shop beginning on Friday. We only made one small batch, so it probably won't be around for long.
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Hey folks - Just wanted to let you know that we received our first couple of flats today of Black Mission Figs. We will be spinning up a couple of flavors this weekend - Black Mission Fig sorbetto and Mascarpone gelato with a Black Mission Fig swirl. I spun up a test batch today of the sorbetto and it was AMAZING!!...not to be modest or anything, but you know. Also, I already posted this on another thread but we will be spinning 1 small batch of Olive Oil gelato...we plan on putting this one out on Friday. Check out our blog for more details. see ya! http://www.gelato-ology.blogspot.com/
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We will be spinning 1 small batch of Olive Oil gelato this weekend. I promise to put it out on Friday, so if you want to give it a run, come by and check it out. It is a nice smooth, very subtle at the end, Olive Oil flavor. It will surprise you! We will also be spinning Black Mission Fig, which is breath-taking...ok, maybe I exagerrated...nope, I didn't. Check it out - http://www.gelato-ology.blogspot.com/ - see ya.
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Many people have already mentioned Yamazato, but I wanted to add to the praise. In my previous life, before I became a full time Gelato-ologist, I worked in the same complex. I ate there about 3 times a week and I have yet to find better sushi anywhere, and I have searched high & low. I strongly recommend the spicy scallop roll, spicy salmon roll, eskimo shrimp roll, fatty salmon sashimi, gold dragon roll, spicy ahi tuna and pretty much whatever else i ordered was exceptional. Right before I left, they started with the Thai food and the Tom Ka soup was amazing! I still make the drive from Georgetown at least once a week just for a rendezvous.