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The ultimate D.C.restaurantequipmenttogo.com dessert.italiangelato.info That’s what chef Sierra Georgia is aiming to bring to the competition this weekend at the area’s first Gelato Festival. "This is a city that cares about being healthy," says Georgia, 32, which is why she’s transforming 20 gallons of local chain Turning Natural’s freshly cold-pressed juices into her pineapple-ginger-apple sorbet. "Blue is not normal," she says. Very little that Georgia cooks up is. Her favorite response from folks eating her gelato: "How did you do this? " That’s a good question not just about her distinctive treats, but also her business, Gelat’oh Brick & Motor, a food truck/catering/[https://villadolcegelato.com/ Wholesale Sorbet] operation that serves both D.C.


Back in 2013, the Howard University grad — then an executive staff assistant at the Federal Aviation Administration — decided her true calling was to own a cupcake truck. To help her baked goods-mobile stand out, Georgia sought to partner with a local gelato shop. When she linked up with Dolci Gelati and debuted the Dolci Gelati Truck that summer, she saw the real demand was for cones, not cupcakes. So she went all-in with gelato. "It was the first gelato truck in D.C., and people went crazy," says Georgia, who was equally smitten with the gig. So it felt "like a bad breakup," she says, when she parted ways with Dolci Gelati over a licensing deal disagreement in 2016. Instead of moping, Georgia made plans to do her own thing.


Next stop: Carpigiani Gelato University in Bologna, Italy. The three months she spent abroad studying, tasting and researching taught her several lessons.youtube.com For starters, making gelato is a scientific process that requires the careful balancing of ingredients. So, if you want to make sweet potato pie gelato — one of Georgia’s faves — you can’t just toss the pie into a base without adjusting everything else in the recipe. "You have to do the math," Georgia says, adding that she bakes entire pies for this recipe, since she hasn’t found any other way to capture just the right flavor. Another valuable lesson came when she tracked down a technique that produces what she describes as "flavor journeys" — you get one taste at the beginning of a bite, and a different one at the back end. "The only way to have that time-release of flavor is an infusion," Georgia says.


In practical terms, that means steeping herbs or spices into a liquid, like making a cup of tea. One day of school was devoted to making infusion gelato. Georgia remembers the students were greeted that morning by a table covered with "dried things from all walks of the earth." She chose mint, which she paired with chocolate to approximate the taste of Andes Creme de Menthe candies. Another group that day selected coffee beans, which they made into a brown gelato that was fine but nothing special. Her instructor mentioned that while they had let the beans sit in the hot liquid base long enough for them to actually brew, it would have been possible to strain them out earlier. That night, Georgia kept wondering what would happen if she removed the beans as soon as they released their aroma. So the next day at lunchtime, she tried it herself.


"It tastes like what coffee smells like," she says of the resulting gelato, which somehow maintained a white hue. As Georgia has built up her Gelat’oh business over the past year and a half, that’s been her goal — to deliver the unexpected.villadolcegelato.com She recognizes that she’s not like most other gelato chefs she’s met at school and at international events. "I’m usually the only American person, and usually the only brown person," she says. So she’s also trying to infuse that outsider identity into her flavors, conjuring up combos that no one else has imagined. Her fun twist on cookies and cream?


It’s with Nilla Wafers. She’s just launched a cereal collection featuring breakout star Cinnamon Toast Crunch. Her repertoire also includes pink Kashmiri chai, honeysuckle and Jersey corn. "It’s such a smooth ride," she says of the sweet-tart, tropical flavor. And, she promises, it won’t turn your mouth blue. Beyond this weekend’s Gelato Festival, there are many other opportunities to taste Gelat’oh. The company offers nationwide delivery. Owner Sierra Georgia, who splits her time between D.C. Philadelphia, is about to open a cafe in northeast Philly, and has plans to launch a private class/event space in the District on Georgia Avenue.


Customers can also soon find her stuff at the H Street Festival (Sept. D.C. juice bar chain Turning Natural. Gelato was invented in Italy, and so was the Gelato Festival, which invites chefs to scoop up samples of their coolest ideas and compete for the title of best flavor. It’s proven such a popular concept that it’s gone international — first conquering Europe, and arriving stateside last year. This weekend, it makes its D.C. There’ll be A LOT: All 7,000 pounds of gelato served at the D.C. That’ll require 600 gallons of milk and cream. D.C. has voting rights: You get to pick which one you like the best, and so does a panel of expert judges. The combined scores will determine which chef wins this weekend. The champ also has a chance at a spot in the Gelato Festival World Masters.


But hold on, all will become clear. "You take a scoop of gelato and then you pour expresso over it," Macrina said. Most people she said opt for the vanilla gelato when they use the expresso, but you can use any flavor you fancy. Hazelnut expresso is terrific, and chocolate expresso is really, really good. "I wanted to stay local," she said.pinterest.com "I didn’t want to go to Syracuse, or anywhere too far from home. Macrina said she is not trying to sell anything to anybody who won’t enjoy it. She wants people in her shop who are looking for a pleasurable new experience or have had her gelato before and want to have it again. By her own admission she wants fun, happy people to visit her and her store.


"If I have to try and sell gelato to you, then you’re not my customer," she said. "I mean after-all at the end of the day, it’s just fancy ice cream and I think everybody can relate to ice cream. You can order your gelato in small or large portion cups. A small is four ounces and a large about six ounces. 4 and a large will cost you a dollar more. She said she will also be serving gelato in cones. But not just any cones, handmade Bologna-style wafer cones. Those too will be as fresh as possible. Not being to emphasize how important keeping the gelato fresh enough, Macrina explained how her product will be kept in a specially cooled counter that’s being shipped from Italy.


It has a special coolant in that controls the fluctuations of temperature keeping them very minimal and is sealed off with no air circulation around it.pricesf.com.br It keeps the gelato as fresh as possible. Also available will be gelato popsicles and a few local bakers will be making some pastries for her to offer as well. Brioche buns will be available which she said you can stick gelato in the middle of the bun and that’s what the construction workers eat in Italy for breakfast. Macrina plans a soft opening just after Easter and hopes to be in full swing by the first weekend in May.finecooking.com Until then she has more work to do pulling it all together and staying focused on her game plan. She said she has a mindset that keeps her from becoming distracted and her would like to impress upon any potential customer this is a happy place. "This is positive environment with open doors and we welcome anyone who wants to try it." she said.maalaberp.ga "This is not a pretentious business this is a happy business and should be a happy place. This is my attempt to bring authentic Italian treats to the U.S.


I watch the news like a hawk for new dairy-free products. Yet somehow, O’My Dairy-Free Gelato slipped into the freezer section without my knowledge. I was perusing Sprouts, when an entire shelf of these brightly-colored ice cream pints caught my eye. Their simplistic packaging made me think it was yet another low-calorie brand packed with functional foods and sugar alternatives. But to my pleasant surprise, it’s a pure brand with rich, creamy, and basic ingredients. This woman-owned brand uses minimalist ingredients. In fact, each variety has just 5 to 8 ingredients! If you’ve bought and tried it, don’t forget to leave your rating and review below.


This simple recipe is highlighted by fair-trade certified, organic cocoa powder. They also add a touch of vanilla to help keep the coconut base from overpowering the flavor. We’re hoping the coconut flavor is modest, since this variety is infused with both Madagascar Bourbon vanilla extract and real vanilla beans. Something about mint and coconut just works together. And it helps that this ice cream is spiked with fair-trade certified, organic, dairy-free chocolate pieces. The simple ingredients don’t tell you that this flavor is made with organic, single-origin coffee and crunchy organic, fair-trade certified, dairy-free chocolate pieces. This creamsicle-inspired flavor is smartly bolstered with both orange juice and pure orange extract.


I’ve learned from making ice cream at home that the orange extract is almost a must for the right blend. A root beer flavor without caramel color! We wish it was also infused with some real root beer, but beggars can’t be choosers. O’My is an allergy-friendly brand that makes every effort to keep their product safe. Because ice cream is produced at the same facility, at the end of every production run, equipment is thoroughly washed, rinsed and sanitized. The rinse water and equipment are tested to detect these proteins: Dairy, Wheat/Gluten, Eggs, Soy, Tree Nuts, and Peanuts. These tests must be negative, and if they are not, equipment is recleaned and sanitized until a negative result is achieved.


Once all of these steps are complete, we start making our dairy free gelato! Availability: O’My Dairy-Free Gelato is sold in Sprouts and Wegmans in the U.S. Certifications: O’My Dairy-Free Gelato is Certified Kosher Pareve. Always read the ingredient and nutrition statement prior to consumption. Ingredients, processes, and labeling are subject to change at any time for any company or product. Contact the company to discuss their manufacturing processes if potential allergen cross-contamination is an issue for you. No food product can be guaranteed "safe" for every individual’s needs. You should never rely on ingredient and allergen statements alone if dealing with a severe food allergy. My aunt was excited about the Root Beer Float, so we bought that flavor to try.


It’s got a very subtle taste at first, but then you get a surge of root beer flavor that’s quite tasty, followed by a mellow vanilla. It’s lighter than some other coconut ice cream brands. My aunt (who eats regular ice cream) said it was more like a sherbet in consistency - creamy, but not quite as creamy as regular ice cream. Overall, we liked it as a pleasant treat. We tried the vanilla flavor (the best gauge of an ice cream, IMO). It was very good - super creamy with a milk coconut flavor. We will definitely be buying this again.


The frozen treats are back at Citrus Center. Less than three months after a longtime frozen yogurt shop closed there, two friends with a passion for gelato have taken over the Walnut Creek space. Sabrina Lezin, a native of Sicily, was born to love gelato. Erin Colbert discovered a love of gelato. Together the business partners researched recipes and flavors in Italy for their new venture, Ginger’s Gelato. That’s Colbert’s grandmother. While growing up, Colbert watched her grandmother make fresh waffle cones every day for her ice cream shop. So, in tribute, the duo named their shop after her. And there’s another "awwww" touch: Every scoop of gelato comes with a piece of homemade waffle cone.


The shop has launched with a dozen rotating flavors daily. The gelato is organic and made with seasonal ingredients whenever possible. No artificial flavors or preservatives are used. Among the flavors already proving popular with the opening week customers are the gianduia (chocolate hazelnut), stracciatella (sweet cream with chocolate), pistachio and sea salt caramel. Coming soon, Lezin says, are new flavors including chocolate with Grand Marnier and a banana-walnut-chocolate swirl. Ginger’s also features pastries baked with cage-free eggs and real butter. The espresso bar serves drinks made with beans roasted by Caffe Umbria. Burger King is rolling out a meatless Whopper. Can McDonald’s be far behind?