Thursday, December 23, 2010
I would like to take this moment to wish all of our customers a very merry Christmas. It's hard to believe that this year is almost gone. If was not for our dedicated chefs, restaurant owners, store owners, buyers, department mangers, and customers like you who knows what would be in your freezer right now. It is because of your purchasing decisions that allow us to continue to make handcrafted gelato day after day.
Many of you know that we made a Sugar Plum Gelato for the Cincinnati Ballet. It has been selling at Findlay Market and selling well. I have included a few photos of the ingredients prior to mixing. My concept for sugar plum was to keep the ingredients whole or larger than what would be used if we made real sugar plums. In order to make a real sugar plum these ingredients would be chopped fine and then rolled into balls and covered with powdered sugar. I felt that something would be lost in that approach. The idea of biting into a large walnut, soft and chewy dates, candied ginger was to tempting. The result is a great tasting gelato with complex flavors and textures. We will continue to make sugar plum throughout the winter months.
The other photo is of my eggnog base. We start with bovine growth hormone free milk and cream, egg yolks sugar and a few other items for all of our gelato bases. The eggnog base contains Meyer Dark Rum, and nutmeg (shown in the photo). We legally pasteurize the base and when it is done we have eggnog. We then add a wee nip of Armagnac before we batch freeze. Don't worry there is less than one half of one percent of alcohol in the finished product. (required by law) but the without these flavors there is something missing. When we finished removing the base from the Vat Joe and I each reserved a little for ourselves. It is better than any eggnog out there. If you want to try an all natural eggnog gelato get down to Findlay Market (Madison's at Findlay 110 W. Elder St.) and pick up a pint.
Thanks for supporting Madisono's
Monday, December 6, 2010
Last week Madisono's Gelato was invited to participate in the Best of The City party held at the Cintas Center. There were more than 450 people enjoying the best that Cincinnati has to offer from fine foods, Lego Toys, and much more. I had a great time serving Dark Chocolate Orange Gelato, Hazelnut Gelato, Butternut Squash with Sage and Date Gelato, Alphonso Mango Sorbet, Candy Cane Gelato and Caramello with Sea Salt Gelato. I had a chance to talk with everyone that stopped by to sample our handcrafted gelato and sorbet. One question that kept coming up was this. "What is the difference between your gelato and the other gelato around town?" The "What is the difference between ice cream and gelato?" question still comes up but not as often. Many of you who read this blog know that I have talked about what makes Madisono's unique and quite often I continue to reinforce the fact that Madisono's makes all of our own bases from scratch. This is a key point that is the foundation of why Madisono's is a true artisan gelato. Did you know that we make 5 different gelato bases? We make a neutral base which is used in fruit and nut flavors, a milk chocolate base, a dark chocolate base, a cinnamon base, and an eggnog base. All of our sorbet bases are also made specifically for each sorbet flavor. We are the only producer of gelato and sorbet that is a licensed milk processor registered and inspected by the Ohio Department of Agriculture in Cincinnati.
We have a HACCP plan, and because we make all of our own base we must conduct legal pasteurization according to the PMO (pasteurization milk ordinance). This allows us many advantages over gelato that is made from who knows what. First, Madisono's is in control of the small batch process from the very beginning and in charge of the chemistry. This begins with sourcing our ingredients. Secondly we use NO PRESERVATIVES! If other gelato producers are not making their own base that that means they are buying something from someone else and that means the use of preservatives and chemical additives that don't need to be there. Some examples of this would be calcium sulphate (also found in drywall) and mono diglycerides of fatty acids (cheap substitutes for egg yolks) Why not just use real egg? There are many more ingredients found in commercial ice cream mixes that are there as preservatives and most vanilla ice cream bases come with vanillin. Vanillin is a banned food ingredient by Whole Foods Markets. Thirdly, we can age our base. When we pasteurize our bases we allow them to age before use. Some gelato companies try to sell mechanical aging devices that shorten the time required to get a good base but that again is selling the process short. A good baker would never rush the proof. Why rush the base?
There are many cottage food producers and most focus on creating a product that is uniquely their own. Some have grown into household names like Amy's or LaBrea. A food artist creates something from scratch, or uses an old recipe, a food producer just produces. For some of you Madisono's is already a household name and for that I thank you.
The picture above is my dark chocolate base in the vat pasteurizer. The white is the fresh cream swirling around the agitator. That base is cooked for about 90 minutes which allows all of the solid chocolate to mix while undergoing legal pasteurization.
Thanks for supporting Madisono's
Monday, November 29, 2010
Monday, November 22, 2010
This past Saturday morning started off with a heavy fog outside my window and a pressed coffee in hand. I had a plate of hard rolls from Dorothy Lane Market with generous portions of Nutella spread in the split centers. I finished my Fruhstuck and headed down to my office to begin the ritual of data entry for the previous week. All invoices, expenses are entered into Quickbooks, and then I focus on the coming week. Most of the time I can get through everything in about 2 to 3 hours. With Pandora Radio set to Cocteau Twins or The National it is actually an enjoyable event. Thank God for Pandora!
This past Saturday I spent my night serving gelato and sorbet to more than 350 people who came out for a Pancreatic Cancer fundraiser at The Kenwood Country Club. Chef Chris Ropp from Kenwood assembled and all star cast for this event. Pancreatic cancer happens to be part of my family so I spent some time thinking about that. There were some incredible packages to bid and some compelling words from a doctor who is committed to his research to help fight pancreatic cancer. In addition to some of Cincinnati's finest chefs we also had the pleasure of working with some of The Midwest Culinary Institute's students. The dishes served by all of the chefs were incredible. Madisono's proudly served our Dark Chocolate Orange Gelato, Caramello with Sea Salt Gelato, Lemon Basil Sorbet and Candy Cane Gelato to the pleasure of everyone in attendance. The event raised a substantial amount of money for the research to continue. Thanks to all of you who attended and took the time to speak with me on Saturday. I had a great time. I have included some photos of the chefs who were cooking that night. Not all of the chefs are pictured here. Some pictured are Chef Tom from Polo Grille, Chef David Cook, Daveed's, Chef Robert The Summit, Chef Jean Robert, Jean Robert's Table Chef Jack Iron Horse Inn, Chef Paul, DeSha's, Chef Dave Taylor Laposte, and Gordon with wife Sandy from Heidelburg.
Thanks for supporting Madisono's
Thursday, November 18, 2010
When I started Madisono's 4 years ago I was captivated by this concept of creating authentic gelato. Initially I focused on using products that only came from Italy. I thought this was the only way to do it. There exists a dilemma with this state of mind and mode of operation. Authentic gelato is so, because in Italy they use local ingredients that are made or grown in Italy. How can I produce authentic Italian gelato if I am not in Italy? I can't. Importing products from Italy could be a solution but it does not solve the dilemma. In order to produce authentic Italian gelato I must look locally for inspiration, flavors, textures and be willing to to seek out what is around me in order to satisfy my desire to produce the best gelato. Italian or not. After all is this not what they do in Italy?
I contend that one of my best "Italian" gelato flavors will be Madisono's Peppermint Stick/ Candy Cane Gelato. Why? Because I am using one of the best candy canes you will ever taste in your life. Like some rich provincial cheese or balsamic vinegar, the candy canes we are using are from Cincinnati's very own Doscher's Candies. They twist and bend the hooks by hand! They have a texture that surpasses every other candy cane on the market. The ingredients are simple. We are also using the highest quality extract available on the planet. We proudly use Nielsen Massey Peppermint extract. This company is from Waukeegan Illinois and you might already know them for their fine vanilla extracts.
We start with local milk and cream and build on it from there. The reason Italian gelato tastes so good is because they use what is available to them locally. The more I use local ingredients in Madisono's the more authentic it tastes and feels.
The peppermint sticks are crushed by hand in order to get the perfect size pieces for the final gelato. It delivers a satisfying crunch of real candy cane in every bite. It is now available at Carl's Deli in Hyde Park and Madison's at Findlay. We will add more listings on the Facebook page as we go.
Thanks for supporting Madisonos's
Sunday, November 14, 2010
During the year Madisono's partners with several charity events to provide gelato and sorbet to the guests. Some start in April and May with bike rides and races and other take us into the holiday season. For the past three years it has been my pleasure to participate in the Taste of The World event. Held at the Newport Aquarium, this event has an incredible offering of food, wine, beer and spirits.
I was stationed in the coral reef room, which now hosts an octopus display. I happened to be positioned in front of the Japanese Spider Crab display. Very cool creatures! I started serving Madisono's Alphonso Mango sorbet and Dark Chocolate Orange gelato. I then moved to Chai, Lime Cilantro sorbet and finished with a round of Lemon Basil sorbet and more Dark Chocolate Orange. I enjoyed talking with each and everyone of you who stopped by to sample and I thank you for your kind and sincere compliments on Madisono's. Thank you all for coming out to support the event and I look forward to seeing you all next year. Please stay in contact with Madisono's via my Facebook page or Twitter, or follow my blog. The photo is of Pastry Chef Armin from Frieda's Bakery in Madiera. Thanks for supporting Madisono's
Saturday, November 6, 2010
First of all, Madisono's is now proudly served at Palomino! They offer our Caramello with Sea Salt and French Vanilla gelato. A big thanks to Chef Kevin Worthington, Stix, Allegra and the rest of the crew for taking us on. They are excited about offering a local product and we are excited to serve them.
I just turned 41 a few days ago, the new 17, and I am still catching up with old friends on Face Book and about town. Most of them know that I make gelato and sorbet as a profession and when we talk, people want to know what it's like. It is easy to talk passionately about Madisono's, about creating flavors for chefs, using local seasonal ingredients, shopping for the exotic and the chemistry behind the flavor. After all that is the sexy part of the job. I never seem to mention the other aspects of making all of those exotic and custom flavors and that is what happens at the end of the day. Dirty Dishes and more dirty dishes. In our case it is more than just dishes, it's tubs, tools, equipment and machines that all need to be cleaned and sanitized. The degree of cleaning in any dairy facility goes beyond anything you do at home. As a matter of fact there are laws written that outline how things are to be cleaned. When we finish, I keep a daily log of what was cleaned and how. Joe usually continues working the production while I start the preparations for another day of dish dogging. Very hot soapy water, sanitizer and a plenty of elbow grease are what we use each day.
We do have a commercial dishwasher, which you can see in the photo, but everything is scrubbed by hand using a brush before it goes in. I have always told my children to never be ashamed of doing honest work. In a way I look forward to doing the dishes. Each empty tub represents another fine batch of Madisono's gelato or sorbet that is ready to ship out. Lots of empty bowls represent a new creation or flavor. It's a good way to keep everything in perspective. It is one of the most important parts of our sanitation program.
Thanks for supporting Madisono's
Thursday, October 28, 2010
Wednesday, October 27, 2010
PS I can not get this picture to turn around. They are the Sangiovese grapes.
Thursday, October 21, 2010
The temperatures are dropping each night, the leaves are blowing and my urge to consume more is starting to kick in. I find myself craving hot chocolate, wanting root vegetables and my favorite squash, butternut. This week I got some great local butternut squash from my parents store at Findlay Market. Beautiful orange on the inside and brown on the outside. They represent the end of the season for the farmer. This was the last crop we would harvest at Madison's Ridgeview Farm and for me they represented the relief of making it through another farming season. I think that the time is right for making butternut squash gelato.
How does Butternut Squash with Sage and Dates sound? We roasted the squash and made a smooth puree. I then created my own sage and date variegate with cream, brown sugar, dates and sage. Once we finished the butternut squash gelato we added the variegate by hand and packed the pints. This flavor will be another Findlay Market exclusive. There are so many flavors that I have put off making because I have never felt that the time was right. Today if felt great and tasted delicious.
Thanks for supporting Madisono's
Friday, October 15, 2010
Fast cars and Fine Food was held last night at the Porsche of the Village dealership last night. It was a benefit for the American Culinary Institute scholarship fund. There was some amazing talent represented and incredible food. I met Krista from Sugar Cupcakery in Milford and we talked about running a small business. Cup cakes and gelato do go together don't you think? Her business was featured on the Food Network. Wow! She is very passionate about her cupcakes and it shows. Erica was my assistant for the night. She is a student at the Midwest Culinary Institute. It turns out that we worked together years ago at the Chafer Caterer and Bakehouse Breads. It is a small world indeed. Thanks to all of you who stopped by and sampled. I enjoyed talking to all of you. I included this photo of some of the finer things in life. Thanks for supporting Madisono's
Wednesday, October 13, 2010
I started this morning early, to get working on this grape gelato. Have you ever worked with Concords? The aroma is intense and when they start cooking it smells insanely delicious. Imagine being stuck in a jelly dream. This has a depth that goes way beyond the store bought jelly. It smells exactly how you imagine it to taste. Real, authentic, and full of flavor. These grapes were bursting with juice as you can see in the photo. To bad this is not a scratch and sniff. I prepared the grapes in a very specific and special way in order to capture all of their assets. The result is an amazing gelato, beautifully colored and full of concord grape flavor. You can find it at Cumin next week and at Findlay Market this weekend. Scooped fresh. We will package some more concord grape gelato into pints next week for everyone to take home.
Thanks for supporting Madisono's
Tuesday, October 12, 2010
Saturday, October 9, 2010
This Sunday I will be at the Brick Auction which benefits breast cancer. I will have a great selection of gelato and sorbet on hand so if you don't have any plans stop by the auction and check out the art. Follow the link.
I am coaching my daughter's soccer team this year. It was our turn for snack so, because of the warm temperatures, we decided to do Mad Pops. Strawberry Lemonade. The parents were asking for them as well. This is a great flavor and they are available at Findlay Market. Thanks again to all of you from Zoo Brew if you see Madiosno's on the shelf think about taking home a pint.
Where to find it?
Cork and Bottle locations
The Party Source
Luigi's International Market
Silverglade's on 8th
Kremer's Market Buttermilk Pike
College Hill Coffee Shop
Wyoming Meat Market
Piazza Discepoli Wines Glendale
Bluebird Bakery Glendale
And the top restaurants in Cincinnati
Thanks for your support
Thursday, October 7, 2010
Friday, October 1, 2010
This is a photo of the dessert served on September 19th for the Findlay Market benefit, Lunch on the Land. I used a mini brioche from Skirtz and Johnston and a scoop of blackberry gelato. The blackberries came from Madison's Ridgeview farm. Serving gelato on brioche is a Sicilian way of serving gelato. Madisono's is now serving the Lexington Wholefoods as well as Sunrise Bakery. I made an appointment with the owner of Sunrise Bakery, Steve. I showed up with several pints of gelato and sorbet. As we talked he brought out a freshly baked tray of brioche. Each one measured 3 inches in diameter and smelled divine. Steve told me then that he was going to serve the gelato in this manner and that it is very common in Sicily. He then proceeded to cut one open and carefully scooped in chocolate, french vanilla and pistachio, folded it over and tucked it into a wrap. The warm brioche against the cold gelato was and incredible combination. I knew then that this would be the perfect way to serve Madisono's for the Findlay event. It required no plate, spoon or anything. I think it is fair that Sunrise get credit for this concept, not that they invented it but that he has put it into practice. In the four years that I have been making gelato, none of my restaurant customers have ever served it in this way. Thanks Steve for the inspiration. The event was huge success. The participation of so many talented chefs, the scenic location (Turner Farm) and the weather made for a perfect day. Jay Erisman from The Party Source was resident Smilier and Amy Tobin was master of ceremonies.
All of us had a great time assisting each other on the line and I believe the guests had a good time as well.
Madisono's is still making Mad Pops and will have a new flavor at Findlay this week. Strawberry Lemonade.
Thanks for supporting Madisono's
Thursday, September 16, 2010
This morning I started my day with a cup of tea and a bowl of Kashi cereal, the kind that tastes great with honey. The flavors of honey, milk, tea and a neutral cereal was pleasant. Each flavor was well balanced and complimented one another. What is the speed of flavor? Fast, slow, zig zag, or head on? In the frozen dessert business, flavor is the number one issue I consider everyday. Texture is a close second, but without the right balance, or intention, flavors can be slow, to fast, or wind up in a dead end. "Where do you go from there? No where." (Nigel Tufnel)
Today, one of my employees said he tried the Alphonso Mango gelato and did not favor it over the previous recipe. We began talking about flavor and how this mango gelato is different from the previous one. The Alphonso mango has a unique flavor. It is highly esteemed in the culinary world for it's texture and bold flavor. When you scoop into a pint of Madisono's Alphonso Mango gelato the full flavor of the fruit prevails. This new recipe is our neutral gelato mix(made from scratch at Madisono's) and Alphonso Mango. The simpler the better. But the flavor is different and I understand what he was saying. This flavor is fast by design and delivers a unique profile similar to a mango lassi. Try it with some cardamom on top, you will not be disappointed.
This weekend I am participating in the Findlay Market Fundraiser, Lunch on the Land. I have used Madison Ridgeview Farm blackberries to create a blackberry gelato. It will be served on a mini brioche from Skirtz and Johnston. I started by making a concentrated syrup from many pounds of frozen berries. The plan was to incorporate this pure syrup into the neutral gelato mix and process. The color of the syrup was a very deep purple and when mixed with the gelato mix turned a beautiful purple. Despite attempts to get this flavor into the fast lane it just refused to be hurried. I would classify this as a slow flavor, a single gear so to speak. Is this bad? My intention was to create a head on blast of blackberry, but the reality is that despite the volume of syrup added to the mix this will never happen. The use of all natural fruits and purees for flavoring gelato and sorbet is a challenge at times. So the solution is to embrace the reality of the flavor and accept it. What I decided to do was to process the blackberry gelato according to recipe design and then compliment it with puree as a swirl. The result is that I have a much more visually appealing gelato due to the marbling of the dark purple puree against a soft purple gelato. The puree adds a second gear to the flavor but does not corrupt the texture of the finished gelato. In the end I was pleased and I think that you will be as well. It will be available at Findlay Market this weekend while supplies last.
Thanks for supporting Madisono's
Saturday, September 4, 2010
Madisono's is excited to be the first to bring this unique treat to Cincinnati. Lately, I have been introduced to many new music groups. I am lucky in that, I can listen to music all day long as loud as I want. We generate lots of noise in the production facility with blenders, batch freezers, and compressors running everywhere. It doesn't pay extra, but the benefit of music all day is worth something. I always want to jump into Wikipedia, Myspace or websites to get more information on these bands but time does not always allow it. I find that flavors are like music. Complex or simple arrangements that have emotion, depth and purpose. There just is not enough time to explore the abyss of flavor. So what is there to do?
Take a breath and slow down. Rome was not built in a day. Some bands may break up but their music will last. It will be there. Flavors will be there too. They are not going anywhere. Sure there may be a season to wait but for the most part they are there like notes waiting for placement. The introduction of Madisono's Mad Pops will give us many more flavor notes to compose with. It is my hope to bring to all of you a sweet melody on a stick.
Here is a band that I have taken the time to look into. I hope you enjoy it. Mexican Elvis,
Thanks for supporting Madisono's
Wednesday, September 1, 2010
What is a Mad Pop you ask? A Mad Pop is a frozen fruit pop, made with real fruits and madisono's sorbet. Imagine Alphonso mango sorbet with pineapple or Madiosno's lemon sorbet and blackberries, or red raspberry sorbet and fresh strawberries. Each fruit batch is made from scratch and then poured into the molds. Everything about this concept is done by hand and in very small batches. I think this would qualify as artisan. Once frozen they are removed and then packaged. This idea has been brewing for a long and I am finally able to introduce some initial products for people to try and get some input on them. I have been overwhelmed at flavor possibilities. So many flavors and so little time.
Pops are nothing new, we all had them as kids but they were just frozen juice, with fake food colors and artificial flavors. Even today they are still made with crappy ingredients. Mad Pops is offering something very different. There is so much fruit in these you can feel it. The lemon blackberry is made with blackberries from Madison's Ridgeview Farm in Adams County. We froze many pounds of berries just for Mad Pops. The inspiration for pops is found in the Mexican Paletas. My sister in law is from Panama and all through Latin America paletas are everywhere, made with real fruits and simple ingredients. Paleta shops are showing up in places around the country and now they are available here. We have some big plans for Mad Pops here in Cincinnati. More on that later. If you get to Findlay Market stop in to Madison's for a Mad Pop and let me know what you think. Have a good holiday weekend.
Thanks for supporting Madisono's Gelato
Tuesday, August 31, 2010
Will artisan go mainstream? This poses an interesting argument. What is artisan and what is mainstream? I can think of several artisan companies that are in the mainstream. LaBrea breads from the west coast, and many of the fine cheeses produced domestically and abroad still maintain a method of production that is not much different from when they started out. The difference is that they just make more. There are many craft beers on the market today and many chocolate companies that use rustic techniques to produce their products. Small food companies make quality food using techniques that they have to use, because they can't afford the alternative. They may also believe that certain techniques produce the best quality product. Most of the time ingredients and technique are what make things taste better than the mass produced stuff. I am not sure that the issue is whether or not artisan can go mainstream or not it is whether or not the artist can produce enough to be in the mainstream.
The other issue brought up in the story was whether or not high quality ingredients can be used and then sold at a high price? Recently the New York Times ran an story from Julia Moskin on the price of artisan ice creams. How can they justify the $10.00 pint? Price is based on many factors. The use of high quality ingredients commands a higher price at the end. There is no other way about it. The issue is will people pay for it? When I ran a small shop I used to make cranberry chicken salad. People placed orders in advance for weddings and parties. It was very good. We used the highest quality ingredients available. When food reps would come in and notice that I was using Hellman's they would always offer their product for half the price with the slogan, "they will never know the difference." The other brand was cheaper and would increase my profits but it was not as good as Hellman's. And my customers could taste the difference. I had an offer to use already cut celery, and chopped onions, but in the end the cheaper foods would never amount to a better product, just a cheaper one. I never had to try these products because I already knew. You can't use cheap products and then charge a high price. Not many people run food costs at home or do the math on potion costs when they cook a meal. Bacos or bacon? I think we all know that you can't fake the real thing and it is worth every penny.
I got up, had my tea and breakfast then headed off to make more gelato. I'm not worried about artisan going mainstream. I just hope that there is not the same silly debate over artisan as there was over organic. Remember that? At first it was organic then certified organic and then biodynamic, and now it has settled on local. Which has always made more sense. Let's leave the titles out and just enjoy good food, made with quality ingredients, that are made locally.
Thanks for supporting Madisono's
Wednesday, August 11, 2010
Many of you know that Madisono's is a partner with Sustain Brands. Sustain brand foods are popping up all over town. Many of them are sold at Madison's @ Findlay 110 W. Elder St. They have salsa, fresh salsa and some soups. If you click here, there is a link about Sustain Brands if you want to know more about them and their philosophy on foods.
Monday, August 9, 2010
This past weekend was quite busy. Saturday morning I set up for the Lady Distance Classic 5k/10K run in Blue Ash. The morning was cool and crisp. We sampled mango sorbet, lemon basil sorbet, dark chocolate gelato, French vanilla gelato, and caramello with sea salt gelato. Thanks to all of you who stopped by for samples. We will be back next year with some new flavors. If you shop at Whole Foods you would know that this past week was local week and that means demos. I traveled to Columbus on Saturday to the Dublin store and sampled to the masses. What a great event! I brought home some organic dog treats and met some great people. Sunday was another demo at the Upper Arlington store which turned out to be a great day too. Thanks to all of you who sampled and purchased Madisono's. Yes the Maple Nut with Brown Sugar is crazy delicious. I am looking forward to lunch on the land in September.
On Tuesday of this week I am going to make some peach, nectarine and blueberry gelato. I got some great fruit from my parents store at Findlay Market and can not wait to offer them to all of you. They will be available for dipping this weekend. Thanks again to Cincinnati Magazine for the award.
Thanks to all of you for your support.
Sunday, June 13, 2010
Here is a list of locations where you can find Madisono's Gelato and Sorbet
Bigg's Hide Park
Bigg's Pleasant Ridge
Whole Foods Mason
Whole Foods Rookwood
Pipkins Market Blue Ash
Garnish Catering Blue Ash
Ferrari's Little Italy Maderia
Cork and Bottle Buttermilk
Cork and Bottle Covington
The Party Source
Madison's At Findlay Market (Dipped Fresh in the store )
Sunshine Foods Hyde Park
Carl's Deli Hyde Park
Coffee Emporium Downtown
Luigi's Market Mason
College Hill Coffee Company
Meiner's Meats Bridgetown
Servati's Western Hills
Please consider purchasing Madisono's from one of these fine retail locations. My sorbet is dairy free and did you know that Madisono's is made with 8% butterfat and fewer calories than regular ice cream?
Wednesday, March 10, 2010
College Hill Coffee Shop,
SilverGlades on 8th,
Madison's At Findlay Market,
Angelo's Pizza in Montgomery,
Abby Girl Sweets on 5ht St.
Lookout Joe Mt. Lookout
The cups are available in the following flavors. Chocolate, Vanilla, Strawberry, Dark Chocolate Orange, Honey Lavender, Chocolate Chip, Lemon Sorbet and Red Raspberry Sorbet. Honey Lavender is just now coming out so give that a week or so before it is available in those locations, but don't forget to ask them for it.
Madisono's is now available at Madison's Market 110 W. Elder St. dipped by hand Tuesday through Sunday. Last week was the soft opening and it was anything but soft! Thanks to all of you who bouht a cup. Madisono's offers a huge portion for just $3.00. Compared to other offerings of gelato around town this is a great deal. Just because Madisono's bases are made from scratch with local milk, all natural ingredients, just because we use the finest ingredients available and just because it is made is small batches does not mean that it has to be expensive. We will offer fresh cut strawberries as a topping this week and will debut our Sorbet Fizz menu very soon. Thanks for your support
Also try my new Caramello with sea salt. Only available at Madison's or Via Vite.
Thursday, February 25, 2010
Madisono's will be available at Madison's @ Findlay Market dipped by hand starting in April. On Monday I deliverd the dipping case and my Dad has made some changes in the store to accomodate it. The dipping will take place in the front of the store. I am using a traditional dipping case which I feel will deliver a better texture and better quality. I will offer toppings and am very exicted about using all of my parents fresh fruits as toppings as well. In the summer time they get some amazing quality blueberries from Michigan and in the late summer the best tasting red raspberries from the same farm. Can you imagine fresh red raspberries served over Madisono's vanilla? Wow! I think the options are endless. I will be offering a great portion at a great price. If you in the store you will not be able to miss it. It is my expectation to offer several flavors of gelato and sorbet and rotate different flavors each week. I can not wait for warmer weather. Please let your friends know that Madisono's is coming soon to Findlay Market Fresh!
I hope all of you have enjoyed the snow. I have. It is not the best time to sell gelato and sorbet but that is fine. Spring is just around the corner.
Thanks for all of your continued support!
Saturday, January 23, 2010
Monday, January 18, 2010
Burnt Sugar with Star Anise
Julia's Favorite Mango is now made with 100% pure Alphonso Mango
I have waited 3.5 years to produce Black Raspberry sorbet and now it is happening. Why the wait? I had always tried to work with fresh or frozen berries. The problem is the seeds. There are just to many and that upsets the texture of the finished sorbet. I have finally found a domestic source of Black Raspberry puree that is incredible. When you taste this sorbet it is like eating a bowl of fresh berries. There are so many options for this flavor it makes my head spin.
The Alphonso Mango is just an incredible mango. I always thought that my mango sorbet was good but this new flavor is over the top. The color, aroma and texture of this eats like a perfectly ripe mango. It still holds the name Julia's Favorite Mango.
Burnt sugar is one that I have been looking at for a while and now I am pleased to share it with you. I burn my own sugar in house and have a special process by which it is made into the gelato. I have always liked working with the savory and Star Anise is a great compliment to this dynamic flavor. If you like creme brulee then you will love this new flavor.
How long will it be before you can get these new flavors? Well we are delivering all of them to Findlay Market this Week and many other customers. It may take a little time before everyone has them. There are still some pints of the the previous mango sorbet on the shelves and that will need to be sold before they order the new. All of our independant customers will be adding them over the next few weeks. They will not be available at Bigg's or Whole Foods just yet. We are starting with the independants first. Let us know what you think.
Wednesday, January 6, 2010
The location is just one block away from the Square and is perfect for a quick visit. There are few tables and chairs as well. They will be offering coffee also. We will dilver the first order next week and should be ready to go by 15th.
AbbyGirl is owned by Nathana and Andrea, a husband and wife team and named after thier daughter Abby. Check out their website for more information. I need to say that they make an icing that is like no other. Seriously. You have never had one like this before. Stop in and say hay, get a cupcake and get ready for gelato.
My labels are due in this week and that means new flavors will be coming soon.