Custom and Creative

I have written about this process in previous blog entries. The chance to create new flavors for customers is always a highlight. When I started my research for Madisono's in 2005, I came across gelato shops that had more than 350 flavors. How could anyone produce 350 flavors? Not at one time of course, but over the coarse of several years I can see how that would be easy to do. Creating flavors is not hard, getting people to buy them is.

This past month Pho Lang Thang opened at Findlay Market. Three brothers have been working the entire summer and longer to get this place open and at last they are. They have received rave reviews and have had full tables ever since. When David (pictured above) approached me about creating some flavors for the restaurant I knew I would be in for something good. I met with Duy to discuss some concepts which then took us to Saigon Market. We combed the iles for some unique fruits and products that would deliver an authentic Vietnamese profile. After working up several samples we met again for the taste testing. We settled on Durian and Lychee. I had some experience with Durian and Lychee but I had never made a Durian gelato. Why would I? And if I did who would buy it? The flavor of this fruit is super exotic and the aroma is unique. As we sampled the Durian I knew this was going to be a hit and the guys were excited about sharing this with their customers. The Lychee is smooth and sweet and the Durian captures everything the Durian has to offer. Everything! These two flavors will be available in pints from my parents store in the coming days so look for them.

If any of you keep up on the more creative chefs in Cincinnati, then Owne Maas would be high on your list. Owen asked me to do a root beer sorbet using the finest root beer available. For that we chose Virgil's of course. It is all natural and provides a robust root beer body needed for a sorbet.

The chance to take a concept and turn it into something you can touch taste and smell is what keeps us going at Madisono's. Sure we like to make chocolate and vanilla, but there is nothing like making a Durian gelato. There just isn't. Thanks for supporting Madisono's

Matt