Madisono's Gelato and Sorbet now at the Savannah Center

There's been another #MadSquatchy sighting! Jeff snapped this photo on his delivery route just before the legendary Sasquatch disappeared into the lush green landscaping at the Savannah Center. The chef at Savannah Center is now serving Madisono's Gelato and Sorbet in the menu offerings. If you haven't been to this venue yet, you'll be amazed--not just by their excellent choice in frozen desserts, but because of their state-of-the-art technology and hospitality. It's a beautiful location for office parties and weddings!

Edible Columbus highlights some great Cincinnati flavor!

Hello Columbus!
We are very pleased to be included in the Summer 2014 issue of Edible Columbus in their Cincinnati Day Trips feature! We have always loved the North Market and think our Findlay Market (the longest continuously operated market in the US!) in historic Over-The-Rhine is definitely worth a visit!

There are so many exciting food and creative ventures going on in Cincinnati! Gina Weathersby, creator of the local food community 513{eats} has definitely tapped into some of our best local flavor and shown it in the most beautiful photographs.

Madisono's is sold in Columbus too!
Until you get the chance to visit us in Cincinnati, you can try some pints of Madisono's Gelato and Sorbet at Hills Market and Whole Foods on West Dublin Granville Road.

If you'd like to keep up with Madisono's, we attempt to entertain and enlighten our fans on Facebook.

Let us know if you are coming to Cincinnati for a visit! We'd love to say hi and welcome you to our favorite place for gelato (outside of Italy, of course).

Madisono's New Flavor "Triple Chocolate Dare" is developed by 6th graders

Do you know more than a sixth grader?

We shared our goal of creating a new seasonal flavor for Madisono's with the sixth graders at Kilgour Elementary Students in Mt. Lookout and in turn, they helped us create the gelato flavor "Triple Chocolate Dare".

This was an exciting project through a partnership made possible by a grant from Ohio's Straight A Fund, in which students are learning about math and science with a real life case study. Over ten weeks the students and I (Matt Madison) created a survey including questions about favorite flavors, fruits, and taste preferences of salty, sweet, or sour.  The entire Kilgour K-6 student population participated in the research. Lead Math 6 Grade teacher Mrs. Stephanie Bisher then oversaw focus group meetings and taught students to compare ingredients by cost allocation.

Data showed the favorite was chocolate, and it was established as the flavor base.

I provided cost data for the top choice of add-in ingredients: brownies, cheesecake, Oreo cookies, and several others. The students made decisions based on gross profit margin, as well as considering allergens for each. It's been great to come into the classroom and show them a real life story problem. And one they've been so enthusiastic about!

I enjoyed teaching parts of the unit, and the student reaction confirmed the success of the partnership. I'd love to return with this project every year. I want the first graders to look forward to their own gelato project when they get old enough.

In the last phase of the project, the students brainstormed names for the new gelato. The favorites were "Choczilla", "Kilgour Chocolate Galore", and "Chocolate Cubed."

Called "Curricular Innovation" by Harvard University's School of Education, this experiential program is the first to be implemented in the K-8 classroom. "It's the first use of this problem solving approach in an elementary school. After we create a Harvard-style case study, we scale and duplicate the STEM based curriculum (Science, Technology, Engineering and Math) to other schools," said Mary Welsh Schlueter, Chief Executive Officer for Partnership for Innovation in Education (PIE).

The students are also creating an app with the help of NKU, and sales will provide revenue to the school. This collaborative approach encourages high level 

"deeper learning" required for new critical thinking guidelines in schools. It will help them now, and in their careers. Schlueter has been busy overseeing 18 schools who are participating in the grant.

The students will saw their research and marketing come to life in the Madisono's Gelato booth at the Kilgour Festival May 17, where a percentage of the gelato sales will return to the School. The new flavor will be available in retail stores across Cincinnati starting June 1.

New Spring 2014 Flavor: Toasted Coconut and Caramel

This recipe was inspired by my wife's favorite dessert growing up: vanilla ice cream with toasted flaked coconut and a drizzle of caramel on top. This flavor is available this Spring until May 1st. Get it while it lasts! For a list of current retailers selling Madisono's click here.

Another new spring flavor from Madisono's Gelato and Sorbet: Blueberry Ginger

Fresh blueberries and a hint of ginger are the stars of our newest sorbet flavor for Spring 2014. Don't forget that Madisono's Sorbet is a vegan and gluten free dessert, which makes everyone's tummy happy!

New Madisono's Spring Flavors: Hokey Pokey

Spring will be here soon, believe it or not. And we've got some delicious seasonal flavors that will make your mouth burst with joy.

Hokey Pokey is a flavor that has a fun history. We created this flavor for the Xavier Music Series when we wanted to make the musician from New Zealand feel a little closer to home. One of the most popular ice cream flavors in New Zealand is called the Hokey Pokey. So we made some of our own honeycomb toffee and blended it into our famously delicious Madagascar Vanilla. It was a big hit, so we thought we'd add it to our regular line of flavors. Insert happy dance.

Alphonso Mango in Madisono's Sorbet

Why do we use Alphonso Mangoes in our Madisono's Mango Sorbet? Alphonso mangoes are imported from India and are something of a national obsession. They deliver the sweetest, richest mango flavor to our sorbet and help us deliver delicious flavor to you. Now, how about a smoothie? ;o)

Chocolate Malt Gelato at the Xavier University Music Series this Sunday

We are enjoying our partnership with Xavier University for their 2013-2014 Music Series and the opportunities to enjoy some custom flavors made only for these performances.

This Sunday's performance is with the Blue Wisp Band and we were inspired to create Chocolate Malt gelato using malt extract from the local Listermann Brewery. Creative expressions of music and creative expressions of gelato, right here in Cincinnati, Ohio!

Lemon Cream Cheese Croissants with Madisono's Honey Lavender Gelato

It may be -4 degrees outside in Cincinnati, but the Madisono's Gelato world is far from frigid. We thought a little citrus might be just the thing to remind us that spring will arrive, eventually.

Here is a delicious recipe from The Grand Surprise! for Lemon Cream Cheese Croissants. Doesn't it look delicious? How about a few for a luncheon or Sunday brunch with a dainty scoop of deliciously floral Madisono's Honey Lavender Gelato on the side? I'm feeling warmer already...

Soft Chocolate Cake paired with Madisono's Gelato

Photo from Jean Georges: Cooking at Home with a Four Star Chef

Looking for some simple but delicious desserts to serve your special dinner guests? Warm, soft, chocolate cake is a delicious, now classic, dessert created by Jean Georges Vongerichten and printed in his cookbook Jean Georges: Cooking at Home with a Four Star Chef. Pair it with some Madisono's Peppermint Stick or Salted Caramel gelato and you've hit the sweet spot for dessert.

You can prepare these and refrigerate several hours before and cook at the last minute since they have a short baking time.

WARM, SOFT CHOCOLATE CAKE
1/2 Cup (1 stick) butter, plus some for buttering molds
4 ounces bitter or semi-sweet chocolate
2 eggs
2 egg yolks
1/4 Cup sugar
2 tsp flour plus more for dusting

In a double boiler over simmering water, melt butter an chocolate together. While that's heating, beat together eggs, yolks and sugar with the whisk attachment for the mixeruntil light in color and thick. Slowly stir in warm chocolate mixture into egg mixture. Quickly beat in flour until just combined. Butter and lightly flour four 4 oz molds, custard cups or ramekins. Tap out excess flour, then butter and flour them again. Divide the batter among the molds. Desserts can be covered and refrigerated at this point for several hours. Bring them back to room temperature before baking. Preheat oven to 450ºF. Bake molds on a tray for 6 to seven minutes. Center will be soft but sides should show clean when a toothpick or knife inserted comes out clean. Place a dessert plate on toop of the mold and turn both plate and mold over to invert. Let mold set for 10 seconds and lift off plate. Cake will slump on the plate. Place a scoop of gelato on the side and serve immediately.