- Philadelphia City Paper 6.21.12 Print Edition
Food & Drink
- After a friend clued me in on some of the cool things her boyfriend was doing with ice cream, I built a roster of chefs who are playing with the medium while taking us new places with something we can take for granted. I didn't expect the rabbit hole to lead me towards apps and mains with ice cream involved. Not being a trained chef, I always start with my own questions which go deeper as I go about the research process. In this case, however, one chef's very cool girlfriend got the ball rolling. And then I had pizza ice cream...and scrapple ice cream...and then an asparagus ice cream that took the vegetal, refreshing lightness of a blanched asparagus dish up to level 15.