When you eat gelato or sorbet, you take your time and you don’t need much to be fully satisfied. This is from a consumer’s perspective. From a maker’s perspective, we hand pick our fruits, we puree them, we make the apples into a jam consistency, and we let it come together. Time is important when …
Continue reading “Creating gelato and sorbet flavors; a special event this week”
Apples are in season, and now I am working on a batch of apple gelato this week. I picked up apples at the Vicksburg Farmers’ Market this past Friday, from none other than “The Apple Man”, Roy Ballet from Lawrence, Michigan. We will be providing a sample to the Western Michigan University (WMU) chef this …
Continue reading “The Apple Man — working on the Apple gelato”
It is 5 AM and my mind is thinking how to develop a particular intermezzo for my friend, Chef Charletta Naylen, owner of Da’Lish, Kalamazoo. I often get inspired from things around me, especially when I go to farms to buy our fruits for Rollin’Gelato. On Tuesday, on my way to Skyline Orchards to buy more peaches …
