Skip to main content

Tasting Notes: Revival Ice + Cream


Yesterday Chef Ron Mendoza opened the doors to his brand-new ice cream shop: Revival Ice + Cream. We didn't make it over there yesterday, but we knew that we had to try it today. I'd seen too many photos from friends that just made me want to stick a spoon into my computer screen!


So, despite the grey skies and occasional raindrops, we headed over for some ice cream. When we arrived, the benches in front of the window were packed with customers and there were just a few people in line in front of us. By the time we got our ice cream, the line reached the door. It seems we weren't the only ones who were willing to eat ice cream in the rain!


Made with Clover organic milk and cream and with almost all of the ingredients sourced from local farmers’ markets, Mendoza offered a dozen ice creams that were outrageously creative.


We tasted several and still couldn't decide. Jake ended up with a double scoop of Heart of Darkness and Mint. D chose to have an ice cream sundae with the Sweet Potato. The Sweet Potato has burnt marshmallows and speculoos crumbs; the kid will always pick something that includes a Dutch ingredient! I saw sauce and toppings in the cup, but he had almost devoured it before I had a chance to photograph it.


R and I opted for the four-scoop taster. We had the Matcha, Mint, Grape & Ginger, and BeesKnees.


BeesKnees featured honeycomb from the Carmel Honey Company and bee pollen, too. The Matcha included Buddha's Hand; the Mint incorporated eucalyptus. The Grape & Ginger was a refreshing sorbet. Yum.


There's not much to say except: Wow!

Wow. Wow. Wow. As you can see...we didn't like it at all! If it weren't socially unacceptable to lick the tray clean, I'm pretty sure R and I would have battled it out.


Mendoza's flavors are innovative, wild, and yet they are also perfectly balanced. All the way home, we debated which of the flavors we tried was the favorite. Nothing bubbled to the top because we were equally impressed by them all.


We can't wait to go back! Though we would love to go back again tomorrow, we'll probably give it a week or so to make sure there are new flavors to try. So impressed. So happy to have an artisan ice cream shop locally.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa