On Saturday, August 27, Clean Plates + Openhouse Gallery host Cool Cravings, a food pop up featuring the best NYC frozen dessert spots. Each Cool Cravings vendor is taking cold treats to the next level with all-natural ingredients — both locally grown and imported from the far reaches of the earth. Read about the brands that’ll be showing up, and purchase tickets on Gilt City.
What does it take to get an investment these days? Cherry pomegranate red tea, peach ginger white tea, raspberry green tea, root beer float and sweetened espresso. That’s what helped Brewla Bars land more than $10,000 in Kickstarter-sourced funds recently. The brother-and-sister team works days as scientists and evenings out of a commercial kitchen in Long Island City. They share space with more than 90 other businesses throughout the year including pie makers, caterers, bread denizens and pastry producers. This weekend at the Cool Cravings festival, Brewla Bars will be unveiling a couple of new flavors at Openhouse Gallery – one in honor of a big ($1000+) Kickstarter donor and another designed by a former intern. Brewla Bars regularly appears at the Fulton Stall Market at South Street Seaport, the Market Share booth at Williamsburg’s Smorgasburg and now at Park Slope’s Wicked Spoon. See what flavor Brewla Bars comes up with on Saturday.
From its small storefront on Broome St. in Little Italy, La Cremeria dishes out gelato with Sicilian pistachio nuts and hazelnuts from Piedmont. La Cremeria’s granita includes fresh fruit like blood orange and cherries and, despite being around less than a year, was named a top-ten spot for ice cream and gelato in New York City by Serious Eats. Chowhound, meanwhile, called it the best gelato ANYWHERE – even though the reviewer just came from Katz deli stuffed off pastrami and kvetch.
The Juice Press
The Juice Press is most well-known for its cold-press juices that are made raw to keep nutrients fresh, whole and ready for football season. This summer, The Juice Press started doing raw ice cream, too, starting with chocolate and vanilla and mixing in some coconut oil for good health. See how The Juice Press plans to take over New York with frozen goodness after focusing on pressed goodness for so long.
Raw Ice Cream Company
Four-year-old Raw Ice Cream Company, or RICC, has been creating sweet treats for hungry vegans longer than Barack Obama has been h-O-lding down the O-val O-ffice. O, really? O yeah! O so raw. The Raw Ice Cream Company uses raw organic cashews, coconuts, agave nectar, cocoa butter and even Himalayan sea salt. You can find them packaged at Earth Matters, Whole Foods’ Tribeca, Union Square and Columbus Circle or fresh at Openhouse Gallery on Saturday.
The Shaved Ice Shop
Featured in the New York Times, The Shaved Ice Shop has been a staple of the downtown food scene all summer. Saturdays at the Hester Street Fair, Fridays at An Choi and most of July at the 19 Kenmare pop-up shop along side electric bike co. FlyKly. Carson Yiu, a recent grad of Baruch’s business program has been dishing out Taiwanese-inspired bao bing – shaved ice with fresh fruit and boiled peanuts. Expect a large portion.
The Soft Serve Fruit Co.
No dairy, no gluten, all fruit soft serve. Way better than the astronaut ice cream soft serve from summer camp. Instead of processing an engineered assortment of preservatives and milk-like products, The Soft Serve Fruit Co. blends an all-fruit puree. Then they top the cool all-fruit sweetness with crunchy toppings or even fresher fruit. Inappropriate ratio of nourishment to taste.
Stogo cleared the dairy-free hurdle straight outta the crib and is now sprinting past innovative-ingredient benchmarks: coconut creamsicles, soy-based bananas foster, hemp-based ginger vanilla bourbon, virgin egg nog. Everything but the nog is from scratch and Stogo doesn’t forget about classics like pina colada, strawberry and mango sorbet.
Asian fusion has been getting love ever since Ichiro Mashita rolled the first inside-out Cali roll in the ’70s. Brooklyn-based (but with a deliciously Asian name) SkyIce is doing a similar dance with its ice creams and sorbets. SkyIce creates a Thai tea ice cream, dragon fruit-watermelon sorbet, lemon grass-orange sorbet and sapota sorbet to name a few. There’s also a veggie-fruit crossover in the cucumber-lime sorbet. SkyIce is unknowingly creating the next generation of trendy flavors. But don’t wait 20 years for Madison Ave. to get the packaging right – just taste the cross-cultural deliciousness Saturday.
NibMor likes its chocolate vegan, organic with no refined sugar, no dairy and no gluten. Just lots of pure cacao, which has more antioxidants than red wine and green tea. Like many of the other Cool Cravers, NibMor prepares its chocolates raw meaning it’s never heated enough to kill all the nutrients. For crunchy NibMor varieties, the Long Island-based company uses brown rice. Take that, Uncle Ben! Now give it back.