Wednesday, May 29th, 2013
Chefs have looked to liquid nitrogen as a culinary party trick for years. Its ability to freeze food almost instantly, not to mention the swirls of white gas, make for gasps of awe in the dining room. But this laboratory staple has found staying power with ice cream makers who use it for nifty a la minute desserts.
In Santa Rosa, two former social workers are opening a pop-up ice cream shop at Dave’s Market and Deli (320 W. Third St., Santa Rosa) each weekend (Friday through Sunday from 3-9pm), stirring up “happy scoops of delicious and delectably darn good delights.” Watch for their ice cream trailer to debut in June.