Salt & Straw Ice Cream will bring back their Upcycled Foods Series for the third year in a row this April. Just in time for Earth Month, this series, as part of Salt & Straw’s effort to combat the millions of pounds of food waste in the US each year, features an innovative, upcycled menu to help reduce food waste through ice cream.
Available starting Friday, April 4 in scoop shops and via nationwide shipping, co-founder Tyler Malek has partnered with seven brands that focus on reducing food waste in the US to create innovative flavors by using often wasted ingredients like overly-ripened bananas and peaches, forgotten coffee beans, and more.
Banana Parsnip Sherbet (Courtesy Salt & Straw)
Flavors include:
- Malted Potato Chip Cupcake: in collaboration with Uglies Kettle Potato Chips and Renewal Mill to divert over 2,862 pounds of food waste, the chocolatey flavor features malty chocolate barley milk ice cream studded with hunks of fudgy chocolate-glazed cupcakes and chocolate-dipped Uglies potato chips, finished with a thick ribbon of caramel.
- Coffee and Stone Fruit Marmalade: in collaboration with Atomo Coffee and Hello! I’m Ugly to divert over 1,657 pounds of food waste, this flavor features coffee ice cream created with Atomo’s 50/50 beanless + Arabica coffee blend and is swirled with jammy stone fruit marmalade crafted from Hello! I’m Ugly dried nectarines and apricots.
- Salted Grapefruit Coconut Julep: in collaboration with Wheyward Spirit to divert over 1,191 pounds of food waste, this flavor is a tropical take on the classic Derby cocktail, that blends coconut cream with tart and cacao pulp churned with salted grapefruit ‘julep’ featuring ‘wheyskey’ from Wheyward Spirit.
- Banana Parsnip Sherbet: in collaboration with Urban Gleaners to divert over 1,189 pounds of food waste, this flavor features bunches of rescued bananas roasted with cinnamon and honey, then blended with parsnips, cream, vanilla and a splash of bourbon for a velvety, delicious sherbet.
- Sourdough and Olive Oil Chocolate (v): in collaboration with Evergrain to divert over 1,095 pounds of food waste, this flavor is an inversion of the French breakfast, pain au chocolate, and combines Arbequina extra-virgin olive oil blended into malty chocolate barley milk, then studded with candied hunks of sourdough bread.
On Earth Day, Tuesday, April 22, Salt & Straw shops will offer guests free waffle cones with the purchase of a single scoop. Starting this month all Salt & Straw shops will begin using 5-ounce certified compostable scoop cups, eliminating 28,000 pounds of paper waste without changing the portion size.
Dōmi matcha cakes (Courtesy Yama Sushi Marketplace)
Goodboybob Coffee Roasters has launched their Beach Bum Bagel Series, which they will be serving at their Manhattan beach location on the weekends only. The bagels are coming from Manhattan Beach Bread & Bagel:
- SALTY – Herby tomato confit cream cheese, chives, heirloom tomato, coriander-pickled shallots and lime pepper on a toasted salty bagel
- MAPLE – Nueske’s Bacon and maple cream cheese, balsamic arugula and pickled jalapeños on a toasted Eggo bagel
- JANE – Passionfruit curd, whipped cream cheese and strawberry preserves on a toasted Plain Jane bagel.
Slice House by Tony Gemignani from the 13-time world champion and celebrity chef, Tony Gemignani, has opened in the Fountain Valley Plaza shopping center featuring an expanded menu of Tony’s famous New York, Sicilian, Grandma, and Detroit-style pizzas including gluten-free, vegan, and vegetarian options, as well as pasta, wings, and salads accompanied by a drink menu featuring craft beers and premium wines, in addition to non-alcoholic sodas and juices.
The Fountain Valley location offers a specialty pizza called Figgy Piggy, which Gemignani developed in partnership with brand partner, Dean Stehlik, who has a fondness for figs on pizza. Available by the slice only, Figgy Piggy features applewood smoked bacon, mozzarella, fig preserves, toasted pine nuts, blue cheese crumbles, ricotta, orange zest, pesto, and hot pepper oil. Offering takeout, online ordering, and delivery, it will be open seven days a week – from 10:30 a.m. until 9 p.m. Sunday through Thursday and 10:30 a.m. until 10 p.m. on Friday and Saturday.
Slice House by Tony Gemignani
Chef Evan Funke is hosting a one-night-only Chef’s Table dinner at Felix Trattoria in Venice with special guest Chef Ben Shewry of Attica in Melbourne, to celebrate the launch of his new book Uses for Obsession: A Chef’s Memoir.
On Thursday, April 10, the two chefs will present a five-course, bolognese-focused menu—featuring back-to-back lasagne from each chef. Included with each ticket purchase is a copy of Shewry’s book.
Yama Sushi Marketplace is partnering with dōmi, an Asian-inspired bakery out of LA co-founded by talented pastry chef Evelyn Yu. On Saturday, April 5, from 11 a.m. to 3 p.m. at the Japanese marketplace’s San Gabriel location, Chef Yu will be serving up dainty individual matcha cakes in all kinds of delightful flavors including matcha red bean cake, blueberry matcha cake, mini matcha strawberry tart, yuzu matcha-misu and chocolate salted caramel black sesame cake.
What’s Popping Up is a column in the L.A. Weekly that explores everything new in food and drink.
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