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Ice Cream

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Seymour Burton’s Old Beast of an Ice-Cream Maker Churns Away in the Basement

If the PacoJet is the ice-cream machine of the dessert avant-garde, then the old-fashioned, massive, nearly unbreakable Coldelite ice-cream maker is the 1972 Cadillac to the PacoJet’s 2008 Prius. At the very old-school Seymour Burton, chef Josh Shuffman inherited the machine from the restaurant’s former owner, Sammy Kader. “We could never have bought one like this,” he says. “I don’t even know how they got it into the basement.” The Coldelite produces four ice creams a night: caramel, bourbon chocolate, vanilla, and a changing special — usually blueberry or rum raisin. Like everything else at Seymour Burton, the ice creams couldn’t be any simpler or less challenging, or any better. Not that Shuffman will take credit for it. “It’s all the machine. I’m out of my depth! I’m not a dessert chef. But the best you can do as a chef is to find something that works and stick to it.” Related: If It's a Frozen Dessert at P*ong, Blame the Pacojet

Director Arden Wohl Only Eats Fish Twice a Week

Arden Wohl
Last fall during Fashion Week, rising director and headwear-loving “alternasocialite” Arden Wohl was walking the runway for Imitation of Christ. This time around, she’s been holed up in pre-production for her movie starring Leelee Sobieski (the narrator of her student film Coven) which she’ll shoot later this month in Long Island City. “It’s about New York women, and life. It’s about dreams,” she breathlessly told us before running to a premiere party where she slowed down for just one second to let us photograph her catching a drink. What else did this confessed leather-wearing pescatarian eat this week?

The Most Iced-Out Cone You've Ever Seen

$1MM Cone
What you see here is a replica of a cone of Bruster’s Real Ice Cream, made with eighteen-karat white and yellow gold and over 600 Lazare diamonds. After it goes on a national tour, it can be yours for $1 million (plus however much you end up spending on gold caps when you get high one day and try to bite into it). One has to wonder, is this ridiculous blingfest the ice-cream industry’s last-ditch effort to keep it crispy in the face of fro-yo mania? (Willie Nelson’s ice cream sure didn’t work.) And how long before Pinkberry counters with some ice of its own? Considering Pinkberry got the Lady Tigra for their bumpin' jingle, they could probably bring Jacob the Jeweler out of retirement for a pimp cone.

U.S. Open Stadium Eats; Red Hook Vendors' Bread and Butter in Jeopardy

Astoria: Get your feet rubbed while eating ice cream at Freeze Peach this Saturday — or maybe just stick to sampling the variety of flavors at this $9 tasting event that will also feature reflexology and tarot-card reading. [Joey in Astoria] Flushing: New reasons not to fill up before a match: Five serious restaurants including a steakhouse, seafood restaurant, and Cuban café flank the U.S. Open stadium, all under the supervision of Charlie Palmer–trained chef Michael Lockard. [NYDN] Hell’s Kitchen: Mitchel London Pizza from the owners of Burgers & Cupcakes has been open for a couple of weeks, but they’re still working on good char. [Slice] Lower East Side: Whole Foods’ beer room, which stocks over 200 international, domestic, and local beers, opened this morning. [Gridskipper] Meatpacking District: Los Dados from Sueños chef Sue Torres opens Monday. [Eater] Red Hook: Department of Health inspectors are now turning a critical eye to restaurants associated with the ball-field vendors. Honduras Maya is already closed. [Brooklyn Eagle]

Fancy Food Show Brings Colonial Fruit Drinks and Our Old Friend Kulfi

We took a break from our regularly scheduled Greenmarket food fest to hike through acres of fancy foods from the world over at last week’s Fancy Food Show. Over 2,000 displays filled the Javits Center with everything from antifreeze-green Chilean avocado oil to Brooklyn-made gummy bears that were actually the size of honey bears. To avoid going into fancy-food shock, we honed in on the (often overlapping) new and organic/natural categories. Here’s highlights, all currently available in the city.

What Is Summer for But Barbecue, Ice Cream, and Vegetables?

Summer's end is already in sight: The All-Star Game is in the books, and another Fourth of July has passed without America being challenged by either the British or savage conquerors from another planet. All that remains are the most basic elements of summer eating: barbecue, ice cream, and fresh vegetables. And that happy trinity constitutes this week’s food section. Adam Platt finally finds barbecue happiness at Hill Country, so much so that the loquacious critic was reduced to declaring the ribs “really, really good.” Also on the subject of barbecue, Rob and Robin announce the debut of three more places, from a New Hampshire Yankee, a former boy-band star, and two ex–Blue Smoke cooks. The Robs also give the world their definitive list of the city’s top four ice-cream places (the best one rhymes with “Tom”). Finally, there's a conspicuously healthy recipe for zucchini with mint and scallions via the Slow Food haven Franny’s, in (where else?) Park Slope.

Shopsin's Arrives At Last in Its New Lower East Side Berth

Chelsea: Richie Akiva and Scott Sartiano will not utilize the old Plaid space for their next club; 1OAK (One of a Kind) is now set for 17th between Ninth and Tenth. [Down by the Hipster] Klee Brasserie will give out its new peach sangria for free this Sunday to mark Gay Pride Day. [NYS] Lower East Side: Shopsin's finally open in the Essex Street Market. [Eater] Midwood: DiFara open tomorrow? No, but “maybe Friday.” [Lost City] Upper East Side: Owners of recently departed Jovia will give the townhouse space a more casual feel with a name and menu reminiscent of the owners’ Soho restaurant, Zoë. [NYT] West Village: Jefferson Market has the single-origin-chocolate ice creams from Choctál newly imported from California. [NYT]

La Marqueta Fights City Hall and Wins; Josh DeChellis Out at Sumile

Brooklyn’s La Marqueta, facing the same kid of pressure as the Red Hook vendors, wins another year and postpones getting the heave-ho from the 70-year-old market. [NYDN] Josh DeChellis has left Sumile Sushi to do a tempura restaurant at 50 Carmine Street. [NYT] Related: Josh DeChellis Dodges a Bullet, and Hits a Bullseye [Grub Street] This is a golden age of meatballs we’re living in. [NYT] Related: Men and Their Meatballs [NYM]

Hear the Pinkberry Jingle, Attempt to Get it Out of Your Head

We went to the Pinkberry site to see how the bi-coastal yogurt slinger is dealing with a lawsuit claiming its star product comes from some sort of dry-powder mix. And now we can’t concentrate, on this or anything else, because of the Pinkberry song. "Sorry, ice cream," raps a petulant, girlie voice, "but I'm thinking of a different dessert." And off we go: "Succulent mango! Tangy kiwi! It’s an obsession! Simple and delightful! And guilt-free! Yummy!" The lyrics, which sound translated from Japanese or Martian, ride a kind of reggae-lite beat that wouldn’t be out of place on a Lily Allen number (the singer is actually, and awesomely, the Lady Tigra, of L'Trimm fame). About as far from a focus-grouped jingle as you can get, the thing sounds like it was tossed together in two minutes during a bout of Pinkberry-induced brain freeze. Ad hoc remixes are already popping up on Web boards. Frozen yogurt? Milk powder? Who gives a crap, we’ve got a hit on our hands! Pinkberry song [Pinkberry.com]

Matzo-Bus Rabbi Granted Reprieve

Bloomberg signs bill establishing safety guidelines for delivery guys but stops short of limiting packets of ketchup. [NYT] Rabbi ordered to stop baking matzo out of his school bus granted reprieve. [NYT] Urban agriculture not limited to NYU kids growing weed in closet; New Yorkers also making wine on rooftops. [NPR]