- Ruth Lafler Aug 3, 2008 03:24 PM
I had my first encounter with Scream Sorbet at the Jack London Square farmers' market this morning. I did a search and only found two mentions, both in posts about the Old Oakland Farmers' market. They're still small and only selling at a handful of East Bay markets, but they're very much worth checking out. I had a long chat with a guy who said he's one of the people who actually makes the sorbet. In fact, when I mentioned I'd made sorbet he launched into a whole discourse about how if I'm into making sorbet I should get a refractometer to get the brix just right for the right consistency at the right temperature. He's obviously very passionate about what he's doing!
Ah, but how was it? I sampled five of the six flavors (they only have six at any one time): lime-mint, maple walnut with sea salt, pluot, nectarine and strawberry (I'm not much for blackberries, so I passed on the blackberry sourcream, which was the only one that contained dairy). My favorite was the pluot. I told him I'd had some fabulous plum sorbetto recently in NY, and he immediately guessed (correctly) that it had been at Il laboratorio del gelato (hey, I just googled that to check the spelling, and the Chow Digest of my remarks about the black plum sorbetto was the fifth item -- I didn't even realize my comments had made the Manhattan Chow Digest!). Anyway, this was pluot, not plum, so it wasn't quite as tangy, but it still had a lovely balance of fruitiness and tartness. The other favorite was the maple walnut. Sometimes I think salt in sweet dishes is just a popular gimmick, but in this case, the salt really brought out the sight bitterness of the walnuts. Again, the balance of all the elements was spot on. The textures of all of them (except the lime-mint, which was just a tad icy), were so smooth and creamy it was almost impossible to believe there were no dairy products. They also had a small selection of pastries, including Green Tea-Matcha French macarons with chocolate filling (very good, and I'm not big on green tea).
Check them out! www.screamsorbet.com
Dang, now I almost wish I went to Temescal ... almost ... I found a far better farmers market in Martinez. Anyway, thanks for the heads-up. I love maple walnut ice cream and tha blackberry sour cream is sounding good to me. Maybe I'll try to get to Old Oakland this week.
I has some salted coffee gelato this week and it wasn't bad. Tasted close to a salted caramel.
5030 Telegraph Ave, Oakland, CA
re: Xiao Yang
Well, they use farmers market fruit and herbs to make it. Give them a break, XS, they are a small business and Laloo's, Twin Girls have been selling ice cream at farmers markets for years. This is nothing new. There's one of the Ferry Plaza vendors that has been selling ice cream since they were on Green Street ... always forget which one ... I think Spring Hill.
re: Xiao Yang
They use farmers market fruit and herbs in the ice cream..
They are a nice little business with a very good product looking to get a start. Give them a break, XS. Laloo's and Twin Girls have been selling ice cream for years. This is nothing new and this vendor should not be negatively singled out.
One Ferry Plaza vendor has been selling ice cream since Green Street. I think it is Spring Hill, I could never remember. I THINK at one time Cow Girl sold ice cream occasionally at Green Street.
It is just another dairy product like cheese. It takes a farmer to raise a cow ... or in Laloo's case, goat.
Well, it's not a dairy product, since most of their flavors are non-dairy. But anyway, they're right next to the other non-produce items, like baked goods. Is making sorbet our of fruit from the market somehow *less* of a farmers' market product than bread? The point of a certified farmer's market is that you're selling what you, yourself produce. In that respect, Scream Sorbet is a lot more legit than many well-established farmers' market vendors.
Ruth, I think I may have arrived at the booth (that Scream guy is my boyfriend) just as you guys were talking about Il Lab. :)
As far as prepared food vendors go - yeah, they only criteria is "do the market organization managers like it". As you may notice, some market organizations are more selective than others. More food vendors are using market produce now, which is great - not to mention convenient, to be able to source your produce at the same place you sell.