In order to pay his tab he agreed to paint a mural of Alton but shot himself instead. The story goes that he was a struggling, depressed artist who drank his sorrows away and rang up a bar tab he could not pay. Swimming in the largest swimming pool, enjoying the elegantly attired wait staff along with the luxurious atmosphere made her so very happy and still does today.*Ĭharlie is rumored to be the ghost that haunts the hotel bar. Dave and Donna believe that Cassie may have visited with her grandmother and had the best time of her life. The story is that she drowned there but there is no evidence of a young girl ever drowning at the Mineral Springs Hotel. miharuicecream.Cassie (Cassandra) is a little girl who haunts the pool area. Open Mon–Thu noon to 9pm, Fri–Sun noon to 10pm. Miharu Ice Cream, 1951 Telegraph Ave., Oakland. But Pattni said it’s fun to include “the weirder flavors” that people might not always gravitate toward, even if customers try them as samples rather than as scoops or in sundaes. Miharu does include traditional flavors like vanilla, chocolate, strawberry, and cookies and cream-which I ordered and ate until every last drop that had melted and dripped down to the bottom of my sugar cone was gone. “We knew some people would like it and some people wouldn’t, but we wanted to take the risk,” he said. They reached out to Cowgirl Creamery, who recommended their Hop Along, a semi-firm cheddar-style cheese that crisped up nicely. After they mixed the cheese crisps into a honey ice cream, he and Mertens thought the combination worked. Pattni baked them until they turned into something similar to a parmesan crisp. “I went to the grocery store and bought a bunch of different cheeses,” he said. He wondered if putting cheese in ice cream with honey would work. “That combination of sweet and salty is so nice,” Pattni said. It was inspired by a white pizza pie made with fresh mozzarella, pecorino and honey. Hop Along Honey is another flavor that represents the couple’s willingness to pair unlikely food products. “The creaminess of the milk should be the first flavor, and the floral after it.” “In dairy ice cream, we have a philosophy with florals: the flavor should come after the ice cream starts melting on your tongue,” Pattni said. “You get a nice, full rose flavor-but it’s not too powerful.” The toasted nutty crunch from the brittle also works to tone the rose flavor down.įloral flavors can become soapy, but Miharu takes a temperate approach when incorporating them. “We make it in February for Valentine’s Day,” Pattni said. “It gives us a lot more room to experiment with more non-dairy and vegan options,” he added.Ī customer favorite is the one that stalled at Tin Pot, the rose ice cream with a black sesame brittle. At the new shop, they can make up to 17 flavors to fill up the display case. They were limited to approximately 10 flavors. “Our ice cream machine was tiny,” Pattni said. The business slowly caught on through reviews on social media apps. Mertens and Pattni started Miharu as a pop-up in a cloud-or “ghost”-kitchen. Shrikhand desserts are eaten during celebrations such as birthdays and during the Diwali season. “It tastes just like I had it at home-but in an ice cream,” he said. It took 34 tries before they got it right. He and Mertens substituted coconut milk for yogurt and then made sure it tasted like Pattni’s mother’s recipe. “I wanted to make this one non-dairy because I know there’s a lot of people from the South Asian community who’ve stopped eating eggs or have allergies to dairy.” “Typically, it’s made with yogurt,” Pattni said. Almonds and pistachios add a crunchy element. Based on an Indian dessert, it’s flavored with saffron and cardamom. Of all the striking ice cream colors that catch the eye at Miharu’s ice cream counter, Shrikhand looks utterly original-and it’s vegan. After the two left the company, they felt liberated and started to invent a number of bold flavor combinations. But Tin Pot wasn’t ready to move forward with it. The first flavor they came up with was a rose ice cream with black tahini. “When we had free time, we’d find random ingredients to see how they’d work in an ice cream base,” he said. When Pattni later transferred to her department, Mertens brought him up to speed on how to run an efficient kitchen. In a telephone interview, Pattni said that when they met he was working with customers at the front of the house while Mertens was on the production side helping to create flavors. It was a match made in an ice cream heaven. The owners, Jessica Mertens and Dipen Pattni, met while working at Tin Pot Creamery. Miharu Ice Cream’s grand opening at the end of June has arrived just in time. Summer is the season for stone fruit, corn on the cob and frozen dairy desserts.
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