Hautes Glaces, upscale ice creams from Vosges Haut-Chocolat,
put an ultra-sophisticated spin on a summer-time staple. Flavors
include: Pandan (dark chocolate infused with pandan, a fragrant
Asian herb similar to vanilla); Red Fire (ancho chili powder
and cinnamon heating up dark chocolate ice cream); Wattleseed
(white chocolate ice cream infused with the seed from Australia,
which tastes like a combination of hazelnut, chocolate and coffee);
a fourth, Naga, is a sorbet (coconut, white chocolate and curry
flavoring white chocolate sorbet). These glaces have a creamy,
almost fluffy, texture. They’re available now by mail ($21
for a two-pack and $36 for a four-pack plus shipping) online
at vosgeschocolate.com or 1-888-301-9866 for $6.50 per pint and
$3.50 per half-pint.
Peaceful foods
We enjoyed the products we tried from Bali Spice, a new line
of Indonesian foods from Peace-Works. The natural, vegetarian
products are made in a woman-owned and managed factory in Indonesia
that employs workers from diverse religious back-grounds. Among
the items are chili noodles ($2.40) and peanut satay sauce ($2.50)
as well as hot chili sauce, noodles and noodle kits, available
online at www.peaceworks.com.
Colorful cones
The Chopping Block’s ceramic cone-shaped dishes with matching
saucers can hold ice cream — as well as milk, smoothies
and (for grownups) ice-cream-based cocktails. Each 4-1/2-inch
tall cone with saucer is $5 and dishwasher-safe. They’re
available by mail from The Chopping Block, 773-472-6700. A set
of four costs $20 plus shipping.
Cool as a cucumber
This Chillzanne server (right) from The Pampered Chef contains
a freezable insert that fits in the bottom to keep nibbles cool
and crisp. The tray has two uses: one side (pictured) can hold
dips, crudites and other small foods with dividers that can create
four or six compartments; the other side can hold 24 deviled
eggs. The freezer core fits in standard or side-by-side freezers.
It costs $30; to order, call 1-800-266-5562.
University honors chef
It was 10 years ago that chef Tyler Florence graduated from
the Charleston, S.C., campus of Johnson & Wales University,
which boasts one of the premier culinary-arts institutes in the
country. In that short time, the student has become the master.
Florence recently delivered a personal and at times tearful
keynote speech to nearly 1,500 culinary-arts graduates at the
Providence, R. I., campus of Johnson & Wales. He also picked
up an honorary doctorate in culinary arts.
Florence began his career as a dishwasher and quickly became
a chef at top New York City restaurants. He was one of the early
pioneers of the Food Network, using his horoscope to convince
a network executive that his place in the lineup was “in
the stars.”
He has had several Food Network shows, including “Food
911,” “Tyler’s Ultimate” and “How to
Boil Water.”
Meanwhile, as part of an effort to consolidate campuses in the
Southeast, a new Charlotte, N.C., campus of Johnson & Wales
will open in September, and the Charleston and Norfolk, Va.,
campuses will be phased out.
TCBY issues weight-loss challenge
Has every food product in the world become an obesity-fighting
superhero?
In conjunction with the launch of its new Low Carb Lovers frozen
yogurt, TCBY is urging people to lose weight and record their
progress on its Web site.
The payoff? When the nation sheds 1 million pounds, TCBY will
treat the entire country to free Low Carb Lovers frozen yogurt
for a day.
To join the Million Pound Challenge, log on to www.tcby.com
or visit a TCBY store.
