Thursday, December 8, 2011

An East Bay native flavor was born





New at the North Berkeley's Gourmet Ghetto and Piedmont Ave, Oakland stores:

-Vodka Espresso Gelato

This is an East Bay native, since it's made with Hangar One Vodka from Alameda and Fair Trade Organic Espresso from Mr Espresso from Oakland

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Saturday, December 3, 2011

New at both stores:


-St. George Spirits Bourbon & Chocolate Chunk English Toffee Gelato


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Wednesday, November 30, 2011

not always local...


...since there's no banana farmers in California, so Peru is a pretty good option

Monday, November 28, 2011

after a short break from making new flavors...


new at the North Berkeley's Gourmet Ghetto and Piedmont Ave, Oakland stores:

-Tart Zesty Lemon & Shortbread Cookie Dough Gelato

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Tuesday, November 8, 2011

New at the North Berkeley's Gourmet Ghetto and Piedmont ave, Oakland stores:

-Egg Nog Rum Gelato (this one is pure awesomeness, everybody should try it!)

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Tuesday, November 1, 2011

Flavor updates

Now at the North Berkeley's Gourmet Ghetto and the Piedmont ave, Oakland stores:

-Yerena Farm Strawberry Mint Sorbetto

-Star Anise Gelato

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Saturday, October 29, 2011

to keep the Mexican theme going...

...now at the North Berkeley's Gourmet Ghetto and Piedmont stores we have:

-Tequila Gelato

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Thursday, October 27, 2011

Now at the North Berkeley's Gourmet Ghetto and Piedmont stores we have:

-Horchata Gelato

-Frangelico + Full Belly Farm Walnuts + Chocolate Chunks Gelato (all in one flavor)

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Wednesday, October 26, 2011

Halloween flavor

New at the North Berkeley's Gourmet Ghetto and the Piedmont stores:

-Pumpkin Spice & Chocolate Chunks Gelato

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Tuesday, October 25, 2011

Fall flavors

At the North Berkeley's Gourmet Ghetto store today, Piedmont tomorrow:

-Frog Hollow Farm Quince Sorbetto

-Twin Girls Farm Pomegranate Sorbetto

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Friday, October 21, 2011

Chowhound's Best ice cream 2011

thread started by Robert Lauriston

We got a bunch of mentions, and always came as the top pick. Thanks everybody for the great reviews!

Here's some quotes:

"...I can't get over how delicious Lush Gelato is. I am always happy at Ici, and for non-dairy Scream Sorbet is truly amazing. But nothing compares to Lush..."
by Milklady

"...They come up with interesting flavor combos, too, as does Lush, which I agree w/milklady is terrific..."
by Caitlin McGrath

"I agree with milklady - Lush is still the best. Though of course gelato is a slightly different beast..."
by abstractpoet

"...I've also enjoyed Tara's Organic Ice Cream (Berkeley and Oakland). Not as good as Lush, but still really good, and has some more unusual and tropical flavors."
by JasmineG

"I especially like Lush because it's brave and thoughtful and the flavors and product are so fresh. Their bold experiments with vegetables and herbs like cucumber and cilantro have really made me rethink how and when I'll ice-cream (in a good way!)."
by bgbc

"My votes are for:
1) Lush Gelato, especially when it has the basil flavor in season
2) Ici
3) Humphrey Slocombe
4) Bi-Rite
5) Mr. & Mrs. Miscellaneous"
by singleguychef

"last nite being a balmy fall evening in the East Bay, we ventured over to Lush Gelato on Piedmont, and were not disappointed.
Gotta say, I had the best mint chocolate chip ever -- the mint flavor was so fresh, it was like having just-picked mint."
by escargot3

see the whole thread here http://chowhound.chow.com/topics/783796

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Thursday, October 20, 2011

New at the North Berkeley's Gourmet Ghetto & Piedmont stores:

-Grasshopper Tahitian Vanilla Gelato (made with salted fried grasshoppers dipped in chocolate).

Yes, real grasshoppers!

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Wednesday, October 19, 2011

Lush Gelato Sandwich trio

Basil, Fresh Mint Chocolate Chunks and Salted Chocolate Chunks. Available only at Off the Grid North Berkeley's Gourmet Ghetto today between 5pm and 9pm.

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Monday, October 17, 2011

Coming back from retirement at the North Berkeley's Gourmet Ghetto and Piedmont stores:

-Honey Rosemary Gelato (made with Oakland's Bee Healthy Honey and Riverdog Farm Rosemary)

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Lush gelato with rhubarb bread pudding

Oct 16, 2011 / By Serena
Posted in DIY / Good Ideas / Kitchen Adventures / Places / San Francisco Bay Area | 1 Comment |

During this time of year I frequently find myself up to my ears in cake. The Jewish new year and harvest holidays are back to back, and with Jewish holidays comes the excuse to over-feed your friends and family. The sentiment is wonderful, and certainly shared with many other cultures: sweet new year wishes and thoughts of bounty and abundance. But, in reality, it means I have cakes of all kinds getting stale on my countertop. Far be it from me to let cake go bad…

Not knowing about my present cake situation, a friend dropped by yesterday with one of my favorite sweet treats – handmade Argentine-style gelato from Lush. She called a few hours before she came, so I had time to drum up something with my left over sour cream coffee cake, (recipe to follow in a coming post here) I had a couple other ingredients on hand like some “rhubarb butterscotch” and an early bounty of Meyer lemons from our tree. I heard a chant in my head: “bread pudding, bread pudding bread pudding!”

This friend and I must be more synched up than ever – she brought Lush’s divine cardamom gelato. The lemon zest, creamy rhubarb, cinnamon-y streusel (from the cake), and her cardamom addition were a captivating flavor combination.

This isn’t the first time something from Lush has inspired a meal (ahem, dessert). Although the daily choices are ever-changing, I’ve created chilled melon soup just for a scoop of Lush’s fresh basil gelato to bedazzle it, and added a scoop of black and tan – lager/waffle chip/dulce de leche – directly into a pint of the Linden Street beer from which it was made. (Who says a root beer float can’t be made from beer?) This bread pudding is probably the best inspiration yet.

Lush’s creator, Federico Murtagh, who came to the Bay Area from his native Argentina, began working in fine dining restaurants creating desserts until other restaurant owners wanted in on his frozen delicacies. He began making gelato for a few other restaurants, then selling at local farmers’ markets, and now has two brick-and-mortar locations, one on Oakland’s Piedmont Avenue and another inside Epicurious Garden in North Berkeley. His counter reads like a who’s who of quality farms and purveyors with McEvoy Ranch, Yerena Farms, Bellwether Farms (makers of my favorite local ricotta), and Marshall’s Honey Farm (in the southern part of Napa) making regular appearances on the flavor labels. New partnerships include Berkeley’s Amphora Olive Oil Works for balsamic vinegar, dry-farmed early girl tomatoes from Dirty Girl Produce and Fuji apples from Billy Bob Orchards in Watsonville.

Oakland’s Lush is directly across from the Piedmont Theater – a date night no-brainer (they’re open until 10p, 11p on Fridays). If you’re stopping by Lush in Berkeley, head to the back of Epicurious Garden and take your scoop outside onto the zen-like patio shared with Imperial Tea Court. Nudge them to get composting inside Epicurious Garden, pretty please… Another great way to experience Lush is to take one of Lisa’s food tours of the Gourmet Ghetto (sometimes I lead them). And, say Hi to Alena for me if she’s manning the scoop counter – she’s one of the sweetest parts of the experience.

Now, to the bread pudding.

Rhubarb Bread Pudding

Turn your oven to 350 F. Assemble large crumbles of your stale cake in a baking dish and pour 3 cups of milk over the top. Set aside.

In a mixing bowl combine 3 large or 4 small egg yolks, 1/3 cup sugar, 2 tsp vanilla extract (use one without corn syrup or synthetic vanillin for best results), and 1/4 tsp salt and beat until almost white and quite frothy, about 2 minutes on high (or manually).

You’ll know it is done with the bright yellow from the egg yolks has toned down to a whitish lemon curd color.

Add 1/2 cup rhubarb butterscotch, the juice of half a Meyer lemon (strained – no seeds!) and the zest of the whole lemon. Whip again until combined – most of the red from the rhubarb will fade when fully incorporated.

Pour this mixture over the milky cake and gently fold it in with a rubber spatula until combined but not completely homogenous. Be easy on the cake so it doesn’t crumble completely apart. Place your baking dish into a larger one filled to an inch-height with water, a ban marie.

Move to the oven and bake for 45-55 minutes, depending on the density of your cake. To test, remove the inner baking dish from the oven and giggle it slightly to see if the custard has fully set – if it is still liquid-y it needs more time. The ban marie helps create a gentle environment so even if your’s takes an hour to set it will probably not burn.

Note that doubling the recipe will effect the baking time, but this is one dessert that isn’t too temperamental if you open and close the oven, plus it is easy to tell doneness without practicing the recipes dozens of times. Let cool for 10 minutes and serve in a shallow bowl with a scoop of cardamom gelato and another dollop of the rhubarb butterscotch.

*(This rhubarb butterscotch is handy way to cope with a crazy rhubarb plant like mine that just won’t quit, I mean 12-month harvest, no joke – I frequently get sick of the stuff but not in butterscotch form.)


http://www.grassroutestravel.com/lush-gelato-and-bread-pudding/

Wednesday, October 12, 2011

New at the North Berkeley's Gourmet Ghetto and Piedmont stores:




-Fuji Apple + Dark Rum Sorbetto (apples from Billy Bob Orchards in Watsonville)
-Basil + Balsamic Strawberries Gelato (Amphora: Berkeley Olive Oil Works Balsamic and Yerena Farm Strawberries)

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Thursday, October 6, 2011

Tuesday, October 4, 2011

New at the North Berkeley Store


Dry Farm Tomato Gelato

Tomatoes from Dirty Girl Produce from Santa Cruz, CA

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Thursday, September 22, 2011

Hot Commodity


The Cowgirl Creamery Fromage Blanc & Chocolate Cookie Dough Gelato became a hot commodity now, maybe our biggest seller.

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Tuesday, September 20, 2011

Just picked up some Warren Pears from Frog Hollow Farm


We'll make our first run of Pear Sorbetto of the season. What should we add to it to make it more interesting?

let us know @facebook.com/lushgelato

Thursday, September 15, 2011

New at both stores:



-Ricotta with Fig Balsamic Jam Gelato. Made with Bellwether Farms Jersey Ricotta and Full Belly Farm Black Mission Fig Jam made at our Oakland kitchen

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Thursday, September 8, 2011

New at both stores:

-Sassafras (Root Beer) Gelato. This flavor is made with Gumbo File, which is the ground dried leaves of the Sassafras tree.

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Friday, September 2, 2011

Guess today's new flavor




let's see who can guess this flavor, it's McEvoy Ranch Olive Oil with a Seasonal Fruit Jam and something else to give it a kick

let us know what you think it is on facebook.com/lushgelato

Friday, August 26, 2011

Cowgirl Creamery


just got a delivery from Cowgirl Creamery. What flavor do you think we made with the cheese that came from this van?

Linklet us know what you think @ facebook.com/lushgelato

Friday, August 19, 2011

New at the Berkeley store (Piedmont tomorrow):

-Chevre & Spicy Walnuts Gelato (Redwood Hill Farm & Creamery Goat Cheese, & Riverdog Farm Candied Walnuts with Cayenne Pepper)

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Micky Lee Melons...


...soon to be turned into Watermelon & Strawberry Balsamic Sorbetto (Full Belly Farm Melons, Yerena Farm Strawberries & Amphora Balsamic Vinegar

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Saturday, August 13, 2011

New at both stores - another long name flavor:


Cowgirl Creamery Fromage Blanc Chocolate Chunks Cookie Dough Gelato

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Saturday, August 6, 2011

New at both stores:

Bellwether Farms Ricotta & Riverdog Farm Candied Walnuts Gelato

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Thursday, June 30, 2011

Now at both stores...

We have Tequila Gelato and Salted Caramel Gelato

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Wednesday, June 8, 2011

Now at both stores

Chamomile Tea Gelato and Bellwether Farms Lemon Zest Ricotta Gelato

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Tuesday, June 7, 2011

Bacon dipped in chocolate


to be added to fairtrade organic peruvian banana gelato

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Friday, June 3, 2011

New on Piedmont:

-small batch of Strawberry Balsamic Gelato (after 5:30)

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Wednesday, June 1, 2011

New at both stores

Fernet & Mint Chocolate Chunks Gelato

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Wednesday, May 25, 2011

New at both stores

Strauss Yogurt with Fresh Mint Gelato

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Reapberry

Yerena Farm Raspberry Sorbetto is back with the new crop

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Friday, May 20, 2011

back at both stores

Strauss Yogurt & Twin Girls Farm Orange Zest Gelato

new flavors coming soon...

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Tuesday, May 3, 2011

Yerena Farm Strawberries

The strawberries that we use for our gelato come from Yerena Farm, located in Castroville, CA. Yerena's berries can be found at several farmers markets in the Bay Area including the Ferry Building in San Francisco (Sat), Civic Center in San Francisco (Sun and Wed). BERRY SEASON IS ARRIVING! WHAT BERRIES ARE YOU EXCITED TO SEE USED IN LUSH GELATO? All respondents will be entered to win a pint of Yerena Farms gelato.

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New at both stores:

-Bellwether Farms Ricotta & Balsamic Strawberries Gelato (in after 5pm today)

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Saturday, April 30, 2011

New at both stores

Strawberry Cilantro Sorbetto (made with Yerena Farm Strawberries)

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Tuesday, April 26, 2011

Strawberry Sorbetto


picked up some Strawberries from Yerena Farm at the farmers market. The 1st batch of the season is coming soon

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Saturday, April 23, 2011

New at both stores

-Lemon Cilantro Gelato
-Yogurt Cucumber Gelato

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Thursday, April 21, 2011

Saturday, April 9, 2011

New at both stores

-Yogurt Cayenne Pepper Gelato (made with Strauss yogurt)

Fresh Mint Chip Gelato is back

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Saturday, April 2, 2011

New at both stores

Honey Cointreau & Chocolate Swirl Gelato

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Friday, April 1, 2011

New at both stores:

Honey Green Tea Gelato (Made with Organic Wildflower Honey from Oakland)

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Monday, March 21, 2011

Friday, March 18, 2011

New on Piedmont (Berkeley tomorrow):


-Bellwether Farms Sheep Milk Ricotta Gelato

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New on Piedmont (Berkeley tomorrow):

-Banana Mexican Chocolate Gelato (Peruvian Bananas & Chocolate Cinnamon Sauce)

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Wednesday, March 9, 2011

Sunday, March 6, 2011

New on Piedmont:

-Fuji Apple + Rum Sorbetto (coming soon to Berkeley)

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Thursday, March 3, 2011

Now at the Berkeley store:

Caramel Balsamic, Butterscotch Chocolate Espresso, Cardamom Orange and Chocolate Orange Sorbetto

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Tuesday, March 1, 2011

New on Piedmont

Parmesan Gelato
also on Piedmont, Yogurt Lemon Zest Gelato and Chocolate Orange Sorbetto

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Sunday, February 27, 2011

Saturday, February 12, 2011

Black and Tan is back at both stores

Linden Street Black Lager & Waffle Cone, Chocolate and Dulce de Leche pieces Gelato

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Friday, February 4, 2011

New Flavor at both stores

Star Anise & Nutmeg Chocolate Chunks Gelato

Tuesday, January 25, 2011

New flavor at both stores:

Strauss Yogurt & Lemon Zest Gelato

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Friday, January 21, 2011

New flavor at both stores

Creme Fraiche & Black Pepper Chocolate Chunks Gelato

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Tuesday, January 18, 2011

Friday, January 14, 2011

New flavor on Piedmont (Berkeley tomorrow):

-Kaki Farm Lemon Cinnamon Sorbetto
-Butterscotch & Chocolate Espresso Chunks Gelato

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Thursday, January 13, 2011

Tuesday, January 11, 2011

New flavor (Piedmont only)

Hot Molasses (Molasses with Caramelized Pecans with Cayenne Pepper)

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Ginger Coriander now at both stores

Monday, January 10, 2011

New flavor at both locations

Apple Curry Gelato (made with Smith Orchards Pink Lady Apples)

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Friday, January 7, 2011

New Flavor (Piedmont only)

Catalan Farm Golden Beet Sorbetto

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