Update

Lots of water under the bridge since last May.  Two major projects have been consuming my spare time. The first is making ice cream, on a large scale, for David Bailey's "Range" which is set to open in early October 2011.  The second is developing all-natural ingredient liquers for sale at another local establishment I won't name at this moment.

The first project neccessitated mastering the various techniques involved in making "Philadelphia -Style" ice cream in the range of 50 plus gallons per week.  The second has been a return to chemistry lessons from high school involving measuring concentrations of sugar and alcohol.

My goal is to squeeze in a couple of posts before the new baby arrives in a few weeks.  I am looking forward to hearing from you out there regarding your culinary adventures of the summer.

ST