Sweet
Rose
Creamery
Sweet Rose Creamery
Astrid Martin
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Sweet
Rose
Creamery
Sweet
Rose
Creamery
Sweet
Rose
Creamery
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ba Small
ss
s of happine tche
Sweet
Rose
Creamery
The Brentwood Country Mart (310) 260-CONE 225 26th Street, Suite 51, Santa Monica, CA 90402 www.sweetrosecreamery.com
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Sweet
Rose
Creamery
The Brentwood Country Mart 225 26th Street, Suite 51, Santa Monica, CA 90402
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Small batches of happiness
Shioho Yoshikawa Chef
Sweet
Rose
Creamery
The Brentwood Country Mart
225 26th Street, Suite 51 Santa Monica 90402 (310) 260-CONE
sweetrosecreamery.com
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Join us at the Brentwood Country Mart
Sweet
225 26th Street, Suite 51 Santa Monica, CA 90402
r e m m s r o u v a S Fl Rose
Creamery
New
st -Augu e n u J
ut Cocon & Lime
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Toasted Almond
Lavender & Honey
very month we add seasonal ingrendients to our organic ice cream flavors. This summer we’re adding a tropical splash to your taste buds! Come join us and make it a family event! (310) 260-CONE
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Sweet
r e w e N m m s r o u v S Fla
Rose
Creamery
Join us at the Brentwood Country Mart 225 26th Street, Suite 51 Santa Monica, CA 90402
& Lim e
Coc
onu t
d e t s Toa ond Alm
(310) 260-CONE
Lavendar & Honey
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More Treats
Flavors
Sweet Rose
Classics
Creamery make small batches of homemade ice cream using only the best ingredients. We use organic milk and cream from Clover,
Ice Cream Sliders
- Old Fashioned Vanilla - Salted Caramel - Mint with Homemade
Vanilla ice cream with cinnamon sauce, crispy bacon on brioche buns from Milo & Olive.
Choco Chips - Verve Coffee - Chocolate
Mini Smores
organic eggs and sugar and we never use any stabilizers or ice cream bases. We believe
of
Happiness...
Sweet Rose Creamery
preparation leads to delicious
- Basil
ice cream.
sauces and ice cream sandwiches from scratch daily.
- Cherimoya - Dark chocolate with
Ice Cream Sandwiches
candied Oro Blanco
Old fashion ice cream sandwiches -Ginger cookie/
- Olive Oil - Peanut Butter with brownie bites
225 26th Street, Suite 51 Santa Monica, CA 90402
(310) 260-CONE
April Flavors
We also make all of our toppings, cones,
Brentwood Country Mart
Mon-Sun 11am-11pm
that quality ingredients and thoughtful
Ice cream pie with a graham cracker crust and ooey gooey marshmellow topping
- Parmigiano-Reggiano - Cinnamon buttermilk sherbet with mandarinquats compote
Sweet
Rose
Creamery
- Pineapple guava froyo - Blood Orange sorbet - Desert Tomato sorbet - Strawberry Rhubarb sorbet
Seasonal Milkshakes Creamy milkshakes with your choice of toppings and fresh produce
vanilla -Chocolate/ vanilla
Newsletter
April 2013
The Sweet Taste
Vol III
Feed your sweet tooth and knowledge
Table of Contents Page 2: -Recipe of the Day -Tips to eating ice cream -10 Wierdest flavors Page 3: -April flavors -Feature stories -10 Wierdest flavors -Treat of the month Page 4: -Letters to the editors -About Sweet Rose Creamery
Beef-flavored ice cream strirs Never mind rum raisin. A Brazilian brewer is churning up controversy over an ad for beer-flavored ice cream that some claim could encourage children and adolescents to drink. Ambev brewery, the owner of the global beer brand Skol, has an ad that shows a yellow ice cream box with a beer lid, followed by the tagline, “Shall we go to the bar to have an ice cream?” According the AFP, the ice cream does not contain any alcohol, but the National Council for Self-Regulation, a non-governmental consumer watchdog group, claims that the ad will encourage underage drinking. Since it’s linked with a beer company, you must be be 18 or older to buy the ice cream — per Brazil’s legal drinking age. In the U.S., there’s a growing trend to add alcohol to ice cream. Fermental, a beer and wine shop in Wilmington, N.C., sells wine ice cream, although you have to be you have to be 21 to buy it, reports Fox19. Tip The Wagon Desserts has a grown up line of sorbets and ice cream infused with alcohol based on classic drinks like chocolate martini, lemon drop, and pina colada. And SnoBar sells alcohol-infused ice pops in select liquor stores throughout Arizona, with flavors that include margarita and Cosmopolitans. This isn’t the first time Ambev took a classic food item and added beer flavoring. Last year, the company received another warning for beer-flavored Easter eggs.
Is your ice cream made out of hormones Ben & Jerry’s gets all their milk from dairies that have pledged not to inject their cows with the Monsantodeveloped genetically engineered bovine growth hormone (rBGH). Why, then, can’t Haagen Dazs, Breyers and Baskin-Robbins do the same?
[T]he excessive levels of IGF-1 found in the milk of cows injected with rBGH may pose serious risks of breast, colon and prostate cancer.”
The three ice cream brands continue to use milk from cows injected with rBGH, a hormone that’s been banned in Canada, New Zealand, Japan, Australia and all 27 nations of the European Union. Meanwhile, Haagen Dazs and Breyers have the audacity to call their ice cream “All Natural.”
Pre-menopausal women with even moderately elevated blood levels of IGF-1 are up to seven times more likely to develop breast cancer. Pre-menopausal women with even moderately elevated blood levels of IGF-1 are up to seven times more likely to develop breast cancer.
“... [I] injecting genetically engineered hormone into cows increases the levels of a substance called IGF-1 in their milk. Monsanto’s own studies found that the amount of IGF-1 in milk more than doubled when cows were injected with rBGH. Studies by independent researchers show gains as much as six-fold ...
Felony after stealing A $3.25 ice-cream sundae has landed a man in the Orange County Jail on a felony charge. Tobias Franklin, 20, ordered the mediumsize sundae with sprinkles Wednesday about 1:30 p.m. from Goff ’s Ice Cream on Orange Blossom Trail near Church Street, an Orlando police report states. When the owner told him the price, Franklin snatched the sundae from the man’s hand and walked out, according to the report.
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The Sweet Taste 10 Weirdest Ice Cream
Recipe of the Week: Ice Cream Sandwiches
Flavors
1) Cucumber-chile paletas 2) Buckwheat ice cream 3) Blueberry lavender ice pops 4) Parmesan gelato 5) Spicy cantaloupe and ginger pops 6) Carrot cake ice cream 7) Goat cheese ice cream 8) Dark chocolate, date and sesame pops 9) Bacon Ice Cream 10) Spicy Peanut Butter
Ingredients :
-1/2 cup (113 grams) unsalted buttermelted -1/2 cup (100 grams) white granulated sugar -1 large egg -1 teaspoon pure vanilla extract -1/2 cup (65 grams) all purpose flour -1/4 cup (25 grams) unsweetened cocoa powder -1/4 teaspoon salt -4 cups (2 pints) (950 ml) Ice Cream (any flavor) (Homemade or Store Bought), slightly softened
Directions :
1) Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven. Butter, or spray with a non stick vegetable spray, a 10 x 15 inch (25 x 38 cm) rimmed baking sheet. Then line the pan with parchment paper, leaving a 2 inch (5 cm) overhang on the two shorter sides. 2) In a large bowl, whisk together the melted butter and sugar. Whisk in the egg and vanilla extract. Add the flour, cocoa powder, and salt and stir until combined and smooth. Spread the batter evenly in the prepared pan, smoothing the top. Bake for about 7-10 minutes, or until the cake is just dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool.
Tips to eating Ice Cream: Don’t eat too fast or you’ll get brain freeze! If the bottom of your cone is leaking, you can regularly suck out the drips from the bottom. If you eat too fast, you might also spill ice cream on your clothes, and that will most likely stain.
Always have a napkin handy when eating ice cream. You never know when you’ll have a spill! Ice cream in a bowl not only prevents an embarrassing scene of melted ice cream on your clothes, but it also saves you from the hassle of licking a melting cone! Ice cream in a bowl not only prevents an embarrassing scene of melted ice cream on your clothes, but it also saves you from the hassle of licking a melting cone!
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The Sweet Taste
3) Using the paper overhang, gently lift the cake onto a cutting board. With a serrated knife, cut the cake in half crosswise. Place one half of the cake, top side down, on a large piece of plastic wrap. Spread with the softened ice cream, smoothing with an offset spatula. Top with the remaining half of cake, top side up. Place the assembled dessert back into the baking pan and wrap tightly in plastic wrap. Place in the freezer until firm, about two hours or overnight. 4) When ready to serve, remove the dessert from the freezer, unwrap, and with a serrated knife, cut into eight rectangles. Wipe the knife with a damp kitchen towel or paper towel between each slice. Can serve immediately or wrap each sandwich in plastic wrap and place back into the freezer. Can be stored in the freezer up to one week. 5) Makes 8 delicious and scrumptions ice cream sandwiches.
Behold the Power of Ice Cream Never in my life have I met a man, woman or child who’s confessed to hating ice cream. In fact, statistically speaking, when you ask, “what’s your favorite food?” ice cream is likely to be one of the top three responses.
Treat of the Month:
April
Now, regardless of my personal hesitation toward sweet treats, the country’s love of ice cream has become as much of a mystery to me as bees navigating their way back to the hive. At times I’ve even been obsessed by this mystery, wondering what could possibly be consuming us to believe that ice cream is one of the best inventions on this planet? Is it some special ingredient or technique I don’t know about? In order to quench my thirst for knowledge, I years ago embarked on a journey to discover the truth around why ice cream is a popular favorite food. As I started out on my voyage to ice cream enlightenment, I learned one lesson very quickly: Ice cream is almost always easy to make, especially when you use the best ingredients. On one infamous day, I looked in my fridge for a few staple ingredients and took a liking to a “close to expired” carton of cream; I certainly did not want any of my milk and cream to go to waste. It was only later—after I went through the entire ice cream making process—that I began to regret my decision about the cream. My ice cream did not taste horrible, but it did not taste that great either. So to comfort my woes, I turned to the blogosphere to better understand what exactly went wrong. The answer was that I was improperly handling and storing my ingredients. More specifically, I wasn’t using the highest quality ingredients. In fact, among a handful of foodie bloggers, it was one of the most common mistakes made, but also one of the easiest to correct. If you accidentally burn the milk while cooking it, use “close to expired” ingredients or spices that are more than a year old, two things could start to happen: your recipe will be less flavorful, or the flavor will be changed altogether (and not in a good way.) By using the freshest, local, seasonal ingredients, you can easily make a great tasting treat. As quickly as I purchased fresh organic cream, milk and half & half and replaced all my spices with new ones, I ran into my second biggest problem: my ice cream machine. I will admit that during certain stages of my life, I made the mistake of thinking that something is more valuable because of its bargain price rather than its quality. Simply put, I purchased a poorly constructed ice cream maker because it was on sale.
I scream for Ice Cream at Sweet Rose
The bar for ice cream and gelato has steadily been rising here in Los Angeles, with places like Scoops, Milk and the Gelato Bar. Now there is another welcome addition—Sweet Rose Creamery, which opened recently in Santa Monica’s Brentwood Country Mart. The place is the brainchild of husband-and-wife team Josh Loeb and Zoe Nathan, who also own the Rustic Canyon Wine Bar and Huckleberry Bakery & Café. They hired Shiho Yoshikawa, who had worked with Nathan at Tartine in San Francisco, to be, yes, the ice-cream chef. Sweet Rose Creamery is a throwback to an old-school ice cream parlor—and yet it isn’t. The ice cream is made in small batches with only the finest ingredients. I recently tried the fresh mint with homemade chocolate chips on the recommendation of my server. She said the mint was crushed by hand, and it was her favorite. And it was delicious, with a wonderful finish of mint and rich pieces of chocolate. I also had the salted caramel, which was outstanding and served with a sprinkling of fleur de sel. Besides ice cream, there are milkshakes, banana splits, floats, sundaes and a variety of special toppings and sauces. A display case is filled with an array of fudge pops, ice-cream sandwiches, fruit pops and chocolate-dipped bananas. Oh, and they make their own homemade waffle cones in both chocolate and vanilla. The flavors change with the season, often daily. On a recent visit, I tried the spring crest peach–and– buttermilk ice cream. That flavor took me down memory lane, as I remember a peach ice cream from my childhood that tasted exactly like this one, except with chunks of peaches. I generally don’t like commercial ice cream because of the flavor that’s left in your mouth, and Sweet Rose’s are nothing like that. Sweet Rose Creamery plans to cater ice-cream parties, but for now you need to make your way down there for a taste of heaven. 225 26th Street, 310-260-CONE.
...
Introducing our new Ice Cream Sliders
Vanilla ice cream with cinnamon sauce, crispy bacon on brioche buns from Milo & Olive.
April Flavors
-Basil -Cherimoya -Dark chocolate with candied Oro Blanco -Olive Oil -Peanut Butter with brownie bites -Parmigiano-Reggiano -Cinnamon buttermilk sherbet with -Mandarinquats compote -Pineapple guava froyo -Blood Orange sorbet -Desert Tomato sorbet -Strawberry Rhubarb sorbet
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The Sweet Taste Letters to the Editor: Dear Editor, Reading this newsletter for Sweet Rose Creamery has
awakened a love for ice cream in me once again. Not only does Sweet Rose have a wonderful array of flavors, many of which I have never thought could succeed in becoming an ice cream flavor, but the newsletter is just as good. From interesting ice cream recipes. which I must admit love each one of them, all the way to interesting articles, I prefer to read this newsletter more than any others I have seen. With April coming up, I am excited to find out what Sweet rose Creamery will whip up for flavors. Of course, I’m usually the one who prefers the traditional vanilla, but with Sweet Rose, I trust your fellow exportise to create the best ice cream out there. All I want to say is keep up with the good work, both in the creamery and this newsletter.
Love, Shirley Tanner
Staff:
Editor: Sarah Weaver Art Director: Astrid Martin Writer: Missy Kampling Writer: Laura Zarubin
As kids Josh Loeb and Zoe Nathan, who also own Rustic Canyon Wine Bar & Seasonal Kitchen and Huckleberry Bakery & Cafe in Santa Monica, grew up going to the Brentwood Country Mart with family and friends to eat delicious comfort food. This was a place of celebration and fond memories for both, so when the opportunity came to open an ice cream shop in the Mart, they jumped at the chance. Knowing they needed talented and passionate staff to ensure the quality was on par with their other restaurants, they brought down Zoe’s long time friend and fellow Tartine alum Shiho Yoshikawa from San Francisco to be the Ice Cream Chef and be responsible for all of the goodies that come out of the shop. Shiho shares Josh and Zoe’s passion for quality ingredients, farmers market produce, and artisan production. Whether you’re coming in for a scoop of Salted Caramel Ice Cream, a Verve French Roast Coffee Milk Shake or a Butterscotch Crunch Sundae, our goal is to make people of all ages feel like kids again enjoying one of the greatest and simplest foods in the world, ice cream.
Mission:
At Sweet Rose Creamery we make small batches of homemade ice cream using only the best ingredients. We use organic milk and cream from Clover, organic eggs and sugar and we never use any stabilizers or ice cream bases. We believe that quality ingredients and thoughtful preparation leads to delicious ice cream. We also make all of our toppings, cones, sauces and ice cream sandwiches from scratch daily.
About Sweet Rose Creamery
Sweet
Rose
Creamery
Hours Opened : Monday-Sunday (11 a.m.- 11p.m.) Brentwood Country Mart 225 26th Street, Santa Monica, CA 90402 (310) 260-CONE