Photo by ekelly80.Dish of the Week: Gelato
There’s a fro-yo shop on practically every corner, but you still can’t top ice cream by the scoop. It’s creamier, sweeter, and isn’t extruded out of a big, industrial machine. And while it might not seem like anything could get much better than a cone on a hot day, Italian gelato just might have regular old ice cream beat.
Leave it to the Italians to improve on one of the most perfect foods on earth. Gelato, arguably, takes all of the best elements of ice cream and magnifies them. Unlike regular ice cream, which must contain at least 10% milk fat as mandated by the USDA, gelato often contains more whole milk and less cream. And while you might this gives you an excuse to eat as much gelato at you please, unfortunately it also tends to contain more sugar. So exactly makes gelato taste so creamy and delicious? The slower churning process creates a dense, satiny texture because less air is whipped into ice cream. And perhaps more importantly, gelato is served cold but not frozen. When foods are warmer, we’re able to taste them better, making the flavor more vibrant and intense.
Like Baskin-Robbins and their 32 flavors, gelato comes in more varieties than one can imagine. Thankfully, D.C.’s gelato shops are pretty generous with the samples so you can try before you buy. Still, if you need a recommendation, it never hurts to go with some of the classic Italian flavors. Gianduja (chocolate and hazelnut) is essentially like eating frozen Nutella, while Sicilian pistachio has a more complex, almost floral flavor than you’d ever get just from eating the nuts. For something less traditional but no less enjoyable, try the aromatic cardamom flavor at Pitango or the impossibly smooth salted caramel at Dolcezza.
Small Bites
Way Better Than a Grad School Lecture
Are you a lover of the delicate, juniper flavors of gin? Then this class might be for you: The Museum of the American Cocktail will be presenting a seminar entitled “Chasing Dr. Silvius: The Story of Gin through Five Cocktails” on Sunday from 6 to 7:30 pm at Occidental Grill (1475 Pennsylvania Ave NW). Local beverage consultant and cocktail historian Luke Johnson will trace gin’s evolution as a spirit and answer pressing questions such as, “Isn’t gin just flavored vodka?” Guests will have an opportunity to sample cocktails and appetizers from the restaurant. Tickets are $45 online or $50 at the door.
New Year’s in April
Celebrate the Songkran aka the Thai New Year this Sunday at Wat Thai Temple (13440 Layhill Road, Silver Spring MD). Along with some amazing Thai food, there will also be Thai music, dance, and Thai merchandise to buy. Check out our past coverage for an idea of what deliciousness to expect.
Soft Opening Savings
Le Diplomate (1601 14th St NW), the much-anticipated French bistro from Philadelphia chef Stephen Starr, opened last week to eagerly awaiting crowds. If you can snag a table, enjoy 10% off your food until their official opening on April 15th. Le Diplomate serves dinner and weekend brunch.
