Freeze Jag: Milwaukee Frozen Custard
Posted by Warren Rojas / Monday, August 15th, 2011
August is historically the steamiest, stickiest, sweatiest month of the year–brilliant move, Founding Fathers, building the nation’s capital on a swamp–in these parts. We’ve tracked down 31 frozen treats (one a day for the rest of this month) to provide you with some temporary, and often insanely delicious, relief.
The place: Milwaukee Frozen Custard – Multiple NoVA locations; www.milwaukeefrozencustard.com
The prescription: custard-topped funnel cake. Poll any group of diehard frozen dairy fans and factions are likely to sprout up (ice cream lovers vs custard devotees is a familiar battle line in these parts). Yours truly is more of a lover than a fighter, particularly when it comes to dessert. Besides, what’s there to bicker about when our carny brethren have figured out how to marry sugar-covered, deep-fried dough with just about EVERYTHING. The brain trust behind MFC has picked up on the midway mindset and now serves up made-to-order funnel cakes (they make fresh donuts, too) topped with: powdered/cinnamon sugar ($4.50), syrupy fruit ($5.25) or a scoop of custard ($5.25; vanilla, chocolate or flavor of the day). Mine was the stuff childhood dreams–and fat camp recruiting posters–are made of. The web of hot, crunchy and oily dough was generously dusted with both powdered sugar (the standard bearer) and cinnamon sugar (extra zip) and then crowned with a a glassy scoop of candy-studded custard (crushed butterfingers, to be exact).
The monstrous serving is a triple-sugared delivery system no single human should face alone (and even team eaters should reconsider polishing one off in a single sitting). But god damn if that scrumptious cake and creamy custard don’t goad you into trying…
–Warren
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Keep tabs on the month long Freeze Jag trek here.
Alexandria Restaurant Week: 10 Days to Dine for $35
Posted by The Editorial Desk / Monday, August 15th, 2011
‘Tis the season for restaurant weeks, and while the RAMW’s 18th annual D.C. Restaurant Week may be kicking off today, Virginia is not without its own summer week of glorious food. From August 19-28, you can patronize your choice of 62 Virginia restaurants and food establishments that are participating in Alexandria Restaurant Week.
Alexandria Restaurant Week was launched in 2009, and this August marks its second time as a summer event.
Participating establishments are offering one of two choices: either a $35 prix-fixe 3-course dinner or a $35 dinner for two. Looking to feast in a particular neighborhood? Take your pick from the following:
-Old Town/Parker Gray (which boasts by far the most participants, including Bastille, Jackson 20, Railstop Gastropub, and Pizzeria Paradiso)
-Carlyle/Eisenhower Valley (e.g., The Carlyle Club and Jamieson Grille)
-Del Ray/Arlandria (e.g., Cheesetique and La Strada)
-West End (e.g., Tempo Restaurant, Mango Mike’s)
or
-Regional restaurants (e.g., Finn & Porter and the Mount Vernon Inn Restaurant)
Many of the Restaurant Week establishments also offer the option of outdoor dining, so let’s hope that the weather remains balmy and mild. Want to see if your favorite Alexandria restaurant is on board? For a full list of participating restaurants, a sneak preview of the menus, and to make reservations, visit VisitAlexandriaVa.com.
-Johnisha M. Levi
Posted by Warren Rojas / Sunday, August 14th, 2011
August is historically the steamiest, stickiest, sweatiest month of the year–brilliant move, Founding Fathers, building the nation’s capital on a swamp–in these parts. We’ve tracked down 31 frozen treats (one a day for the rest of this month) to provide you with some temporary, and often insanely delicious, relief.
The place: Carl’s – 2200 Princess Anne St., Fredericksburg
The prescription: cherry slush. Carl’s has kept their vintage Electro Freeze machines–they traffic in vanilla, chocolate and strawberry soft serve exclusively–whirring since the late 40′s. But by the time I pulled into their perennially overcrowded parking lot, I had vastly superseded my recommended daily serving of calcium. But I was sorely in need of something cold. Enter: cherry slush. A potent blend of granulated ice spun with thrillingly cherry syrup, so sweet and cold–creeping anasthetically across the gums, staining the lips and tongue fire engine red and instantaneously transforming the blood to pure glycogen–one is inclined to siphon it up in protracted gulps. Though that invites the very real possibility of serious brain freeze (and insta-tooth decay).
“Would you like ice cream on top of that? It’s DEE-licious,” my teen server suggested with a wry smile as the crystalline slush cascaded into my wax-lined paper cup. One fantastic sin at a time, darling…
–Warren
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Keep tabs on the month long Freeze Jag trek here.
Freeze Jag: Carousel Frozen Treats
Posted by Warren Rojas / Saturday, August 13th, 2011
August is historically the steamiest, stickiest, sweatiest month of the year–brilliant move, Founding Fathers, building the nation’s capital on a swamp–in these parts. We’ve tracked down 31 frozen treats (one a day for the rest of this month) to provide you with some temporary, and often insanely delicious, relief.
The place: Carousel Frozen Treats – 346 Waterloo St., Warrenton; 703-351-0004; www.carouselfrozentreats.com
The prescription: Twinkie split. Mushy bananas have never really been my style (More of a roasted or bruleed man). All of which has culminated in a lifelong aversion to traditional “splits.” Until I stumbled upon Carousel. They applied carnival/state fair ingenuity when designing their ice cream catalog and came up with the irresistible Twinkie split–half Hostess mainstay, half soft serve-fueled mayhem. The bifurcated snack cake–the banana flavored-cream filling FINALLY came in handy–is accompanied by the soft serve flavors of your choosing, drizzled with hot fudge, smothered in whipped cream, sandwiched between stacks of syrupy fruit (strawberries at one end, pineapple at the other) and topped with a bright, shiny cherry. After digging into the dense, sugary cake and creamy soft serve, you can almost delude yourself that the fruit is actually healthy (it’s not).
Given the wide variety of soft serve flavors–we were smitten by: butterscotch, fudge ripple (tres chocolaty), dreamsicle, coffee and cream, green apple (extra tart), cotton candy and root beer (nice and spicy)–there’s no end to the different ways one could dress the incredibly accepting Twinkie.
Too frou-frou for you? Carouel also does traditional banana splits, plus cones (regular and dipped), shakes, sundaes, shaved ice and “waterloos” (1/2 shake, 1/2 sundae).
–Warren
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Keep tabs on the month long Freeze Jag trek here.
Posted by The Editorial Desk / Friday, August 12th, 2011
It’s been a long week and I hope you guys saved some room in your stomach for these yummy events.
Truckeroo III is today! In case you missed the previous two gatherings of food mobiles, here’s another chance. There are over 20 food trucks to choose from so there’s a little of everything for everyone (you can see all of the food trucks who are participating and their live twitter feed here). The event is scheduled to operate until 11 p.m. but some food trucks may run out of food before then. Be forewarned, a water bottle does cost three dollars and you will be stopped at the entrance gate if security sees you carrying a water bottle in. Located at Half and M Street, Southeast Washington D.C.
Saturday is National Filet Mignon Day! A filet mignon, taken from the tenderloin of a cow, is the tenderest cut of beef and it reflects in its price. Luckily for us hungry diners, some restaurants will be giving a discount in celebration of this piece of meat. The Main Street Pub (7140 Main St., Clifton, VA 20124) will be taking $2 off of their filet mignon for today and tomorrow, and Lost Society (2001 14th St. Northwest, Washington D.C. 20009) will be taking 20% off of their filet mignon for tomorrow. Both restaurants too far of a drive? Feel free to cook and eat a filet mignon at home to celebrate.
End your weekend with free frozen yogurt! Josie’s Frozen Yogurt (10625 Braddock Road,
Fairfax, VA 22032) will be hosting a summer bash this Sunday. Free frozen yogurt will be given out from 11 a.m. to 5 p.m., a scavenger hunt will start at 2 p.m., get your face painted in between 1 p.m. and 4 p.m., and there will be a live DJ and raffle drawing from 6 p.m. to 10 p.m.
Happy Friday!
- Mai Nguyen
Lost Rhino to Ship Drinkers Out to D.C. Beer Week
Posted by The Editorial Desk / Friday, August 12th, 2011
(Image via Facebook)
D.C. Beer Week is next week, which is pretty exciting for all the beer nerds who live or work in the District. Those of us in the Commonwealth, however, are left to stand on the banks of the Potomac looking kind of sad.
Out of the bajillion or so sanctioned events over the next week, only a pair of them takes place in Virginia, both at Arlington’s Lyon Hall.
But before you think about hopping on the metro or struggling your way around D.C.’s parking situation, Ashburn brewery Lost Rhino has taken it upon itself to let people ride with them on a bus ride into D.C., Arlington and Falls Church for a trio of events that celebrate the local brewing scene.
Tickets aren’t cheap, $40 a seat per event, and they leave mighty early, but the other option is missing out on some of the best from the area’s newest breweries–or having to drive. So suck it up!
Here’s a breakdown of the events:
Monday, August 15. 4:30pm-9:45pm: Great Lakes and Lost Rhino Beer Showcase at Bourbon DC
The first event takes place at Bourbon DC (the one in Adams Morgan), where the brewers from Lost Rhino will team up with Cleveland brewery Great Lakes for a showcase of their flagship brews. There will be food specials as well. The Lost Rhino crew will be shipping out from Ashburn at 4:30 and heading back at 9:45.
Bourbon DC
2321 18th St NW, Washington
Tuesday, August 16, 3:30pm-8:45pm: Lost Rhino Night at Fireworks
Fireworks Pizza in Arlington is hosting a Lost Rhino night, where the brewery willb e showing off all three of their beers: Face Plant IPA, New River Pale and Rhino Chasers Pacific Pilsner. Bus leaves from Lost Rhino at 3:30 to return at 8:45. So… skip work.
Fireworks Pizza
2350 Clarendon Blvd, Arlington
D.C. New Brewery “Kill the Keg” Event, 5pm-10pm at Mad Fox Brewing Company
The last of the events takes place at another Virginia brewery, Mad Fox in Falls Church. The brewpub has invited three of the area’s newest breweries including Lost Rhino, Alexandria’s Port City and media darling D.C. Brau for a battle for beer supremecy in a Kill the Keg contest. The first brewery to kick a keg will be crowned “King of DC Beer,” a highly sought after title that lasts for about a day and really doesn’t count for anything. Ben Matz from the freshly opened Chocolate City Beer will be there as well, likely rigging the contest so D.C. Brau loses.
Bus leaves at 5, and Lost Rhino will cart everyone home at 10pm.
Mad Fox Brewing Company
444 West Broad Street, Suite I, Falls Church
- Kris King
Posted by Warren Rojas / Friday, August 12th, 2011
August is historically the steamiest, stickiest, sweatiest month of the year–brilliant move, Founding Fathers, building the nation’s capital on a swamp–in these parts. We’ve tracked down 31 frozen treats (one a day for the rest of this month) to provide you with some temporary, and often insanely delicious, relief.
The place: Cultured – 216 Loudoun St. SE, Leesburg; 703-771-1116; www.culturedleesburg.com
The prescription: fro-yo with chocolate-covered pomegranate. “Have you ever had plain yogurt? It’s like that,” was the circular reasoning my tongue-tied server tossed out when pressed about the difference between the newish Cultured (debuted, briefly, last fall) and all the other preexisting fro-yo slingers. Turns out their “naturally tart plain yogurt”–the raw material is provided by neighboring South Mountain Creamery (located across the river in Middletown, Maryland)–lives up to its name. The end product is more icy than creamy, with that tell-tale tang that suggests all the promised probiotic magic is still happening. It’s “plainness,” however, is counterbalanced by the panoply of toppings available (one free flavoring agent per order; extras will run you $0.50 a pop), including the dark chocolaty and luscious pomegranate pieces that ultimately found their way into my cup.
Feeling naughty? Load up on all your commercial favorites, including: Reese’s Pieces, Coco Roos cereal, Cinnamon Toast Crunch, chocolate sauce, crumbled brownies from the adjoining Mom’s Apple Pie bakery, ginger lemon cookies, crushed York peppermint patties and/or crushed Oreos.
Counting calories? Sidestep snacker’s remorse by indulging in guilt-free sweeteners, including: blackberries, raspberries, strawberries, blueberries, mango, peaches, honey, organic blue agave and/or Japanese mochi (plain or sesame).
Hell, if you doctor a cup with nothing but fresh fruit and wholesome grains, you might just walk away with the healthiest “treat” in town…
–Warren
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Keep tabs on the month long Freeze Jag trek here.
Meet Fredericksburg Farmers Market Manager Donna Leahy: A Q&A
Posted by The Editorial Desk / Friday, August 12th, 2011
Donna Leahy (Image: Courtesy of Donna Leahy)
This installment of Gut Check introduces you to Fredericksburg’s Market Manager, Donna Leahy. Although the Fredericksburg Farmers Market at Hurkamp Park has been going strong for half a decade, Leahy is the first to hold the position of Market Manager.
Leahy attended Mary Washington College (now the University of Mary Washington), majoring in historic preservation; as a result, she “fell in love with the [Fredericksburg] area.” After working for some time in the historic preservation field at both the local and national levels, starting a family, and then returning to the University for a second degree in accounting, she was ready for a new challenge.
Through her husband’s involvement in the Buy Fresh Buy Local food movement and his volunteerism with the Spotsylvania Farmers Market, she became increasingly interested in “knowing where our food comes from.” She applied for the market manager position and assumed its duties this spring.
The Fredericksburg Farmers Market is unique as compared to other Northern Virginia markets in that it operates seven days a week. Currently, it is only on Saturdays that the market staffs its market manager booth at which customers can swipe their credit cards (Mastercard and Visa) or their SNAP (Supplemental Nutrition Assistance Program) EBT cards in exchange for tokens to use as market currency. These tokens are treated as cash (customers receive change back and they don’t expire), and they can be used at the market any day of the week. The market also gives a $10 matching bonus to SNAP recipients thanks to a grant from the Wholesome Wave Foundation.
Vendor C&T Produce (Image: Courtesy of Donna Leahy)
GC: What are some of the particular challenges you face in coordinating a daily market?
We don’t have as many vendors at our weekday market as we do our Saturday market — we have one reserved vendor, C & T Produce, that is at the market Monday – Saturday, from 7:00 am – 2:00 pm — and other vendors come and go. It is a challenge to build the weekday market, since many vendors are either working long hours at their farms during the week or they have full-time or part-time jobs. Either way, vendors work very hard to bring their products to market. We are continually speaking with potential vendors to expand our weekday market and would love for our farmers market at Hurkamp Park to become a regular stop for consumers during the week, as it is becoming on the weekends.
In an effort to grow the weekday market, the Fredericksburg Farmers Market is a partner in applying for a USDA Farmers Market Promotion Program Grant. For our portion of the grant, we are asking in part for funds to staff the market manager booth for a couple days during the week to offer tokens to credit card and SNAP customers.
GC: How would you describe your day-to-day duties as the market manager?
Saturdays, I staff the Market Manager booth at the Farmers Market and get feedback about how we can make the market a downtown destination. Through continuously speaking with vendors and customers, I’ve come to learn about being an advocate both for the consumer and the vendor — it is a great relationship that the city can foster.
Customers often have questions about the products they see, how those crops are raised, what fertilizer or pesticides (if any) are used, etc. I have visited most of the farms myself –I’m working to visit them all — and I find customers sometimes like to speak with me about the farms I have seen. Vendors like to speak to customers because they really have a wealth of information they can share — how to prepare the products the customer might not be familiar with, how the customer can grow these products at home.
During the week, I work on marketing and promotion. I also work on outreach as well. I have met with various committees in the Fredericksburg City Public School System and I am working with various organizations — the local Department of Social Services, the Moss Free Clinic, Dominion Day Services, Rappahannock Area Community Services Board, etc. – to make sure our SNAP token program information is being disseminated.
Club Creek Farm (Image: Courtesy of Donna Leahy)
GC: I know one of your long range goals for the Fredericksburg Farmers Market is improving access for SNAP benefit recipients. What measures are in process or are you contemplating to help open up the market to folks as a viable and affordable option in a city where the USDA has identified urban food deserts?
According to the 2009 [USDA's] County-Level Poverty Rates in Virginia report, the poverty rate for [the] city of Fredericksburg was 17.3%; for Spotsylvania County, 7.6%, and King George, 7%. These are the areas we are trying to serve. From 2007 to 2009, SNAP usage in Fredericksburg increased 43%, in Spotsylvania it increased 73%, and in King George, 63%. With our SNAP program, we are trying to meet this increasing need.
In addition to continuing our matching bonus program and expanding the program so that SNAP recipients may obtain tokens during the week, the Farmers Market Coalition (the coalition of the Fredericksburg, Spotsylvania, and King George markets) is exploring other opportunities. The King George market this season has offered a pilot program offering bus transportation for customers; one essential problem related to food deserts is a transportation problem — how can we help customers reach the markets? Both the Spotsylvania and the King George markets are exploring the expansion of their markets (previously only available on Saturdays) to Wednesdays. As I mentioned before, the Fredericksburg market is also applying for funding for staff to process SNAP charges during the weekday market.
GC: What are your other top two or three priorities as market manager for the upcoming year?
We would like to make the public aware of the amazing variety of fresh local food that is available at our markets every week, and would like to continue to expand our new SNAP/credit card programs.
So far, at the Fredericksburg market each month we have increased our SNAP and credit card sales significantly; from May to June we saw a 158% increase in SNAP usage and a 63% increase in credit card processing. If we increase awareness, we not only provide a service for consumers, but increase vendor sales and help to grow the local farm economy. We just had a very successful Family Table event this past Saturday, and one important purpose of this event was to remind consumers that the market is here from April – Thanksgiving; every week the farmers market is there, an event of its very own.
We would also like to continue to get feedback from vendors and customers about what they would like to see at the market next season. We want to offer the public a diverse shopping experience and we would like vendors to be attracted to our market. Expanding the weekday market is a priority for us in the coming season.
Vendor Wildwood Farm (Image: Courtesy of Donna Leahy)
GC: Can you tell me about last Saturday’s food festival event and how it was conceived as a kick off to National Farmers Market Week/Virginia Farmer’s Market Week?
After all the hard work by the staff of the city’s Departments of Economic Development and Tourism and Parks, Recreation, and Public Facilities, we were very pleased with the turnout for the Family Table event. The food festival in Hurkamp Park (in the morning) and Market Square (in the afternoon) celebrated National Farmers Market week and the beginning of our local restaurant week.
Events at Hurkamp Park included farm to table activities from the Cobblestone Children’s Museum, and nationally known fruit and vegetable carver James Parker of Veggy Art. We expanded the farmers market, closing Prince Edward Street, and we had guest vendors, some of whom were requested by consumers I have spoken to over the course of the season. Papa Weaver Pork was there, selling their popular pork products; as was Sweet Valley Farm Dairy, with goat cheese. Southern Exposure Seed Exchange generously offered an heirloom tomato tasting. Local restaurants Kybecca [Wine Bar], Foode, and Kenmore Inn offered very popular cooking demonstrations.
GC: What has been your favorite part of the market manager job so far?
It has been a pleasure for me to see how the SNAP matching bonus token program truly benefits local consumers. As I work the SNAP/credit card terminal, I am directly assisting customers in acquiring fresh and nutritional food they might not have. I see with my own eyes how much the bonus is appreciated and needed.
I have also been incredibly fortunate to get to know the vendors and to visit their farms. I am profoundly impressed by how much knowledge they have, as well as how hard they work. I have seen incredibly beautiful things on their farms, including peacocks, free range cattle and chickens, historic structures, beautiful vistas, and seemingly endless rows of greens, herbs, and strawberries.
Valentine's Country Bakery & Meats (Image: Courtesy of Donna Leahy)
GC: I’ve been struck by how every market in the Northern Virginia area has a distinct character or personality. How would you best describe the unique charm of the Fredericksburg market for those who have never attended?
The Fredericksburg Farmers Market has a wonderful collection of vendors with a diversity of products for which many customers come back Saturday after Saturday. But ours is not just a market where customers buy products and leave. I’ve seen firsthand how relationships between the customers and vendors develop and deepen, how many shoppers come and hang out to spend time chatting with the vendors and other patrons. Lasting relationships are created and cultivated at our market.
Fredericksburg Farmers Market at Hurkamp Park
(Prince Edward and George Streets)
Monday through Thursday, 7:00 a.m.-4:00 p.m.
Sunday, 12:30 p.m.-4:00 p.m.
August 7-13 is Virginia Farmer’s Market Week! Help the week end with a bang and hit a Saturday market while you are out and about this weekend. Happy Friday!
-Johnisha M. Levi
Cookology’s Cookbook Club Helps Decipher Thomas Keller
Posted by The Editorial Desk / Thursday, August 11th, 2011
(Image: Cookology Recreational Culinary School)
Most people tend to collect cookbooks rather than use them. Sometimes it can be because a chef gives shoddy directions or sometimes it’s because he or she constantly doles out over-complicated jargon or obscure kitchen tools that can be intimidating to the casual cook.
Chef Brad Spates hopes to change that habit. As Executive Chef at the Cookology Recreational Culinary School in Dulles Town Center, Spates leads all of the school’s adult cooking classes, up to 15 a week, which includes a relatively new course that’s part book club, part cooking class: the Cookology Cookbook Club.
“So many people buy cookbooks, they’ll look through the recipes, they’ll flip through and they’ll pick two or three recipes and then the rest of the book really goes unused,” Spates told Gut Check. “So the idea here is to show people how to really read a cookbook and how to be able to utilize all of the recipes in the book.”
The class is held every other month, and so far the school has held two sessions, both covering one of Alton Brown’s popular cookbooks. For August’s meeting, which will be held Tuesday, Aug. 30, the club will tackle Thomas Keller’s Ad Hoc at Home, the French Laundry and Per Se chef’s most accessible cookbook.
“It’s one I wanted to do,” Spates explained, “Thomas Keller is more of a chef’s cookbook, Ad Hoc is, so I thought it would be fun, I know a lot of people have read this book and sometimes the recipes are slightly over people’s heads because they’re very in depth… The goal is to show that Ad Hoc reads complicated, but it’s really not that much harder, that much different.”
Spates explained that while Ad Hoc has its complicated moments, the book is far more accessible than its more advanced sisters. “There’s a huge leap in difference [between Keller's cookbooks]. Ad Hoc is by far his most simplified cookbook, The French Laundry one is decently complicated (except the gazpacho!), then he has Under Pressure which is all sous vide, and that one is just, you know, phenomenal book, but unless you’re serious about food, it’s very, very complicated.”
The session starts like any good class should, with hors d’oeuvres prepared by Spates and a glass of wine. Then Spates allows for attendees to go through the book, and share their input and experiences working with the text. Then after an hour or so, Spates leads the class through a few recipes in the Cookology kitchen, defining terms and showing the class tricks that can cut down on some of Keller’s notoriously long preparation times.
“Some of these recipes are six, seven hour recipes,” said Spates, “and I’ll put a different spin on it, and show how you can take the same concept and reduce it down to something much more simplified… The idea here is to show people how to really read a cookbook and how to be able to utilize all of the recipes in the book.”
As for what he’ll be preparing out of Keller’s tome? “I really don’t know,” he laughed. “I love so many of the recipes in there, I honestly haven’t even thought about it yet. Probably the morning of, I’ll flip through it and see what I want to do.”
Spates isn’t certain what book his Cookology book club will tackle next (Gut Check’s suggestion), as he largely leaves it up to participants to choose. One area he would like to explore is self-published cookbooks from local chefs. “We’re starting a program now for self-published cookbook authors, which is something that I really like. I just think it’s amazing how many people put the time and effort into publishing a cookbook and they put their heart and soul into it and even though the recipes might not be as fanciful as complicated as regular cookbooks.”
Anyone can come by to participate, and the class cost $15 per person, which covers the food, the booze and the knowledge.
Cookology
21100 Dulles Town Circle
Sterling, VA, 20166
703-433-1909
- Kris King
Posted by Warren Rojas / Thursday, August 11th, 2011
August is historically the steamiest, stickiest, sweatiest month of the year–brilliant move, Founding Fathers, building the nation’s capital on a swamp–in these parts. We’ve tracked down 31 frozen treats (one a day for the rest of this month) to provide you with some temporary, and often insanely delicious, relief.
The place: Hau Lani – Manaport Plaza, Manassas; 571-249-2261; www.haulani.com
The prescription: Tiger’s Blood shaved ice. I’ll never be president (damn background checks). But, thanks to Hawaiian-style shaved ice pusher Hau Lani, I can cool off like “44″ undoubtedly did during his island-bound youth (the birthers don’t disavow that Obama had a childhood, do they?). The exurban refreshment hut specializes in imaginative flavors, including: Bahama mama, blue raspberry, citrus island (packed with orange, lemon and extra pucker-y grapefruit), fuzzy navel, pina colada, red hot (infused with the same, slow-building cinnamon-fueled heat familiar to jawbreaker aficionados) and yellow cake batter. Blame Charlie Sheen. But I absolutely had to have the Tiger’s Blood–and it was, in fact, a WINNING! proposition. The sanguine slush incorporated a splash of every red fruit syrup plus a dash of coconut, loosing a flood of wild cherry, strawberry and watermelon upon my ever-so-grateful, sun-parched palate.
Chipped ice not enough of a draw for you? Hau Lani encourages patrons to go to town in the toppings department, offering up everything from bonus scoops of neighboring Nathan’s Dairy Bar ice cream to “sour spray” (mystery concoction that auto-amps up the acidity of every selection) to chewy azuki beans.
–Warren
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Keep tabs on the month long Freeze Jag trek here.