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Matthew Biancaniello Makes More Boozy Ice Cream in Los Feliz
Photo courtesy of Ramekin
Back in February, businessman Paul Yoo and chef Jason Park opened up a new desserts shop in Los Feliz called Ramekin , where the treats are served in mini baking dishes. The sweets space took over the former Paradis gelato shop, and has since been serving cobblers, tarts, and other desserts to the Eastside. To up the ante, Ramekin will be bringing in Matthew Biancaniello for one night,Thursday, May 30 from 6 p.m.-11 p.m.
Biancaniello has quite the following, and has been popping up all over town since departing the Library Bar at the Hollywood Roosevelt Hotel. For the Ramekin pop-up, he'll be making Laphroaig with chocolate-covered blanched garlic, topped with his signature Never Let Me Go (a homemade mixture of Cynar cassis and blood orange), toasted saffron, and blood orange slices; Parmesan ice cream with lemon zest , dehydrated olives, chipotle infused olive oil, manzanilla sherry with pink chive blossoms, sprinkled with flower blossoms; and squid ink ice cream, tequila, topped with red fish eggs, passion fruit, topped with coffee infused Cynar.
Biancaniello has done events similar to this at Scoops , and they are known to draw crowds, regardless of the $8 price tag. You can find out more of the vitals over at the Ramekin site .
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But the game has changed: Congress voted to eliminate funding for public media across the country. Here at LAist that means a loss of $1.7 million in our budget every year. We want to assure you that despite growing threats to free press and free speech, LAist will remain a voice you know and trust. Speaking frankly, the amount of reader support we receive will help determine how strong of a newsroom we are going forward to cover the important news in our community.
We’re asking you to stand up for independent reporting that will not be silenced. With more individuals like you supporting this public service, we can continue to provide essential coverage for Southern Californians that you can’t find anywhere else. Become a monthly member today to help sustain this mission.
Thank you for your generous support and belief in the value of independent news.
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