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Matthew Biancaniello Makes More Boozy Ice Cream in Los Feliz
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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