Coconut Milk w/ Cashew Brittle & Pandan (v)
While Feast—the PNW’s biggest celebration of food and drink—was still in its infancy, we teamed up with Michael Voltaggio and April Bloomfield to create ice creams reminiscent of their cooking styles. To create a whole month where we told the stories of chefs, we chose three more local chefs, including Gregory Gourdet, the highly technical chef of Asian-influenced Departure and a vegan virtuoso. He pulled from his hefty repertoire to outline exactly what he envisioned, with a sample pint in hand. We replicated this on a large scale, with Gregory coaching us to attain the perfect fat profile using cashews, setting the bar quite high for our inaugural plant-based ice cream.