Tuesday, October 22, 2013

This sassy sundae was inspired by our new black pepper crème fraîche ice cream, made with our chef's own crème fraîche and a bit of black pepper. This sundae is a little French (oui, oui), a lot Northwest (organic pluots from Eastern Washington, and local cream and milk!) with a touch of crunch (sweet and salty pumpkin seeds). Topped off with a dollop of whipped cream and a dash of fresh ground black pepper, this sundae was dreamt up to delight sweet & savory fans alike!


1 comment:

Ben Lee said...

I would like to run my own ice cream business with my newly brought Nexium soft ice cream machine.