tag:blogger.com,1999:blog-71483908382260311692024-03-13T21:31:29.081-04:00Capogiro Gelato ArtisansWe are an artisanal gelataria based in Philadelphia. We make small batches of gelato and sorbetto every morning and use only the finest local and seasonal ingredients. This is our little Capogiro blog, here to update you on flavors of the season and the city.Unknownnoreply@blogger.comBlogger863125tag:blogger.com,1999:blog-7148390838226031169.post-51204000800597955942014-07-15T16:01:00.000-04:002014-07-15T16:01:05.785-04:00No worries, there are blueberries!<div dir="ltr">
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Did you know that...</div>
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- We are currently at the peak of blueberry harvest season.</div>
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- These little berries are loaded with antioxidants that are
believed to help prevent detrimental health conditions such as cancer and heart
disease.</div>
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- They can be used to make natural blue dye for clothes and
other textiles.</div>
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<b>- For a limited time you can enjoy blueberry gelato and
sorbetto at your local Capogiro! </b></div>
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Make sure you get it while it's still in season and be sure
to check in for other seasonal flavor announcements!</div>
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Anonymoushttp://www.blogger.com/profile/00732412478767157045noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-52039122209815195342014-07-08T12:28:00.000-04:002014-07-08T12:28:25.490-04:00Wedding Season!!If you have lots of friends and family in their twenty-somethings, then
you've probably gotten a few wedding invites so far this summer.
Sometimes choosing a wedding gift can be difficult if the couple doesn't
have a very extensive registry. What you can do is order our gelato
online at <a href="http://capogirogelato.com/" target="_blank">capogirogelato.com</a>
and get 6 pints mailed to the newlyweds at their place of residence!
You may also pick up some pints at any of our four locations across
Philadelphia to bring to the rehearsal dinner or reception. Try marrying
gelato with some wedding cake this season! <br />
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We also have beautiful gelato cakes made to order from our 20th Street location. Try to contact them at least a week in advance so they can be sure to have your chosen flavor ingredients on hand. <br />
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Feel free to email us at info@capogirogelato.com for more information on 6 pint online orders, catering orders, and our beautiful gelato cakes!Anonymoushttp://www.blogger.com/profile/00732412478767157045noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-69584850099152843612014-07-01T16:26:00.000-04:002014-07-01T16:26:25.647-04:00Warning! Philadelphia Heat Approaching!<div>
We're been very lucky so far with some mild 70-80 degree days.
Unfortunately summer is now upon us and with July comes some
uncomfortable heat and humidity<br />
. Here's some advice for keeping cool this season:<br />
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<div>
1. Dress smart! Don't do yourself the
injustice of overdressing. Find the middle ground where you don't have
to sacrifice comfort for style. Go to a second hand store and find some
nice threads that look great and feel great in humid Philadelphia
weather.</div>
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2. Hydrate! You lose a lot more water when it's hot
out so you need to compensate by drinking more water. Feelin hot? Grab a
drink! And not an alcoholic one. Those will further dehydrate you.</div>
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3. AC! But not too much air conditioning. Even the
lightest heat wave will feel like a scorcher if you don't let your body
adjust to the season. I reserve my AC consumption for sleep time.</div>
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4. Enjoy some cold treats to beat the heat! Stop by one
of our four locations to enjoy some delicious cold gelato. You won't
regret it!</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVuAFv0nqp8QhSIB5s_GrMYF5ur4XqRQRDpilkJ5PsmZNQ88sUnv2cyqSPXQnLB0iqpcIt2LxnbFMTjF5ge6rzkteZlGmICLGDrlvm3DLDFozgpkEfkm2hsXryXu3Lyd2w8LaS8kiUPAY/s1600/photo2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVuAFv0nqp8QhSIB5s_GrMYF5ur4XqRQRDpilkJ5PsmZNQ88sUnv2cyqSPXQnLB0iqpcIt2LxnbFMTjF5ge6rzkteZlGmICLGDrlvm3DLDFozgpkEfkm2hsXryXu3Lyd2w8LaS8kiUPAY/s1600/photo2.jpg" height="200" width="150" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvDLhO8LXrIM_sJEvRV2sA8dsbiPpgy72SHO_TmvatDaHSYAeIpl9yfLiOe10Swbx1voQqJz-nVNEw2XQXFJ3kLlvSFXYvo54dCXbH3bDCqWE-l0FmDDaiZ_n_eHVchLLD_at8VJvVho/s1600/photo1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHvDLhO8LXrIM_sJEvRV2sA8dsbiPpgy72SHO_TmvatDaHSYAeIpl9yfLiOe10Swbx1voQqJz-nVNEw2XQXFJ3kLlvSFXYvo54dCXbH3bDCqWE-l0FmDDaiZ_n_eHVchLLD_at8VJvVho/s1600/photo1.jpg" height="200" width="150" /></a></div>
<div>
Make sure that you know your body's
limit in the hot city sun. Overexposure and overexertion can lead to
serious health problems. Enjoy the beautiful weather but always make
sure that safety is your first priority.</div>
Anonymoushttp://www.blogger.com/profile/00732412478767157045noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-91047081986385167812014-06-25T13:50:00.001-04:002014-06-25T13:50:24.293-04:00Capo Fun Guide!<div class="MsoNormal">
Looking for some ways to enjoy the next few days? Here's a
few ideas.</div>
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<b><span class="aBn" data-term="goog_1724787572" tabindex="0"><span class="aQJ">Thursday, June 26th</span></span></b>:</div>
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- USA vs. Germany World Cup Match</div>
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<i>You can catch the game at <span class="aBn" data-term="goog_1724787573" tabindex="0"><span class="aQJ">12 pm</span></span>.</i></div>
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<a href="https://blogger.googleusercontent.com/img/proxy/AVvXsEiqZVFludlEd9SaeCsxxjNk0LZiGJHkNEwyBjT6EpulIPM_WvQTDKK97q3y8c1vSg7zEnY5eUPV28GAwV1ILTj-tPy2-LSCmKaX3PjDdvxtA3J2Lp6V9I9euDaMNy5GEUb5MLRy0Ic8_RLN68Ls_lkg_eR-xunJf1KACXIbb5pVp_KnO_ux90rzYoIoiZij39zeTl1G9DqkSpDwC8Yjcdh1DWf772FHjZTfCIEbgtgOydaswVITUaHZ9M1Nnd6iz8e7vE_gb7EM7U73tDCSLxK5oJk=s0-d-e1-ft" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEiqZVFludlEd9SaeCsxxjNk0LZiGJHkNEwyBjT6EpulIPM_WvQTDKK97q3y8c1vSg7zEnY5eUPV28GAwV1ILTj-tPy2-LSCmKaX3PjDdvxtA3J2Lp6V9I9euDaMNy5GEUb5MLRy0Ic8_RLN68Ls_lkg_eR-xunJf1KACXIbb5pVp_KnO_ux90rzYoIoiZij39zeTl1G9DqkSpDwC8Yjcdh1DWf772FHjZTfCIEbgtgOydaswVITUaHZ9M1Nnd6iz8e7vE_gb7EM7U73tDCSLxK5oJk=s0-d-e1-ft" width="446" /></a></div>
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- The Awesome Fest Outdoor Movie Series at
Clark Park</div>
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<i>This is the first day of the series. It will be every <span class="aBn" data-term="goog_1724787574" tabindex="0"><span class="aQJ">Thursday</span></span> 8-10 until <span class="aBn" data-term="goog_1724787575" tabindex="0"><span class="aQJ">August 14th</span></span>. </i></div>
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<b><span class="aBn" data-term="goog_1724787576" tabindex="0"><span class="aQJ">Friday, June 27th</span></span></b>:</div>
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- NHL Draft at the Wells Fargo Center</div>
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<i>At <span class="aBn" data-term="goog_1724787577" tabindex="0"><span class="aQJ">7 pm</span></span> you can catch the kickoff for this coming NHL season.</i></div>
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<b><span class="aBn" data-term="goog_1724787578" tabindex="0"><span class="aQJ">Saturday, June 28th</span></span></b>:</div>
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- NHL Draft at the Wells Fargo Center</div>
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<i>Same as yesterday. This time it's at <span class="aBn" data-term="goog_1724787579" tabindex="0"><span class="aQJ">10 am</span></span>.</i></div>
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</i></div>
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- University City Summer Series behind The Walnut Street Free Library</div>
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<i>Free summer monthly concerts starting at <span class="aBn" data-term="goog_1724787580" tabindex="0"><span class="aQJ">6 pm</span></span>.</i></div>
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-AlexAnonymoushttp://www.blogger.com/profile/00732412478767157045noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-69111579712234550612014-06-17T14:50:00.003-04:002014-06-17T14:51:03.771-04:00Don't forget to look up!<div dir="ltr">
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Since the excessive snow storms and chilly weather have
finally left us alone, I decided that I want to walk to work every day. It's a
few miles round trip and can be a bit unwanted at times but I always pick
different routes to maintain my interest. I mostly enjoy my walk past The Hale
Building between Sansom and Chestnut on Juniper St. If you're familiar with The
Divine Lorraine up on Fairmont and Broad then you might recognize the same architectural
prowess of the late Willis G. Hale (hence "Hale" building). I don't
claim to know much in the field of Philadelphia architecture. I just enjoy the
old Philly relics that have survived for over a century. </div>
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<img height="329" src="https://blogger.googleusercontent.com/img/proxy/AVvXsEh-Fw04SlKHN8y028n4Lcl8Phi-57hZ3LdWq5AEf8K6wqorSOQpLur-Q2PpFnYqHphvjxR1nkGDmCFJOGj1bE2JHA3aCGyh-IJ6k0A5VXfrWDSIU7tIBe7pEavWUhyphenhyphen2WZBP2aXuJ3WEM88ImOSg6vvLJIH0JyT3Q-3M04vewQ=s0-d-e1-ft" style="margin-right: 0px;" width="247" /></div>
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Next time you're feeling down about the long trek ahead,
just keep your head on a swivel and try
to enjoy the view. Oh, and come enjoy some of our fine gelato and other desserts!<br />
<br />
-Alex </div>
</div>
Anonymoushttp://www.blogger.com/profile/00732412478767157045noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-79235205200705201162014-06-12T11:34:00.002-04:002014-06-12T11:34:56.172-04:00I Want Candy...I hope that song is stuck in your head all day...<br />
<br />
We have a new candy supplier, and I'm in love with our new products. They're delicious, simple, go great with some coffee or espresso, and I can't lie, I love that the prices are reasonable. I'm a single mom, and am always looking for a deal on just about anything, especially something that grants me a moments escape from my nephew screaming in my ear and my daughter asking me 15 times in a row why I can't just download Jumamji... there's not enough seeders kid! How do you know about this already, anyway?! <br />
<br />
So..chocolate. It's my vice. Every mom needs one, and that's mine. I'll start off with talking about B.T. McElrath's chocolate bites. Perfect little squares of dark chocolate with your option of two flavors, Salted Butter Caramel, or Salty Dog which is just dark chocolate with a perfect amount of sea salt sprinkled on them. Perfection.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXmZ2oURg_tDhhByaZUYZMljDRncTknYXUNHfn5Y3roG52MaZbVm806eDJMOivuexse1buYLze6Kwy-sPMZo4oz1_LgqKq7H2MhQ2aHk1B4hOSnaAMOcrI8-nu8SkbKy6wWDa3azREihU/s1600/IMG_1781.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXmZ2oURg_tDhhByaZUYZMljDRncTknYXUNHfn5Y3roG52MaZbVm806eDJMOivuexse1buYLze6Kwy-sPMZo4oz1_LgqKq7H2MhQ2aHk1B4hOSnaAMOcrI8-nu8SkbKy6wWDa3azREihU/s1600/IMG_1781.JPG" height="320" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoIq1QvzrL3flc5_8OdHlqPHtAsi8L8XKIfN_SZ2QHVxP3AxHAc07Pap3yd3wy5V3RVhB0FWK0IWt3Kb_A8IR0IMVexcrjcNweo_S8jlEk3fG3hkQggWa6QFY0fMaSLZdazSTyEKvdew/s1600/IMG_1782.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwoIq1QvzrL3flc5_8OdHlqPHtAsi8L8XKIfN_SZ2QHVxP3AxHAc07Pap3yd3wy5V3RVhB0FWK0IWt3Kb_A8IR0IMVexcrjcNweo_S8jlEk3fG3hkQggWa6QFY0fMaSLZdazSTyEKvdew/s1600/IMG_1782.JPG" height="320" width="239" /></a></div>
Next up is Jcoco. They're like the Tom's Shoes of chocolate. Unique flavors like cayenne and orange with white chocolate, or black figs and pistachio set in dark chocolate wrapped in beautiful, vibrant packaging draw you in, the melt in your mouth, soft chocolate taste makes you want more. For every truffle bar sold, this company will give a healthy meal to someone who otherwise wouldn't get one. At $3 a pop, how can you turn this down?<br />
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We have plenty of other new things like gum, and fancy mints from Italy, too! On your next visit, I'm telling you, treat yourself to any of our new products, and you won't be disappointed. <br />
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Til next week ya'll! Katehttp://www.blogger.com/profile/10597009176976038538noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-73586876038662656182014-06-11T13:27:00.002-04:002014-06-11T13:27:37.352-04:00Ciao, Philly Beer Week!<div class="MsoNormal">
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I guess I'll have to wait a whole year until I can have beer
again! Or maybe just beer gelato. But luckily Philly is a big beer city and we have multiple beer weeks and beer festivals still upcoming!</div>
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We Capogirians do hope that you had a chance to come in and try
our delicious beer flavors this past week. The espresso infused milk stout
flavor was particularly enjoyable. Let's take a final moment to salute the
wonderful beer flavors that are going back into hibernation....for now!</div>
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<a href="http://3.bp.blogspot.com/gMmRXPt-YZam4pPH3NAIz-DVvPqx3QtQ1Sft5Xz3EfxwTFbkpLSYy3JdF07ffLIf7g8f6A=w907-h510" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/gMmRXPt-YZam4pPH3NAIz-DVvPqx3QtQ1Sft5Xz3EfxwTFbkpLSYy3JdF07ffLIf7g8f6A=w907-h510" height="240" width="320" /></a></div>
<br />Anonymoushttp://www.blogger.com/profile/00732412478767157045noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-19797979093400288142014-06-05T16:51:00.000-04:002014-06-05T16:51:03.821-04:00Do you have avocado sorbetto today?<div style="margin-bottom: 0in;">
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 9pt;">I
never like to say “no” to customers, so when confronted with this
question by the die-hard fans (groupies?) of our creamiest, greenest,
most elusive sorbetto, I'd rather offer them all the yeses I've got.</span></span></div>
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</div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 9pt;">Yes,
avocado is a fruit.</span></span></div>
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</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 9pt;">Yes,
avocado is great on toast.</span></span></div>
<div style="margin-bottom: 0in;">
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</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 9pt;">Yes,
avocados only ripen after they're picked.</span></span></div>
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</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 9pt;">Yes,
avocado sorbetto is naturally that lovely shade of green.</span></span></div>
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</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 9pt;">Yes,
avocados have more potassium per gram than bananas.</span></span></div>
<div style="margin-bottom: 0in;">
<br />
</div>
<div style="margin-bottom: 0in;">
<span style="font-family: Verdana, sans-serif;"><span style="font-size: 9pt;">Yes,
you can sprout your own avocado tree from a regular avocado pit.</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 9pt;">But
today I have the best yes of all: Yes, today at 20<sup>th</sup>
street we do have avocado sorbetto!</span></span></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 9pt;">- Gloria </span></span></div>
Katehttp://www.blogger.com/profile/10597009176976038538noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-39132371497663114712014-06-03T20:43:00.005-04:002014-06-03T20:43:41.632-04:00Beer Week!!!!!! and more Strawberry!!!In honor of Beer Week we have rolled out three of Lancaster Brewing Company's beers in your favorite beer dessert form.<br />
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<a href="http://www.lancasterbrewing.com/images/stories/bottles/strawberry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.lancasterbrewing.com/images/stories/bottles/strawberry.jpg" height="294" width="320" /></a></div>
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If you haven't made yourself sick of strawberries eating our amazing gelato and sorbetto made with sweet, fresh strawberries then try this wheat lager style strawberry flavored brew as your tasty dessert.</div>
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<a href="http://www.lancasterbrewing.com/images/stories/bottles/milk-stout.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.lancasterbrewing.com/images/stories/bottles/milk-stout.jpg" height="294" width="320" /></a></div>
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We have their traditional English sweet stout known simply as 'Milk Stout'.</div>
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<a href="http://www.lancasterbrewing.com/images/stories/imperial-jo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://www.lancasterbrewing.com/images/stories/imperial-jo.jpg" height="247" width="320" /></a></div>
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And last but definitely not least another milk stout infused with ESPRESSO! This just sounds too awesome. Beer, gelato, and espresso all rolled into one.</div>
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Please drink safely and enjoy the rest of beer week.</div>
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Anonymoushttp://www.blogger.com/profile/00732412478767157045noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-85518269076660265272014-05-28T17:40:00.001-04:002014-05-28T17:40:29.349-04:00Strawberry Day<br />
As the shiny new manager of Capo 20th, I recently found out that I get to take part in this blog. I thought about what to write to you guys all week, really, I looked forward to this. This is it, it's Wednesday, it's my go at the ol' blog. I was at a blank all day, then I realized it's STRAWBERRY DAY. This is a perfect day to start this!<br />
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For weeks customers have been coming in, spotting Cactus Pear's vibrant pink color, hoping it was strawberry, and I've had to tell them "Sorry ya'll, a little bit longer!" Not today. Today, I got to greet people rushing in from the rain with a sample of our perfectly textured Strawberry Tequilla Sorbet, and Strawberries and Cream Gelato. It most definitely made this dreary day a little brighter.<br />
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For some people, summer starts when they get to go to their first baseball game of the season, others, it's their Memorial Day weekend down the shore. Personally, I look forward to the flavors of summer. Sweet berries mixed with bright, tart lemon is classic. Refreshing and light cucumber, or watermelon is a must. Summer is pretty much the best. If you're like me, and need a good kick in the taste buds to remind you warmer days are ahead, get in here for some of this sweet strawberry action before it's back to pumpkin <i>everything</i>, and Facebook statuses about shoveling snow. Katehttp://www.blogger.com/profile/10597009176976038538noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-36120079156070908652014-05-27T19:22:00.000-04:002014-05-27T19:22:06.148-04:00Happy Memorial Day!!<div class="MsoNormal" style="background-color: white; color: #222222; font-family: arial, sans-serif; font-size: 13px;">
It was a great memorial day with all of my fellow Philadelphians that decided not to hit the beach this year for the holiday. Each cup of cold gelato we served helped to make everyone a little bit more tolerant of the fresh spring heat. Despite being plenty comfortable in our cafe's air conditioned habitat , I still missed the good ole' Jersey shore. My ears were left longing for its stagnant salt water companion. My toes craved the pinch of a crab's claw. My eyes yearned for its sandy souvenir.</div>
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Coulda' been in my car</div>
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With my towel and guitar</div>
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All backed up on the highway for hours</div>
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With that being said</div>
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You should stay here instead</div>
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And enjoy the gelato that's ours</div>
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From everyone here at Capogiro, we hope you had a safe and happy holiday!</div>
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-Alex</div>
Anonymoushttp://www.blogger.com/profile/00732412478767157045noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-74303275069106062632014-05-21T20:09:00.000-04:002014-05-21T20:09:17.760-04:00Cold brew is the only way to fly! Let me paint you a picture, its a hot summer morning. As you walk out your front door to greet the day, the sun beats down on your back. Your head is cloudy and your arms feel like noodles. One thing is clear, its coffee time. Only the purest of brown elixirs can cure this summer slump that you've seemed to succumb to. You walk into a nearby coffee shop and the words "<i>One Iced coffee please</i>" slip out of your mouth so effortlessly, the Barista is in awe. He hands you a cup of their finest Iced coffee. Bliss. You float out the door and swoon at the thought of your first sip. The straw reaches your mouth, its almost time. You take a sip and then, <b>Bam!</b> You fall to the ground. The coffee is terrible. Clearly a batch of danky derelict drip passed off as true iced coffee. Blasphemy!<br />
Sadly this happens to more and more people every day. Don't trust a Capfauxgiro! Come in to Capogiro anytime for a cup of the most delicious cold brewed iced coffee you have ever tried! Its coffee time!<br />
<br />Anonymoushttp://www.blogger.com/profile/11500897804589400848noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-54215874551831192362014-04-24T15:06:00.000-04:002014-04-24T15:06:02.444-04:00"This is rumor control."Listen, just to get out ahead of things--we're okay for limes. Maybe you've heard there's something of a lime shortage going on? It's true, geopolitics are potentially getting in between you and your citrusy adult beverages, just as we're getting into what most civilized, cultured, and respectable people consider gin-drinking season. Stephen Colbert (or is it Stephen Colbert? You can never tell with that guy) took notice, though if he'd asked me I could have gotten him up to speed a couple of weeks ago:
<div style="background-color:#000000;width:520px;"><div style="padding:4px;"><iframe src="http://media.mtvnservices.com/embed/mgid:arc:video:colbertnation.com:9ed120fa-2571-440c-9e30-db667c23bc53" width="512" height="288" frameborder="0"></iframe><p style="text-align:left;background-color:#FFFFFF;padding:4px;margin-top:4px;margin-bottom:0px;font-family:Arial, Helvetica, sans-serif;font-size:12px;"><b><a href="http://thecolbertreport.cc.com/">The Colbert Report</a></b><br/>Get More: <a href="http://thecolbertreport.cc.com/full-episodes">Colbert Report Full Episodes</a>,<a href="https://www.facebook.com/thecolbertreport">The Colbert Report on Facebook</a>,<a href="http://thecolbertreport.cc.com/videos">Video Archive</a></p></div></div>
But really--we're okay. At Capogiro, anyway. I was reading news a couple of weeks ago and got worried, so I emailed Dan and said "DAN. WHAT'RE WE GONNA DO ABOUT LIMES MAN, BECAUSE GIN AND TONICS," because I'll sleep easier at night if I know that I can at least poach a lime or three from work for my gin and tonics if I can't find any at the store. But Dan pretty much said "S'cool brah. I know a guy" or something along those lines. Sooooo I guess everything's okay for us, limewise? I mean, I've learned that if Dan says anything resembling "It'll be fine," things really will be fine. Ultimately. Even if I have to make a little magic happen myself.
Incidentally here's what it looked like the last time Dan and I got together for a quick meeting:
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Really. Jayhttp://www.blogger.com/profile/05712157592131711411noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-37782734900102721812014-04-17T15:54:00.000-04:002014-04-17T15:54:31.770-04:00Sometimes you gotta have a little faith, right? Listen, I know that this:
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<a href="http://4.bp.blogspot.com/-d_4wfLXnEbs/U1AqH6u4XhI/AAAAAAAANuI/JUJdyHT-GVE/s1600/mamey.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-d_4wfLXnEbs/U1AqH6u4XhI/AAAAAAAANuI/JUJdyHT-GVE/s320/mamey.JPG" /></a></div>
is maybe not the MOST appealing piece of fruit you've ever seen. You're looking at it and maybe thinking, "How can a fruit be simultaneously both that ugly and that boring-looking?" And you're pretty right, really.<br />
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But it's a <a href="http://en.wikipedia.org/wiki/Pouteria_sapota"> mamey sapote</a>, and they're another one on that list of fruits and flavors that you'll only ever find with us. Most often we use them to make sorbetto, but given how creamy they are, they actually make a rippin' good vegan frappe, if you're of a mind.<br />
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And who doesn't love walking around with a frappe? The weather's really starting to turn, the trees are finally--FINALLY--starting to turn green in earnest, and we're all waiting with bated breath to hear about strawberries. So you comin' in this weekend? Maybe to stock up on pints for after Easter dinner, if that's your thing? We'll be here!<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/NcFaVfTDWcs" width="420"></iframe>Jayhttp://www.blogger.com/profile/05712157592131711411noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-13620362747935945232014-04-09T22:55:00.000-04:002014-04-09T22:55:28.557-04:00I Saw the SignThe A-frame sign: a primitive platform for marketing and ideas, a purveyor of witticisms, a beacon of welcome. Maybe they're even pre-social media? Well before I get on my social commentary high horse, I will say that a few of our staff members are really masters of this antiquated art. People are literally coming in from the streets just to comment on our street signs and they're the talk of the neighborhood. <br />
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Tori is a barista and a-frame sign extraordinaire at Capogiro 13th St. Here are a few of her creations: <br />
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Kate is 20th St's Assistant manager and A-frame sign powerhouse: </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNi84sN8LO0agcOMl4NKXrMWCPUFvDKJhoEbUD95dbVMydXFxSxoOyZDY7n7VlaDovDKH2B4rB72qdE6y-YzFbJ5ZWzTvlFfr0W4E2bRNq23hrmruHverjb5SeWIhNWrHyPJT138ZElY/s1600/gelato+gothic.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitNi84sN8LO0agcOMl4NKXrMWCPUFvDKJhoEbUD95dbVMydXFxSxoOyZDY7n7VlaDovDKH2B4rB72qdE6y-YzFbJ5ZWzTvlFfr0W4E2bRNq23hrmruHverjb5SeWIhNWrHyPJT138ZElY/s1600/gelato+gothic.jpg" height="320" width="320" /></a></div>
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So if you are one whose commute through life is brightened just a tiny bit by these signs, next time come in, chat with the artist and try some new spring gelato flavors. </div>
Melissahttp://www.blogger.com/profile/13858203837586549856noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-82842719205356092082014-04-03T16:20:00.000-04:002014-04-03T16:20:39.354-04:00We will bring you fancy cheese, because we think you're pretty okay. Hey so. Everyone's hip to what CSA stands for, right? And what a CSA, like, stands for? Well okay, quick primer--CSA stands for community-supported agriculture, and what they're all about is getting eaters (like you) more closely in touch with the farmers and producers who...produce food.
So we're pretty excited to let you know that we've paired up with <a href="https://www.yellowspringsfarm.com/">Yellow Springs Farm</a>--we're going to be their West Philadelphia pick-up location for their cheese CSA distribution.<br />
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<a href="http://3.bp.blogspot.com/-NIJ2B2WytU8/Uz2-hdhqZtI/AAAAAAAANto/N6Lq2AcQH6Q/s1600/edu_goat.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-NIJ2B2WytU8/Uz2-hdhqZtI/AAAAAAAANto/N6Lq2AcQH6Q/s1600/edu_goat.png" height="200" width="200" /></a>And see, Yellow Springs is all about the goats. Small ruminants are awesome! Also endearing. LOOGIT THIS LIL DUDE (?)!!
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And you know who loves goats? Kids! (That one works on a couple of levels, if you think about it.) Grab up your small fry and go on up to the farm to feed a goat or three.<br />
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But you're wondering about the cheese maybe--you can find sign-up forms on the website (<a href="https://www.yellowspringsfarm.com/yellow-springs-farm-cheese-csa">here, another link for you)</a> and then select...well, you can for sure choose to pick your cheese up here if you like, but maybe there's somewhere else in town that works better for you. You can also run by the store here and pick up a sign-up form to mail in, if you like. Grab some gelato while you're at it, obvi.<br />
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And listen, if you've never had really, really good cheese from goats' milk--not just chevre, I'm saying--you really have to give it a shot. So there's that!<br />
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In other local food news, we'll be at <a href="http://manayunk.com/signature-events/streat-food-festival-restaurant-week/spring-streat-food-festival-and-restaurant-week.html">the Manayunk spring StrEAT Food Festival</a> next weekend! Which means we're getting well into eating-gelato-outside season, and it's bloody well about time.<br />
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(close enough)Jayhttp://www.blogger.com/profile/05712157592131711411noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-29743885030042436862014-03-27T15:05:00.000-04:002014-03-27T15:05:32.007-04:00Is winter REALLY over yet? Is it safe to call Winter 2014 over yet? Oh spring, how I burn and pine for you... I mean REAL you. With flowers and pollen and birds. Anyways, I think were just about there. <div>
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It's been a pretty tough couple months at Capogiro Rittenhouse. Supressing the memory of some weather from the poles vortexing it's way to the northeast United State in early January is impossible for us. Remember when we were closed for nearly three weeks due to e<span style="text-align: center;">xploding pipes?</span></div>
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<span style="text-align: left;">Well, were in good shape now and gearing up for happier days. We whipped up our first seasonal batch of italian granita in earl grey vanilla bean and it's delicious with bourbon butterscotch gelato. </span></div>
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Melissahttp://www.blogger.com/profile/13858203837586549856noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-3720181261104165862014-03-27T13:25:00.002-04:002014-03-27T13:25:56.655-04:00Turnabout being fair play and all that. Ok so remember <a href="http://capogirogelatoartisans.blogspot.com/2014/03/we-do-actually-try-not-to-be-those.html">last week</a> in this space wherein I tried to argue the case that we don't really want to be those incredibly over-bearing, snobbish coffee wonks and try instead to just be the professional folk who make your coffee?<br />
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Well, wouldn't you know it someone's taken up the flag and put together a video about what it can be like for us on OUR side of the counter:<br />
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"I'm a writer!" Oh man. And while we wouldn't invite you to exit the premises because you've ordered a pumpkin spice latte, it does pay to read our menu quickly to make sure that you'll be getting the drink you actually want.<br />
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So here's our assurance to you: if you're looking for simply a classic, well-prepared cappuccino, we'll make it for you. And we won't get snooty about how ordering a cappuccino after 11 in the morning or so really just isn't done. It's cool--you want to drink coffee, and we want to make coffee. It's kinda what we do.<br />
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<iframe width="560" height="315" src="//www.youtube.com/embed/NaUCDqWzy1k" frameborder="0" allowfullscreen></iframe>Jayhttp://www.blogger.com/profile/05712157592131711411noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-24763466300882800802014-03-20T19:26:00.000-04:002014-03-20T19:31:37.134-04:00We do try not to be those peopleSo I have been making espresso (on and off) for...kind of a long time. If you want to know exactly how long, you'll have to come see me and ask me across the bar so that we can have a chat for a minute while I'm putting together your cappuccino. But suffice it to say that I've been doing it for long enough that I don't know what "wave" we're currently on, or even what "wave" I started on myself however many moons ago. Or what the whole "wave" thing really means, all in all.<br />
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Mostly what I know about coffee is that there are a couple of things I've become pretty curmudgeonly about. For one, the behemoth to whom every American espresso cafe owes its existence is now essentially a trans-national mega-conglomerate which has effectively removed any possible soul, craft, technique, or skill from the espresso experience at their cafes. Really, you're going to transition all of your stores to fully automatic espresso machines, huh? Awesome. Oh, and the freeze-dried latte thing? Really? Two thumbs on that one!<br />
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I also get pretty bummed that it's so hard to find a simple cup of decent drip varietal coffee. I actually get on this soapbox pretty frequently--certainly any time I'm training someone. But really, I grew up as a wee-lil espresso nugget abusing my kidneys with coffees from actual places like Ethiopia and Sumatra. Then we reached a point sometime between the second? third? (I really don't know) espresso wave where it all became about competition blends or whatever. Which is great! I'm all for an actual reflection of craft and technique in my food and drinks (see above). But do we really have to make it a competition? And moreover I'm kind of a big believer in terroir, and I really like nerding out about how Mexican beans tend to make for a fruity and acidic cup given the volcanic soil. That sort of stuff. (If anyone has a line on a good Ethiopian Yirgacheffe, lemme know, hey?)<br />
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So <a href="https://tonx.org/frequency/7-bad-coffee-evangelists?campaign_name=140318_7dccb52eb4&customer_id=174">then there's this</a>, which I actually found to be a pretty good (and funny) breakdown on the whole cooler-than-you coffee world we've somehow found ourselves in. I especially like the "hipster Ariel"--"the whole coffee thing was so much cooler before you showed up."<br />
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(Quick parenthetical for my favorite coffee joke--how did the hipster burn his tongue? Drank his coffee before it was cool.)<br />
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Listen, we make some pretty good espresso at your local Capogiro. We take it seriously...but man, there's a limit to that. I mean, we've all seen this one, right? (The only strong language is in the title, I swear):<br />
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I actually do encourage my crew from time to time to watch this video. Because alas, we do pretty regularly watch the latte we just made...die on the bar. And get sad.<br />
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So by all means don't drink swill-coffee. This town has a ton of great (ahem, independent) espresso cafes where you can get a drink made well by someone who's actually paying attention. But really man. Competition blends? When did it come to that? When did food have to get so...competitive? I don't get it, really.<br />
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Of course, I've been making coffee since before it was cool. You probably haven't heard of the place where I first learned how.<br />
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<iframe allowfullscreen="" frameborder="0" height="315" src="//www.youtube.com/embed/DoZRbkr2IeM" width="420"></iframe>Jayhttp://www.blogger.com/profile/05712157592131711411noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-73020907349952700262014-03-13T18:48:00.000-04:002014-03-13T18:48:09.624-04:00Gross: relative.So in the interest of preparing yourself for this week's post, you should take a look <a href="http://www.telegraph.co.uk/travel/destinations/europe/france/10694395/The-offal-truth-about-French-cuisine.html">at this article</a>, wherein the author (British) tries to do one of those funny posts about how weird other cultures' food can be and, as frequently happens, ends up being somewhat belittling and mocking. <a href="http://www.postandcourier.com/article/20140311/PC1206/140319881/1017/debate-over-saving-folk-restaurants"></a><br />
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Granted I'm one of those people who's willing to eat a little more broadly than some others, but just because the thought of eating some of the more adventurous bits of an animal squicks you out doesn't mean that someone else is wrong for thinking that those bits they're delicious. To be honest, what's really more unappealing when you know more about the respective food chains of the two countries: the all-American pink-in-plastic boneless, skinless chicken breast in the cooler at your local mega-mart, or cibreo, the Italian pasta sauce that combines cocks' combs, wattles, livers, and un-laid eggs?<br />
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The American dish is the tail end of a food chain that seems to strive to keep the eater from knowing what the actual process is that brought that anonymous glob of protein to her plate. The Italian dish is the product of a focus on using as much of the animal as possible, and it just seems more honest. We Americans are still eating the combs, wattles, livers, and all from the the chickens who provided the breasts. The difference is that it's being sold to us as nuggets, salad, and whatever else is the result of mechanically recovering meat.<br />
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And in the long run, WHY mechanically recover meat, anyway? Yes, there are going to be leftover bits after you've removed the breasts and the thighs and all, no matter how adept you are at carving. But that's why you make stock, right?<br />
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S'anyway. I don't think it's fair to disparage what other cultures think is delicious, even if you find it off-putting yourself. There's the whole discussion about Asian cultures where dog is a fairly common protein source, and most of us object to that. But ultimately that's arbitrary--if you ask a vegetarian, they would probably tell you that it makes no sense at all to favor one animal over another for your diet because of sentimental attachment. (And you don't have to ask a vegan in the first place, because they're going to tell you anyway.)<br />
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Does all this mean that I'm champing at the bit to try my first roasted cow eyeball? It does not. At all. We're all always going to have our culinary limits. But try to remember that gross is in the eye of the beholder, and when the conventionally-produced chicken industry on the Delmarva Peninsula creates so much guano that it's killing the Chesapeake Bay, gross really is pretty relative.<br />
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<iframe width="560" height="315" src="//www.youtube.com/embed/tCnz2LxVyF4" frameborder="0" allowfullscreen></iframe>Jayhttp://www.blogger.com/profile/05712157592131711411noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-58696998391056036512014-03-06T20:12:00.000-05:002014-03-06T20:12:02.346-05:00Admit it, you've been wondering.So we're heading up to St. Patrick's Day (happens every year, don't you know) and you can tell we're on top of the dates because the Irish Potato gelato has made its way back into our cases. And you sample it and you like it and you get that it's got cream cheese and coconut and cinnamon and all. But you still don't actually know what an Irish potato is.
It's okay, you're totally not alone. I didn't know either until I got here! But an Irish potato is, quixotically, neither especially Irish or (usually) inclusive of any potato. But it is very, very Philadelphia. When they haven't been gelatoed, they look like this:
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<a href="http://4.bp.blogspot.com/-iYkpQyOtERk/UxkbDwi1K_I/AAAAAAAANsY/qIXNlijLGK8/s1600/irish+potato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-iYkpQyOtERk/UxkbDwi1K_I/AAAAAAAANsY/qIXNlijLGK8/s320/irish+potato.jpg" /></a></div>
And you have to admit that they really do look an awful lot like potatoes, what with the pine nut "eyes." And cocoa powder is a whole lot more appealing than the usual gray dirt you usually have to scrub off your potatoes. So all in all they really might be altogether superior to your bog-standard Idaho baker, but probably not really as tasty covered in sour cream and bacon. That's just me, though. If coconut and sour cream sounds like a winning thing to you, then hey. You do that.<br />
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So come on in; we should have Irish potato in rotation for the next couple of weeks at least. And after that...who knows? Maybe it won't actually snow any more this year and then we really can start convincing ourselves that this winter will eventually become spring. Because...it will, right? It can't stay cold forever, can it? Let's listen to something vaguely tropical.<br />
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<br /><iframe width="420" height="315" src="//www.youtube.com/embed/z3gd8wuiskU" frameborder="0" allowfullscreen></iframe>Jayhttp://www.blogger.com/profile/05712157592131711411noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-86587372541699663302014-03-04T20:11:00.003-05:002014-03-04T20:11:35.205-05:00CapoBiscotti!!!<div dir="ltr" id="docs-internal-guid-e39e008c-8fca-6169-2b3c-944cc6ff8420" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<a href="https://lh4.googleusercontent.com/piewZDX3MN_yVckUeb-0m7BYT4_iPg-4f5JjKxGWqV5xgEYOJH1qfhnOTaIxaZcIkWSwCg83yrDKUkPwikbaLttkO5PpLLJeUBxl3a0omJKdNIGZ28Wqy2_c7YOxuA" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="203px;" src="https://lh4.googleusercontent.com/piewZDX3MN_yVckUeb-0m7BYT4_iPg-4f5JjKxGWqV5xgEYOJH1qfhnOTaIxaZcIkWSwCg83yrDKUkPwikbaLttkO5PpLLJeUBxl3a0omJKdNIGZ28Wqy2_c7YOxuA" style="border: medium none;" width="365px;" /></a><span style="background-color: transparent; color: black; font-family: Arial; font-size: 19px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Capo-Biscotti, so hot right now.</span><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;"></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Pistacchio Spice, Chocolate Hazelnut, and Almond Anise</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">Coming in three different delicious fashions, capo-biscotti makes the perfect accessory to any hot drink. We bake them ourselves, and ever since it hit the shelves, we’ve been having trouble keeping the jars on the counter full.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">What else is hot? Certainly not the weather, but we have been selling quite a lot of steaming hot chocolate and warmed-up croissants. Dont be afraid to ask any of the baristas to heat up croissants, cookies, cakes, or sandwiches!! They are all so gooey and delicious heated up!</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline;">-tori styner</span></div>
Anonymoushttp://www.blogger.com/profile/00732412478767157045noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-36418272384550571862014-02-27T18:58:00.001-05:002014-02-27T18:58:39.371-05:00Good news? I guess?So the Sriracha factory near Los Angeles <a href="http://eater.com/archives/2014/02/27/sriracha-factory-to-continue-operating-after-city-council-meeting.php">got the okay to keep producing</a> for the time being, which I'm sure is a relief to...literally dozens of people, I guess. I just can't get that up in arms about it.<br />
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For one thing, it's just hot sauce. And it's not even my favored hot sauce--that'd be Tapatio, which I'm struggling to find on the east coast. Don't get me wrong--sriracha's fine. I like it on eggs, unless they're scrambled or an omelette, in which case it's ketchup for me. But there are definitely a few people who go nutsy for it in particular, and I guess I just can't get on board. It's not like there aren't alternatives. If nothing else, there's always <a href="http://www.huyfong.com/no_frames/oelek.htm">Sambal Oelek</a> from the same people which...I mean, to me it strikes me as being pretty much the same sauce, just without the garlic. Which, sure, you could make a point that without garlic it's a completely different thing. But then again if you're that devoted do sriracha you're maybe one of those people who are just looking for "Asian ketchup," and frankly it's a little lame of you to be so reductionist.<br />
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I guess really I just think that an all-purpose condiment--<a href="http://deadspin.com/what-to-eat-with-the-best-hot-sauce-in-the-world-a-gui-5953300">"It's great on everything mewmew!!!"</a>--kind of defeats the purpose of eating a different meal every day. Sure, sriracha's okay on pizza, but if you put it on your pizza and your steak and your eggs AND your potatoes AND whatever else...really everything's just going to taste like sriracha. To be honest, that's basically the same thing as being a picky fourteen year old who won't eat anything that doesn't have ranch dressing on it. (Ranch dressing is also fine, provided you're not putting it on bloody well everything, which, as I make it further into this post, I think is maybe the central point I'm trying to get at here.)<br />
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So for sure, sauce up your stuff a bit! But not every time. And not on everything. And maybe not with only one condiment ever. It still strikes me as weird that people put sriracha on tacos. Would you put buffalo hot sauce in your pho? You...would? ...Really? Man. I'm not sure I can actually help you then. Good luck though!<br />
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<br /><iframe width="420" height="315" src="//www.youtube.com/embed/FlAyEN07JjI" frameborder="0" allowfullscreen></iframe>Jayhttp://www.blogger.com/profile/05712157592131711411noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-16648307684122853302014-02-21T10:56:00.000-05:002014-02-21T10:56:04.605-05:00A little bit my own personal nightmareSo if you're wondering what you could get me for my birthday in 2016, I'd be perfectly satisfied with you flying me (and also procuring tickets to a few events, naturally) to the Summer Olympics in Brazil. <a href="http://capogirogelatoartisans.blogspot.com/2014/02/weird-food-politics-at-olympics-weird.html">I do like me some Olympics!</a> Either season is fine. But then there's the whole thing about the sponsors and their branding.<div>
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At the summer games in London a couple of years ago, there was quite the hullabaloo over who would be allowed to serve french fries (chips, chap, given that we are talking about the Brits). Which is to say that BY GOLLY AND BY BEGORRAH, ONLY McDONALD'S WILL BE SELLING FRIES (chips) IN THIS HERE OLYMPIC VILLAGE. The sacred cow of brand identity must be fed, I guess. I don't really get it, but I really like that there was a particularly British exception made: restaurants could serve fries (chips) ONLY IF <a href="http://blogs.telegraph.co.uk/news/tomchiversscience/100170114/london-2012-olympics-mcdonalds-is-watching-you-and-your-chips/">they were served alongside fish</a>. Serving fries (not chips) to go with a lovely piece of fried fish would understandably be an affront to British sensibilities. </div>
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But then I read this week that there's the same sort of malarkey going on around coffee at the Sochi games, and (maybe predictably) McDonald's is at the center of the wee little poo-storm. It seems that since McDonald's has been an Olympic sponsor for going on 259 years, they also have the exclusive rights to sell coffee drinks in the Olympic village. (Do the most highly tuned athletes walking the earth actually eat McDonald's? One has doubts.) BUT, special snowflakes that they are, the NBC media folk apparently installed <a href="http://eater.com/archives/2014/02/17/theres-a-secret-starbucks-in-sochi.php">their own Starbucks</a> in their media center. </div>
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Which is all well and good; multi-billion dollar transnational companies fighting over logos on cups doesn't actually interest me that much. But what gives me pause: can you imagine being trapped in a world where your only food choices are...multi-billion dollar transnational companies? A world where whatever you might drink or eat has been put through the commodities wringer and had ever bit of both soul and profit margin extracted from it? And you're maybe stuck drinking bottled water because the local tap is a bit suspect? Honestly, it all kind of terrifies me a bit, particularly when I look into a potential future where independent businesses have all become extinct. </div>
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So, y'know. When you're out and about this weekend and you need a weebit of caffeine...maybe DON'T patronize the big green monster. There's a ton of great, locally owned places to get espresso (and maybe even some gelato, obvi) in this town. Do that instead. </div>
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<iframe width="560" height="315" src="//www.youtube.com/embed/i_Pzp5DQhmk" frameborder="0" allowfullscreen></iframe>Jayhttp://www.blogger.com/profile/05712157592131711411noreply@blogger.com0tag:blogger.com,1999:blog-7148390838226031169.post-69847272944233320482014-02-20T13:54:00.000-05:002014-02-20T13:54:18.978-05:00Blackout!<div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">POWER OUT!</span></div>
<b id="docs-internal-guid-4bc22800-50a4-1d1c-5fce-29cc70c0b895" style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b><br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Myself and barista Matt Sick had a very interesting night at Capogiro on Sunday. The weather was actually pretty nice (and by that I mean not blizzarding) and the store pretty busy when all of the sudden PSSSHOOOOOOOOMMMMMM. Lights out. For the entire block. Capogiro 13, El Vez, RAW, and Zio’s pizza all lost power during prime time dinner service, with their restaurants full of people midway through meals, dessert, and coffee. Duross & Langel, Springboard Media, and Doggie Style also lost power but their customers weren’t in the middle of a meal. (probably)</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">After talking with Peco and realizing that the power outage would last all night, we had to close early, around six. But before we closed, we got a mad rush of people who still wanted gelato. Capogiro customers are truly dedicated, gelato-loving people. I’ve seen them come in for gelato in below freezing weather, during blizzards, during tornado warnings, and on Christmas eve. And now I’ve seen Capogio customers coming in for gelato when the store was pitch black and the gelato rapidly melting. THAT’S HOW GOOD IT IS. People will eat it in the dark!!! They will use their smartphones flashlight feature to see the labels and order. We’re so fortunate to have a product that good!</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Thank you to all our very understanding blackout customers, and apologies to all who came expecting capogiro later that night and were disappointed. Today we are back open for business!! (with full lighting)</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">-Tori Styner</span></div>
<br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span><br /><span style="font-family: Arial; font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span>Anonymoushttp://www.blogger.com/profile/00732412478767157045noreply@blogger.com0