Super special and awesome!!!! Just for YOU!!

So guys...being from Delaware, I'd always known about the awesomeness that is Dogfish Head brewery. It was only when I came to Philly, however, that I realized they were awesome on a much bigger scale than I'd originally perceived. In celebration of the beautiful fall weather, we busted out a case of the freshly brewed Punkin Ale and are making some pretty amazing gelato with it. We'll have it in the stores tomorrow (Saturday!) and for a short time thereafter, but because of its seasonal (and highly demanded) nature, I wouldn't wait around to try it.

Super Noms.

Love,
Capogiro

...Fall?

This morning I embarked on a shopping mission; seeking out and procuring random things that become necessary in daily Capogiro life (a rack for glassware, a bus tray, etc). Hunting around the general shopping mecca of Ikea, I wandered into Pier 1 and was bombarded with FALL. Glittery, pumpkin scented, Halloween faced, Fall. I have to admit, I was taken back. And not because of the anticipation of the changing season (I'm pretty relieved if I make it to August without seeing a falling leaf decoration), but because of just how...abundant the display was. But then I got to thinking about it, and you know, I'm ready for it. Ready for the crispness, the apples, pumpkins, spices...generally the warmth that October brings. It's a cozy thing, this coming season, and I'm first in line to celebrate it.
One of the things I look forward to the most is cider. Not that you can't have it during the summer, but it's just not the same. And happily, we were contacted by Wandering Aengus Ciderworks, out of Salem, Oregon, about teaming up for an event at our Penn location. Yes, yes please. So they'll be hanging out with us during the last week of September, which will be pretty great.
Penn's got lots going on this Fall - from welcoming the newcomers (oh hai, Freshmen!) to the seasoned veterans who will be tromping the streets of West Philadelphia in a few short days, to the litany of awesome people who will be hanging out behind our bar - there will be no shortage of things to keep y'all entertained. Along with Wandering Aengus, we'll be spending some time with Sixpoint Craft Ales, of Brooklyn. They suggested we concoct a gelato from one of their beers, AND they'd hang out behind our bar. Yes, yes please!
Dogfish Head got in on the lineup, too - their slogan was enough to make me think it'd be a good fit ("Off-centered stuff for off-centered people") and y'all already know about the crazy good things that have resulted from combining our sorbetto with Philadelphia Distilling flavors. They'll be with us spreading the good word on October 8! Clear your calendars!

Booze + gelato + espresso + the shining faces of our baristi all over town sounds like a pretty promising combination to me, don't you think?!

Keep your eyes towards the Fall, kids...eyes towards the Fall.

Someone is upset about missing Eddie at the Spectrum...

From the acidic bogs of New Jersey come, CRANBERRIES!!!!

(Crowd cheering/jeering/tearing off their tapas…)

Silent kin to the Huckleberry, Cranberries are chalked full of Beta Carotene AND Potassium! We’re not talking 'bout that generic, jiggly, canned crap you shove under your napkin at Thanksgiving; we’re talkin’ sweet, tart, GRADE A (for Artisanal…) Cranberry Sorbetto with special, seasonal guest: HEIRLOOM APPLE!!!

They’re only here for a short performance folks so, get your hands on ‘em while they’re fresh… (Unlike this 90’s reference). Check your local flavor listings for show times.

Hey Punkin', How Ya Doin'?

Nothing stirs up good warm feelings of fall like pumpkin pie. Even better, pumpkin pie a la mode. We've one upped the classic combo in our Long Neck Pumpkin gelato. It's really what pie and ice cream want to be when they grow up and find their life passion. There's thanks to go out to our superior kitchen staff that prepares this autumn treat, but also thanks to the "pumpkins" themselves.

We play favorite when it comes to pumkin varieties, and only one shines in our eyes among the rest. Long neck pumpkins are hands down the best, and what's more, they're native to our area, so you can pride yourself in knowing you're feeding your growing locavore hunger. With their elongated features, weighing in at around 12-15 lbs each, they wouldn't be able to make the trek from Chile intact anyway.

Most of ours come from Glenn and Green Meadow Farm, and our weekly produce deliveries are chock full of these peculiar looking squashes well through Thanksgiving. Not only are they delicious when transformed into pumpkin gelato, but they're the easiest to prepare. Those pesky seeds with their slime and tendency to stick to the good meaty parts that you're after only reside in the tiny little bulb at the base of the squash. That extra long neck, is pure pumpkiny goodness, ready to be cubed and roasted and turned into something grand. The skin is smooth, so there's no gnarly ridges to work around, too. Gosh, I could go on.

Start your love affair with pumpkin gelato soon, so you'll be able to get your fill before the well is all dried up. Pairing ideas: Amaretto, Pecan, Dulce de Leche, Apples & Mascarpone, Apple Cider, Bourbon Butterscotch, just to name a few of mine... or when all else won't live up to it, a simple smack of fresh whipped cream does the trick.

Crazy Weather, Crazy Kids and the PhilLEEs.

Can you believe this? All this rain is the worst! I love the Fall and it seems that we are not allowed to have one. We live in this old house (built when Abe Lincoln walked the earth) and it is like swiss cheese. Always cold, noisy and enjoyable when it is not too cold, not too hot. Fall! It is wonderful in the Fall!

This past week was a busy one. When the rain started, soccer was cancelled and I was forced inside all weekend. I decided to cook and cook. My youngest son turned 9 and my daughter fractured her arm at school on Friday while playing keep-away with a lime. Yup, definitely my daughter.

Being colder than usual, I am punching up the soups and this weekend was the perfect time to try some new soups. I made some delicious mushroom soup, a black bean and the classic onion soup, which took over 8 hours. I am about to head to the burners at CapoKitchen and start. Our cafes need more soup. I have heard you! It's cold, it's damp and we were cheated out of Fall! Let's make it worthwhile! We make our soups, like our gelato. By hand and with local ingredients. Local carrots, onions, potatoes, herbs..... Peasant hearty soups that warm your bones.

On a happier note, the PhilLEEs stomped on L.A. last night. The cold weather seems to affect some more than others. My newly 9 year old was only concerned with the hot dog blaster. They have this contraption that shoots hot dogs into the crowd. It is a complete mystery to him. "Do you get them hot? Does the speed crush them? Where do they put the mustard?"

Ahh...to be 9.