Philadelphia, PA
- Weckerly’s Ice Cream, Pastry Chef Jen Satinsky is focused on highlighting local produce, ingredients, and purveyors in each of her popular seasonal flavors. Over the next year, she’s turning to some chef friends to collaborate on fresh ideas.
Weckerly’s Ice Cream Introduces Year-Long Chef Collaboration Series
First up is Pat O’Malley, co-owner and pastry chef of Hungry Pigeon. When Jen and Pat sat down, the fall food conversation first turned to apples, naturally, but that was a bit obvious, and they landed on the concord grape.
They made calls to farmer friends for the fruit and got to work on a recipe that is equal measures nostalgia and experimentation, using rye breadcrumbs from the Hungry Pigeon kitchen, Fromage Blanc from Birchrun Hills Farm and local grapes.
To capture the light, grassy, and mildly tangy profile of the Fromage Blanc, Jen made a cream candy that is scattered throughout house cultured creme fraiche ice cream. That ice cream will be sandwiched between a rye bread/shortbread cookie, which will be slathered with concord grape jam. They’re calling it ‘Pardon Rye French.’
The sandwich and a limited run of scoops will debut at the Weckerly’s shop, located at 9 West Girard Avenue in Philadelphia’s Fishtown neighborhood on Friday, October 18th. A portion of all sales will go to The Fund for the School District of Philadelphia.
Joy Franklin
Food and Event Writer
My joy is aimed at food and foodie lovers. I enjoy covering trends, issues, and all things Philly
