Salty Caramel

The Splendid Summer Fruit Trail Stretches from Nashville to Columbus

Blackberries from the Orchard, Don Henry's farm just north of our newest scoop shop at 1892 Eastland Avenue in East Nashville, Tennessee.

To put it mildly, we had a blast last week during the opening of Jeni's first shop beyond Ohio state lines.  The turnout at 1892 Eastland Avenue in East Nashville, Tenn., was beyond anything anyone imagined it would be and the warm welcome was whatever word means beyond incredible.  Plus, so many people in line had lots of great questions and comments for Jeni about her new cookbook, Jeni's Splendid Ice Creams at Home.  Thanks again, Nashville!

What's also been fantastic these past few weeks: connections with farmers we've made via our East Nashville shop.  That the shop is location in a region with earlier planting and harvest seasons means we've been able to procure fruits earlier than we ever have and will be able to for years to come.

The first crop this year was a fat load of tiny, jewel-like strawberries from the Orchard, Don Henry's farm just north of Nashville.  We've been using those delicious beauties to make Strawberry Buttermilk ice cream, and now more tastes of summer are being made in our kitchen thanks to crops provided by Mr. Henry and the Orchard.

On Tuesday afternoon, one of our splendid ice cream road truckers, Sean "Steady" Smith (photo below), returned to our Columbus kitchen from Nashville.  Sean arrived with no fewer than 700 pounds of blackberries and 1,000 pounds of peaches from Mr. Henry.  As Sean stepped out of cab, he shared this mind-bending report: "All I had was half a cup of coffee the entire drive."  What?  What self-respecting trucker fuels a trip of any measure with half of a cup of coffee?

Though we'd really like Sean to spend a little more time in Flying J truck stops out there on the open road, gathering experiences and whatnot so he can entertain us after his Columbus-Nashville jags, we're thankful he's such a competent, level-headed, and nimble driver.  Few, if any, of the aromatic berries and peaches in the truck were even close to being bruised.  Bravo, Sean, the contents of your rig apparently did not shift while in motion.

As you read this, our kitchen team is blending the Tennessee blackberries with black raspberries from Ohio's Hirsch Fruit Farms.  The jam then will be used to create the summer sensation Sweet Corn & Black Raspberries ice cream.

Peach fans, about those delicious Tennessee peaches from the Orchard: They're being pureed and swirled into buttermilk ice cream for the summer sensation known as Peach Buttermilk ice cream.

Stay tuned for details about the release date of Sweet Corn & Black raspberries and Peach Buttermilk ice creams, as well as the release of more summer flavors headed your way during the next few days!Above: Sean "Steady" Smith, one of Jeni's splendid ice cream road truckers, preparing to open the door on a truck load of blackberries and peaches.

Below: This is what a truckload of 700 pounds of Tennessee blackberries (and 1,000 pounds of peaches in the blue totes) looks like:

Below: Meet R.J. Lemyre, one of Jeni's splendid ice cream road truckers (and certfied admirer of Tennessee peaches):

Below: Peaches from the Orchard, a farm near our newest shop at 1892 Eastland Avenue, East Nashville, Tennessee. We're using the peaches to create Peach Buttermilk ice cream, which will be available soon. Stay tuned for details!

 

Goodbye, Seattle. Hello, San Francisco. Jeni's Tour Continues...

Jeni Britton Bauer, author of Jeni's Splendid Ice Creams at Home, with Said, whom Jeni dubbed "our number one fan."

Well, it's been a blast, Seattle!

Thanks for filling every single seat last night at the Dahlia Workshop.  Thanks for coming out this afternoon to have a taste of Vanilla Bean Dry Soda and Jeni's Cherry Lambic Sorbet.

And, thanks for picking up those autographed copies of Jeni's Splendid Ice Creams at Home at the events (as well as in the two Seattle shops currently stocking freshly signed copies: Elliott Bay Book Company and University Bookstore).

Jeni's off to San Francisco, where at 6 p.m. Wednesday June 29 at Omnivore Books she'll share more stories and recipes from her Artisan Books debut and discuss her homemade ice cream-making technique (and share samples).

Following the event at Omnivore, Jeni heads to New York, for stops at these locations:

Wednesday July 6: The Brooklyn Kitchen, 6:30 p.m.  Jeni will demonstrate how to make her unique ice cream base, autograph copies of Jeni's Slpendid Ice Creams at Home, and share samples of Ugandan Vanilla Bean and Brambleberry Crisp ice creams! 

Thursday July 7: Williams-Sonoma, 6 p.m.  Demonstration!  Autograph session!  Ice cream samples!

Stay tuned for dates and info to be announced in the next few days...

 

 

 

Jeni's Splendid Ice Creams at Home Book Tour: The First Leg

Ladies and Gentlemen,

Jeni's Splendid Ice Creams at Home is on shelves throughout America and now it's time for its author to hit the road.  June 27 through July 7, Jeni Britton Bauer will sign copies of her Artisan Books debut, share stories and recipes, and demonstrate how to make various ice creams.

Catch Jeni on the road in these cities:

Monday June 27, Seattle: The Dahlia Workshop, 6 p.m.  Ice cream demos and a book signing by Jeni!  Prosecco served by Seattle culinary star Chef Stacy Fortner!

Tuesday June 28, Seattle: DRY Soda truck, noon to 2 p.m.  DRY Soda's truck will be parked in the heart of downtown at 1916 1st Ave.  Free tastings of Cherry Lambic Sorbet with Vanilla Bean DRY Soda (and a mint garnish); book signing by Jeni! 

Wednesday June 29, San Francisco: Omnivore Books, 6 p.m.  Author talk and Q&A! Ice Cream tasting! Book signing!

Wednesday July 6, New York City: The Brooklyn Kitchen, 6:30 p.m.  Jeni will demonstrate how to make her unique ice cream base, autograph copies of Jeni's Slpendid Ice Creams at Home, and share samples of Ugandan Vanilla Bean and Brambleberry Crisp ice creams! 

Thursday July 7: New York City: Williams-Sonoma, 6 p.m.  Demonstration!  Autograph session!  Ice cream samples!

Stay tuned for dates and info to be announced in the next few days... 

 

 

Jeni's Splendid East Nashville, Tennessee Ice Cream Social!

(East Nashville, TN)--Your humble reporter, as 10:30 p.m. local time approaches, is staring at a stupendous sight: a line of men, women, and children (and more than a few dogs) snaking far beyond what's seen in the photo above, which was snapped just after doors opened this evening for a free ice cream social at 1892 Eastland Avenue.

The good people of Nashville (and a few as far away as 90 minutes from the new shop's doors), began forming the line at 7 at the site of Jeni's Splendid Ice Creams' first scoop shop outside Ohio state lines.  It's 9:40 or so now and the line isn't exactly dwindling.

"It's totally worth the wait!", "This is like an ice cream version of Bonnaroo!", and "I can't believe this!" have been only a few of the choice comments overheard in the queue, which a few moments ago included a cameraman from one of the local TV news teams.

Jeni Britton Bauer, who's been shaking hands and saying hellos, said, "This is just surreal.  What's really been cool is meeting so many people who live in Nashville who used to live in Ohio.  I've met a lot of people who've been telling all their friends about us for years and now they're all in line.  It's so great.  I can't believe it."

Thanks to everyone from Nashville and beyond for spending tonight with Jeni and the staff.  And thanks a million to the great East Nashville neigborhood for the warm welcome.  What a fantastic day (and night) it's been.  Oh, and doors open at 11 a.m. and close at 11 p.m. (or whenever the line dies down) tomorrow!

Jeni Britton Bauer (right) talking with fans--in front of a display that features her new cookbook, Jeni's Splendid Ice Creams at Home--during the east Nashville free ice cream social.

 

The interior of Jeni's first scoop shop outside Ohio state lines: 1892 Eastland Avenue, East Nashville, TN.

 

In the Eye of the Splendid Quote Storm, with Bonnie "Prince" Billy

Will "Bonnie 'Prince' Billy" Oldham: Kentuckian, singer-songwriter, actor, Jeni's Splendid Ice Creams super fan.

Ladies and gentlemen, since the June 15 release of Jeni's Splendid Ice Creams at Home, we've read lots of kind words about Jeni and her debut for Artisan Books.

The Columbus Dispatch called Jeni a superstar, while The Washington Post described her as a wizard. Also, earlier this week, the great LA Weekly stated: "When it comes to ice cream, no one has perhaps done more to shake up the waffle cone scene more than Jeni Britton Bauer."

The splendid quote storm actually began to kick up back in January, when Jeni was finishing Jeni's Splendid Ice Creams at Home and Artisan Books began receiving quotes from luminaries of the food world (Michael Ruhlman, David Tanis, and Molly O'Neill), as well as one incredible home-brewed batch of sentences from one of Jeni's favorite Americans, Will "Bonnie 'Prince' Billy" Oldham, whom it's safe to say, operates on the fringes of the food world.

(How did we learn Mr. Oldham had a taste for the good stuff? Our ears are to the ground, is all we can allow.)

While Ruhlman, Tanis, and O'Neill's insightful quotes appear on the back cover of Jeni's Splendid Ice Creams at Home, the Bonnie Prince's killer sentences--written somewhere in Louisville, Kentucky, in the dead of the 2011 winter--deserved their own stage, we decided, when the time was right.

Well, the time is right.  Everyone, please welcome Jeni's Splendid Ice Creams super-fan and Drag City recording Artist Bonnie "Prince" Billy to the stage:

"I expect only the best from life.  Everything sub-best is training for the best.  I train to eat Jeni's ice cream, and when I eat it, I feel justified.  We make ourselves Right in order to deserve heaven, and heaven for each is individual and complex.  I adore Marlon Brando, and his journey, but could never get down with his ulcerating ice cream binges.  With Jeni's flavors I understand being on top of the world...in my mouth.  I feel Brando's pain and it hurts so darn good."

Beautiful.

We'd have expected nothing less from the man who gave the world I See a Darkness and the man who starred in a Kanye West video, alongside the comedian Zach Galifianakis; appeared in the independent movies Junebug, Old Joy, and Wendy and Lucy; and who played a police officer in Trapped in the Closet, the multipart comic opera by the R & B singer R. Kelly.

Jeni (and everyone who works very hard to grow the ingredients and everyone who works hard to turn them into ice creams) could not possibly appreciate more such colorful accolades.

Thank you all, and thanks once again, BPB.

 

 

 

 

Jenisicecreams.com's Forum: Let's Talk Ice Cream!

Jeni's Splendid Ice Creams at Home fan Kelly Shaw recently shared a photo of the Lemon & Blueberries frozen yogurt she made using Jeni's recipe from the book.

 

To put it mildly, Facebook and Twitter have been invaluable tools for us these past few years.  We use social media to connect with customers, fans, the curious, and with those people who have no idea that they need to know about our handmade American ice creams.  Via Facebook and Twitter we can answer questions and share information instantaneously.

Well, new at jenisicecreams.com is something that dovetails beautifully with Facebook and Twitter: Jeni's Forum, where Jeni can hear all about your experiences with her recipes and answer, well, just about anything you want to ask.

Already, Jeni's fans have been sharing photos, thoughts about Jeni's Splendid Ice Creams at Home, and feedback about recipes they've tried out.  Keep 'em coming.

Later this month, Jeni will be hitting the road to share stories and recipes from Jeni's Splendid Ice Creams at Home, and we'll be posting all tour details in the Forum.  While Jeni is en route to Seattle, San Francisco, Des Moines, New York and other spots around the country, she would love to field your questions about the book (and pretty much whatever else you want to talk about) and receive tips about what to see and do in your city.

Through Facebook and Twitter we're able to read meaty feedback from you all, contemplate comments about our ice creams, and, most important, cultivate a rich community centered on food, agriculture, ice creams, and the driven people who supply unconventional ingredients and the people who appreciate such fare.

Jeni's Forum is only going to add to the fun, so when you have a question, fire away.  Jeni (and all of us here) would love to hear from you!

"Jeni's Splendid Ice Creams at Home" is Officially Available Today!

Jeni's Splendid Ice Creams at Home is officially released today, but during our book-launch party last weekend in the Wexner Center for the Arts in Columbus, party-goers got their copies a few days early.

Jeni’s Splendid Ice Creams at Home is officially released today!  My debut for Artisan Books includes more than 100 recipes you can use in your home kitchen to make the ice creams we sell in our shops and ship to your door steps.

When you get your hands on the book and you’ve have had some time to try out your favorite flavors, let me know what you think.  I’d love to hear from you.

It’s been wonderful the past few days reading Facebook posts from people who pre-ordered the book at amazon.com, barnesandnoble.com, and indiebound.org, people who have already been putting the recipes to the test.

Some of those with the book already in hand picked up their copies during the Jeni’s Splendid Ice Creams at Home launch party we threw last weekend in the Wexner Center for the Arts in Columbus.

It’s not every day that a girl gets to have a book-release party, so we did it up in style, and everyone, it seemed, was there, including: people who’ve been with me from my very first days of ice cream making almost 15 years back (when the ice cream was not so good); new faces; kids who’ve grown up with Salty Caramel ice cream; diehards like Yu-Fong, who drove in from Chicago with the gift of some awesome hot Asian buns (the kind you eat); and goods friends from afar like Michael and Michael who flew (with their incredible beards) from Brooklyn to surprise me.

Many of our cherished partners, the people who grow, procure, produce, and distill lots of our key ingredients, the people whose stories are also included in Jeni’s Splendid Ice Creams at Home, also made it out: Warren from Snowville Creamery; Brady and Ryan from Middle West Spirits; Angelo from Barley’s Brewing Co.; Val from Jorgensen Farms; Adam and Jamie from Wayward Seed Farm; Matthew Barbee from Rockmill Brewery; and many more.

In all about 400 people showed up to eat glorious food from Two Caterers; imbibe special Middle West cocktails; dance to the tunes of Columbus’ DJ True Skills, Nashville’s Dynamites, featuring Charles Walker (an outfit that reminded us to do everything with soul), and our pals the Salty Caramels (who charmed the white Oxford shirt off Warren); and to have their pictures made in the Ely Brothers’ totally awesome AWESOMATIC photo booth.

I don’t know how Levi and Caleb Ely made the thing, but no matter how many beers you have, you still look awesome in the magical AWESOMATIC.

During the party I signed books for about 4 hours and it was the most fun ever hearing so many personal stories and testimonials from you all.  Later this month, I’ll be hitting the road to share stories and recipes from the book.  Dates will be announced soon and I can’t wait to meet more of our fans and hear what you have to say.

In the meantime, have fun checking out the pictures, and if you have some of your own, feel free to post them to our Facebook page.

A million thanks to all,

Jeni 

Singer Charles Walker, delivering his "do-it-with-soul" message to the people. Walker and his mighty backing band the Dynamites brought the house down.

 

Ice cream a plenty during the Jeni's Splendid Ice Creams at Home release party.

  From-scratch waffle cones. Yes, please.

 

The Salty Caramels, dishing up the sweet American sounds last Saturday in the Wex.

  Columbus' own DJ True Skills, kept the party rollin' with tunes from his deep crates of old-school 45s.

 

Bombay Turkey Sliders, just one of the delights provided by Columbus' two Caterers.

 

I'm going to sign this right here, if it's ok with you.

And, finally, yes! Casey Carmell, who I worked with to design Jeni's Splendid Ice Creams at Home, and her husband, Steven Sutters, who makes sure our pints get to door steps throughout the country and to our shops in Ohio and soon, our new shop in Tennessee (opening June 24).

Jeni's Splendid Ice Creams' New Online Shop: New Look, Same Old Hours (24/7)

Above: The Ohio Love You collection, a.k.a. the Oh How I Love You collection, one of several collections available at our totally revamped online shop, jenisicecreams.com.

 

Friends,

The all-new jenisicecreams.com is up and running at full speed and I and everyone here couldn’t be more proud of our new online shop!

The first thing you should know: jenisicecreams.com is not the fruit of a marketing firm that swooped in for a few weeks and returned a fully packaged “Jeni’s look” to us.  We designed it, wrote it, pulled all-nighters for it, and freaked out over it.

This is what happens when activated, inspired, and driven people work together to build an idea to life.  This is what happens when you’re in love with what you’re doing.

We made the new jenisicecreams.com the way we make our ice creams: with a lot of pals working to get it just right.

Columbus’ Ely Brothers took all photos of the pints and spoons and I and Christen Corey styled them.  Casey Carmell did all the graphic design;  Ryan Morgan, who oversaw every step of the production worked directly with the Columbus digital design company Shift Global to code the design, worked about 23 hours a day for weeks to bring the thing to life;  my husband Charly Bauer put his tech skills to the test;  and former Columbus Dispatch pop music critic Aaron Beck edited all the copy.

That video on the site? The amazing Mr. George Lange sent it to us out of the blue one day and we immediately fell in love.  (George, a friend of ours for some time now, showed up one day last year and went around with his camera.  Nothing was staged for him.  He just hung out.  That’s what I love; it shows us doing what we always do everyday.)

The new site marks an incredible moment in a journey that began about 15 years ago when I started making ice creams from scratch.  Not only is the new website up and running, tomorrow night at the Wexner Center in Columbus we’ll be celebrating the release of my debut book Jeni’s Splendid Ice Creams at Home and all the people who’ve supported our company, including so many customers.

But most important, today we’re making the best ice cream we ever have made and we’ll make even better ice cream tomorrow.  We’ve worked hard as hell for this and we feel honored that more doors are opening.  Opportunity is not something that should be wasted.  We’re gonna ride this wave all the way to the moon.

Hope you’ll all continue to come along.

To more pleasures,

Jeni

P.S. Jeni's Splendid Ice Creams at Home, which will be in stores throughout America Wednesday June 15, is available for pre-order at amazon.com, barnesandnoble.com, and indiebound.org.  When you get a copy I'd love to hear what you think of it!