Angio’s Artisanal Ice Cream and Sorbet

Check out this week’s Times-Argus food page for a complete profile of the ice cream guru himself.

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Summer Sorbet

Blackberry-cabernet. Peaches and cream. Dulce de leche. Toasted almond chocolate. Sound tempting? Alex Angio knows so. This Argentinian foundry owner-turned-pastry chef has turned ice cream maker, and central Vermont is sweeter for it. Angio is creating small batches of delectable ice cream, gelato and sorbet in Nutty Steph’s kitchen in the Camp Meade complex on Route 2 in Middlesex, home of Red Hen Baking Company.

Stop by from 10-6 Tuesday-Saturday for a taste of fig gelato, pomegranate granite, buttermilk ice cream…

Look for a full profile in Tuesday’s edition of the Times-Argus.

Local news, local food

I’ve heard it said (well, written) that the only print newspapers guaranteed to survive the Great Newspaper Culling of our free-content-web-era are uber-local, neighborhood papers. The logic, as I understand it, is that when folks can get global and national content for free, they will only pay for local news that is directly related to their life. In my mind, the Montpelier Bridge is a perfect example of this type of local paper. For the last two or so years, Nat and John have been super supportive of my profiles of the local food businesses that contribute to our economy. The Montpelier Farmers Market is a great example of local agricultural commerce in action. A couple of weeks ago I profiled Ray and Janet of Greenfield Highland Beef, and this week I had the privilege of speaking with Solenne Thompson, proprietor of Amai Bijoux whole foods sweet treats. Bringing these stories of our neighbors’ endeavors to readers is the Bridge’s mission, and I love being a part of it!