Are you sitting down? Good. Because the following news might put you in a preemptive sugar coma. 

This weekend, on Sunday, October 2, Jilli’s teaming up with two champs of the San Francisco underground food world to deliver the first in a series of collaborative dessert pop-up events. Street Sweets will appear somewhere in the Lower Haight (exact location to be announced the day before the event) from 1pm until 6pm, or until we sell out, and will be comprised of:

• Jilli: those whom you clearly know and love and stomach grumble over
  
• Nosh This: chocolatier and Bacon Crack purveyor.
  
• Eat the Love: the baking prowess behind acclaimed Bay Area dessert blog.

All of us at Street Sweets are extremely excited about this new sugar-coated endeavor - as far as we know, it's kind in the Bay Area. For now, we're keeping the location a secret, so sign up on our website or in the form below for the location alert that will be sent out Saturday, grab a spoon, and help make our inaugural event a success by letting us thoroughly work your pancreas.

Jilli will be debuting a new, seasonal concoction as well as serving up a handful of successful sundae staples; Nosh This will be busy doing what he continuously does throughout the Bay Area - redefining what people know as “damn good chocolate”; and Eat The Love is preparing baked goods on near-illegally good quality.

And together we’re readying a combined dessert dish that will launch you straight to sugarhigh heaven. 

See you there on Sunday!

Remember how we wrote about our red beet ice cream with Guinness Chocolate cake? Well, our ice cream made it into the Times and the paper of record too! Here's the quote:

"At midnight, the smell of stir-fried pork bellies was wafting through the Mission district. There was live music, liquor, bouncers, a disco ball — and a line waiting to sample hundreds of delicacies made mostly on location, among them bacon-wrapped mochi (a Japanese rice paste) and ice cream made from red beets, Guinness and chocolate cake."

Well, it's a start!

Can't make it this Tuesday to the pop up restaurant? We'll be serving up our wares at the next Forage SF underground market, the last Saturday of this month. We're hoping to bring out newest sundae too: Red beet ice cream with Guinness chocolate cake mixed in, drizzled with hot fudge and toped with a beet chip. And, we'll of course bring bringing some of our standbys, including Sarsaparilla soda served from one of Willi's new kegs. 

Who: Jilli Ice Cream and Soda with ForageSF
What: Delicious ice cream and soda!
Where: Public Works; 161 Erie St, SF 
When: March 26 from 6pm to 2 am (March 27!)
Why: Because ice cream and soda are awesome.

Photo by FakeTV

It's been close to a month since Jilli's last appearance. While this hiatus has no doubt led to massive public unrest and constant crying and hand-wringing by the weakest among us, we have some wonderful news. 

Jilli will be returning in full force this upcoming Tuesday, March 15th for a pop up restaurant at The Corner in the Mission! We'll be offering deserts to be paired with the culinary fixin's of @PizzaHacker and @SoulCocina. 

If you haven't tasted the near-illegal goodness that these two gods-among-men have to offer, dare we say you are sorely missing out. Pizza pies prepared in a converted Weber grill using a Tartine recipe-based dough and adorned with the finest cheeses, meats, and plants, all fixed by man assisted only by two burned oven mitts and a headlamp? Yes please. An assortment of exquisitely prepared dishes based around the best local ingredients, fresh from the mind of one of the Bay Area's most celebrated itinerant chefs? Omnomnom. 

Jilli will be debuting a new creation, one that we are super excited about. Behold: Red Beet and Guinness Chocolate Cake Ice Cream. That is, rich red beet ice cream with Guinness stout chocolate cake crumbled and mixed throughout. We'll be making it into a sundae, topped with our butter chocolate hot fudge and garnished with crispy beet chips. Your mind and palate? Both blown. 

Now for the details:

Who: @JilliIceCream, @PizzaHacker, @SoulCocina
What: Delicious Food! Check out our menu
Where: The Corner, 18th Street @ Mission Street in San Francisco's Mission District
When: Starting at 6pm and serving until we run out!
Why: Because you're hungry :)


Photo from Soul Cocina

Next Up: Can't make it this Tuesday? We'll be serving up our wares at the next Forage SF underground market! This time it's at Public Works and goes until 2 am. That's right, 2 am. And with live music playing until close, what better way to cool down than a delicious sarsaparilla float?

We have a feeling this one's going to be a big one. A holiday-time Underground Market to snag wintertime treats and presents? Um, yes please. 

We'll be there, of course, burlap-covered card table and all, serving all those with an insatiable sweet tooth (like ourselves). We've taken advantage of a short hiatus from the market scene to perfect a few new goods, and we think it's safe to say our time in the lab has been particularly fruitful. We'll be sampling all of these new awesomes at the market, so make sure to stop on by on the 18th to snag a chunk of microbatch goodness.





Our lineup for the market:

Ice Cream Flavors
Guinness Chocolate (we're not allowed not to offer this...)
Peppermint Stick (if you close your eyes when you eat this, you actually become a nine-year-old kid again...)
Lemon Speculoos (lemon ice cream with Belgian ginger cookies mixed in - it changes lives...)

Desert Toppings 
Chocolate Fudge Sauce (creamy to the point of existing in a completely different state of matter entirely...)
Salted Caramel Butter Sauce (salt? caramel? butter? together? take how good this sounds and multiply it by 20...)

Soda
Sarsaparilla (as always, bottles of our singular brew that would have been advertised as a cure-all in the 1870s...)


Also note that for the first time, we're offering holiday-time sales and delivery of small orders. Engage in some direct-to-consumer fun and check out our holiday blog post about our offerings. 



(Pictured above is the lovely Katie of @kitchensidecar returning jars after enjoying our tasty ice creams!)

We love the holidays. In our humble opinion, it really is the best time of the year. And not just because of all the good cheer in the air: it's also Jilli's anniversary! Happy one year anniversary to Jilli Ice Cream and Soda!


In celebration of both these fine occasions, we're mixing up two new seasonal flavors of ice cream -- peppermint stick ice cream and Speculoos and lemon ice cream -- as well as our first two sauces -- chocolate fudge and burnt butter caramel! Peppermint stick ice cream with hot chocolate fudge has been a favorite of Jacky's since she was nine and had it at Christmas Eve for the first time; she loved the crunch of the candy and the warmth of the fudge. Willi has always been a ginger fan and discovered the Speculoos cookie, which is a gingerbread cookie that traditionally pairs with beer in Belgium, via David Lebovitz and thought it would pair oh so nicely with an altered version of our own Meyer Lemon Creamsicle. And in case you were wondering, it does so swimmingly.


So please join us this holiday in raising your own spoons to nosh one or both of our holiday pairings at your own holiday event. Or, gift one of our delicious sauces! We are also offering, for the first time, 4 packs of Willi's famously delicious Sarsaparilla soda.  


Update: Taste our new ice cream flavors, sauces, and sarsaparilla at the next market, on December 18th! We'll be selling a small number of servings of our chocolate fudge and burnt, butter caramel sauces to take home as well! 



(Above is a picture of our Speculoos and Lemon Ice Cream with burnt caramel sauce drizzled over. Delicious, no?)