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
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:
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 CocinaNext 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?)
Or at least without ice cream! And we wouldn't want that, now would we?
We're also launching our newest flavor: foraged Meyer lemon creamsicle. It's slightly tart, perfectly sweet, and oh so creamy. Think orange creamsicle, just, well, better. Also, we make this ice cream with the sad news that Meyer lemon summer season is coming to a close
; the commercial seasons is already over! In fact, our dwarf Meyer lemon tree (the lemons didn't come from this tree...isn't only a year old!) is already starting to blossom in anticipation of this winter's citrus season (photo below). We're also serving our newly updated Guinness chocolate ice cream as well as sarsasparilla floats with our best batch of vanilla yet
We're also excited to see our friends KitchenSideCar
, Pizza Hacker
, and @AlkemieIceCream
as well as, of course, forageSF
. We going to be serving during the night market, so come after 6 pm for some tasty confections. Also, buy your ticket in advance
We're excited to see you all again! Come hunger. Leave content.
About two months ago, we had our first review on Yelp
and we're now happy to announce our first blog post mention
! At the last underground farmer's market we met @ColbyMichaelsSF
and made a new friend. We were only selling sarsaparilla at the market, but Colby wrote about how he loved our soda
and has been teasing us to do a write up of the history of the root beer; we'll get to it, we promise Cody!
In any case the next market is set for the end of July, and we're thinking of launching a new ice cream flavor...something foraged, perhaps?
Sorry for the late notice, but tonight is the first public showing of Jilli ice cream! If you are free and live in SF, please stop by! You can find us at 9 Langton st (near 7th/Howard).
Also, to make your entrance faster to the event, sign up to be a member of forageSF
There will be lots of other venders (around 40!) so come hungry, but remember to save room for dessert! We'll be serving Milk Chocolate Guinness ice cream, Madagascar Vanilla ice cream, and root beer floats with Tahitian Vanilla ice cream. It's going to be delicious!
Check out this image of Willi peeling apart the vanilla bean:
When Jacky got an ice cream maker for her birthday this past year, we decided it was a sign that we should start creating our own versions of the food we loved so dearly.
We wanted to not only make delicious ice cream, but we wanted our ice cream to have a story. We decided to use ingredients that were as close to the source as possible, which meant creating our own extracts, using local, raw milk, growing seasonings whenever we could, you get the idea. We also wanted a story to surround our ice cream. We decided we were going to start with ice cream socials where friends could taste and evaluate our flavors, pair them as they wished and giving us feedback. And eventually, we want to have an ice cream CSA, 'cause getting a pint of ice cream is never a bad thing.
So this blog is here to chronicle these adventures, tell you our triumphs and failures, and just encourage you to eat more ice cream.