Gourmet News

Ice Cream Museum to Open in San Francisco

Published August 23, 2017

Museum of Ice Cream is planning to open in San Francisco. The San Francisco location will be the third Museum of Ice Cream, following two others in Los Angeles and New York City. Museum of Ice Cream opens its doors this September at the historic 1 Grant Avenue in the heart of the city.

Museum of Ice Cream features 10 thematically tailored, immersive installations produced entirely by its in-house design team. Interactive elements include a magical candy garden, psychedelic rainbow unicorns, a push pop installation, a cherry on top sky, the renowned Sprinkle Pool and new tastings, including an original Museum of Ice Cream flavor.

He has designed a number of collections, out of which a viagra 50mg price very interesting one, “Ed Hardy Vintage Tattoo Wear”, has infatuated world’s celebrities and renowned people. In summary this balloon flew for eight minutes, three kilometers long and reached an altitude viagra pills price mouthsofthesouth.com of 460 meters. You need to have one tablet of Kamagra Gold contains 100 mg buy cialis cheap of sildenafil citrate. Here are some tips generic cialis overnight in choosing the right treatment is crucial in curing anxiety disorder comprehensively. Driven by the wondrous joy ice cream evokes, Museum of Ice Cream San Francisco continues to bring people together through art, design, and innovation. Founder and Creative Director Maryellis Bunn was drawn to the challenge of creating and designing the next Museum of Ice Cream in a historical building with stunning architectural highlights. Located in an old bank near San Francisco’s Union Square, Museum of Ice Cream’s modern design and signature playfulness stands in stark contrast with the 108-year-old historic landmark. With several modern installations built around (decades-old) structures that have been hidden from public view, Museum of Ice Cream truly enhances the building’s unique character at every turn. Underneath Museum of Ice Cream’s 45-foot dome ceilings is the famous Sprinkle Pool – filled with over 100 million custom designed sprinkles.

Curating the best of California ice cream, visitors will indulge in one “scoop of the week,” from a rotating cast of creameries, including Bi-Rite, It’s It, Salt & Straw and CREAM. Visitors enjoy an exclusive mochi ice cream tasting experience by California-based My/Mo Mochi Ice Cream, an out-of-this world Pop Rocks® Cave, and a never-been-tasted, custom, Museum of Ice Cream flavor. The museum concludes with a Design Within Reach lounge and a new shop experience, unveiling art objects and merchandise available exclusively inside.

Mikey’s Introduces Vegan, Grain-Free Tortillas

Published August 23, 2017

This month, Mikey’s is introducing tortillas to its line of gluten-free, paleo certified, non-GMO, soy free, dairy free and grain free products. In addition to containing simplistic, clean ingredients, the tortillas also mark Mikey’s first ever vegan product.

Mikey's Mikey’s tortillas will provide a multi-attribute solution not yet available on the market – perfect as a taco shell or quesadilla, as a sandwich wrap, or quick snack on the go. Available in stores and online for purchase next month at $5.99 per eight-pack.
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The tortillas join Mikey’s product lineup of popular frozen baked goods, which include muffin tops, bread, pizza crust and English muffins. They feature seven ingredients: water, cassava flour, coconut flour, high oleic sunflower oil, apple cider vinegar, salt and xantham gum.

Dean Foods Company Announces CFO Departure, Appoints Interim CFO

Published August 23, 2017

Chris Bellairs, Executive Vice President and Chief Financial Officer, will depart Dean Foods Company, effective September 1. Bellairs will assist in transitioning to Scott Vopni, Senior Vice President and Chief Accounting Officer, who will assume the responsibilities in the interim while the company conducts its search for a new CFO. Bellairs’ departure is not related to any issues regarding the integrity of the company’s financial statements or accounting policies and practices.

“Chris helped guide the company to where we are today as a standalone company and worked hard to improve our balance sheet. We appreciate the years of service Chris dedicated to Dean Foods, and we wish him well as he pursues his next opportunity,” said Ralph Scozzafava, Chief Executive Officer. “Scott Vopni is well qualified to serve as interim CFO while we conduct a search for a financial executive who will further build our leadership team’s experience taking a company through the kind of strategic transformation we’re executing here at Dean Foods. I speak on behalf of our leadership team in saying we remain focused and committed to executing our plan and delivering results for the remainder of 2017 and beyond.”
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Vopni joined Dean Foods in May 2008 and has served multiple senior roles in the company’s finance organization. During his tenure, Vopni was integrally involved in debt, equity and M&A transactions and led the company’s investor relations activities. Vopni currently leads the accounting team and oversees the finance function for both the supply chain and commercial organizations.