"In the pursuit of creating better ice cream, Robyn Sue Fisher spent five years developing a one-of-a-kind ice cream machine, now named “Brrr.” Brrr’s uniqueness stems from its ability to make the smoothest, tastiest ice cream from scratch in 60 seconds. How? Brrr runs on liquid nitrogen.
Smitten Ice Cream was born in late 2009 when Robyn Sue hit the streets of San Francisco with an apron and a dream, pulling Brrr atop a souped-up Radio Flyer wagon. Since then, Robyn Sue has teamed up with pastry chef Robyn Lyn Lenzi. They’re united by the Smitten mission: to make each and every truly decadent scoop to order, using only the freshest, purest, locally sourced and seasonal ingredients."
Join us for a talk lead by Eliza of Smitten as she introduces us to the Smitten brand (http://smittenicecream.com/home/Menu.html) and describes the creation and use of liquid nitrogen to make everyone's favorite summertime dessert! And of course a tasting (munchkin size scoop).
We have scheduled the talk + tasting to start at 6:30pm and will last around 20-25 minutes. For those interested, let's grab some dinner after dessert at Biergarten for some German pub grub (http://sanfrancisco.menupages.com/restaurants/biergarten/menu) (very nearby, across the park).
Photos courtesy of Yelp
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