(PRWEB) July 26, 2012
Morelli’s Ice Cream Award Winning Collaboration
Chefs from all around Atlanta gathered on July 22nd to present tasty tomato dish and drink creations at the 2012 Attack of the Killer Tomato Festival to support Georgia Organics. Owners of Morelli’s Gourmet Ice Cream, Donald Sargent and Clarissa Morelli teamed up with Guy Wong from Miso Izakaya to serve an ice cream bun like no other. The fried Japanese bun was stuffed with tomato jam, cheesecake ice cream, and topped with cinnamon and sugar- an instant delight. The plate earned the Fan Favorite Award and the Judges’ Choice Award. This is the first time any participant has won both awards in the same year at the festival.
“We [Morelli’s] cooked tomatoes for over 36 hours to prepare 1,000 of the small plates.” Donald said. Being from Brooklyn, Donald knows good cheesecake. The cheesecake ice cream in that bun is authentic and makes any palat (and New Yorker) proud. When paired with the sweetened tomato, the combination brought out just the right kind of perfection.
Culinary collaboration is something that makes Morelli’s ice cream uniquely creative.
Customers are encouraged to share their ice cream flavor inspirations when they visit the parlor, as well as online through Facebook and Twitter. Thanks to a delightful suggestion, Morelli’s created Delta Biscoffee; a rich, bold coffee ice cream with Biscoff spread and cookies swirled in to balance in sweetness. Bourbon Fudge Brownie is another customer suggested flavor that has made it into the recipe book. The rich, chocolate fudge and brownie is elevated by the bourbon’s strong kick. The flavor quickly sold out in 24 hours after its initial release at both of Morelli’s Edgewood and Ormewood Plaza locations. Southern flare inspires Morelli’s, even the South American flare which shines through unique flavors like Mango Habanero sorbet, Mexican Chocolate, and Sweet Corn.
What’s next for Morelli’s Gourmet Ice Cream and Desserts? Follow Morelli’s on Facebook and Twitter to find out!