Food
Sign up for Jonathan Gold's weekly Counter Intelligence newsletter!
Food Daily Dish

Sweet Rose Creamery's pop-up, a Good Girl Dinette bake shop, LA Creamery at Viceroy

Get your dessert fix this week with three sweet pop-ups around L.A.

Sweet Rose Creamery, the small-batch ice cream shop with locations in Santa Monica, Brentwood and Mid-City, is heading downtown for the first time starting Saturday. Each Saturday and Sunday in July, Sweet Rose will pop up at Woo Souvenir Shop from 3 p.m. to 9 p.m. On Saturdays the pop-up will focus on Sweet Rose's frozen treats such as ice cream sandwiches, fruit pops and fudge pops. Sundays will be dedicated to old-fashioned ice cream, with flavors such as salted caramel, old-fashioned vanilla and fresh mint with homemade chocolate chips, blueberry muffin, peaches and cream, Old Rasputin stout, and more. Woo Souvenir Shop, 209 S. Garey St., Los Angeles, (213) 687-4800, www.sweetrosecreamery.com

Highland Park’s Good Girl Dinette is serving up pie for Independence Day revelers starting this week. Their pie shop pop-up will be selling cherry, strawberry and licorice-peach pies for $30 each. Good Girl Dinette has sourced the fruit for their pies from K&K Ranch in Long Beach and Givens Farm in Goleta. Preorders are encouraged. They can be made by emailing order@goodgirldinette.com or calling (323) 683-2782. 110 N. Avenue 56, Los Angeles, www.goodgirldinette.com

L.A. Creamery launched two ice cream flavors at Viceroy Santa Monica with a pop-up for guests. The flavors are Viceroy Manhattan made with brown butter toffee and Bulleit rye and topped with maraschino cherries, and Viceroy Absinthe Green featuring absinthe and freshly squeezed lime. In addition, Viceroy Santa Monica will have virgin options from L.A. Creamery including honeycomb, salted caramel and hazelnut chocolate truffle. The ice creams come in five-ounce containers and are $8 each. Viceroy Santa Monica, 1819 Ocean Ave., Santa Monica, (310) 260-7500, www.viceroyhotelsandresorts.com.

Copyright © 2015, Los Angeles Times
Related Content
  • Chef of the Moment: DTLA Cheese's Reed Herrick, cheesy as he wants to be

    Chef of the Moment: DTLA Cheese's Reed Herrick, cheesy as he wants to be

    Reed Herrick is executive chef at DTLA Cheese, the neighborhood downtown cheese shop in Grand Central Market. Herrick, born and raised in Minneapolis, started working when he was 12 at a neighbor’s restaurant as a dishwasher and busboy. By 15 he was a prep cook, working his way up to line cook...

  • Tackling global issues by targeting food waste

    Tackling global issues by targeting food waste

    What's the point of worrying about organic food, genetically modified organisms, locally sourced items and fair trade if more than a third of it will simply go to waste? Discarded food is a serious issue, and it's garnering attention from a variety of places. Statistics are stunning: Approximately...

Comments
Loading