sweetpeople: robb duncan (owner of dolcezza)

July 29, 2010

We sat down with Dolcezza’s owner, Robb Duncan, who, along with his wife Violeta Edelman, opened this awesome Argentine gelato shop in  2004. They now have 3 locations in Georgetown, Dupont Circle, and Bethesda. Here’s what Robb had to say about Dolcezza and the sweetlife…

How did you end up in DC, and how did Dolcezza come to be?

I was living in Portland, Oregon before I traveled to South America where I met Violeta. After traveling together throughout Brazil, we went to visit her family in Argentina. I made the decision to move to Buenos Aires, where we got married. The crash of the economy in 2001 made it difficult to make a living in Argentina so we came back to the States. We decided the area could really benefit from Argentinean gelato, a change from the creamier, thicker ice cream of the United States. We opened our first store in Georgetown in 2004. We had a good idea, but no business plan. But, if you love something, that’s a guarantee that you will put 100% into it.

What inspires you when you’re creating a flavor, and where do these flavors come from?

Our main inspiration comes from whatever is available at the local farmers’ markets. I also look at combinations that would work well in a cocktail, like cucumber and gin.We take something that is already good and add some dimension to it.

How do you make the “perfect gelato”?

We’ve spent the last six years trying to perfect our gelato. One part of it is the ingredients- finding the farmers that grow the best stuff- and then really learning the technical side of making gelato. A big part of it is finding the right machines to make the gelato, it’s really like the difference of driving a Porsche and a Volkswagen. It’s about finding that sweet spot, where the gelato is the perfect balance of cream, ice, sugar, and flavor.

Why is it so important to source produce locally versus finding ingredients elsewhere?

The very first reason is that it’s delicious! We buy and sell in six farmers’ markets in DC. The number one priority is flavor. At these farmers’ markets you find the superb quality of something that is picked when it’s ripe and is delivered the same or next day. Second is definitely the community. These farmers are amazing people. They are old generations of farmers, their fathers and grandfathers have grown up on thier farms, their children will grow up on their farms. This lends so much depth to what we do, and getting to know these people is one of the most rewarding parts of it all.

What does the ‘sweetlife’ mean to you?

In a life without limitations, I’d be with my family. We’d have a big two-hundred year old house in Argentina where I have my own garden. I’d grow my own food and I’d pickle and make my own sauces. For the summer we’d spend months on the beaches of Brazil. The ‘sweetlife’ is waking up and going to “work” that isn’t just work. Work should also allow you to LIVE.

Thank you Robb and good luck!

rockin’ out to black keys

July 28, 2010

Last night, I saw the Black Keys at DAR Constitution hall, previously featured on our blog. These guys rocked an epic set- with deep bass sounds, incredible guitar riffs, mesmerizing drum set, and Dan Auerbach’s rockin’ voice. The Black Keys opened the show to a loud applause and stripped-down stage.  They played nearly every song from their past top-10 album. Then without any sign of fatigue, they transitioned into their new album. Tighten Up was truly one of the highlights of the show- not a single butt was left in its seat. They finished the show with a stunning performance of I Got Mine -the first single from their 2nd most recent album (With Danger Mouse). 10 minutes of deafening cheers brought the band back out for a 3 song encore, which ended on a high-energy, stunning moment as Dan jumped on Patrick’s drum kit and solo’d one last time. The concert was fantastic, filled with incredible energy from the crowd and the stage.

-Robyn

things we dig: intern edition

July 27, 2010

I thought I’d share with you my favorite blog (besides this one of course!).  It combines food with photography and presents each food item like a work of art. Plus, the recipes are usually really inventive and tasty! Check it out! It’s called Tastespotting.

-Bonnie

mini-bar

July 26, 2010

Guacamole

We recently had dinner at Mini-Bar, which is located on the second floor of Café Atlantico.  The concept is based on the idea that you can change food at a molecular level to create amazing new recipes once you understand the science behind flavor and texture.  Mini-bar only has 6 seats and is set up like a sushi bar where the guests sit and watch their food being prepared.

Bagels & Lox

It was sort of like chemistry class. but with food.  The first container the 3 chefs opened was full of liquid nitrogen which oozed smoke all over the place! They plated a frozen (-350 degrees) sangria mixture and placed it next to a perfectly square watermelon cube.  What made this interesting was the EXTREME cold of the sangria… which actually made the wine and everything else taste warm in comparison. The food was artfully and purposely prepared using tools you wouldn’t expect to find in a “kitchen”. There were tweezers, hypodermic needles, aerosol containers, aerators, sprayers, blowers and other cool “chemistry” type things.

Cotton Candy Eel

Most things were bite-sized, but some came with special utensils.  There were even several courses that came topped with flavored air. This was a cloud of air that had no physical structure but had intense flavor. Each of the next 26 courses had familiar names (guacamole, bagels and lox, clam chowder, bloody mary, corn on the cob, etc) but was never exactly what you would expect.  The red beet tumbleweed tasted exactly like a potato chip!  Each plate had an amazing visual presentation, bursted with flavor, and always was a textural delight!

Zucchini

Dessert started with strawberries and tomatoes and finished with a bacon and chocolate bar… which might have been one of the best things I have ever eaten in my life.  Totally unexpected and delicious beyond words. Great wine, amazing food, fantastic company and 3 chefs who not only entertained with their food presentations, but were also informative and witty…. a PERFECT night!

-Don and Nate

S'mores

music friday

July 23, 2010

Krack by Soulwax

intern pick of the week

July 22, 2010

You probably already know that watermelon is the most delicious fruit on the planet. But, you might not know that it also makes a great sweetflow topping! Sweetflow topped with watermelon, chocolate chips, and agave is definitely my favorite thing to get at sweetgreen. You gotta try it!

-Rachel

photo of the day

July 21, 2010

When not making salads, we sometimes like to shred some Guitar Hero.

things we dig

July 20, 2010

Check out the new totally awesome Bendy Bike. It can bend in half and literally wrap around a pole. Lock this baby around a street lamp and it isn’t going anywhere! Curious to learn more? Check out this article in Wired about the bike and it’s inventor.

photo courtesy of BBC

peaches & goat cheese seasonal salad

July 19, 2010

music friday lovelife

July 16, 2010

3 cheers for Friday! Check out this song by Lovelife, a crafty combo of Ghosthustler and Neon Indian. According to Right Hear, “The lyrics ain’t gonna change your life, but the minimal, almost silent electro squeak bubbling in and out, the hazed-out drone, the soft piano line, the dead, lazy beat, the tattered synth line. It all goes so well together.”