Thankfully, resto-blogger Bruce Buschel gets off his construction tangent this week, and files a post on Candy Kitchen ice cream - sweet corn ice cream, to be exact. On a mission to celebrate all local produce, Buschel approaches Gus Laggis, friend and owner of iconic Bridgehampton diner the Candy Kitchen, to see if he'll whip up an exclusive flavor of the veggie-dessert for his restaurant opening this spring. Laggis tells him to get out. No amount of convincing works, as Buschel is sent by the diner owner to make his own version of this so-called 'sweet' corn treat, and Buschel returns with a batch the very next day. The following ensues during the taste test...
"Even worse that I thought! Ice chips! You have ice in your ice cream!" "I never said I could make ice cream like yours my first time, but it tastes like corn, right?"
"Like terrible corn."
"Thanks, Gus."
"Corn is for livestock. This is, too. Now leave me alone. I have to work."
"...Gus," I said, "Maybe not today, maybe not tomorrow, but soon and for the rest of our lives, there will be Candy Kitchen Corn Ice Cream. I'm no good at being noble, Gus, but our ice cream problems don't amount to a hill of vanilla beans in this crazy world. Someday, you'll understand that."
Words to live by.
· Sweet Corn on a Sugar Cone [NYT]
· All Start-Up Chronicles coverage [CH]
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