Coconut Pineapple by Kelly Chu from Cirsea (Charleston, South Carolina) will go on to represent the USA at the Grand Finale in Rimini, Italy on September 8 – 10, 2017, competing against the winners from around the world!
The New York Challenge was held April 27, 2017 in New York City at the prestigious James Beard House.
There were also two special awards given: Goat Cheese with Fig Balsamic Reduction by Vincenzo Tettamanti, Gemelli Gelato, won the People’s Choice award, voted by the exclusive attendees of the evening; and Coast to Coast by James Coleridge, Bella Gelateria, Vancouver, Canada, won the Special Mention.
We had an amazing line-up of flavors made by dedicated and talented artisans:
Malted Milk with Maple Almond Brittle by Joshua Brambir, Selom Adzamli & Brian Jung, Pippin Gelato, New York City
Tutto del Giardino by Anthony De Paola and Charles Ferrante, Gelato Kings, Farmingdale, New York
Chocolate/Licorice by Daniel Burns, Luksus, New York City
Goat Cheese with Fig Balsamic Reduction by Vincenzo Tettamanti, Gemelli Gelato, Philadelphia, Pennsylvania
Brown Butter Pecan by Jon Snyder, il laboratorio del gelato, New York City
Daniel’s Chocolate by Maria Mansilla, La Argentina, Houston, Texas
Egg Tart Gelato by Jacqueline Dole, Parlor Boston, Action, Massachusetts
Rose Latte by Jen Kavlakov and Elishia Richards, Bucket & Bay Craft Gelato, Jersey City, New Jersey
3 Cheese and Mora by Guillermo Herrera Ramos, Dulce Gelato & Café, Toronto, Canada
Coconut Pineapple by Kelly Chu, Cirsea, Charleston, South Carolina
Coast to Coast by James Coleridge, Bella Gelateria, Vancouver, Canada
Sheep Ricotta and Marmellata di Cipolle by Lorenzo Franchetti, Gelato Giusto, New York City
Oak with Maple Glazed Walnuts by Karlton Holmes & Eric Treworgy, Pugnuts Ice Cream and Gelato Shop, Surry, Maine
Bourbon Chocolate, by Kristina Frantz, Dolce Brooklyn, Brooklyn, New York
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