Delectable frozen desserts created the slow-food way |

Delectable frozen desserts created the slow-food way

Emily Kelley, Vail, CO, Colorado
AE Ice Cream2 PU 8-15-07

Shawn Smith and Patrick Russo make ice cream the old-fashioned way: using real ingredients ” no 17-syllable, chemical-based concoctions ” the owners of Mountain Flour in Eagle create 21⁄2 gallons of frozen treats at a time. On Tuesday, they made strawberry sorbet, roasted-banana ice cream and vanilla ice cream for a slow-food event sponsored by the Vail Symposium. A roomful of people not only watched the creation process, they sampled the desserts, too.

Slow Food was created in 1985 in opposition to McDonald’s popping up in Italy. Today, more then 80,000 people around the world belong to the grass-roots organization, and there’s even a chapter here in the Vail Valley. As part of the nonprofit Slow Food International, Colorado Mountain College and the Vail Symposium teamed up to create several events that celebrate food ” Tuesday’s event being one.

Twenty ice-cream enthusiasts toured Eagle’s Mountain Flour facility for the sold-out event. Mountain Flour makes wedding cakes as well as ice cream, gelato and sorbet.

“Ice cream is one of those things that you can make with the purest ingredients, and that’s what we’re learning today,” said Dani Janklow, of the Vail Symposium.

“Everyone likes eating ice cream, so it’s cool to learn about it.”

Deb Luginbuhl, a member of Slow Food Vail Valley, agreed.

“The story here today is education,” she said. “Slow food is about how you can treat your body well with good food in a convenient, family-oriented way. It’s about reviving the pleasures of the table. We’ve seen that today (at Mountain Flour). It’s very different from what you will find at a supermarket. We want to support local farming and heirlooms, maintain biological diversity ” this is certainly a delicious way to do that.”

August Mayer, 7, normally prefers blueberry ice cream. However, he was sold on Mountain Flour’s strawberry sorbet after tasting it.

“I like it,” he said, commenting that it tasted better than the store-bought kind.

“How weird is that?” said Fraidy Aber, director of the Vail Symposium. “There’s no dairy, but it’s creamy. This is delicious.”

Creating the mouth-watering treats is not a quick process, Smith said.

“Pastry is a very patient business,” he said. “It beats working for a big company. We’ve been at it for six years.”

Throughout the event, people “ohhed” and “ahhed” over the treats.

“Oh, that’s delicious ” whoa,” Mary Hagen said.

“My teeth are freezing, but it’s really good,” Sara Haeffner said.

For more information about upcoming slow-food events, visit or

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