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07/30/2001 Archived Entry: "News from Me, Regional Italian Restaurants & Fabulous Ice Cream"

Dear Friends,

A few weeks ago, you got an e-mail from Topica, which is the new service I will be using to communicate with readers of my website, off the website. I want to assure you that your e-mail addresses will not be abused. They will not be used for any commercial purpose without your permission.

However, many of you who used to subscribe did not provide your e-mail address when you were contacted by Topica. There are many others of you who have never given me your e-mail address. It is not too late! If you missed the notice, disregarded the notice, or never got the notice from Topica, go to the red navigation bar on the left (right here, to the left) and click on “Home.” At the bottom of the Home page – just scroll down – you will see a blue Topica box in which you can put your e-mail address. It is very easy and painless and will be a big help to me.

I use this list only for Food Maven business, which is to say Arthur Schwartz business. It is mainly to inform you of what’s happening on the website – new features, new information, etc.

For instance, next week I will be sending out my personal appearance schedule for the fall. I will be teaching, lecturing, hosting special dinners, and appearing at bookstores. This information will also be posted on the website, under Personal Appearances, until at least a week after I put it up on the site. That means that my mailing list subscribers have the first opportunity to sign up for classes or dinners that often sell out very quickly.

On other matters:

Pia Nordlinger wrote a story in the New York Post last Sunday that I helped her with considerably. It is a guide to regional Italian foods in New York restaurants. It lists restaurants where you can find specific regional cuisines, and what to order at each restaurant. If you love Italian food, I think you should read it and save it. Just click here: Getting the Boot.


Crème Crémaillère ice cream is my new sponsor, which is what gave me the opportunity to taste eight different flavors including: Vanille Maison, Choco Chocolat, Crème Brûlée, Chocolate Suzette (chocolate ice cream with chocolate-covered orange pieces), Menthe au Chocolat (mint chocolate chip), Pistachi-ooh-la-la, French Chocolate Louisiana Praline, and Cherry Clafouti (from a traditional Provençal recipe).

I hope you know that I am very careful about which food products and restaurants I will do commercials. If I wouldn’t eat it happily myself, recommend it in an editorial segment, or buy it or go there on my own money, I would never urge you to.

Now, even though I always say “Food tastes better when it’s free,” I have to say that my free samples of Créme Crémaillère were fabulous. Sean and I had just tasted Graeter’s ice cream from Cincinnati, mail-ordered at a cost of $70 for six pints, and were disappointed with the texture, which is sometimes marshmallow-y, and some of the flavorings, which can be weak or not intense enough. The Chocolate was too cocoa-y and too light. The Vanilla was good, but not as good as Häagen-Dazs. The Caramel was way too bitter and had something chemical-y and off about it. We liked the Mint Chocolate Chip until we tasted Crème Crémaillère’s.

Crème Crémaillère’s Pistachi-ooh la la is made with pistachio paste, not pistachio flavoring. (Did you know? Commercial pistachio ice cream is often made with less expensive almond flavoring.) And it is available everywhere. A listing of local stores that carry this delicious ice cream can be found by clicking on the following hyperlink: Where is Creme Cremaillere Available?. Pints of Crème Crémaillère’s ice cream hover around $4 a pint in retail stores and are well worth it. By mail, the ice cream is $59.95 for six pints.