Partnership With Pastry Chef Michael Laiskonis at International Restaurant & Foodservice Show of New York March 6-8, 2016
Japanese-Inspired Ice Cream Brand Announces Chef Partnership & New Flavor
Chef Michael Laiskonis, formerly the pastry chef of Le Bernardin in New York and now the creative director of the Institute of Culinary Education, became involved with Mochidoki in 2015 after discovering a shared interest in the possibilities of mochi ice cream in color, texture and presentation. As Mochidoki’s new culinary consultant, Chef Laiskonis will collaborate with the brand to develop imaginative and exotic mochi ice cream flavors, as well as custom, one-of-a-kind creations developed specifically for restaurants, chefs and hospitality groups interested in purchasing and selling Mochidoki.
On Tuesday, March 8, Chef Laiskonis will host mochi ice cream plating sessions at the booth at 11 AM, 12 PM and 1 PM. During these sessions, Chef Laiskonis will demonstrate innovative ways to present, plate and serve mochi ice cream using a variety of edible decorations, nuts, fruits, syrups and whipped cream.
Mochidoki Unveils Hazelnut Mochi Ice Cream
Mochidoki is excited to add a new decadent flavor to its assorted collection – Hazelnut! A rich mochi ice cream with the naturally sweet buttery flavor of hazelnuts, this delicious creation is finished with crushed roasted nuts for an added crunch. The ice cream is made with pure hazelnut butter sourced from the Piedmont region of Italy and churned with crushed Mediterranean hazelnuts. The new mochi ice cream flavor is available exclusively to restaurants for the spring/summer season.
Mochidoki’s premium mochi ice cream is made using the highest quality rice flour that is sweetened, steamed and carefully kneaded until it becomes a chewy, soft mochi dough. The mochi is then carefully wrapped around gourmet ice cream for an enchanting combination of flavor and texture. Mochidoki crafts its mochi ice cream in small batches using natural and simple ingredients with no artificial sweeteners or colors. The product is also Kosher certified and offers gluten-free options.
For more information please visit www.mochidoki.com. To inquire about this product, first-time discounts or additional seasonal flavors, please contact us toll-free at 844-522-4478 or email at [email protected].
Mochidoki, a fresh and modern approach to a traditional Japanese dessert, was founded in 2014 by Ken Gordon, a (native) New Yorker with the dream of satisfying America’s growing appetite for mochi ice cream and innovative frozen desserts. Mochidoki’s team of talented culinary experts creates delicious mochi ice cream using natural flavors, exotic ingredients and unique textures and fillings to satisfy every adventurous sweet tooth. The gluten-free dessert is available for purchase online featuring a selection of twelve traditional and modern flavor options. Mochidoki also offers a portfolio of pre-selected Mochidoki collections, each featuring four unique flavors. Flat rate, nationwide shipping is available. Visit Mochidoki online at www.mochidoki.com, like on Facebook and follow on Twitter and Instagram.
About The International Restaurant & Foodservice Show of New York
The International Restaurant & Foodservice Show of New York will be held Sunday, March 6 through Tuesday, March 8, 2016 at the Jacob K. Javits Convention Center in New York City. The Show is owned and produced by Urban Expositions, and continues to be sponsored by the New York State Restaurant Association, a member of the National Restaurant Association. For more information on exhibiting or attending, visit the official Show website at www.internationalrestaurantny.com.