11 Questions with Trang Hammond of Hammond’s Gourmet Ice Cream

Trang Hammond - Hammond's Gourmet Ice Cream - San Diego, CA #getinmymouf

Whenever it gets cold here on the east coast, we quickly begin to dream of all the warm, sunny fun we’ve had on the west coast. Specifically, San Diego. And it might seem counter-intuitive, but one of the foods we begin to crave the most during the winter is ice cream. But, not just any ice cream. Hammond’s Gourmet Ice Cream.

Thanks to my buddy, Mike from The Flying Peanut, we were introduced to Hammond’s a few years ago at their first location in North Park. They serve the Hawaiian-made Tropical Dreams ice cream and the flavors range from classics (Butter Pecan and Cookies & Cream) to more unique tastes like Peanut Butter Guava Jelly, White Chocolate Ginger, and Azuki Bean. With a ton of interesting flavors to try, you’ll definitely want to take advantage of their ice cream flights, where you’ll have a chance to try out up to 32 (yes, thirty-two) flavors at once. You don’t believe it’s thirty-two? Fine, check out this proof on Instagram:

A photo posted by Hammond’s Gourmet Ice Cream (@hammondsicecream) on Dec 31, 2015 at 2:27pm PST

You’re booking a ticket to San Diego now, aren’t you? Our personal favorite ice cream flavors include Lychee, Brown Sugar, Toasted Coconut, and Chocolate Orange. Only 28 more flavors to go!

Hammond’s recently opened up a second location in Pacific Beach, so for any one who doesn’t like to travel too far inland, you now have a solid super premium ice cream option near the beach. And a third location is in the works in Point Loma, too!

Pacific Beach - Hammond's Gourmet Ice Cream - San Diego, CA #getinmymouf

Photo courtesy of Trang Hammond.

One of the owners, Trang Hammond, was kind enough to take time out from building an ice cream empire to answer 11 questions about ice cream, Hawaii, San Diego, and all the fun stuff that goes into running your own shop.

1. Hammond’s serves a ton of unique flavors; are there any that have turned out to be more popular than you expected?

Every flavor is unique and has its own fan base, so to speak. I guess the Vanilla Rose, a new flavor we just debuted, is going pretty fast and is really popular. And of course our Ginger Cream, which I think is absolutely amazing–but I was worried it could be too strong–has been such a fan favorite as well since it perfectly captures the ginger taste while maintaining a creamy base.

2. Your North Park location is a natural extension, since you and the other owners were already North Park residents – Why choose Pacific Beach for your second shop?

The first time my husband moved to San Diego from Georgia, he moved to Pacific Beach (like any twenty-something male would, I guess). But he lived there for many years and naturally I hung out there with him a lot, so we really got to know the community. We like the area and the community and we just wanted to provide it with a gourmet ice cream scoop shop.

Photo courtesy of Trang Hammond.

3. My first experience at Hammond’s included an ice cream flight (as everyone’s first visit should), which allowed me an opportunity to sample six different flavors. Were the ice cream flights always part of the original plan when you all decided to open up the shop, or was it a happy accident that was realized along the way ?

The ice cream flight was a happy accident. We offer so many different flavors that my husband, Ryan, actually thought it would be a great idea to be able to try a lot in individual, smaller portions just like a beer flight. And so, I did the research on cone sizes, and flight holders and the Hammond’s Flight was born.

4. If you could go back in time and give yourself and the other owners one piece of advice about opening up Hammond’s first location, what would it be?

It gets easier. Especially the first location–we opened up right in the middle of summer. None of us ever owned a business before, so we thought we were ready, but we definitely had some growing pains. The community was so warm and welcoming and forgiving that it was crazy, but fun. The first few months before and after opening up is always going to be intense, so looking back, I would tell all of us that it gets easier.

5. What were some of the challenges that you faced when opening up the second location in Pacific Beach? Was it any easier than opening the first store?

The only challenge I would say with the second store, as opposed to the first store, is that because I knew so much more, there was more to do. With the first store, I was still doing start-up things after the Grand Opening, because I was still learning about everything it took to open an ice cream shop. With the second store (and soon third) I started out knowing everything I needed to do and to have, so the list of things to do, make, and buy was enormous.

Photo courtesy of Trang Hammond.

6. You’ve mentioned in other interviews that Hammond’s is inspired by you and your husband’s vacations to Hawaii in which you discovered this super rich, unique ice cream that you couldn’t find anywhere in San Diego. Are there any other Hawaiian foods that you wish you could find on the mainland?

Yes, pretty much any poke sandwich, nacho wrap, burger, salad, or appetizer I ever ate in Hawaii I wish we had here in the mainland. As for desserts, I just love the Hershey’s Macadamia Nut Kisses you can only get in Hawaii.

7. Do you have any go-to restaurants that you always visit when you’re in Hawaii?

Our favorite island is Kauai. We loved going to a sports bar called Backyards for their Ahi Poke Nachos. The Shrimp Station is always a must for us as well. We liked the low key ambiance on vacation. My best memories involve getting a poke burger at a little shack and heading over to the beach with Ryan and just enjoying the moment.

8. What are some of your favorite North Park restaurants and bars that you frequent?

North Park is full of amazing restaurants and bars. For bars we really like WayPoint Public, because it has great food and a nice little play area where we can watch our toddler play safely while we enjoy our meal. When I was in college, (many years ago) I studied and hung out at Claire de Lune Coffee Shop all the time. They have great pastries, teas and coffees. There is a new restaurant that just opened called Encontro, which I have been dying to try, but haven’t had the chance. They actually make amazing shakes using our ice cream! And we like going to Lefty’s Pizza for a solid slice of pizza with no fuss. While we’re talking about pizza, our North Park neighbor, Urbn Pizza has really good pizzas as well. And they actually created a drink using our waffle cones. Lastly, when we have friends in town, we like taking them to Urban Solace, it’s got great food and a very nice ambiance. And then after dinner I like going to Hammond’s for ice cream, haha. I can go on and on about North Park, but I think this should suffice 🙂

9. For people visiting San Diego, what is one attraction (touristy or non-touristy) that they absolutely must check out?

Well, Hammond’s Gourmet Ice Cream, of course! The tidepools in Cabrillo are always refreshing to hang out around. I grew up loving tidepools, so this is a must do for me. There are many many nice hiking trails in San Diego as well. Really, everyone should check out the diversity and charisma of all the neighborhoods in San Diego: North Park, Hillcrest, Little Italy, Gaslamp, Pacific Beach, Ocean Beach, Golden Hills, etc. Each area is unique in its own way offering different cuisines and experiences and I think this would be the best way for someone to truly experience San Diego.

10. What’s your personal preference for holding ice cream: cup, cake cone, or waffle cone?

It depends on the flavor. For example, I love the fruity flavors in a cup, the chocolaty flavors on a Waffle Cone and some of the classic ones like Butter Pecan or Tahitian Vanilla on a cake cone. When I am eating ice cream with someone else, I pretty much always get a waffle flight to share.

11. Let’s say the President of the United States of America visits your store and wants a six-flavor ice cream flight, but he wants you to choose the flavors. Which six do you serve him?

Oh man, your questions really get into the heart of things! Tahitian Vanilla (something ordinary, easy to please everyone, yet satisfying), Chocolate Coconut Macadamia Nut (it really brings out the Hawaiian flavors and President Obama IS from Hawaii), Chocolate Peanut Butter Oreos (a total guy’s flavor, and really really delicious), Blueberry Cheesecake (Fruity, yet still savory with chunks of cheesecake), Birthday Cake (because his job is so stressful, ice cream with tons of yellow cake, frosting and sprinkles might help lighten the load), and POG (Pineapple-Orange-Guava) Sorbet (everyone needs to try our sorbets–they are dairy free, but bursting with all natural fruit flavors). I think the President would like this, as it would bring him back to his days in Hawaii.

Huge thanks to Trang for chatting with us! If you’re in San Diego, definitely stop by Hammond’s for an ice cream cone…or thirty-two.

Hammond’s Gourmet Ice Cream
North Park: 3077 University Avenue, San Diego, CA 92104
Pacific Beach: 1418 Garnet Ave, San Diego, CA 92109
Point Loma: Coming Soon!
hammondsgourmet.com
Twitter: @HammondsGIC
Facebook: https://www.facebook.com/Hammonds-Gourmet-Ice-Cream-1428243157432275/
Instagram: @HammondsIceCream

Photo courtesy of Trang Hammond.

11 Questions, Travel

11 Questions with The Dining Traveler

Jessica van Dop Dejesus - The Dining Traveler

Photo courtesy of Jessica van Dop Dejesus

If you’re a food and/or travel blogger in the Washington, DC area, you probably already know Jessica van Dop Dejesus aka The Dining Traveler. If you don’t, well… you’re missing out on a generous blogger and local influencer who pays-it-forward more than any person we’ve ever met. Seriously, almost every cool trip, blogger-friendship, and restaurant relationship that we’ve established over the last year can in some way be traced back to her.

Jessica is currently in the last leg of a Kickstarter campaign to fund her Dining Traveler Guide to Puerto Rico, a photo book and travel guide that portrays the island from a Puerto Rican perspective. Take a moment and check out her campaign video below, then channel some holiday spirit and make a donation to help her close in on her goal. And “donation” is a loose term, since you’re basically pre-ordering the guide along with some other cool perks at different pledge levels (including a home-cooked Puerto Rican meal made by Jessica herself!).

Despite being insanely busy with the campaign, as well as traveling, and finding time to enjoy the holidays, Jessica was kind enough to answer 11 questions about Puerto Rico, traveling, and (of course) food.

1. What’s the one food dish that you recommend people try while in Puerto Rico?

Where do I start? My favorite places on the islands are the panaderias (bakeries). I love a medianoche sandwich. It’s similar to a panini; a soft baguette filled with roasted pork, ham, and Swiss cheese.

The Dining Traveler - Jessica | getinmymouf.com

Medianoche | Photo courtesy of Jessica van Dop Dejesus

2. If someone wanted to stay away from touristy areas in Puerto Rico, like San Juan, what area(s) would you tell them to check out?

The west coast of Puerto Rico. Cabo Rojo in the southwest coast has beaches to die for, like Playa Buye and Playa Sucia. The town of Mayaguez for the food; they are known for their artisanal sangria and the guava jelly roll (Brazo Gitano).

Playa Buye in Cabo Rojo, Puerto Rico | Photo courtesy of Jessica van Dop DeJesus

3. What is the one thing that you’d like to share about Puerto Rico and Puerto Rican culture that people might not know?

That Puerto Ricans are very welcoming and open people. Don’t get weirded out when people tell you their whole life story after five minutes of meeting you!

4. On average, how many days do you spend traveling each year?

This past year I have been on the road over 100 days so far.

5. You seem to have already traveled almost everywhere, but what’s one country or city that you haven’t visited yet, but would like to?

Peru. It’s my dream destination. We’ve been trying to go for the last two years but something always happens. Hopefully in 2016.

6. Do you have any travel rituals that you follow before a big trip?

I always wait until the last minute to pack. Does that count as a ritual?

7. Do you remember your first plane ride?

I was five. We flew Eastern Airlines (dating myself here, LOL). We moved from Rochester, NY to Puerto Rico. I was super excited. The whole family, including our German Shepherd, was on the flight!

8. When you’re back home in DC, what are some of your hobbies and other activities that you like to do to relax?

I love exploring DC. I enjoy going for a run along the Mount Vernon Trail and admiring the monuments across the Potomac. I also love checking out the new exciting restaurants that continue to pop up in the city.

9. Okay, it’s late at night and you’re craving a sweet and/or salty snack. What do you make or grab from your kitchen to satisfy your late night hunger?

Well… this food blogger is trying to lose weight! I’m trying to be disciplined! However, my downfall is cheese. We always bring tons of cheese back from Holland, where my husband is from.

10. You currently live in Washington, DC; what other U.S. city or cities do you think you would enjoy living in for an extended period of time?

I lived in Miami for three months and truly enjoyed it; there are so many cultures converging in this area. Wouldn’t mind returning. I would be open to living in Chicago or San Francisco. However, I love DC. It will be hard to get me out of here.

11. If you could have one person from any time period, dead or alive, be your tour guide in any city in the world, who would you choose and why?

I would have loved for Pablo Neruda to show me his native Chile. I studied his poetry in high school and college. His words made me feel as if I was already in the country.

Many thanks to Jessica for taking time out of her non-stop travel schedule to chat with us. Don’t forget to check out her Kickstarter, Dining Traveler Guide to Puerto Rico, before the campaign ends on December 10th!

Holiday, Recipes

An Evening with a Spiced Pecan

Our Spiced Pecan recipe (at the bottom of this post) has become an MVP of our holiday season, playing a role in multiple dishes both savory and sweet. From green beans, to cookies, to binge eating at midnight whilst watching Netflix, these pecans really are team players. We had an opportunity to get to know one of ~~deez~~ these nuts a bit more intimately and to try and figure out what makes them such a solid classic.

Get in my Mouf: Really appreciate you taking the time to sit down with us–I realize this is a busy time of year for you.

Spiced Pecan: Not a problem. I’m happy to be here. Prefer to keep it short, though. Already a bit behind this year…

GIMM: Absolutely–I want to start with a question, an old debate that’s be around for a while. What do you prefer to be called. Pe-con or Pee-can?

SP: Well, I don’t go by either, since that’s not my name. It would be like me calling you “Human.”

GIMM: Oh, I’m sorry… What’s your name?

SP: Charles. Friends call me chuck.

GIMM: Pleasure to meet you, Chuck!

SP: Charles.

GIMM: Right… [awkward pause]

GIMM: Anyway, you’ve seen quite a bit of success over the years–You’re a very traditional holiday staple–Is it hard to stay consistent? There are a lot of food fads that take hold and I could see that becoming a distraction.

SP: Not really. I grew up in a family where tradition and work ethic were really important. You do your job. I do my job. It’s just what we do. I watched a lot of our friends get mixed up with Wasabi and Sriracha. Sure that’s popular now and I get it, I really do. Commercials, prominent shelf space at Target, features on FOOD BLOGS. There’s definitely an allure that’s hard to turn down. But at some point the fame will fade and at the end of the day, people always go back to the classics.

GIMM: I’m not sure if anyone picked up on the tone you had about food blogs, but it did take a bit of persuasion to agree to sit down with us. Why were you so hesitant?

SP: Honestly, recipes should be shared between family members on faded scraps of paper. This whole internet blogging thing is just too impersonal. For example, when you want to make a pumpkin pie, what do you do?

GIMM: I Google a recipe.

SP: Exactly! Now how many choices are there?

GIMM: Who knows…hundreds of thousands? A million?

SP: How do you know which one is a good recipe?

GIMM: I’ll try and find a site that has reviews or find a recipe that’s on a blog I trust.

SP: Basically, you’re outsourcing your pumpkin pie recipe and basing your decision on a stranger’s who may or may not have a similar flavor profile as you.

GIMM: Sure, but–

SP: Meanwhile, you could have just called up your mother and asked her if she had any secret family recipes. AND during which you could engage her in an actual conversation. A real human to human interaction. Why is that important? Food is at its peak enjoyment when it’s connected to memory or tradition. Would you rather eat a pie that you found online from a stranger, or eat a pie that has roots to your family?

GIMM: If given the choice between two pies, I would prefer to sample each before making a decision.

SP: When was the last time you called your mother?

GIMM: Speaking of…my mom is actually VERY allergic to pecans.

SP: Her loss.

GIMM: Agreed. You are delicious.

[Another awkward Pause]

GIMM: I’m not going to eat you.

SP: I think we better wrap this up.

Well, that was fun. A big thanks to Charles for joining us. Though, to be honest, I’m not sure who was interviewing who. He might be stuck in his old fashioned ways, but man he was, er is–from what I’ve been told–delicious. Want to give him and his friends a try? Don’t bother your mother, as she’s probably busy planning your Thanksgiving dinner. Instead give our recipe a try, ’cause we’re sort of like family at this point, right?

SPICED PECAN RECIPE

Ingredients:

3 Cups Pecan Halves
1 Egg White
1 Tablespoon Water
1/2 Cup White Sugar
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon Cayenne Pepper
1/2 Teaspoon Salt

Preheat oven to 300°. Mix together the sugar and spices and set aside.
Combine the egg white and water and whip until stiff peaks form.
Fold the pecans into the egg white mixture. Once completely moistened, add the sugar and spice. Mix well.
Cover a sheet pan with parchment paper and spread pecans into an even single layer. This single layer may not sound important, but it is. Crowded pecans mean too much moisture and, in the words of Alton Brown, definitely not good eats.
Bake for 15 minutes at 300°. Remove from oven, carefully stir, and reduce oven to 250°. Bake for an additional 10 minutes.
Let cool on a wired rack – we keep ours on the parchment paper so they don’t fall through the cracks – until they come to room temperature.
Try not to eat all of them in one sitting. They are seriously addicting. Sorry, Charles.

Recipes

Potomac Point Winery – Stafford, VA

Thanks to DriveShop and Mazda, we had a 2016 Mazda CX-5 to play with for a week (check out our car review here). Its nimble handling made for a fun drive on some winding roads to Potomac Point Winery.

Our handsome +1 to a winery wedding.

Question: When you’re driving up and down I-95, stuck in a swell of cars commuting from parts north and south in Virginia, do you ever wish you could take a quick detour and find a happy place filled with nature, wine, and good food?

If so, Potomac Point Winery is that happy place.

We recently attended a wedding at Potomac Point Winery (Congrats Dianna and Gregg!), so our detour to happiness included a night filled with good company, wine, fine food, and plenty of my off-rhythm dancing.

Tucked away in the woods, it all starts with the drive leading up to the entrance where you’ll soon forget that you were just on a major highway. This is where the happiness begins. Rather than describe it, just take a look at our first impression of the winery:

Remembering this forest-filled drive to @PotomacPoint #happyplace pic.twitter.com/nPVX190CpU

— Evan Shaw (@getinmymouf) November 4, 2015

Not a bad way to start a wedding, eh?

Sweeping views of vineyard, surrounded by woods. It’s truly a serene escape from the traffic-filled highways of Northern Virginia and a romantic getaway for not only a wedding, but even a short day trip or date night.

Wine

We’ll definitely be going back to try their full array of wines, but the Abbinato was clearly the hit of the wedding selection with our table. It’s an easy to drink Chianti-style blend with fruit and vanilla flavors and pairs well with most Italian meals, barbecued chicken, tomato-based entrees, and pizza. Though, to be fair, what doesn’t pair well with pizza?

There was very little deviation from the Abbinato, but I also enjoyed the Coyote Cave Red, which was also a light smooth red blend that pays homage to the coyote cave in the winery’s cellar–named after a mother coyote and her cub, who took an “unguided tour” of the cellar before the winery opened to the public.

Food

You’re welcome to bring your own food and non-alcoholic drinks for a picnic at the winery, or you could dine at the attached Le Grand Cru Bistro. The menu focuses on local and seasonal ingredients, and ranges from cheese plates, to tapas, and even full entrees like a Brined and Smoked Pork Chop with Sweet Potato Mash and Sage Butter.

Fortunately for us, Le Grand Cru Bistro also catered the wedding, so we were well fed during our visit. All around, the food was solid and included mini crab cakes, mountains of cheeses, meats, and pickles, along with main courses of Pan Seared Sea Bass with Sorrel Butter Sauce and a perfectly cooked Beef Tenderloin with Caramel Sauce.

Our personal favorite was an appetizer that brought out our inner childs: Grilled Cheese and Tomato Soup Shooter. It’s everything an appetizer should be, lighthearted, comforting, fun, tasty. It was also a cool October night, so throwing back some warm soup hit the spot like a can of emergency Campbell’s on a snow day.

We had a really enjoyable time at Potomac Point Winery and look forward to heading back with our pup (yes, they are dog friendly) to revisit this new happy place.

If you want to know more about the winery, including tasting notes on their wines, then check out “Field Trip: Potomac Point Winery” from The Armchair Sommelier. Lots of good, in-depth wine knowledge and plenty of pictures!