Thom Senzee wrote a nice profile of Dandy Don for the Entrepreneur section of the San Fernando Valley Business Journal on April 27, 2009. One of our favorite quotes: “After a couple of course corrections, Dandy Don’s HomeMade Ice Cream was well on its way to becoming a Southern California icon.” Thanks, Thom!
For a larger look at this article, go to our Flickr page:
Westside Today magazine (covering Los Angeles’ West side) wrote a nice article about our client Chocolatt. . . from Belgium. In it Delores McKinney says, “One of the best eating chocolate sources in Los Angeles is Chocolatt from Belgium. This cheery little store on Wilshire Blvd is overseen by owner Tarcis Verfaillie who will soon celebrate six years in the neighbourhood.”
McKinney also mentions Dandy Don’s Ice Cream: “Delightful as chocolate is, this bright spot on Wilshire’s bland commercial face is not all about candy. There’s Dandy Don’s Ice Cream (home-made in Van Nuys), French croissants, Peerless Coffee, and ‘Velvet Hot Chocolatt’, a specially formulated recipe.”
To see the full article, visit:
Jim Lewi on his LiveWorks Newsletter blog hailed the servers of Dandy Don’s Ice Cream for their intelligent and efficient work at a recent fundraiser. He wrote, “Don’s staff knew what they were doing. They were friendly, organized, and had pre-scooped their ice cream. This may sound like a stupid thing to notice, but believe me, at a festival or event, it makes all the difference. The super-nice woman who I spoke to explained that not only does it make serving customers faster and make sure servers’ arms don’t fall off, but also keeps their product’s consistency stable. When a customer gets their ice cream, it is at just the right temperature. Their ice cream is supposed to be hard and ‘you can’t really scoop hard ice cream’.”
To see his whole post entitled Training Common Sense, go here:
http://liveworksnews.wordpress.com/2009/03/13/training-common-sense/
The “Unwrapped” episode featuring Dandy Don’s ice cream sundae bars airs again on the Food Network at 8:30 p.m. on April 10th. The name of the show is called “Toppings.” Here’s the description of it: Find out the history behind Hershey’s Syrup, see the secrets of making fresh fruit cereal toppers, and discover squeezable spreads. Then check out how cheese gets shredded and meet Dandy Don and his portable ice cream shop. Here’s the Food Network link with the current air times: HERE
Dandy Don’s HomeMade Ice Cream is voluntarily removing peanut products from our Sundae Bar Toppings because of the possible health risk.
I was reading through some Chowhound threads today and remembered this awesome post about Dandy Don’s Ice Cream in pints from back in 2003. Here’s the link if you want to check it out for yourself: http://chowhound.chow.com/topics/56229.
Shelley Kelley starts out by saying, “I have heard from a friend of a friend that this is the absolute best ice cream on earth. This friend is an absolute chowhound, so the referral has some teeth to it.”
After finding some of our ice cream in How’s Market in Pasadena, she liked the White Pistachio flavor the best. Here’s what she said, “This was lovely, folks. A nice base (think of Ben & Jerry’s or Haagen Das Butter Pecan base) with loads of Pistachios. Believe it or not, nut texture seems to offer different intensities of flavor here. In the mix are whole pistachios, roughly chopped pistachios, and finally, finely chopped pistachios. The effect is really very pleasant, the flavor good, and well balanced.”
After that, Paddy, another poster, added this comment, “Got some DDs white pistach from the Handy Market on Magnolia yesterday and sampled this eve – wow!
I like to think of myself as a connoisseur of pistachio ice cream, having eaten it as a staple on countless European holidays in my youth (it was the only thing that kept me quiet on those interminable Loire chateau tours and Venetian gondola rides, apparently).
Compared to the French sludge and the Italian species, this stuff is ambrosia. Really. I won’t embellish on the excellent description already proffered. What I shall say is that having tasted Dandy Don’s WP, I’m now determined to sample every flavor out there. And now I know what EVERYONE is getting for Christmas this year.”
Don’t forget that you can buy our pints online. Plus, we’ve added a new shipping interface that allows us to calculate shipping individually, saving our customers lots of money (no more guesswork on shipping rates). Enjoy!
Thank you, LA 2 Day, The Los Angeles Lifestyle Magazine, for your article on The Top 5: Homemade Ice Cream & Gelato Shops. We love that you said, “Dandy’s also offers Sundae parties, where the ice cream and all of the fixings come to you! Their ice cream is subtle, creamy and just plain tasty. Try the strawberry & brown sugar. Delish!”
Here’s a link to the article
http://www.la2day.com/dining/top_5_homemade_ice_cream_and_gelato_shops
“Cookies and cakes are custom baked, ice cream comes from Dandy Don’s and syrups and sundae toppings are made in house,” so says the Daily Candy write-up of Marty D’s hot dog diner in Beverly Hills. It goes on to mention, “Mr. D uses only buns from a recipe he helped perfect, chicken sausages from a top-secret local vendor, and kosher dogs of his exclusive design made back East. And just how do you spot the real thing? As they say: ‘If it ain’t eight inches, it ain’t Marty D’s.’ Marty D’s, 230 South Beverly Drive, between Charleville Boulevard and Gregory Way, Beverly Hills (310-273-7771).”
The February issue of Los Angeles magazine mentions Dandy Don’s HomeMade Ice Cream. One of their restaurant reviews has this great line: “Hold out for dessert because Dandy Don’s artisan ice cream churned at his Van Nuys plant is a treat.”
Dandy Don participated in a hamburger tasting panel convened by the Food Section of the Daily News. He and three others including Natalie Haughton, the Daily News Food Editor, ranked hamburgers by fast-food chains. L.A. Observed wrote a funny summary of the whole thing which you can read here: http://www.laobserved.com/archive/2007/03/tale_of_two_taste_tests.php