06/25 DANDY DON WHITTEMORE, LUCA BOMBARDA, BALSAMIC VINEGAR FROM MODENA, BILL DAVIDSON, HARLEY-DAVIDSON

DON WHITTEMORE - DANDY DON'S HOMEMADE ICE CREAM

We take so much care in making our ice cream for our clients. It’s not just a job — it’s our life. We started on May 1st, 1981. We’ve been serving restaurants since 1982, and when I get the chance I’ll show you our client list — they’re all very special.

Overrun is the technical term used to define the amount of air in ice cream. For example, 100% overrun equals 50% air and 50% ice cream. Lower-cost ice creams are usually 100% overrun. Dandy Don’s overrun is between 50% and 60%. We use an Emery-Thompson batch freezer allowing us to naturally mix in the air. It’s not just about the taste; it makes a better texture. The ice cream is dense, but it is still light and creamy on the palate. What’s really critical, when you’re buying ice cream for a restaurant, is the weight of the ice cream. Most smart restaurant operators use portion control to manage food costs, so we serve the smarter operators best. Most chefs scoop ice cream by weight, not by sight. A typical scoop is 4 ounces. A tub of Dandy Don’s ice cream may weigh 18 pounds or more, giving you a minimum of 72 four-ounce scoops. If you’re selling ice cream at $3.00 per scoop, your potential net profit is close to $200.00. Our Production Manager makes ice cream better than I do, which makes me a great teacher, by the way. He makes ice cream every day. I think we’re the only ice cream company in Los Angeles to put a “made on” date on every tub and pint. Most other ice cream companies use an expiration date on their product. We’re so anxious to serve ours, we tell you when we made it. In ice cream, freshness counts.

It started with a hot fudge sundae at a Planned Parenthood fund-raiser in 1993. David Tong, who eventually became our partner in China, asked me if I could make ice cream in China. “Sure,” I said. Many years later we’re still pumping out Dandy Don’s American Ice Cream in Guangzhou, China, 120 miles from Hong Kong.

And... all kinds of chocolates, like Bittersweet Chocolate, Milk Chocolate, Cappuccino Crunch, Triple Chocolate with Chocolate Chips and Fudge, and Mandarin Orange Chocolate: Because they know the value of measuring by weight, not volume


LUCA BOMBARDA - BALSAMIC VINEGAR FROM MODENA

Authentic Balsamic Vinegar from Italy’s famed Modena is the secret  ingredient in the signature dishes of the world from appetizers to desserts.  Balsamic vinegars line supermarket and specialty shop shelves, priced from $2.99 to $150 or more, and confusion abounds about exactly what’s inside each bottle.  “Something had to be Cesare Mazzetti, president of the


BILL DAVIDSON - GREAT GRANDSON OF HARLEY-DAVIDSON FOUNDER

Driving down the road you see more than just cars.  You see that local icon, that bike that makes that distinguishable sound of ‘potato, potato, potato.’  And, it’s amazing that its manufacturer is already celebrating its 110th anniversary this year.

For nearly a year now, Harley-Davidson has been circling the globe to share epic experiences with their fans in celebration of their 110th anniversary. During that time, the legendary company has staged unforgettable parties in 11 countries on six different continents.  But now, it will all culminate at home this Labor Day weekend in Harley-Davidson’s hometown of Milwaukee, Wisconsin.

“Harley-Davidson’s 110th anniversary celebration in Milwaukee will be an epic party,” says Bill Davidson, Great Grandson of Harley-Davidson Founder. “More than 60 bands will rock the Summerfest Grounds, a massive parade will roar through downtown and bikes new and old will be on display at the Harley-Davidson Museum making Labor Day a legendary weekend.”

Talk to Bill Davidson, son of Harley-Davidson styling legend Willie G. Davidson and great-grandson of one of the company’s founders, about the Motor Company’s 110th Anniversary celebration in Milwaukee and how both riders and non-riders can join the party this Labor Day. Bill is the Vice President of the Harley-Davidson Museum. As the museum’s top executive, Bill is responsible for overseeing the marketing activities and daily operations of the museum.