Happy Thanksgiving

It's that time of year again.  Things begin to slow down for us and we reflect back at the year.  We are thankful for so much this year.  We survived a summer of terrible weather, bottom of the barrel economics and uncertain times.  On the otherhand, these speedbumps helped us re-evaluate our priorities.  We have always been focused primarily on creating an atmosphere at Capannari's where families can create memories, where are staff could build friendships and life skills, and we could continue to manifest our dreams of being our own boss and building something special in this town.  It doesn't matter the weather conditions or the economic indicators to see that we continue to reach our goals. 

Thanks to all our staff, our customers and our family for continuing to support us no matter what the conditions.  We hope Capannari's continues to be that place were you feel safe, you feel connected and you are comforted by our product and our friendship.  Happy Thanksgiving! We certainly give thanks.

Testing out my new ability to text a blog. It's amazing what I can do now!

Capannari Ice Cream, Home of the Appropriately-Portioned Ice Cream Cone!

Now that I am in my off season, I tend to gobble up as many webinars, seminars and articles on latest trends in marketing, advertising and promotions.  In Scottsdale last week, I heard a speaker talk about that fact thatwe all need to be one of those companies that is known for some collossal item....Capannari Ice Cream, Home of the 30 scoop sundae! I completely agree that we need to be know for something but I beg to differ on what that "something" is. 

I tapped into a webinar yesterday afternoon on Word of Mouth Advertising and again the "Home of the" concept came up again.  The picture they showed to drive home their point was of a Corned Beef Sandwich made in some New York Deli that was, now I am not exaggerating, 12 inches high.  One foot of beef piled high between two pieces of bread.  I am sorry but that is disgusting.  Does everything have to be so excessive?  I don't want to get on a social moral kick but really....there are people going without food.

I am going to use the idea to market Capannari's as the Home of the Appropriately-Portioned, Best Ice Cream in town.

Here's what I made yesterday.

Barb here.  Ok, the weather is getting nasty in Chicago.  It is raining and damp outside.  In this kind of weather I am inspired to make the ulitimate comfort foods.  I told you I am passionate about food, I think about it way too much. So yesterday I made beef stew.  Just as I finished, Tyler Florence from The Food Network came on and was making The Ultimate Lamb Stew from County Cork, Ireland.  What I found inspiring was that he made Guiness Floats for dessert. This was obviously an adult dessert.  He just mixed Guiness over vanilla ice cream with alittle Orange Bloosom Honey. He topped it with a ginger cookie.  I think I could use my Spice Cookie recipe.  This sounds strange, but intesting.  I think I will have to try this with some Capannari's Vanilla Ice Cream .  I will let you know how it is.

Here's another idea

Hey, it's Barb and I will be contributing to this blog.  I am passionate about food and desserts so this is perfect for me.  Katie mentioned the pairing of your Thanksgiving apple crisp with Capannaris cinnamon ice cream.  As I prepare to host our own family Thanksgiving, I am grateful that my sister Eileen will be bringing a favorite cookie, the spice cookie.  Eileen got this recipe from her friend Leslie, but it has become a family tradition.  I thought I would include the recipe.  The kids love these cookies as ice cream sandwiches with that same cinnamon ice cream.
Spice Cookies
1 1/2 c. butter                         4 tsp. baking soda
2 c. sugar                                2 tsp. cinnamon
2 eggs                                     1 tsp. ginger
1/2 c. molasses                       1 tsp. cloves
4 c. flour                                 1 tsp. salt
Cream sugar and butter.  Add eggs one at a time.  Beat well after each egg.  Add molasses, mix well.  Combine flour, baking soda, cinnamon, ginger, cloves and salt.  Add to creamed mixture.  Chill overnight.  Shape into 1/2" balls.  Roll in sugar.  Place on ungreased baking sheet.  Bake 375 degrees, 6-8 min.  Cool 2 min before removing to a wire rack.
Enjoy:)

Another great adventure in 09

When we got a phone call that Vice President Joe Biden wanted ice cream on his trip back to Washington, I thought it was a prank call.  It took me some time to believe it was for real. We had about 5 days notice, which was way too long to think about it.  With each passing day, I got more nervous.  The kids at the shop were over the moon at the thought that they were preparing a Party in a Box for none other than the Vice President of the United States.  On the day of delivery, we made our way down to Air Force II not realizing that we would in fact get to meet the VP.  To our surprise, we were escorted out to the tarmac to wait for the motorcade.  As helicopters flew over head and hoards of police cars, limos and black SUV's started to round the bend towards us, I got weak in the knees.  I thought, okay now you are in over your head.  Within seconds of VP Biden emerging from his limo, we were put at ease.  He could not have been more gracious and kind.  He really is a down to earth kind of guy and seemed genuinely interested in our business and ice cream.  After a thrilling 10 minute visit, he was off into the sunset with Capannari Ice Cream on board.  Word has it, he loved the ice cream.  He had the Vanilla, Chocolate and our signature Black Raspberry Chip.  This was one of those moments that took about a week to sink in....We actually served our ice cream to the Vice President of the United States on Air Force II.  Man, I love my job!

Mississippi Mud Cake and Ice Cream

We had some friends over Saturday night for Cajun Shrimp and Flank Steak....it was to die for.  My friend brought dessert and kept it in the Cajun theme with her Mississippi Mud Cake.....OMG, decadent!  Chocolate Cake layered with marshmallow, nuts and chocolate ganache frosting.  We attempted to smooth the sweetness out with Capannari's Vanilla Ice Cream.  I noticed my chocoholic dinner guests scooping our Chocolate ice cream on it too.  You like it rich, it is a must-make recipe!

Apple Crisp - A different spin for Thanksgiving Dessert

Betty Crocker has a killer recipe for Apple Crisp.  This is a nice alternative to the classic Apple Pie on Thanksgiving.  If your contribution to the party is desserts, check out this great recipe.  The only thing I would change is the suggestion of ice cream.....It needs to be Capannari's Cinnamon Ice Cream to top it off.  On
November 24th we will be at the shop from 4p-7p selling Pies and Pints.  Call and order both today.
847-392-2277.  We will have some set aside for you.

My Visit to Scottsdale

As a member of the National Ice Cream Retailers Association, I get to visit some fun, WARM places every year.  This year NICRA held its 76th convention in sunny and very warm (96 degrees) Scottsdale, AZ.
Yes, there is a convention for ice cream.  There are a number of the guests in the hotel that are not there for the show trying to figure out a way to get themselves on the supplier floor to sample the hundreds of different ice creams.  Sorry folks, you need a badge.

This year we had 300 attendees learning new ideas on promotions, menu items, marketing, allergens and more.  The best part of the convention is talking to other shop owners from across the states who deal with the same ups and downs as I do.  I walk away with a wealth of information on how to improve our daily operations and also came away with some great creative new ideas for events. 

NICRA holds a contest for Best New Flavor and Best Coffee Flavor and this years winner was from the same shop in Pittsburgh PA, Mecurio's Mulberry Creamery.  The Best New Flavor was Honey Sunflower and I must tell you, it was fantantic.  The sweetness of the Honey with the salty taste on the sunflowers was an awesome combination. Watch for that one at Capannari's next season.  Their Mocha Latte won Best Coffee flavor and not being a coffee drinker, I must say that was quite delicious too.

All in all, it was a great week to catch up with friends across the country and to learn some new ideas to bring back to Capannari's.

YUM....Who loves Capannari Ice Cream's Pumpkin Pie?

Capannari Ice Cream is ramping the machines back up for the Thanksgiving Feast.  We will be happy to set aside as many Pumpkin and Cinnamon Pies as you want. Nothing is better!

Just give us a call at 847-392-2277.

http://www.capannaris.com/pages/cakes__amp__pies/19.php

Some of the fun stuff that happened in 09 at Capannari Ice Cream

I know I just wrote that I need to look forward and say good riddens to 2009 but the more I thought about the year, I realize although the weather stunk, we did have some great things happen.
The year started out with a call for people to submit their thoughts on where the best ice cream shop in America was to AmericanAirlines.com  The author was in search of some great independent ice cream stores.  Our customers responded in force and made quite an impression on the author.  After waiting on pins and needles, the article was published and WE MADE IT.  Top Ten Ice Cream Destinations in America! Not bad. 

Saying goodbye to 2009

We closed the retail shop last night with about 10 pints of ice cream left...just made it. 
We look back on 2009 as one of those years of endurance.  Early on, we fretted terribly about the economy and if ice cream would too fall victim to cut backs. We worried our corporate catering would be hit hard by the looming "crash."  Little did we know, it would be the weather that gave us the most trouble.  Record rain in June, record low temps in July and a September and October that felt like November and December.  Holy smokes, it got old.  I am sad to close the door to the shop til March but I also feel like if we say goodbye to 09 we are saying goodbye to bad weather....who am I kidding!!  Let's endure this winter by reaching down deep and bearing with it in HOPE that March will bring sunshine. The ecomony should be rolling back by then too.  Here's to looking forward.

To all our customers who came rain or shine....thank you! We will miss you til March.

Welcome Aboard

Welcome to Capannari's Inside Scoop, Barb

New Spin on Old Blog

I will be a contributing editor to the Capannari Blog, The Inside Scoop.  This will be an exciting venture as we will be adding a number of new features.  Watch for some fun info on recipes, culinary ideas, pairings, and fun facts on everything ICE CREAM. 

Pint Sale

Hey,
The annual pint sale is going on right now. Buy 3 get 1 free!!

The fish that got away....

I am saddened to say that, although, we tried valiantly it wasn't in the cards to be apart of the festivities in Washington D.C. on January 20th. We had a call that we could possibly be asked to serve at the Inaugural Ball but in the end....it wasn't meant to be. I even had a gown picked out!

On to reality...Since we have had essentially non stop snowfall since early December, Spring is really going to be welcome this year. We are busy in the office preparing for 2009 events. We are lining up some great concerts and our Mooovie picks are almost finalized. These events are going to be great this year as they are a welcome, FREE night out. Check our website by late January for details.

Stay warm and think Spring!!

Well, Capannari Ice Cream has now entered the world of blogging.  Not sure how this will work out but we thought it would be fun to have an internet outlet to our customers, to get the "real scoop" on Caps.  

There are some really crazy, funny days at Capannari's that we think would be fun to share.  In addition to the inside scoop stuff, we want to use the blog to update you on our new ideas or discuss the direction we are going. We also want to use this blog as a platform for our great staff.  We will let the public in on our best kept secret....our great staff.  

So as we head into 2009, we want you to grab your scoopers and join in the Capannari fun.

Let's see where this takes us!