SoBeWFF: Hedy Goldsmith, Jeni Britton-Bauer, Paulina Naranjo Share a Love for All Things Frozen and Sweet
But Britton Bauer is known for other things, too. She supports local ingredients from her hometown in Ohio such as soft cheeses, fruits, and Snowville's grass-fed cow milk and cream. She champions the importance of seasonal flavors.
As for her own ice cream preferences, she admits, "I was a vanilla person at home. My grandmother would put jams from her pantry atop the ice cream and we'd eat it before bed."
Then, one day, she stirred cayenne pepper into a pint of chocolate ice cream. Her frozen treat preference changed forever. "It all started by combining flavors with scents -- mixing hot spices with cold ice cream -- kind of in the way you might layer a painting," she says.
For SoBeWFF, Britton Bauer is sending a truck full of portable ice-cream novelties, packed in dry ice, from Ohio to Florida. Included are chocolate almond caramel minis, which are stuffed with chocolate ice cream and ribboned with caramel.
For this year's Southern Kitchen Brunch, she will serve mini sandwiches stuffed with French toast ice cream and banana, maple syrup, and pecans. There will also be jelly donut macaroons stuffed with soft cheese ice cream. After a bite of that, who could really disapprove of ice cream for breakfast?
Creekstone Farms Presents Delta Diamond Dishes: A League of Their Own: Saturday, February 23; 7 to 10 p.m. Marlins Park, 501 Marlins Way, Miami. ($225)
Southern Kitchen Brunch Hosted by Trisha Yearwood, part of the New York Times Series: Sunday, February 24; 11:30 a.m. to 1:30 p.m. Loews, 1601 Collins Ave., Miami Beach. ($150)