Cream of the Course

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Lily Landes photo

How much locally-produced ice cream did it take to feed the throngs of visitors to Shinnecock Hills Golf Club during the 2018 U.S. Open? Basically everything they had, said Liza Trembly, who owns the Sag Harbor-based Joe & Liza’s Ice Cream with her husband, Joe. The Tremblays fulfilled the single largest Joe & Liza’s Ice Cream order ever for the Open, held between June 11 and June 17, delivering almost 200 gallons of their all-natural ice cream and sorbet, along with 1,000 ice cream sandwiches, handcrafted with cookies from Michele “Mimi” Yardley and Margaret Wagner’s Sag Harbor Baking Company.

ICE CREAM BY THE NUMBERS

Chocolate Chip Cookies with Vanilla Ice Cream Sandwich – 400

Butter Toffee Chip Cookies with Nutella Ice Cream Sandwich – 350

Chocolate Chocolate Chip Cookies with Dreamy Coffee Sandwich – 250

Chocolate Salted Caramel – 47.5 gallons

Coffee – 22.5 gallons

Salted Caramel – 20 gallons

Vanilla – 15 gallons

Peach – 12.7 gallons

Milk & Cookies – 12.5 gallons

Nutella – 12.5 gallons

Bourbon Cherry Vanilla – 12.5 gallons

Raspberry Sorbet – 10 gallons

Pistachio – 6.5 gallons

Black Cherry – 5.2 gallons

Stracciatella – 5.2 gallons

Mint Chip – 5 gallons

Amaretto – 5 gallons

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