JUNE 26, 2015
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T he R ancho S anta F e News
Food &Wine
Sorbet and Gelato goodness at Leucadia Liscious
talking about wanting to get some refreshing frozen treats for the family. We were discussing how we wished there was an option closer to the beach like we have in the U.K. or in Europe and wanting to be able to buy something that we would feel good about giving our kids. Something made from all natural ingredients, something wholesome. I love to cook and we regularly make our own ice cream and sorbet at home — it just came to us there and then that “we� should do it. Our friends, and now business partners Stine Bergholtz and James Gilmore have a similar passion for food and we got together with them to create Leucadia Liscious.
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f you have been in coastal Encinitas or Carlsbad or at several of our local farmers markets, there is a good chance you have seen the very cool Leucadia Liscious e-bikes around. Next time flag them as down they offer some very tasty sorbet and now gelato and it makes for a delicious summer treat. I caught up with co-founder Serena Milne recently to learn more.
You are originally from the U.K., what brought you to the U.S. and Leucadia? We came here just over four years ago due to my husband’s job requirements. We wanted to live in one of the beach communities and were lucky enough to find a house and settle in Leucadia. We love the sense of community and the creative, independent and local vibe of Leucadia. It is inspiring.
Cooking for a cause RANCHO SANTA FE — Would you like to be part of the Rancho Santa Fe Rotary Club’s third annual Taste of Rancho Santa Fe set for Oct. 11 at the Inn at Rancho Santa Fe? Event tickets are $75 per person at tastetofrsf. org. If you have any questions or suggestions, contact uschi.crouch@gmail.com. RSF Rotary is also offering corporate sponsorships and underwriting packages for this Rancho Santa Fe event. For more information, contact Beverly Robinson at b.robinson@laurelwa.com. Guests will have an opportunity to stroll through the historic and iconic grounds of The Inn at Rancho Santa Fe, while sampling gourmet bites from the kitchens of more than 20 area restaurants. There will also be complimentary signature wines from Napa and local wineries and breweries. The evening will include a live auction and silent auction that will feature all the essential in-
Tell me about the process of And how does it differ from making sorbet. With the right equipTURN TO LICK THE PLATE ON 18
Serena Milne from Leucadia Liscious at the Leucadia Farmers Market. Photo by David Boylan
Did you have favorite sweets growing up there, was sorbet a part of that mix? At the seaside we would always have ice creams — rain or shine! There would be a local ice cream truck or bike by the beach and it was very much part of the summer in the U.K. or on summer vacations in Europe.
gredients of the good life; vacations, restaurant certificates, fine jewelry, sport and show tickets and more. Guests can spice up the night by buying raffle tickets for an extra chance to win one of the grand prizes. All of the proceeds will go to eight local nonprofit organizations including children’s facilities, and the military, providing important resources for a variety of programs, equipment and technology needs. The culinary event is supported by the continued donations of Grand Vin title sponsor Valenti International. Other sponsors are the Masters of Wine: Banc of California, the Reserve: UBS Excel Wealth Management and Gallagher Levine Insurance and the Sommeliers: Rita Kosztolnik and Kordus & Associates, Inc and the gourmet and vintage sponsors. The 39 members of the RSF Rotary Foundation Taste of Rancho Santa Fe 2015 team invite the community to join in.
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However my eldest son has a number of food allergies so there were never a lot of options for him. How did Leucadia Liscious happen? Well, we were at our local beach, Beacons, on a regular family outing with some friends. It was a hot summer’s day and we were
ment and high quality fresh ingredients it is actually quite simple. The secret ingredient is really the outstanding organic fruit from local farms including Stehly Farms and Sweet Tree Farms. We are incredibly lucky to live in an area where we can source locally. Our product is handmade in small batches and we hand press all of our fruit. Stine, who was previously a microbiologist, is meticulous about the recipes and we have to measure the natural sugar content of the fruit to work out the appropriate additional ingredients for the required freezing point. There is definitely some science as well as creative flare behind making the sorbet!
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