Internationally Ranked Master Gelatiere, Noel Brady, is celebrating the first anniversary of her San Clemente-based shop, Lucky Dog Gelato. From Monday, August 15 through Wednesday, August 31, Chef Noel will be featuring new, original recipes for her gelato, vegan gelato, and sorbetto, all of which she makes from scratch in small batches. These noteworthy anniversary offerings will be part of the selection of 12-18 gelato and sorbets Lucky Dog presents daily.
Among Chef Noel’s never-been-offered gelato flavors will be Goat Cheese with fresh, organic Frog Hollow Farm peach swirl; and Passion Fruit Mascarpone featuring passion fruit from San Clemente’s own Blomma Flower Farm, each delivering an authentic Italian Gelato experience with a Southern Californian flair, as Chef Noel utilizes local, seasonal ingredients in her all-natural offerings.
“What makes Lucky Dog so unique is that our gelato and sorbets are truly artisanal, based on authentic Italian technique, and brought to life by creatively incorporating the best tasting produce available at any given time of the year,” explains Chef Noel, who received her formal training at Carpigiani Gelato University in Bologna, Italy. “The goal is to provide an honest experience with only the finest, freshest, and most flavorful ingredients, many of which are sourced locally from farms we love.”
Chef Noel currently utilizes sweet summer corn from The Ecology Center in San Juan Capistrano, and organic stone fruit and berries from Northern California-based Frog Hollow Farm. “I allow seasonal produce to dictate my flavors, thereby ensuring the most vibrant tasting gelato and sorbets, and guaranteeing that there’s always something new for my guests,” adds Chef Noel, whose gelato has gained a loyal following for its rich flavor, smooth texture, and clean taste.
A visible kitchen allows guests to watch Chef Noel in action throughout the entire gelato and sorbet-making process. An almost floor-to-ceiling window provides complete transparency into her artisanal process, which hinges on the very best ingredients presented with respect and artistry.
“First and foremost, gelato is fun – and my open kitchen not only gives everyone a peek ‘behind the curtain,’ but it also reinforces my commitment to making the best possible gelato with responsibility and integrity,” comments Chef Noel, who takes great care in ensuring her products are completely natural from start to finish. “We take great care in sourcing everything from organic dairy from Straus Family Creamery, to our plant-based food colors, which are derived from butterfly pea flowers, beets, pitaya, ebony carrot, and hibiscus, among others.”
Chef Noel’s passion for scratch-made gelato and seasonal ingredients comes through in some of Lucky Dog’s most popular flavors, including her award-winning Strawberry Cheesecake, and Dark Chocolate Sorbet, made with Valrhona Guanaja 70%. In addition to offering gelato pops and gelato sandwiches made with fresh-baked cookies, Chef Noel is committed to accommodating vegan and vegetarian lifestyle choices with a significant number of sorbets and vegan gelato offerings.
Lucky Dog Gelato is located at 1010 South El Camino Real in San Clemente. Hours of operation are Tuesday and Wednesday from 3 p.m. to 9 p.m., and Thursday through Sunday from noon to 9 p.m. More information about Lucky Dog Gelato can be found online at LuckyDogGelato.com.
Photo Credit Kevin Fickling
