Park, a veteran of the dessert kitchens of Providence, XIV and Water Grill, has filled his shop with many, many ice cream flavors, as well as pops and an impressive number of pastries. The on-a-stick portion of the program yesterday included: hibiscus watermelon pops, Thin Mint ice cream bars, peach Arnold Palmer and yuzu mojito pops. Ice cream came in a dozen flavors, including blood orange, cookies and cream, blueberry pie, passion fruit kaffir lime, caramelized pineapple, oolong tea and coconut soy milk -- all of which could be scooped onto a cone or covered with some of the awesome toppings. And not your ordinary toppings either, but things like mochi and a pretty terrific house-made caramelized rice.
As for the name, for anyone who hasn't spent a ton of time in pastry kitchens, a quenelle is both a kind of dumpling and the shape itself, an oblong, egg-shaped scoop of either mousse or something else, often ice cream. Or, as my kid said through a mouthful of ice cream as we were walking away: "That's why the scoop of ice cream on the sign isn't round." For those playing along at home: You shape a quenelle using two dessert spoons, one if you're really good.
For updates, check out Quenelle's Facebook page.