Monday, April 27, 2015

Cincy-Made Madisono's Gelato Launches into Kroger

—Looking for the sweet, creamy taste of gelato without having to leave your house? Madisono’s, a Cincinnati-based gelato and sorbet manufacturer, today announced that 14 of its tasty flavors, which include Berries and Cream, Caramello and Sea Salt, Hokey Pokey and Lemon Basil Sorbetto, are now available in 39 area Kroger stores. Previously available only in local restaurants and specialty grocers, this is the first time Madisono’s small batch flavors are available through a nationwide grocery retailer.

“Madisono’s started in a small kitchen behind our market in Glendale, so it’s amazing to see our pints sitting on the shelves at Kroger,” said Matt Madison, founder and Chief Operating Officer of Madisono’s. “We’ve built our business on creating unique, hand-crafted flavors that allow people to truly experience authentic gelato. We’re thrilled to provide Cincinnatians with an opportunity to take the Madisono’s adventure, without having to go any further than their local Kroger”

A longtime contributor to Cincinnati’s culinary scene, Matt Madison started out providing local restaurants with fresh produce and herbs grown on his family’s farm in Adams County. That business evolved into the state’s first shitake mushroom farm and eventually led to the formation of the Madison’s Market in 1996, one of Findlay Market’s longest-standing businesses still in operation.

Since 2006, Matt Madison has experimented with a variety of different flavors, regularly collaborating with local restauranteurs. One of the earliest examples of this was their Bananas Foster Gelato, which was first inspired by and developed for Chef David Faulk at Nada in downtown Cincinnati. Its success at Nada led Madisono’s to permanently add it to their lineup of 14 pint flavors. One of its more recent creations was a smoke pork belly and honey gelato made for Maribelles Tavern in Oakley.

Their approach is simple: Use as few of the best quality local ingredients as possible to create the best possible product. Several of Madisono’s sorbet flavors are made with only six ingredients and its gelato has only eight, all of which have been carefully hand selected and locally sourced when available.

The full list of Madisono’s 14 gelato and sorbetto flavors include:

Bananas Foster Gelato
Berries & Cream Gelato
Blueberry Ginger Sorbetto
Café Mocha Gelato
Caramello & Sea Salt Gelato
Chocolate Chip Gelato
Dark Chocolate Orange Gelato
Double Dark Chocolate Gelato
Hokey Pokey Gelato
Madagascar Vanilla Gelato
Lemon Basil Sorbetto
Red Raspberry Sorbetto
Strawberry Lemon Sorbetto
Toasted Coconut & Caramel Gelato

“We regularly hear from people who have tried our sorbet and gelato at a local restaurant and want to know where they can get it,” added Madison. “Now they can pick up Madisono’s when they are doing the rest of their grocery shopping.”

For a full list of locations where Madisono’s is available, please visit

Friday, April 17, 2015

Cincinnati State Chef, a N. Ky. Resident, Wins Second ACF Gold Medal

Chef Danny Bungenstock, an instructor at Cincinnati State’s Midwest Culinary Institute, won a “Best of Show” gold medal at a recent American Culinary Federation (ACF) regional competition.

Chef Bungenstock beat nearly 60 competitors from Ohio, Wisconsin, Pennsylvania, North Carolina, New York, Virginia, Tennessee, and Illinois to earn the top prize with a cold food pork platter that earned 38 out of a possible 40 points from the panel of judges.

Chef Bungenstock’s Heritage Barnyard Platter highlighted sustainable pastured pork. Judges praised his “exquisite” design, “exciting” colors, and “beautiful aspic work.” His menu included herb-infused pork loin wrapped in savoy cabbage, “tongue n’ cheek” pork in savory jelly, smoked suckling pig trotter, and tenderloin dry-cured with black pepper and Kentucky bourbon. Garnishes were a rich sweet potato and delicata squash mousse with a spiral of ancho crisp and vibrant green roasted Anaheim pepper on boursin cheese and saffron-poached potato. Overall, the effect demonstrated “an outstanding mastery of charcuterie,” said the lead judge.

“I’ve been working toward a ‘Category A’ gold medal in ACF competition for eight years,” said Chef Bungenstock, an Erlanger, Kentucky resident, citing his participation in national competitions and the International Culinary Olympics. He earned his first ACF gold medal (perfect score) in Category K “hot food” competition, and is hoping to earn another gold in a Category F “mystery basket” competition scheduled for October of this year.

Once he earns a third gold medal, Chef Bungenstock said, he hopes to become an ACF competition judge.

Bungenstock said his performance in ACF competitions has been assisted greatly by the guidance of mentor Chef Alan Neace at the Midwest Culinary Institute, the advice of colleague Chef Greg Skibinski, and the assistance of Ellen Brinkerhoff. He is currently training for a spot on the ACF Culinary Team USA, coached by Chef Tim Bucci, former member of the USA team and an ACF Certified Master Chef candidate for 2016.