Seattle Times Blurb

Here's us in the Times:
"A new ice-cream company run by a Seattle bartender and two local chefs began selling an eclectic mix of flavors at the Ballard Farmers Market in mid-July. Empire Ice Cream flavors vary according to the produce the owners buy each week, and they've included carrot habanero sorbet and brown sugar peach ice cream.

Each batch — made with Italiana gelato machines at a catering kitchen in lower Queen Anne — makes about a dozen 8-ounce containers, which cost $4, or three for $10, said co-founder Tom Durchman.

The bartender and chefs, whose company is called The Epicurean Empire, plan to stop selling ice cream at the market in late October to focus on finding investors, improving packaging and maybe selling to a restaurant or two."

It's small, but it's still cool!