As I wrote in my last blog, I was enjoying a Sunday morning immersed in a book while relaxing at Oz Park when I got a call about going to watch the Chicago Cubs. Wrigley Field was only about two miles to the north, and I had a change of clothes in my car.
A short drive and a new shirt later, I was ready to savor a Cubs win, followed by victory ice cream at Jeni’s Splendid Ice Creams near Wrigley Field. Because the Cubs won the previous two games against the woeful Cincinnati Reds, I was confident Sunday would bring the sweep. Unfortunately, the Cubs lost 5–1. I was not to be denied my post-game ice cream, however.
I already planned on stopping at Jeni’s on my way home from Oz Park. A while back, while talking to my writer-creator friend Dirk Manning, he named Jeni’s his favorite ice cream. Because Dirk is a well-known ice cream aficionado, his recommendation carried a lot of weight.
Dirk Manning and Victor Dandridge Jr. photo courtesy of Dirk Manning.
I rarely eat ice cream, but after Dirk mentioned Jeni’s, I looked at their menu and saw a goat cheese with red cherries flavor.
Jeni Britton Bauer has made ice cream for more than 20 years. She founded Jeni’s Splendid Ice Creams in 2002. The ice creams have a buttercream body, giving it a smooth texture. They don’t use synthetic dyes or flavors, instead choosing whole ingredients and dairy from grass-pastured cows. Jeni’s has shops in more than 15 cities nationwide, including 10 in Chicago.
Unfortunately, when I ordered my ice cream, I learned my chosen flavor was seasonal. I quickly settled on darkest chocolate. It was very dark and very good. My pal Dirk did not steer me wrong. Jeni’s ice cream is unique in flavor and texture.
While I was disappointed my first choice wasn’t available, I was completely satisfied with darkest chocolate. I will remain on the lookout for the return of goat cheese and red cherries, but until then, I will test their other flavors as part of my new Cubs post-game experience. The Cubs didn’t win, but Jeni’s ice cream was definitely a winner!
— John Wroblewski, online writer
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