text: Coming soon, Humphry Slocombe ice cream and New York-style BBQ | April 2, 2021 | Palo Alto Weekly | Palo Alto Online |
  Eating Out - April 2, 2021
  Coming soon, Humphry Slocombe ice cream and New York-style BBQ
  Plus, a customer is taking over Palo Alto's Vino Locale
  In the latest news on the Midpeninsula food scene, Humphry Slocombe confirmed plans to bring its wildly popular ice cream to downtown Redwood City, the owners of Vino Locale wine bar in downtown Palo Alto are handing over the business to a customer, and a recent transplant to Mountain View is opening a craft barbecue pop-up featuring an upstate New York specialty.
  Vahey and Jake Godby opened Humphry Slocombe in 2008. Godby had worked as a pastry chef in San Francisco and Vahey was a food and beverage manager at the Hyatt and the Four Seasons. They soon became known for their inventive, often-changing ice cream flavors — in particular the "Secret Breakfast," bourbon ice cream with cornflake cookies mixed in. Other flavors have included balsamic caramel, brown sugar fennel, Meyer lemon pound cake and strawberry candied jalape?o.
  Humphry Slocome also serves sundaes and ice cream sandwiches.
  Vahey and Godby are using a nontraditional approach to raising funds to open the Redwood City location: a San Francisco crowdfunding platform called SMBX, through which people can invest as little as $10 and get paid back in monthly installments with interest. Humphry Slocombe is aiming to raise $250,000 through SMBX, half to refinance existing debt and the other half for the new store.
  Customer to take over Vino Locale
  The wine bar is open again for indoor and outdoor dining as well as takeout and delivery. Live music will return to the backyard garden patio soon. Go to vinolocalepaloalto.com.
  Barbecue from Texas, Kansas and ... New York?
  Irwin said his barbecue is rooted in upstate New York but also reflects Texas and Kansas styles. He makes smoked brisket with miso peach barbecue sauce, bone-in chuck short ribs and St. Louis-style pork ribs with jalape?o honey glaze. He cooks all the meats in an offset smoker, which has a fire box where wood burns, requiring skilled supervision.
  "You're managing that fire by hand. You're usually cooking in smaller batches," he said. "That, to me, is what craft barbecue means. ... learning the craft of fire management and how it impacts the flavor and texture of a piece of meat 18 hours later."