Next time you reach for ice cream toppings, skip the chocolate and grab the sardines. Seattle chef Angelo "Roach" Larocci came up with this interesting pairing as well as other artisanal ice creams that he serves at his restaurant. kplu.org has the full story.

While less adventurous eaters may turn up (or even hold) their noses, local foodistas have made the dairy/dussumeria pairing the hottest trend since Korean taco trucks. But not just any sardine and not just any ice cream will do.

At Fraudulent, his popular Queen Anne eatery, Seattle chef Angelo "Roach" Iarocci  hosts "Cream  n 'deen" tastings. The weekly events  pair artisanal ice creams with individually line-caught sardines, hand-reeled by locally sourced non-smokers.

Iarocci's "Nordic Taste" gelato is churned from the milk of heritage breed King Oscar goats and infused with fir needle essence foraged from locally-discarded Christmas trees.  Each scoop is crowned with a precisely spherical sardine ball.  Chef Roach reports the pairing has gained popularity as today's boldly experimental foodarinos get into the swim.

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