Melanie Wong | Jul 10, 202002:23 AM     1

Members of the Chowhound community experienced the ecstasy of discovering Scream Sorbet at our picnic in 2008 at the launch, and then our collective mourning over its demise in 2013. https://www.chowhound.com/post/scream... Others are haunted enough by that taste memory to attempt to duplicate the pistachio sorbet at home using founder Nate Kurz's recipe. https://joyofblending.com/vitamix-pis...

That no one had revived this style of entirely plant-based sorbet, so wildly popular with consumers though admittedly unprofitable, always puzzled me. Then last year I heard about Quintessence Sorbet, popping up at Oakland's Tacos Oscar. Proprietor Kramer Collins had worked as Scream's kitchen manager and he's made the art of converting peak-of-season organic fruits and nuts into frozen form his own. I finally caught the pop-up on February 25 and of course, settled on my favorite, the pistachio flavor embellished with a flaky finishing salt. So pure and intense, though a little different than my memory of Scream's, and just excellent. The sensation made my tears start to well up.

I held off posting about it, figuring that I should try another flavor or two first. Then the pandemic reached our shores with shelter in place orders and I feared for Quintessence's future. I'd kept a watchful eye on the IG posts, and was delighted when orders were solicited for delivery to East Bay cities.

Now even better news, Quintessence Sorbet in pints is available for ordering and pick up at Oakland's Friends and Family Bar. They're priced at $9.
And the bon bons or sorbet by the scoop are on the dessert menu at Bull Valley Roadhouse in Port Costa that just reopened a couple weeks ago.

Quintessence Sorbet

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