The South American dishes Argentine chef Diego Felix and fiancee Sanra Ritten serve weekly from their home to a mix of locales and tourists have become so popular that the couple have been able to take their special brand of cuisine on the road. Their supper club, Casa Felix, is in the midst of its second North American Tour, catering to a select group of diners in six cities over the course of three months. In an effort to personalize the experience further, the chef promises to use local ingredients as the inspiration behind the meals, though he couldn’t resist bringing along chimichurri on the flight from Buenos Aires.
And in Los Angeles, Freya Estreller and Natasha Case are taking a page from the growing list of Twittering food vendors and updating the roaming model of the jingling ice cream tuck of the past. Their Coolhaus venture explores the ways design influences the eating experience with architecturally inspired ice cream sandwiches. Their five prefab flavors are Frank Behry (sugar cookie with strawberry ice cream), Mintimalism (chocolate cookie and mint chip ice cream), Mies Vanilla Rohe (chocolate chip cookie and vanilla ice cream), Richard Meyer Lemon Ginger (ginger cookie and lemon ice cream) and Oatmeal Cinnamoneo (oatmeal cookie and cinnamon ice cream), but as all creations are made to order, they encourage their customers to customize.