At his peak, personal chef Matt Tulpa runs 100-plus miles a week.
“Running and cooking have been my hardest work and most rewarding play,” says Tulpa, founder of Salt & Saffron. “But that doesn’t mean I don’t love ice cream as much as the next person.”
In partnership with Omar Anani — the chef behind food trucks the Twisted Mitten, Grill Billies, and Fat Panda — Tulpa is launching his “passion project,” Vicecream, this summer. The small-batch ice cream serves up unique flavor combinations out of a 1969 Airstream Land Yacht, decked out with a mural inside. The mobile scoop shop will be making appearances at farmers markets, festivals, and private events around metro Detroit until chilly weather returns.
The debut chef-driven flavor combinations will include a goat cheese ice cream topped with honey, thyme, and salted peanuts, and a smoked vanilla ice cream, topped with a whiskey brown sugar caramel.
While some flavor combinations are culinary focused in their inception, others come from Tulpa’s experiences, such as an avocado ice cream with a brown sugar caramel, inspired by a Vietnamese co-worker who used to combine two elements as a snack as a child in Vietnam decades ago.
Stay tuned on social media to find out where Vicecream will be parked next. facebook.com/vicecreamdetroit