Gelato on the Edge

Photos by Matt Ferguson.
At QB Gelato, Victor Laderoute (top left) plates one of the many vegan courses.
But of course, there’s dessert, too. Melanie Duckworth (top) plates the dark chocolate bar with Italian plum sorbet and black sesame brittle for the final course.
Kevin Pojda (standing bottom right) speaks to guests at the supper club series that features an innovative scoop of gelato with every course. Take the dark rye and pickle crouton with almond crema and beetroot sorbet (hero imaget) and the Swede soup with pickled hazelnuts, baby turnips, caramelized sweet onion and ground anise sorbet (bottom left) served for the vegan menu.