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Chef Matthew Kenney is propelling plant-based ice cream into the world of fine dining. Kenny’s plant-based Italian restaurant Baia in San Francisco, CA orchestrates a complex and exciting menu, giving Italian food lovers a top-notch meat-free dining experience. Kenney revealed recently that the restaurant is set to expand its dessert menu by adding dairy-free Cannoli and Budino ice cream flavors. Baia teamed up with San Francisco food technology start-up Eclipse Foods to produce these fresh new flavors. Eclipse Foods creates plant-based milk that it calls “udderly indistinguishable from c...

Shares Acclaimed chef Matthew Kenney is now selling dairy-free Cannoli and Budino ice cream flavors at his plant-based Italian restaurant Baia in San Francisco, CA. The new ice cream offering is a collaboration between Kenney and ice cream company Eclipse Foods, a San Francisco food technology startup which creates what it calls an “udderly indistinguishable” vegan milk with whole food ingredients such as cassava and ancient corn that mimic cow-derived dairy on a molecular level without the use of soy, nuts, coconut, stabilizers, gums, or GMOs. The Cannoli flavor features a Sicilian pista...