The Return of James Coleridge With Uno Gelato & Giveaway

 
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Last year, Vancouverites were stunned by the news of Bella Gelateria's sudden ownership debacle. The family feud resulted in the parting of renown gelato maestro, James Coleridge, from the helm and the Bella brand being auctioned off. 

But he's back. 

After months of planning, the award-winning gelato maestro is back with Uno Gelato and will be offering new recipes and flavours. 

What makes James' gelato so different from everybody else is his approach. During the tour of the new space, he marvelled about how Michelin Star Chefs use the best ingredients possible and pushes the boundaries of people's culinary experience. In a similar fashion, James is crafting his gelato with the best local ingredients you can find and special equipment straight from Italy. 

In a media release, it is stated that “Instead of white sugar, James will be using a combination of sugar alternatives including birch syrup from Quesnel, B.C. He is also partnering with local Avalon Dairy to use their organic milk for all dairy flavours. In addition, James will have a minimum of five vegan flavours working with raw coconut milk and water, locally crafted kombucha from Biota in East Vancouver and Canadian Springs water using activated charcoal.”

Uno Gelato is available in 3 locations at Kitsilano (2579 West Broadway), Stamps Landing (601 Stamps Landing) and Burrard Landing (1055 Canada Place).   

To celebrate the opening of Uno Gelato, we’re giving away a Private Gelato Tour & Making Class (CLOSED) for one lucky individual and up to eight of their friends. You’ll get a sneak peek of the gelato making process from start to finish and learn about James’ Michelin Star approach to his craft. Aside from sampling various gelato flavours, walk away with a scoop of your choice. This is an once in a lifetime chance for you and your friends!

The contest is open to B.C. residents only and is open until 11:59PM August 22nd. To enter, please follow the instructions on the Instagram post below: