
A party punch that could be lights-out if you don't sip slowly. Kelsey Clark floats vanilla bean ice cream atop chilled vodka (lots of it!), green creme de menthe (almost as much!), white chocolate liqueur (quite a bit, thank you very much) and milk. Creamy and delcious, you can ladle it right from the bowl or make it nice and frothy in the blender. Either way, even for a St. Patrick's Day celebration, take it easy. You have been warned!
Kelsey grew up in Bellingham, Washington. She became interested in cooking during high school and went on to attend culinary school at Johnson & Wales University in Providence. She participated in international programs in Paris as well as a wine school in Koblenz, Germany. Upon graduation, Kelsey received the most prestigious scholarship offered at Johnson & Wales through the Kobrand Wine Company's KOPF Foundation. This award allowed her to travel throughout California, Italy and France through the 2007 grape harvest, working in wineries and gaining hands-on understanding of the wine-making process. Kelsey has worked on Ming Tsai's PBS cooking show "Simply Ming" for six seasons. She has bartended in clubs and bars in Providence, Seattle, and Boston for over 6 years and is currently a producer for how2heroes. Outside of her love of food and wine, Kelsey enjoys running, traveling and spending time with her slightly overweight Bichon Frise, Gingersnap.
A party punch that could be lights-out if you don't sip slowly. Kelsey Clark floats vanilla bean ice cream atop chilled vodka (lots of it!), green creme de menthe (almost as much!), white chocolate liqueur (quite a bit, thank you very much) and milk. Creamy and delcious, you can ladle it right from the bowl or make it nice and frothy in the blender. Either way, even for a St. Patrick's Day celebration, take it easy. You have been warned!
Kelsey Clark 5 stars based on 1 reviewsYou must be logged in to comment!