Photo: Marcus Price

Music scenester Dante Gonzales will be frying up chicken and tofu in New York for the next ten days or so, before he leaves for L.A. to open a food truck. After rising through the ranks at San Francisco’s Zuni Café and Seattle’s Flying Fish and then deciding he “didn’t feel the same kind of love and energy” there as he had cooking with his grandma, Gonzales began serving his grub at parties and shows around the world, for artists like M.I.A., Theophilus London, and Santigold. Now, for the first time, he’s offering bicycle delivery.

The chef hopes that Ride or Fry, as he’s calling the project, will show people that “fried chicken is not junk food— it’s a character dish; it’s like gumbo.” His “Sock It to Me” chicken consists of Murray’s free-range breasts coated in a batter that includes nuts, seeds, and fresh herbs (Grandma’s trick during times when flour was scarce). Greenmarket sides include a cucumber-corn-and-string-bean salad, a roasted-paprika-corn macaroni and cheese, and a daily pie. …

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When the partners behind MilkMade–a new ice cream delivery service–set out to make ice cream using local ingredients, they were thinking about milk and eggs sourced from the Union Square Greenmarket.

But soon it became apparent that they could take the notion further. When co-founder Diana Hardeman was dreaming up a “Coffee and Donuts” flavor, inspiration struck: She took Crop to Cup’s Uganda Bugisu coffee and combined it with Doughnut Plant doughnuts.

This mash-up of morning flavors beget more creative combinations.Tuthilltown Spirits’ bourbon spiced up a frozen hot-toddy flavor, andSugar Sweet Sunshine bakery supplied cupcakes for red-velvet ice cream. This month, subscribers can opt for “Twist & Stout,” made with Sixpointbrewery’s Otis Oatmeal Stout.

Hardeman and her business partner, Michelle Truong, have met more small purveyors at the Greenpoint Food Market, where they’ve been selling their ice cream. At the moment, they’re dreaming up a way to usePumpkin & Honey Bunny soda and are set to link up with Sigmund Pretzelshop. “We look at it as an opportunity to collaborate,” Hardeman says. “We focus on companies that we think are doing something great.”

Read the original story on Tasting Table.