“We make everything but the sprinkles,” says Wong. Wong serves a Not Fried Chicken.
“The truck really sums up my story in food,” says Cynthia Wong of her mobile ice cream parlor. “It’s practically the sixth member of the family—after Critter the dog, of course.”
The truck in action
Mulberry cheesecake scoops on a brown butter waffle cone
A churro “taco”
A massive magnolia is one of many established trees that flourish in Wong and husband John David Harmon’s yard. The 12 fruit trees provide inspiration for Wong’s work and a playground for her boys.
Six-piece bucket of Not Fried Chicken
the Wongducken, a six-quart ice cream “turducken” with “dark meat” wings and legs (chocolate ice cream) that serves 12 to 16
...“dark meat” wings and legs (chocolate ice cream)
“My kids are the reason for all of this,” says Wong.
Sonny, six, and Buck, four, help harvest mulberries.
Wong uses the fruit in her mulberry cheesecake ice cream.
“I use a vintage-ish Nordicware cast iron waffle iron I got on eBay. It’s one of my favorite pieces of cookware,” says Wong. “I love crumble. I try to put it on everything.”
Breakfast at Harmon Manor (clockwise): local peaches, brown butter crumble, Storey Farms sausage patties, Anson Mills rice flour waffles, maple cheesecake ice cream
How the Life Raft Treats owner and six-time James beard-nominated pastry chef Cynthia Wong is carving her own path in the culinary world, one scoop at a time