When the James Beard awards moved to Chicago this year, I had the pleasure of collaborating with Intellegentsia coffee for an affogato bar, served at an after party. I visited their roastery, and tasted through a variety of espressos they were considering serving that evening. Our tasting notes for Takesi, a coffee grown in impossibly high altitudes in Bolivia, suggested the lean spiciness of the flavors inserted into oatmeal cookies, raisins, cinnamon, clove. I set to work creating a toasted oat ice cream to pour this coffee over, and it was a great success! So much so, that after the event, we started to look for a way to keep this ice cream in production. The answer was simpler than we thought, and we stuffed the toasted oat ice cream with gobs of oatmeal chocolate chip cookie dough.