13th Annual Chocolate Show in NYC

The 13th Annual New York City Chocolate Show kicked off last night with a Chocolate Fashion Show.  While not quite as spectacular as the fashion show at the original Salon du Chocolat in Paris, the models sporting chocolate couture still wowed the audience.  Among the pastry chefs who participated last night was Top Chef Just Desserts contestant, Zac Young.

The Chocolate Shows began in Paris 16 years ago, and have gone international, with events in Shanghai, Tokyo, Bologna, Madrid, and New York City.

The New York City Show is being held through Sunday, November 14 at the Metropolitan Pavilion at 125 W. 18th Street (between 6th & 7th Avenue).  Tickets are available online for $28.00.  In addition to last night's Fashion Show, the event includes a marketplace with about 70 chocolatiers, as well as demonstrations and workshops from chocolatiers and pastry chefs, including Jacques Torres, Nick Malgieri, François Payard, Johnny Iuzzini, Zac Young, and Carl Warner (the man who does the cool food landscapes--"Foodscapes").

Links:

NYC Chocolate Show  http://newyork.salon-du-chocolat.com/salon_intro.aspx

Event Schedule  http://newyork.salon-du-chocolat.com/salon_animation.aspx?catanimation_id=10

Tickets  http://nychocolateshow2010.eventbrite.com/

Check out these pics from last night's Chocolate Fashion Show!

Snorting Cocoa on Day 1 of the International Chefs Congress in NYC

The first big event on the main stage was the highly anticipated panel discussion on Art vs. Craft. Sitting in directors chairs at the center of the stage were David Kinch of the two Michelin starred Manresa in California, uber chef Thomas Keller of The French Laundry and Per Se, and farm-to-table chef Dan Barber of Blue Hill at Stone Barns. The discussion was moderated by food writer Michael Ruhlman.

 To me, the best part of Day One at the StarChefs ICC were Bernard Lahousse and Dominique Persoone of The Chocolate Line in Brugge, Belgium--the guys who invented the Chocolate Shooter for snorting chocolate. On the main stage, this chocolatier/scientist duo discussed food pairings with chocolate, and demonstrated to the audience how the experience of tasting chocolate, or any food for that matter, is greatly affected by our physical surroundings--the sights, sounds, and smells in our environment at the time we're eating any product. They used the example of eating seafood on the beach versus eating seafood in a restaurant, arguing that the fish will always taste better when it's consumed sitting on the sand in front of the ocean, smelling salt water and hearing waves crash on the shore. In their presentation, the audience sampled their chocolate-Tequila bonbon while they played Mariachi music and filled the main stage with the scent of lime.

Read the full article on The Huffington Post!
http://www.huffingtonpost.com/regina-varolli/international-chefs-congress-snorting-cocoa_b_745429.html