Culinary Muse

IS CHOCOLATE RECESSION PROOF?

What compels people, especially in this current economy, to pay $55 to watch a guy stand in front of a room and talk for two hours? Chocolate.  But, most importantly, chocolate as interpreted by Michael Recchiuti.  Over 20 people sat in a cool room (ambient temperature 65 degrees) in an industrial building in San Francisco this afternoon and watched while Michael demonstrated how to temper chocolate, how to form a tuile, how to make a perfect ganache and transform it into a truffle and what to do with unhopped barley-malt syrup:Oh, yeah, and then there were those triple chocolate cookies and chocolate bark.

I have taken two other classes from Michael.  He did a similar class to this one when his cookbook first came out.  There was also an amazing chocolate/wine pairing class that he did with the Ferry Market Wine Merchants two years ago.  I take Michael’s classes for two reasons. He has an alchemist’s aptitude for combing flavors (i.e. ruby red grapefruit and tarragon and for controlling fire. As I watched him make the Burnt Caramel Base(a signature Recchiuti Confections flavor) I was reminded of one of my cooking school chefs who taught me how to burn onions for the best onion soup.  It was at that moment, years ago, that I understood where flavor is developed.  It is developed at that precipice where one might panic and turn back. It is the moment when you think the onion might be burning or the croissant is getting too dark (see Tartine Bakery), or the sugar is about to burn beyond recognition.  Good chefs brown.  Great chefs burn.

For upcoming classes check out their website. The questionnaire passed out at the end of the class asked which topics we would be interested in for future demos.  I vote for Chocolate Pairings, Savory & Sweet Chocolate and Demos involving chocolate and other non-chocolate items (herbs, salts).  

For the Love of Chocolate Class

Did that box of chocolates for Mother's Day just whet your appetite for more?  Were you wondering why some of those chocolates you were contemplating purchasing for Mom were $15 a pound and why some were $75 a pound?  Well here is your chance to find out why.  Our next chocolate class will be on Friday, June 1 at THE CHEESE SCHOOL OF SAN FRANCISCO.  Join us as we navigate the intricacies of cacao content and pairings with wine, spirits and cheese!

AMEDEI OF TUSCANY CHOCOLATE, ITALIAN WINE AND THE MUSE!

Join us this afternoon from 4 to 6 pm at Biondivino Wine Boutique on Russian Hill. Owner Ceri Smith will be pouring Italian wines. I will be behind the AMEDEI OF TUSCANY CHOCOLATE table where I will be talking about how to taste and derive as much pleasure as possible from a bite of this divine chocolate which some believe to be the best in the world. Chocolate and wine buying opportunities abound. Liz Rivera of URBAN DAHLIA NYC/SF will be present to take flower orders for Valentine’s Day. $5.00 tasting fee.  Don't let the rain scare you off!

BIONDIVINO WINE BOUTIQUE 1415 Green Street, SF, 94109, 415.673.3230.

BRINGING HOME THE CHEESE (AND THE CHOCOLATE)!

Okay, so I am a little biased. I was one of the instructors at last night’s ‘For the Love of Chocolate’ class at the new Cheese School of San Francisco. But I must say, a good time was had by all. And there was a whole lot of learning going on, too. We learned how to taste pure chocolate using all five senses. We learned the difference between a Port and a Madeira and a Malmsey. We paired cheese with chocolate. Oh, and did I mention the Scotch portion of our evening?

The most gratifying part of the evening was what I call the ‘Wow’ factor. That look of astonishment when a student discovers a totally new taste combination. The third place is what I like to call it. It is the place where certain combinations of foods take you to a new place that you have never been before, nor did you know it existed. We went there many times last night. Won’t you join us next time?

The next 'For the Love of Chocolate' class is February 6, 2007. If last night is any indication, it will sell out fast. Call Sara at 415.346.7530.

JOIN US TONIGHT FOR THE LOVE OF CHOCOLATE

Join us tonight at The Cheese School of San Francisco for a class devoted to the love of chocolate. I will be teaching 'the art of tasting chocolate' portion of the evening. Nina, from Broadbent Selections, Inc., will talk to us about wine, Port and Madeira pairings. And finally, Sara from The Cheese School will help us pair chocolate and cheese.  Class starts at 6:30.  Cost: $60.00 per person.