Seattle – Chocolate Cook-Off @Tavolata

ESR (Ethan Stowell Restaurants) pastry chef Dionne Himmelfarb is putting on the ultimate chocolate cook-off at Tavolàta! Ten pastry chefs will create a chocolate dessert—then the crowd and three guest judges will decide the winners.

French company Valrhona Chocolate will be providing chocolate for each chef to make bite-size desserts for everyone to try.

Valrhona Chocolate is awarding the first place winner with a two-day pastry class at their new Brooklyn outpost of their acclaimed culinary school, L’Ecole du Grand Chocolat! Second prize will be dinner for four at any Ethan Stowell restaurant, and third prize will be dinner for two.

Participants include Matt Jones of Tallulah, Baruch Ellsworth from Canlis, Matt Woolen from Old Sage, Laura Pyles of Parchment, Karen Krol from Cantinetta, Alissa Frice from Frice Pastry in Portland, Artis Kalson from the Fairmont Hotel, Renee Bostad from Revel, Nica Falcon from Chocolopolis, and Himmelfarb herself.

All of the proceeds from the event will go to Children’s Hospital Uncompensated Care Fund.

Second time have gone to a ESR fundraising dinner. Fun time for a good cause although having dessert for dinner was a bit much. I feel like I’m 12 again digging into my Halloween haul.

Unfortunately forgot card at restaurant that matched each dessert to the chef who created it.

Miso Smokey: Miso caramel smoked chocolate brownie, cocoa nib crust, guanja ganache, caramelized white chocolate whipped cream with mescal, fried chocolate crunch

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WINNER Dark Chocolate Terrine: devil’s food cake, praline crisp, manjara mousse

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Milk Chocolate and Caramelized Apple Napoleon: Rye puff pastry, caramelized apples, bahibe mousse, candied cocoa nibs

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Hot Chocolate and Churros: cinnamon-hazelnut hot chocolate, vanilla-appricot filled churros

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Irish Chocolate: Guinness syrup brushed chocolate cake, Jameson caramel, Baileys white chocolate buttercream, Guinness chocolate glaze, Baileys mousse

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Goat Milk Dulcey Custard: pecan biscuit, OOLA whiskey, grench banana, cocoa nib whip (my favorite)

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Opalys Cremeux with Quince: walnut feuilletine, muscovado sable, poached quince

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Rocky Road: chocolate brownie, mousse, nuts, marshmallow

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Breakfast for Dinner: milk chocolate miso danish, dulcey mousse, dark chocolate ganache, maldon sea salt

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Chocolate Matcha: guanja cremeux, matcha cream, caraibe puffed brown rice, yuzu

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Chef Himmelfarb of ESR giving winner’s speech, Chef Stowell behind her

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Most of the chefs (couldn’t get in two to the far left)

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