Frango Cakes

Remember them?  The cakes had big broken pieces of mint chocolate on top.  It was so minty, chocolatey, and a bit salty.

Today I made a cake for an auction for a school that is trying to raise $.  I made homage to the Frango cake by making my own version.    It tasted okay but I was not completely satisfied with my execution.  This is why I don't have a pic but I'll try again and hopefully post a good pic.

I missed the tradition of Frederick and Nelson and the Frango cakes, shakes, and all the stuff the cafe used to serve.

Slow Money

I went to hear Woody Tasch speak tonight about this movement and his book. This movement is about bringing investments and entrepreneurship to the local, sustainable level. I went hoping to learn about how I can incorporate the local, sustainable, small, grassroots, environmental thought process into any future business I go into, however the actual speaking engagement was a bit chaotic and there was not a focused approach. I didn't buy the book tonight but will later on. It does bring up a great thought process to get away from this big world economy we live in and the mess we are going to through now. We do as a society need to weave in social aspects of how businesses are run and how success is identified. Tasch talked about many good things going on now with farming and the food industry. He is involved in an alliance for "slow money" that is trying to change how investments are made and how we need to donate and put capital in areas not for return on financial investment but business that are for profit that will change social aspects.

Theo's Chocolate Tour

Photo from Theo Chocolate website.
A couple of week's ago, I went on a chocolate tour in Fremont.  Yes!  There is a local chocolate "maker" in Seattle.  I was expecting Wally Wonka chocolate tour but it was better!

Theo, which is a kind of name for the tree that produces the chocolate pods. So clever!  

This is a local company that "makes" from scratch with roasting beans to final packaged product. I didn't realize that there is so few actual "makers".  Most are "melters" such as Sees and other big names bars.  This is only company that is fair trade and organic. I guess the chocolate bean harvesting industry uses a lot of child labor.  

They have amazing flavors.  One of my favorite was Bread and Chocolate which as the salty sweet flavors, along with a nice yeasty, butter touch.  Another one was their mint truffles. They actually infuse fresh mint with the cream and add it to the chocolate vs. adding just a flavoring.  Great idea!  There is Coconut curry, not one of my favorites, Fennel, Almond, and Fig, Coffee, Chai Tea, and so much more. They also have great caramels. I tried the chipotle salted one. MMMM....

The tour is a must!  I'll go again because you get to sample so much chocolate.  Tour is 5 bucks. I also bought home a ton!

Be warned...you do have to wear a hair net but a small price to pay to sample chocolate.  :)

Neighborhood Cooking-Feb 2009

I'm a bit behind on blogging due to busy work so these posts are late.  There was 3 homeless cooking events in Feb. I went to 2 of them.  The theme for Feb was "southern, soul food" since it's black history month and celebrate Obama in the the office.

First outings we cooked and delivered food to a tent city in Shoreline.  

Menu:  Chicken Stew with home made biscuits, Jambalaya, Red Velvet cupcakes, Greens.

Second event, we cooked and servered at Operation Sack lunch.  We had no theme for this one and cooked what ingrediants we got.  This was also on Valentines' day so we made sure to have chocolate!  Everyone needs a little something chocolate.

Menu:  Tuna pasta, Stuffed peppers, grilled asparagus, fruit salad, green salad, soup, chocolate cupcakes, crepes, plus more I can't remember.

Sitka and Spruce

Many of you know my love of Sitka and Spruce, as well as the chef god Matt Dillion.  I tried to get dinner last Friday to celebrate Joan's birthday but we got there like 7pm and couldn't get a table until 9:40pm so we decided to eat at Serafina's instead.  It was a great dinner and I actually ran into the chef/owner of Both Ways Cafe that I used to work at.  

I am going back on a week  night when it slows down.  Another blog to come!