A recipe for Italian “Nudi” cheese pasta, as made by celebrity Chef Miriam Russell-Wadleigh at Piacere Restaurant in San Carlos, California. Excerpt from “TASTEABLE: California” television series.
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Multiple Chocolate Salon award winner Delysia Chocolatier is opening a new Chocolate Culinary Center in Austin. This is good news for the good people of Texas, as well as those who sample Delysia chocolates at various events, retailers, and via the mail.
Per their announcement:
Celebrated premium artisan chocolate manufacturer Delysia Chocolatier has announced plans to open a state of the art chocolate culinary center this November. Located in North Austin, Texas, the 2000 square foot Delysia Chocolate Culinary Center will serve as both the base of operations for the award-winning chocolatier and as a community gathering space that will host educational classes, chocolate pairing events, pop up dinners and more.
More than two years in the making, the technologically advanced Delysia Chocolate Culinary Center is the first complex of its kind in the State of Texas. The ultra-modern edifice showcases an impressive 23 x 32 foot kitchen, exquisitely equipped with stainless steel Bosch appliances, leading edge tempering machines, island and expandable seating, as well as a special chocolate cooling room and conditioned space, guaranteeing perfect crystallization. The center also includes a 16 x 12.5 foot conference room decked out with a 65” LED Smart TV with Theater 3D and floor-to-ceiling glass doors and walls. Upon entering the Chocolate Culinary Center, guests are greeted in a luxurious lobby that features an intricately-branded design that includes Italian hand-blown glass lighting fixtures, a commercial grade audio system and wireless smartphone charging stations. Strategically coordinated natural lighting highlights the stunning craftsmanship and forward-thinking scope of the culinary center’s artistic architecture, adding to the high tech headquarters’ alluring charm.
At the Delysia Chocolate Culinary Center, chocolate lovers will be able to experience firsthand the process of making chocolate, learn where their chocolate originates from and receive education on its health benefits. The center will become an educational hub where the people of Austin and its surrounding communities can gather with friends and families to enjoy a peerless, positive chocolate “experience”. In short, the Delysia Chocolate Culinary Center is a modern day chocolate factory.
“Six years ago, when I launched Delysia Chocolatier, it was a very small endeavor. A hobby,” states founder and chocolatier, chef Nicole Patel. “I never imagined that we would one day own our very own facility, nor that we would have the support to grow to such a size. After two years of hard work, headaches and setbacks, I am proud to announce that we have finished work on our chocolate culinary center. It is my sincere pleasure to open the doors to Austin’s first chocolate culinary center and to introduce to a larger market, the wonderful and sustainably crafted chocolates that we produce.”
Simultaneously, Delysia Chocolatier has been named one of the Best Chocolatiers and Confectioners in America by the International Chocolate Salon Awards. Delysia was one of only ten chocolatiers to receive the six-star rating and is the only Texas-based chocolate company to land the perfect appraisement. This Best Chocolatiers & Confectioners award recognizes the artisan company’s achievements in the Bridal category (Gold medals for solid chocolate cowboy boots, chocolate invitations, and two-piece custom salted caramel and orange truffle favor boxes); Bars competition (Silver medals for Salt Lick Dry Rub bark and Pecan Cayenne bark); and Top Truffle Artistry (Gold medal for the Jalapeño Tequila truffle). The International Chocolate Salon entrants, presented by TasteTV and Chocolate Television, were judged during Salons in San Francisco, Los Angeles, Seattle and also standalone Chocolate Salon Award Competitions. This is Delysia’s second consecutive year being named to the International Chocolate Salon’s prestigious list.
REVIEWS
“In just five short years, Delysia Chocolatier has become Austin’s premier artisan chocolate maker. There is no mass production at Delysia: Each artisan truffle is handmade personally by the chocolatier herself.” – AUSTIN WOMAN
“Delysia Chocolatier is a tiny confectioner in Austin, TX…the chocolate is sweet and good.” – WINE SPECTATOR
“Nicole Patel didn’t set out to become a chocolatier, but when the Texas A&M-trained engineer was laid off from her job with a local tech firm, her hobby of making chocolate truffles slowly presented itself as a possible career change…now, Patel’s chic line of custom sweets is available online and at select retailers, restaurants, and Texas winery gift shops in Austin and the Hill Country.” – AUSTIN CHRONICLE
The 19th Annual Ghirardelli Chocolate Festival took place recently in Ghirardelli Square in San Francisco, and the event did not lack for that key ingredient: chocolate! But it also included other interesting contributions, such as a fantastic assortment of California wines (and even beer).
In addition to the tasting, there were also presentations and activities, Ghirardelli Chocolate Earthquake Ice Cream Eating Contest, Chocolate School- “From Cocoa Bean to Chocolate Bar”, and Chef Demonstrations.
As always, a portion of the event’s proceeds were contributed to the non-profit, Project Open Hand. Project Open Hand, a local organization that provides meals to the homebound critically ill, senior citizens, and those living with HIV/AIDS. Last year, festival proceeds raised more than $90,000 for this cause.
Spicy Vines
Marich Chocolates
Sharona’s Chocolate Shop
Rainforest Cafe
A chocolate message in a bottle? No…in a Govino wine glass
GudFud Stuffed Marshmallows
“Cupcake Wars” winner, Frost Cupcake Factory
Napa Valley continues to innovate and delight with new openings and offerings. Peter Mondavi Jr. and Napa Valley celebrity chef, Richard Haake, join TasteTV in discussing the Mondavi Family’s newest venture, Cucina di Rosa Italian trattoria.
Opened as part of the Charles Krug Winery Hospitality Center, the Cucina di Rosa’s realization was the final element of a $9.5 million restoration and beautification of the Redwood Cellar Building designed by noted architect Howard Backen. The Cucina menu was designed by Haake, and offers a variety of rustic panini sandwiches, antipasti, salads as well as traditional Italian snack items designed to pair beautifully with Charles Krug’s estate wines.
Named in honor of the winery’s matriarch Rosa Mondavi, and launched to commemorate the 100th birthday of her son, Peter, the Cucina brings the renovation of the historic winery and property full circle.
Peter Mondavi Jr.
TasteTV: The Mondavi family has a history of winemaking for several generations. How does everyone keep track of the various ventures and brands? (like Krug)
Peter Mondavi Jr: “Wine is our passion and we enjoy being directly involved in all of our brands and ventures. As a family, we’ve been involved in wine over the past 70 years. Charles Krug, like our other brands, is built on a foundation of family values, hard work and European winemaking tradition.”
TasteTV: Why did you decide to open the Trattoria at the Charles Krug Winery Hospitality Center?
Peter Mondavi Jr: “Cucina di Rosa is an extension of our family heritage and our winemaking philosophy that wine and food are inseparable. My grandmother Rosa Mondavi loved cooking and taking care of people so the Cucina pays homage to her.”
TasteTV: How many visitors do you expect to start enjoying the Cucina?
Peter Mondavi Jr: “We hope the Cucina will draw many new visitors to our stunning, newly renovated Redwood Cellar designed by architect Howard Backen. We don’t know of another winery that offers this kind of culinary experience directly in the Tasting Room. Guests can enjoy a flight of Charles Krug limited-release wines at our Tasting Bar, followed by delicious rustic panini, antipasti or salad designed to pair beautifully with Charles Krug’s estate wines.”
TasteTV: Most restaurants in wine country are sourced locally. Tell us, are the menu and ingredients influenced by local California cuisine, or is it more influenced by Italian restaurants?
Chef Richard Haake: “Simply put, the menu and ingredients are influenced by the CIA (Culinary Institute of America) Garden planted on the Charles Krug estate and the Italian traditions established by Rosa Mondavi who also tended a significant garden on the estate.”
TasteTV: What are some of your favorite dishes at the Trattoria?
Peter Mondavi Jr: “I love the panini and am enjoying working my way through the vast selection, paired with Charles Krug wines, and topped off with a freshly roasted espresso.”
TasteTV: Any suggested food & wine pairings at the Trattoria?
Chef Richard Haake: “The Giardino Panino, which combines grilled and marinated estate-grown vegetables from the CIA Garden with Meyer lemon and herb goat cheese, pairs perfectly with the Charles Krug Sauvignon Blanc. The brightness of the goat cheese brings out the wine’s citrus and tropical flavors. Another great pairing is the Toscano Panino paired with Charles Krug Cabernet Sauvignon. The combination of roasted top sirloin steak, balsamic onions and Cambozola blue cheese are the perfect complement to Charles Krug’s rich, layered Cabernet.”
TasteTV: You are initially only open on weekends. Is this the plan going forward?
Chef Richard Haake: “We would like to be open on additional days, but we’re starting with Fridays and weekends until we get the word out and build a following. We encourage everyone to come and visit us and look forward to extending our hours as soon as possible.”
TasteTV: Several tasting rooms have opened over the last few years in the Sonoma Plaza square. Do you think that this represents a trend for having in-town tasting rooms, and not just tasting rooms at wineries?
Peter Mondavi Jr: “I believe the best way to experience wine country is by visiting a winery. Charles Krug is the oldest winery in Napa Valley, and there is no better way to experience the history and beauty of this region than by spending time at a winery such as ours. It’s truly the ultimate wine country experience.”
Chocolate Television reviews Chocolate Bars made of 100 Percent Chocolate with Jack Epstein, owner of the Chocolate Covered shop.
A good blender is a kitchen “must,” especially when you need to mix a tropical cocktail using fresh fruit. The orange flavor in this drink is an interesting combination of sweet and sour.
Recipe provided by Blendtec, who created the meme, “Will it blend?”
Ingredients
1 lime, juiced
2 blood oranges, peeled and halved
3 fl oz rum
2 Tbsp sugar
11 mint leaves
1 Cup sparkling water
1 Cup ice cubes
Add ingredients to FourSide jar in order listed. Secure lid and select “Ice Crush” on your blender.
If you are wondering if there are any health benefits: NUTRITIONAL INFORMATION
Servings 3.0 Sodium 4 mg Serving Size 8 fl oz Carbohydrates 21 g Calories 155 Fiber 2.5 g Fat 0 g Sugar 8 g Saturated Fat 0 g Protein 1 g Cholesterol 0 mg