WBEZ | Chocolate http://www.wbez.org/tags/chocolate Latest from WBEZ Chicago Public Radio en As Big Food Feels Threat Of Climate Change, Companies Speak Up http://www.wbez.org/news/big-food-feels-threat-climate-change-companies-speak-114009 <img typeof="foaf:Image" src="http://llnw.wbez.org//main-images/cocoafarm_custom-8ad7ea87e6fe13bef7e255f0fb035292673a55e5-s700-c85.jpg" alt="" /><p><div id="res457928348" previewtitle="Cocoa pods in Ivory Coast, one of the world's top producers of cocoa. Climate models suggest that West Africa, where much of the world's cocoa is grown, will get drier, which could affect supply."><div data-crop-type=""><img alt="Cocoa pods in Ivory Coast, one of the world's top producers of cocoa. Climate models suggest that West Africa, where much of the world's cocoa is grown, will get drier, which could affect supply." src="http://media.npr.org/assets/img/2015/11/30/cocoafarm_custom-8ad7ea87e6fe13bef7e255f0fb035292673a55e5-s700-c85.jpg" style="height: 390px; width: 620px;" title="Cocoa pods in Ivory Coast, one of the world's top producers of cocoa. Climate models suggest that West Africa, where much of the world's cocoa is grown, will get drier, which could affect supply. (Issouf Sanogo/AFP/Getty Images)" /></div><div><div><p>Chances are, you&#39;ve picked up some chatter about the new global talks on climate change. If you can&#39;t quite see how it matters to you, personally, you might want to take a peek inside your pantry. Or your candy jar. Because it might just affect your access to everything from cheese to chocolate.</p></div></div></div><p>&quot;It&#39;s very clear now that a changing climate will have a profound effect on agriculture,&quot; says&nbsp;<a href="http://geog.umd.edu/facultyprofile/Brown/Molly">Molly Brown</a>, a geographer at the University of Maryland.</p><p>Take one simple example, she says: Vermont.</p><p>Farmers in this state used to count on being able to plant corn in May, she says. But weather patterns are shifting. The month of May is now typically cold and wet, &quot;so they&#39;re really not able to plant their corn until the middle of June. That delays its harvest. And then we might have an early frost.&quot;</p><div id="res457935424">The result is less corn for Vermont&#39;s cows, and less local milk for the state&#39;s dairies. &quot;It really changes the economic structure of how dairy products are produced in Vermont,&quot; Brown says.</div><p>This kind of thing is happening all over the world, sometimes with life-changing consequences.</p><p>In Ethiopia, Brown says, the country&#39;s traditional center of farming now isn&#39;t getting enough rain for its crops. Meanwhile, rain is falling in another region, in the northern part of Ethiopia, where few people live because it used to be really dry. &quot;So the question is, do people move up north? Can they simply move the way they farm to that new region?&quot;</p><p>Most farmers can&#39;t really see the big global patterns of climate change, and certainly can&#39;t change what&#39;s happening.</p><p>But big multinational companies can see it, because they buy shiploads of farm products from all over the world.</p><p>Take, for example,&nbsp;<a href="http://www.mars.com/global/index.aspx">Mars Inc.</a>, maker of Mars bars, M&amp;M&#39;s, Snickers, Skittles and more.</p><p>&quot;[Climate change is] absolutely a threat,&quot; says&nbsp;<a href="http://www.chocovision.ch/speakers/barry-parkin">Barry Parkin</a>, the company&#39;s chief sustainability officer. &quot;And that&#39;s why we&#39;re doing all that we&#39;re doing today.&quot;</p><p>A key ingredient in the company&#39;s most tempting products, of course, is chocolate. This comes from cocoa trees, most of them in West Africa, where the climate is hot and humid. But Parkin says it may not stay that way. &quot;Most of the models will say that it&#39;s going to get drier in West Africa, and that&#39;s not good for cocoa,&quot; he says. And cocoa is just one of the 100 or so agricultural commodities that Mars needs for its food and pet food products.</p><p>Parkin is confident that his company will be able to get those ingredients somewhere. &quot;I&#39;m less worried about that,&quot; he says. &quot;We will find most of the crops we need to find. Maybe in different places. I&#39;m more concerned about the farmers,&quot; such as those who depend on the cocoa harvest.</p><p>According to Parkin, Mars is looking for ways to help those farmers get through this. The strategy, he says, is to help those farmers become more productive. Mars is providing better cocoa trees, fertilizer and training. It puts money in the farmers&#39; pockets, &quot;and that gives them a level of resiliency. No longer does one bad harvest cripple them,&quot; he says.</p><p>That&#39;s the part of the company&#39;s strategy that&#39;s aimed at getting ready for a changing climate, and adapting to it.</p><p>But because Mars is so aware that this is costly and painful, it&#39;s also trying to keep the situation from getting worse.</p><p>That starts with reducing the company&#39;s own greenhouse gas emissions. &quot;We set our first&nbsp;<a href="http://www.mars.com/global/about-mars/mars-pia/our-operations/energy-and-climate.aspx">goals</a>&nbsp;in 2009, for what we needed to do as a company to reduce our impact on the planet,&quot; Parkin says.</p><p>According to Parkin, Mars has cut its emissions of climate warming gases by 25 percent compared with eight years ago. It&#39;s planning to be carbon neutral &mdash; not contributing to the warming of the climate at all &mdash; by 2040.</p><p>And last month, Mars joined with nine other global food companies, including General Mills, Unilever and Nestle, who released a&nbsp;<a href="http://www.ceres.org/press/press-releases/global-food-companies-unite-on-climate-action">letter</a>&nbsp;calling climate change a threat to the world&#39;s food supply. The food giants endorsed steps that would limit the planet&#39;s temperature increase to no more than 2 degrees Celsius. (Since then, the total number of companies who&#39;ve signed on has grown to 14.)</p><p>According to&nbsp;<a href="http://www.ceres.org/about-us/who-we-are/ceres-staff/anne-kelly">Anne Kelly</a>, a senior program director at Ceres, the letter has drawn together a wide range of companies.</p><p>&quot;Some of these are major companies in Republican states, and they&#39;re standing up and saying we need a strong deal,&quot; Kelly says. &quot;This has never happened before.&quot;</p><p>She also points to the logo Ceres created for the letter, which shows fossil fuels underground and windmills on the surface.</p><p>Parkin of Mars says the food industry will be instrumental in fighting climate change. &quot;What those companies are doing is coming together to encourage governments, basically saying to government, &#39;We need you to make similar commitments,&#39; &quot; he says.</p><p>Mars will also have representatives at the global talks in Paris, lobbying for an agreement to put the brakes on a warming climate. It&#39;s an effort to protect their own supplies of raw materials &mdash; and the lives of small cocoa farmers in West Africa.</p><p>Jonathan Mudd, a spokesman for Mars, says the company plans to share its experience cutting carbon emissions in Paris, and try to &quot;drive for some meaningful change, a meaningful outcome to the conference.&quot;</p><p>&mdash; <a href="http://www.npr.org/sections/thesalt/2015/12/01/456369536/as-big-food-feels-threat-of-climate-change-companies-speak-up?ft=nprml&amp;f=456369536" target="_blank"><em>via NPR</em></a></p></p> Tue, 01 Dec 2015 12:31:00 -0600 http://www.wbez.org/news/big-food-feels-threat-climate-change-companies-speak-114009 FIFA World Cup Final - Germany vs. Argentina http://www.wbez.org/programs/worldview/2014-07-10/fifa-world-cup-final-germany-vs-argentina-110473 <img typeof="foaf:Image" src="http://llnw.wbez.org//main-images/AP139776218993.jpg" alt="" /><p><p>Our panel of soccer experts joins us to talk about the Final of the world&#39;s largest sporting event, the World Cup.</p><div class="storify"><iframe allowtransparency="true" frameborder="no" height="750" src="//storify.com/WBEZ/worldview-the-world-cup-final/embed?header=false&amp;border=false" width="100%"></iframe><script src="//storify.com/WBEZ/worldview-the-world-cup-final.js?header=false&border=false"></script><noscript>[<a href="//storify.com/WBEZ/worldview-the-world-cup-final" target="_blank">View the story "Worldview: FIFA World Cup Final - Germany vs. Argentina" on Storify</a>]</noscript></div></p> Thu, 10 Jul 2014 11:18:00 -0500 http://www.wbez.org/programs/worldview/2014-07-10/fifa-world-cup-final-germany-vs-argentina-110473 Chemistry of chocolate http://www.wbez.org/series/chicago-amplified/chemistry-chocolate-107507 <p><div><div>Tourists marvel at it, but Chicagoans just smile. In the north Loop area sometimes when the wind is blowing just right, the air is filled with the delicious, delightful aroma of chocolate. It&rsquo;s not magic, it&rsquo;s simply Blommer Chocolate Company cranking up its production line and brightening everyone&rsquo;s mood.</div><div>&nbsp;</div><div>Illinois Science Council partnered with the Notebaert Nature Museum to offer a unique workshop on the Chemistry of Chocolate led by <strong>Dr. Shelby Hatch</strong>, chemistry faculty at Northwestern University, along with the <strong>Melissa Tisoncik</strong>, R&amp;D Specialist with Blommer Chocolate Company.</div><div>&nbsp;</div><div><div class="image-insert-image "><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/PeggyNotebaert-webstory_1.jpg" title="" /></div></div><div>&nbsp;</div><div>Recorded live on Tuesday May 28, 2013 at the Peggy Notebart Nature Museum.</div></div><p>&nbsp;</p></p> Tue, 28 May 2013 17:44:00 -0500 http://www.wbez.org/series/chicago-amplified/chemistry-chocolate-107507 Handpicked: Radler sausage party, Mole de Mayo and more http://www.wbez.org/blogs/louisa-chu/2013-05/handpicked-radler-sausage-party-mole-de-mayo-and-more-107349 <p><p style="text-align: center;"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/bangbangchocolate.jpg" style="height: 413px; width: 620px;" title="Chocolate pie on side yard picnic table at Bang Bang Pie Shop in Chicago (WBEZ/Louisa Chu)" /></p><p><strong>Friday, May 24</strong><br /><em><a href="http://www.wbez.org/air-events-wbezs-day-service-102174">Inaugural WBEZ Day of Service registration deadline</a></em>. Presented by WBEZ and <a href="http://www.chicagocares.org/"><u>Chicago Cares</u></a>, volunteer for service projects with a range of non-profits across Chicagoland. Food-wise, on Wednesday (May 29), sort and pack donations for food pantries and soup kitchens at the <a href="http://www.chicagosfoodbank.org/site/PageServer"><u>Greater Chicago Food Depository</u></a>; and Thursday (May 30) throw a Bingo and Birthday Party for 40 seniors with food, balloons, and lots of fun at the <a href="http://www.thecha.org/pages/Flannery_Apartments/50.php?devID=221"><u>CHA&rsquo;s Flannery Apartments</u></a>. On Saturday (June 1) celebrate service with your first Goose Island Green Line Pale Ale on the house at Schubas. Admission FREE, but <a href="https://www.kintera.org/AutoGen/Register/ECReg.asp?ievent=1071750&amp;en=efJEKMMrFcJHJPOxE7IDJQMyGnIXJ4NCKiLTKYMwFaIKITMyGtG"><u>reservations required here</u></a>.</p><p><strong>Saturday, May 25</strong><br /><a href="http://www.brownpapertickets.com/event/378235"><u><em>Inaugural West Loop Craft Beer Fest</em></u></a> on Clinton between Lake and Washington.&nbsp;Last call for Chicago Craft Beer Week 2013 with the city&#39;s largest craft beer outdoor block party. There will be local craft beer of course plus food for purchase by participating Chicago French Market vendors Lillie&#39;s Q, Saigon Sisters, Beavers Coffee &amp; Donuts, Fumare Meats, and Ovie Bar &amp; Grill. Admission $40 general, $65 VIP including one hour of free food.</p><p><a href="https://www.facebook.com/MoleDeMayo"><u><em>Fifth anniversary Mole de Mayo</em></u></a> at Halsted and 16th. The mole cook-off and outdoor festival will feature mole judging, food vendors, a beer garden, open-air market, lucha libre, and more. Admission FREE, food and drink additional.</p><p><strong>Sunday, May 26</strong><br /><a href="https://www.facebook.com/events/153776991463938/"><u><em>The Radler Kickstarter Kickoff Party</em></u></a> at Heineman Bar Company. Former Vie chef de cuisine and sausage meister Nathan Sears hosts this highly anticipated first taste of his upcoming modern Bavarian beer hall. There will be handmade sausages, German potato salad, and Flesk Brewing beer. Your donation will be used to protect the existing 120 year old mural discovered in the space, commissioning local artists for new work, and much more. Admission FREE, but please donate at the event or <a href="http://www.kickstarter.com/projects/1171962748/the-radler"><u>The Radler Kickstarter</u></a>.</p><p><strong>Monday, May 27</strong><br /><em>Happy Memorial Day!</em></p><p><strong>Tuesday, May 28</strong><br /><a href="http://www.wbez.org/chemistry-chocolate-107081"><em><u>Chemistry of Chocolate</u></em></a> at the Peggy Notebaert Nature Museum. Presented in partnership with Illinois Science Council, this chocolate chemistry workshop will be led by Northwestern University chemistry lecturer Dr. Shelby Hatch and Blommer Chocolate R&amp;D Specialist Melissa Tisoncik. The adults-only night will feature a local craft beer cash bar, plus access to the new exhibit Food: The Nature of Eating, live animal interactions, live music, and more. This event will be recorded for WBEZ&rsquo;s Chicago Amplified. Admission $35, $25 for Nature Museum members.</p><p><strong>Wednesday, May 29</strong><br /><a href="http://www.greencitymarket.org/calendar/event.asp?id=692"><u><em>Rick Bayless chef demonstration </em></u></a>at the Green City Market. Watch the Top Chef Master demo ingredients from the market. In case you were wondering, yes, his Taste of Chicago turn as Celebrity Chef du Jour sold out. But you can always listen to his turn on WBEZ&#39;s own Lauren Chooljian&rsquo;s <em>Year 25</em> series: &quot;<a href="http://www.wbez.org/series/year-25/where-was-rick-bayless-25-106967"><u>Where was Rick Bayless at 25</u></a>?&quot; Admission FREE.</p><p><em>Follow Louisa Chu on <a href="https://twitter.com/louisachu"><u>Twitter at @louisachu</u></a>.</em></p></p> Fri, 24 May 2013 05:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2013-05/handpicked-radler-sausage-party-mole-de-mayo-and-more-107349 Eat this, drink that: pie, chocolate, and Election Day http://www.wbez.org/blogs/louisa-chu/2012-11/eat-drink-pie-chocolate-and-election-day-103617 <p><p style="text-align: center; "><a href="http://www.flickr.com/photos/louisachu/sets/72157631914744848/"><img alt="" class="image-original_image" src="http://www.wbez.org/system/files/styles/original_image/llo/insert-images/truffleberrypumpkinpie.jpg" style="height: 411px; width: 620px; " title="Mini pumpkin ginger pie pop by Truffleberry Market at Kenmore Craftsman Brand Live Experience in Chicago (WBEZ/Louisa Chu)" /></a></p><p><u><strong>Friday, November 02</strong></u></p><p><a href="http://lyceefallfrenchmarket.com/Home.html">The Lycée Fall French Market</a>&nbsp;at the&nbsp;<a href="http://www.lyceechicago.org/">Lycée Français de Chicago</a>&nbsp;(aka the French International School)&nbsp;kicks off Friday&nbsp;night with a French Vietnamese preview party catered by <a href="http://www.haiyenrestaurant.com/">Hai Yen</a>. The menu includes&nbsp;a <em>bánh cuốn nhân thịt </em>appetizer (steamed rice crêpes with ground pork, shrimp, and wood ear mushrooms, served with pork patties), a <em>gà kho sả ớt</em> main course (lemongrass chicken), a <em>chè chuối</em> dessert (banana with tapioca, coconut milk, and peanuts),&nbsp;<em>cà phê sữa</em> (Vietnamese coffee), and much, much more. During the weekend market, a bistro <em>éphémère</em>&nbsp;will serve&nbsp;<em>bœuf bourguignon</em> and more, plus there will be crêpes. Check out the chef demos, especially the Butcher &amp; Larder&#39;s <em>magnifique</em> Monsieur Rob Leavitt.&nbsp;Proceeds from the market will be used to provide need-based scholarships for students. Admission $45 Friday dinner; $5 weekend market.</p><p><u><strong>Saturday, November 03</strong></u></p><p><a href="http://southsidepie.wordpress.com/">Hyde Park&rsquo;s &quot;First Annual&quot; South Side Pie Challenge</a> at <a href="http://www.ray.cps.k12.il.us/">William H. Ray Elementary School</a> is a celebration of fall and holiday pies. All pies will be available for purchase to the public after the winners are chosen at $3 per slice. All proceeds will be donated to the <a href="http://www.hpkifc.org/HydeParkKenwoodHunger.htm">Hyde Park &amp; Kenwood Hunger Programs</a>. Judges will include the Hungry Hound himself, Steve Dolinsky; PieBox chef/owner Adrienne Blumthal; Kendall College Baking and Pastry Chef Instructor Belinda Brooks; and more. Admission FREE, $25 registration to enter pie in the contest, $3 per slice simply to eat.</p><p><u><strong>Sunday, November 04</strong></u></p><p>The Chicago Humanities Festival presents <a href="http://www.chicagohumanities.org/Genres/Arts-And-Architecture/2012f-United-States-of-Chocolate.aspx">the United States of Chocolate</a> at&nbsp;<a href="http://www.fwparker.org/">Francis W. Parker School</a>,&nbsp;with WBEZ&#39;s own Odette Yousef, chocolate maker Shawn Askinosie of <a href="http://www.askinosie.com/">Askinosie Chocolate</a>, and Vosges rep Caroline Lubbers. Springfield, Missouri based Shawn Askinosie is a criminal defense lawyer turned chocolate maker, changing the world through chocolate, with frequent worldwide farmer visits, to bean to bar production. My desert island chocolate bar may be his <a href="http://www.askinosie.com/p-167-dark-chocolate-malted-milk-collabaration-bar.aspx">Dark Chocolate + Malted Milk CollaBARation Bar</a>, though I haven&#39;t tasted his <a href="http://www.askinosie.com/p-183-peppermint-bark-large.aspx">Bean to Bark Peppermint Bark</a> yet. Yes, there will be samples. Admission $15 general, $5 teachers and students.</p><p><u><strong>Monday, November 05</strong></u></p><p>Lula Cafe&#39;s inaugural <a href="http://www.lulacafe.com/lula/hourspages.html">&quot;Chef&#39;s&quot; Dinner</a> benefits <a href="http://www.comfortstationlogansquare.com/2012/10/115-logan-square-chefs-dinner-to.html">Comfort Station</a> in Logan Square. A six course fall feast will be created by neighborhood chef friends: Longman &amp; Eagle&#39;s Jared Wentworth, Yusho&#39;s Matthias Merges, Telegraph&#39;s Johnny Anderes, Top Chef&#39;s Beverly Kim, forthcoming Fat Rice&#39;s Abraham Conlon, and Lula&#39;s own Jason Hammel.&nbsp;The dinner will be the first of an annual series to benefit arts and community organizations in Logan Square. Comfort Station is a multidisciplinary arts space housed in a historic way station that provides free, art, music, film, and literary programming to the local community. Admission&nbsp;$175 all-inclusive (cocktails, hors d&rsquo;oeuvres, six-course dinner, wine, tax, and gratuity).</p><p><u><strong>Tuesday, November 06</strong></u></p><p>WBEZ&#39;s <a href="http://www.wbez.org/member-meet-election-edition-103498">Member Meet-Up: Election Edition</a> at <a href="http://schubas.com/Shows/11-06-2012+An+Election+Night+Viewing+Party">Schubas Tavern</a>&nbsp;welcomes members and news junkies to watch election results on the big screen. Members get a free beer courtesy of Goose Island, plus there will be a free Red &amp; Blue Champagne toast for all, and bring your &quot;I Voted&quot; stub to receive one free dessert with the purchase of any entrée. Remember your <a href="http://services.chicagopublicmedia.org/site/PageNavigator/ACTIVE%20PAGES%20IN%20USE/Pledge_Portal">MemberCard</a>! Admission FREE, food and drink additional.</p><p><u><strong>Wednesday, November 07</strong></u></p><p>WBEZ&#39;s<em>&nbsp;</em><a href="http://www.wbez.org/live-remote-broadcast-post-election-edition-103598"><em>Morning Shift</em> live remote broadcast: Post Election Edition</a> at the <a href="http://www.wishbonechicago.com/dining/westloop/">Wishbone in the West Loop</a> welcomes you to join host Tony Sarabia for day-after-the-election analysis, debriefing, and discussion &mdash; and remember the cheese grits. Admission FREE, food and drink additional.</p></p> Fri, 02 Nov 2012 12:00:00 -0500 http://www.wbez.org/blogs/louisa-chu/2012-11/eat-drink-pie-chocolate-and-election-day-103617 Friday Foodie Forecast: Chocolate dine, wine and swine http://www.wbez.org/blog/steve-dolinsky/2011-02-04/friday-foodie-forecast-chocolate-dine-wine-and-swine-81726 <img typeof="foaf:Image" src="http://llnw.wbez.org//wine-and-chocolate-fountains.jpg" alt="" /><p><p style="text-align: center;"><img src="http://llnw.wbez.org/blog/insert-image/2011-February/2011-02-03/wine-and-chocolate-fountains.jpg" title="" alt="" style="width: 371px; height: 556px;" /></p><p>Now that you&rsquo;ve dug yourself out of the snow, check out some sweet and savory pairings in the week ahead. &nbsp;Whether it's a meet-and-greet with celebrity chefs featuring charitable cocoa-inspired cuisine, or learning more about wine and pig pairings while indulging in chocolate-dipped bacon, there are plenty of enticing events on deck.</p><p><strong>Chocolate for a Cause</strong></p><p>Indulge your chocolate cravings without any of the guilt this Saturday, Feb. 5, as <a href="http://www.frenchpastryschool.com/">The French Pastry School's</a> scholarship foundation will hold its annual gala fundraiser, <a href="http://www.fortheloveofchocolatefoundation.org/">For the Love of Chocolate</a>, at the Chicago Merchandise Mart from 7 pm to 11 pm. Those who partake in the chocolate extravaganza will experience new sweet and savory delights in a feast of chocolate-inspired festivities including:</p><p><em>A Cocoa Cuisine</em> is one of the treats guests can enjoy as they dine on a complete dinner menu prepared by more than 50 celebrity chefs including Rick Bayless, Graham Elliott and Paul Kahan.</p><p><em>The Cocoa Sutra</em> will feature the sweet concoctions of a full chocolate bar, desserts and confections from pastry chefs and chocolatiers of Chicago and beyond. Guests can enjoy live music, belly dancing, body painting, live sugar and chocolate demonstrations showing gravity-defying edible sculptures.</p><p><em>Cocoa Candy Land</em>, where human candy canes, lollipops, jelly beans, and chocolate bars dance among the guests and cocoa cotton candy clouds drift over head, all while Marie Antoinette serves chocolate cake.</p><p>All proceeds support the <a href="http://www.fortheloveofchocolatefoundation.org/">For the Love of Chocolate Foundation</a>, which provides scholarships for qualified students in the full-time programs at The French Pastry School at City Colleges of Chicago. Additionally, reserve a room at the Holiday Inn Mart Plaza next door and receive a 25% discount on two tickets. Tickets to the black-tie event are $200 per person, and can be purchased by calling 312.726.2419. <a href="http://www.merchandisemart.com/">The Merchandise Mart</a> is located at 222 Merchandise Mart Plaza. For more details, visit <a href="http://www.fortheloveofchocolatefoundation.org/">www.fortheloveofchocolatefoundation.org</a>.</p><p><strong>Chocolate and Wine at Eno</strong></p><p>Chocolate is also the star subject at <a href="http://www.enowinerooms.com/">ENO</a> at the InterContinental Chicago this Monday, Feb. 7 at 7 pm, as the wine lounge hosts a&nbsp;<a href="http://www.enowinerooms.com/eno-versity/classes-events">ENO-Versity: </a><em><a href="http://www.enowinerooms.com/eno-versity/classes-events">Chocolate!</a></em> class pairing the two indulgences. Sip and swirl your way to improve your wine knowledge at this interactive and themed monthly class (with different themes running through April) which allows participants to gain a better understanding of a particular wine varietal or vintage. At tonight's class, guests can smell, taste and ask questions about their wine and chocolate experience. With most of the classes led by Senior Wine Director Scott Harney and Wine Director Shara Bauer, ENO-Versity: <em>Chocolate!</em> explores how unusual flavor combinations can actually bring opposite tastes together and make it work. Chocolates in the $25 class include a rosemary caramel and chocolate dipped bacon, while wines include <a href="http://www.corewine.com/index.php?page=shop.product_details&amp;flypage=shop.flypage&amp;product_id=12&amp;category_id=10&amp;option=com_virtuemart&amp;Itemid=1">Core Wine Co. &ldquo;Candy Core&rdquo;</a> and <a href="http://www.chattercreek.com/">Chatter Creek Syrah</a>. Eno is located at 505 N. Michigan Avenue. To RSVP, call 312-321-8738, and for more information, visit <a href="http://www.enowinerooms.com/">www.enowinerooms.com</a>.</p><p style="text-align: left;"><strong>Pig and Pinot at The Bristol</strong></p><p>If chocolate-dipped bacon piqued your palate for more pork, and you&rsquo;re still interested in crafty wine pairings, pig and pinot will share the spotlight on Tuesday, Feb. 8 for a demonstration and dinner at <a href="http://www.thebristolchicago.com/">The Bristol</a>. Presented by <a href="http://www.aiwf.org/">The American Institute of Wine &amp; Food</a>, the event is a farm-to-table celebration that begins at 6:30 pm with a butchering demo by Executive Chef Chris Pandel. A four-course whole-hog dinner at this Mediterranean-inspired spot known for its locally sourced and seasonal menu, will be paired with wines from <a href="http://www.copainwines.com/ ">California's Copain Vineyards</a>, chosen by winemaker Wells Guthrie. The menu is still to be determined, but the cost is $90 for AIWF members or $105 for non-members. Reservations are required and can be made by calling 773-862-5555. The Bristol is located at 2152 N. Damen Ave.</p></p> Fri, 04 Feb 2011 12:00:00 -0600 http://www.wbez.org/blog/steve-dolinsky/2011-02-04/friday-foodie-forecast-chocolate-dine-wine-and-swine-81726 Something You Should Drink: Gourmet hot chocolate from Hot Chocolate http://www.wbez.org/blog/steve-dolinsky/something-you-should-drink-gourmet-hot-chocolate-hot-chocolate <p><p style="text-align: center;"><iframe width="485" height="364" frameborder="0" src="http://player.vimeo.com/video/18367884?title=0&amp;byline=0&amp;portrait=0&amp;color=ab050d"></iframe></p><p style="text-align: left;">While we usually reserve this space to recommend things we think are worth eating, this week, we're turning to a favorite cold-weather remedy that's drinkable: hot chocolate. &nbsp;As a kid, my experience was limited to Swiss Miss (with water, thanks Mom). &nbsp;But today, several pastry chefs have their own box of pre-measured mix that you can make yourself at home - always featuring high-quality chocolate inside and usually requiring the addition of heavy cream or full-fat milk.</p><p style="text-align: left;">You would expect to find very good hot chocolate at <a href="http://www.hotchocolatechicago.com/">Mindy Segal's Hot Chocolate</a>, of course. &nbsp;But now, Segal has created a line of dry mixes that will amp up your next gathering. &nbsp;After you've added some warm cream to the finely-chopped granules of chocolate, you'll know what it feels like to taste liquid ganache.</p></p> Tue, 04 Jan 2011 12:00:00 -0600 http://www.wbez.org/blog/steve-dolinsky/something-you-should-drink-gourmet-hot-chocolate-hot-chocolate A decadent chocolate-covered Weekly Guide http://www.wbez.org/episode-segments/decadent-chocolate-covered-weekly-guide <img typeof="foaf:Image" src="http://llnw.wbez.org//voges.jpg" alt="" /><p><p>For this installment of The Weekly Guide, Eight Forty-Eight turned to someone who knows a little something about looking for life&rsquo;s sweeter moments.</p><p>Katrina Markoff is the owner and founder of <a target="_blank" href="http://www.vosgeschocolate.com/">Vosges Haut-Chocolat</a>.</p><p>She joined Eight Forty-Eight to share what she has planned for the holiday weekend.</p><p>&nbsp;</p></p> Fri, 26 Nov 2010 17:04:00 -0600 http://www.wbez.org/episode-segments/decadent-chocolate-covered-weekly-guide Single-origin chocolate, sold in Chicago http://www.wbez.org/blog/steve-dolinsky/single-origin-chocolate-sold-chicago <img typeof="foaf:Image" src="http://llnw.wbez.org//tcho.jpg" alt="" /><p><p>I was walking along the Embarcadero in San Francisco earlier this week, and spotted a familiar sign on the side of one of the enormous piers that juts into the harbor.<span>&nbsp;&nbsp;</span>It said simply &ldquo;New American Chocolate&rdquo; and next to it, &quot;TCHO.&quot;<span>&nbsp;&nbsp;</span>Then I realized I had just read a&nbsp;<a href="http://www.nytimes.com/2010/11/03/dining/03chocolate.html" style="color: rgb(2, 122, 198); text-decoration: none;">huge profile about the company</a>&nbsp;in last week&rsquo;s Dining section in the New York Times.<span>&nbsp;&nbsp;</span>I recalled their commitment to single-origin cacao beans, sourced from specific farms within about 15 degrees of the equator.<span>&nbsp;&nbsp;</span>Like most progressive coffee companies, they adhere to a strict &ldquo;fair trade&rdquo; ethos, and like a lot of wine producers these days, speak of the&nbsp;<em>terroir</em>&nbsp;of the beans, describing their finished chocolates in terms of their associations with citrusy, fruity or nutty characteristics.</p><p style="padding: 0px; margin: 0.6em 0px 1.2em;" class="MsoNormal"><o:p></o:p></p><p style="padding: 0px; margin: 0.6em 0px 1.2em;" class="MsoNormal">I walked inside, and introduced myself to the guy working behind the counter (a former Second City/ImprovOlympic guy from Lake View, by the way), and he agreed to talk to me a bit on camera about the company and its philosophy.<span>&nbsp;&nbsp;</span>Best of all, you can find it locally in Chicago at a number of places, such as&nbsp;<a href="http://www.fox-obel.com" style="color: rgb(2, 122, 198); text-decoration: none;">Fox &amp; Obel</a>,&nbsp;<a href="http://www.marionstreetcheesemarket.com" style="color: rgb(2, 122, 198); text-decoration: none;">Marion Street Cheese Market</a>&nbsp;and&nbsp;<a href="http://www.southportgrocery.com/" style="color: rgb(2, 122, 198); text-decoration: none;">Southport Grocery</a>, to name just a few local outlets.<span>&nbsp;&nbsp;</span>Easier still, just go to&nbsp;<a href="http://www.tcho.com" style="color: rgb(2, 122, 198); text-decoration: none;">www.tcho.com</a>&nbsp;to order directly.</p><p><iframe width="500" height="281" frameborder="0" src="http://player.vimeo.com/video/16683148?title=0&amp;byline=0&amp;color=c40215"></iframe></p><p style="text-align: center;"><a href="http://vimeo.com/16683148"><br /></a></p></p> Wed, 10 Nov 2010 14:00:00 -0600 http://www.wbez.org/blog/steve-dolinsky/single-origin-chocolate-sold-chicago A chocoholic's dream http://www.wbez.org/dolinsky/2010/10/a-chocoholics-dream/40355 <p><p style="text-align: center;"><a rel="attachment wp-att-40359" href="/dolinsky/2010/10/a-chocoholics-dream/40355 /cake-3"><img class="size-large wp-image-40359" src="/sites/default/files/archives/blogs//cake2-1024x682.jpg" alt="" style="width: 500px; height: 332px;" /></a></p><p style="text-align: left;">I've never been a huge fan of chocolate desserts. I did enjoy Jean Georges' molten lava cake when it first arrived in the 90s, but for some reason, I've always felt too many pastry chefs leaned too heavily on the chocolate portions of their menus, phoning it in with a pudding, cake or ice cream. I tend to be the guy at the table who goes for the tropical fruit, the salted caramel, the yuzu; even a <em>napolean</em> or <em>macaron</em> that's embedded with almonds or&sbquo;&nbsp;butterscotch&sbquo;&nbsp;will get me super-excited, as long as there isn't a mouthful of bittersweet cocoa hanging on for good measure.<!--break--> Then I had lunch at the Ritz-Carlton.</p><p style="text-align: left;">Inside their newly-remodeled cafe, called <a href="http://www.decarestaurant.com/" target="_blank">Deca</a>, they've begun focussing Chef Mark Payne's seasonal food onto a comfortably familiar&sbquo;&nbsp;menu, with the occasional pork belly flat bread speckled with herbs and microgreens. On their dessert menu, Pastry Chef Eric Estrella - who, incidentally, also helps out his wife at their tiny Bucktown bakery, <a href="http://www.getbakedchicago.com/" target="_blank">BAKE </a>- has assembled a 10-layer chocolate cake in honor of the cafe's new moniker. Surprisingly, it's not an overwhelming chocolate bomb, but rather, a nuanced assembly of cake and frosting that doesn't make your lips curdle from too much sugar. &quot;I didn't want the filling to be too rich, because it would be just too much to eat,&quot; said Estrella. &quot;So I kind of made a filling that was a little bit less strong as far as chocolate goes, and made it a little bit more moist than usual, almost like a pudding cake.&quot;</p><p style="text-align: left;">Estrella uses&sbquo;&nbsp;more of a bittersweet chocolate, hovering around 72 percent, and adds buttermilk to his cake batter to give it some complexity. His top frosting also has a little bit of sour cream to give it a shade of tartness that also cuts through some of the sugar. I can just imagine chocoholics descending upon Deca, with a single purpose in mind. Like Meg Ryan's famous scene at Katz's Deli in &quot;When Harry Met Sally,&quot; they'll likely take a few bites, followed by an emphatic &quot;Yes! Oh God, yes!&quot; If you want to see how Estrella makes it, you can check out the <a href="http://abclocal.go.com/wls/channel?section=resources/lifestyle_community/food/restaurants&amp;id=7098198" target="_blank">video here</a> today.</p></p> Fri, 22 Oct 2010 07:00:00 -0500 http://www.wbez.org/dolinsky/2010/10/a-chocoholics-dream/40355