ChocolateFest Chef's Letter
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Culinary Chef Demonstrations
Executive, Master and Pastry Chefs demonstrate the fine art of culinary cuisine in our center stage professional kitchen in the
"Chocolate Experience Tent"
Saturday, May 24:
11:00 Chef de Cuisine Rick Starr of Ristorante' Brissago at Grand Geneva Resort and Spa (www.grandgeneva.com)
Preparing "Flourless Chocolate Cake with Rhubarb and Olive Oil"
1:00 Corporate Pastry Chef Karl Helfrich of European Imports Ltd. (www.eiltd.com)
Preparing "Valrhona Intense Chocolate Brownie"
3:00 Executive Pastry Chef Sergio Avila-Favela of Potawatomi Bingo Casino (www.paysbig.com)
Preparing "Chocolate Lovers Dream"
8:30 Wine Tasting and Chocolate Pairing (Adults Only) Chef/Owner Jimmy Wade of Heaven City (www.heavencity.com)
Preparing "Chocolate Dipped Candied Morel Mushroom with Piped Dark Mousse"
Sunday, May 25:
12:00 Executive Chef Robert Ash of Kil@wat Restaurant at The Intercontinental Milwaukee Hotel (www.kilawatcuisine.com)
Preparing "Frozen Hot Chocolate with Orange Scented Espuma and Chocolate Straw"
2:00 Chef/Owner Dave Swanson of Braise on the Go, Traveling Culinary School (www.Braiseculinaryschool.com)
Preparing "Mascarpone Risotto with Omanhene Chocolate and Red Wine Cherries"
5:00 Executive Chef Adam Carson of Jimmy Wade's Heaven City (www.heavencity.com)
Preparing an "Edible Martini Glass with Fresh Berries"
Monday, May 26:
1:00 Executive Chef Michael Lavin of Gooseberries & Courtyard Catering (www.gooseberriesmarket.com)
Preparing "Triple Chocolate Mousse Tart with Kahlua Glazed Cherries"
2:00 Pastry Chef Michelle Odden of The Pfister Hotel (www.pfisterhotel.com)
Preparing "White Chocolate Cheesecake Lollipops and Chocolate Amaretto Truffles"
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