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| - What a win-win situation this was! Benefiting St.Jude's, attendees got to live a chocoholic's dream for an evening and indulge in all the chocolate, sweets and cocktails created by some of the worlds top pastry chefs. Aside from their offerings, a silent auction was going on and each station had a Carnivale-inspired mask made out of chocolate and/or sugar that would later be auctioned off to the highest bidder, and the proceeds would also go to St.Jude's.
Here's how the sugar rush went down:
CAKE BUZZ
At first glance, you would have thought Chef Sean Allen was a personal trainer, not a pastry chef. His wine and liqueur infused cakes were a hit with the crowd, and I decided to get a bite of his Twilight Cake which was infused with Francis Ford Coppola Cabernet. Not overly sweet, and very moist.
JEAN-MARIE AUBOINE CHOCOLATIER
JINJU CHOCOLATES
STEPHANE TREAND
Chefs Jean-marie Auboine and Jin Caldwell provided a great assortment of Bonbons, Nougat, and Caramels, and Stephane Treand gave attendees a taste of three different chocolates frome three different parts of the world ( Hilo,Hawaii, The Ivory Coast, and Trinidad and Tobago) That went from cocoa bean to chocolate bar production in one facility.
CACAO BARRY/CALLEBAUT served up mini chocolate root beer floats while CHAMBORD mixed up a tasty concoction of their own...SWEET RUBY JANE CONFECTIONS served an upscale version of violet crumble and had a lawn full of cake pops. Treats on a stick continued as Chef Carlos Salazar of CAESAR'S PALACE had a spread of his own-chocolate dipped oreos, cheesecakes and cake pops.
PUUR CHOCOLAT
Chef Ramon Perez was one of my favorite stops. His Agumi Sea Salt Caramels and Passionfruit Bonbons with Basil Seed were very good, as was his mini plated dessert of Soft Guayaquil Chocolate with Black Sesame Seeds, Micro Greens,Passionfruit Gel and Yuzu Koshi Ice Cream...my favorite bite of the evening.
PATRON packed a coffee and chocolate punch with their shots, and BOMBAY SAPPHIRE had interactive gin and tonic stations, and were handing out $10 bills for taking their survey(no joke!)
THE GOODIE GIRLS had a delicious Blueberry Pancake Cupcake as well as sweet push-pops, Gil Morales of THE ORLEANS had a killer Chocolate bread pudding, pastry students of OREGON CULINARY INSTITUE served up a petite Chocolate Crunch Cake with Raspberry Coulis, cosmopolitan popsicles were being passed out by Sno-Bar, and Chefs from LUXOR/EXCALIBUR put out a triple threat of Chocolate Pistachio Mousse, Vanilla Panna Cotta with Berry Compote and Popping Boba, and a Chocolate Passion Drink.
Chef Gianni Gihanghi of the MANDARIN ORIENTAL served a decadent Flourless Chocolate Cake with Salted Dulce De Leche and Cocoa Crumble,
and another one of my favorite stops, the queens of the cupcake scene, PICK YOUR POISON had Banana Cream Pie, Reese's Peanut Butter Cup, and Spiked Arnold Palmer Cupcakes, Get Loopy Lollipops, and Not Yo Mama's Pudding. BEST cupcakes in town without a doubt!
Awesome evening and looking forward to next year!....ALOHA!!!
YELP 365 CHALLENGE-(316/365) "I Want Candy!!!"
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