Organic, Fair Trade, And Chocolate Vinaigrette
A good chocolate showroom has a few samples for inquisitive tastebuds. Theo Chocolate has mounds of samples in its retail shop/reception area where the lucky people taking a factory tour can get a taste of what is to come.
Seattle is known worldwide as a city of innovation, and that ingenuity extends into the realm of food as well. One company manages to provide a new product in a field crowded with competitors. Theo Chocolate, based in Seattle's funky Fremont neighbourhood, is a bean-to-bar chocolatemaker, meaning it controls the entire chocolatemaking process from start to finish. There are only a few companies doing this in the world; Theo is the only one using organic, fair-trade beans, a fact that sets it apart from everyone else—just as its chocolate does.
Theo (the name comes not from a guy named Theodore, but rather from theobroma cacao, the scientific name for cocoa) is the brainchild of Joe Whinney, a committed cocoaphile who has worked with chocolate for more than two decades. Now occupying a former brewery, Theo Chocolate sends its brown love out across the US from its charming headquarters in Fremont, which is also the home of a famous Sunday market that brings together a colourful array of vendors, including several food vendors offering the best of Washington foods from farm cheeses and just-picked produce to honeys infused with local flavours. Fremont is a freespirited kind of place; the local supermarket is an adventure in food, with an array of organic and unusual items rarely seen elsewhere.Theo Chocolate is not merely a chocolatemaker and seller. It brings chocolate into a new realm by offering courses in its Chocolate University, a very popular series of classes designed to enhance chocolate awareness and expand the understanding and appreciation of chocolate. A different aspect of cacao and chocolate is discussed in each week's class. Using chocolate in savoury dishes was one of the most recent high points; the dinner in which each dish contains a form of chocolate highlights its use beyond the standard bar and sauce. How about salad with a nice cocoa vinaigrette, or the freshest of Pacific Northwest shellfish bathed in a white chocolate saffron cream sauce? The results achieved by chef Chad Fuhreck are very tasty, indeed, bringing smiles to the faces of the participants in this sold-out event.
Tuesday, 1 December 2009
Putting the E-A-T in Seattle: Theo Chocolate
Source = e-Travel Blackboard: R.L.B