2010 Cocoa Cuisine
Saturday, February 6, 2010 • The French Pastry School • Chicago, IL
Ticket Price: $125 (includes food & drink) - SOLD OUT - Donate Now!
6:30pm - 10:00pm • Black Tie Attire
Cocoa Cuisine : Chocolate Bar : Voodoo Lounge : Cocoa Sutra : Cocoa Lounge : Entertainment : Photography : Event Sponsors : Special Thanks
| Bartolotta Ristorante Di Mare • Paul Bartolotta Chef Paul Bartolotta celebrates the traditions of Italian coastal cuisine at his namesake ristorante, with fresh seafood and shellfish flown in daily from Mediterranean waters, as well as homemade pastas and classic Italian specialties. www.wynnlasvegas.com • 888.352.3463 |
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Bistro 110 • Dominique Tougne “In [French] cuisine today, Chef Dominique Tougne is reshaping the way we think about bistros,” reported the leading Paris newspaper Le Monde. Much to Chicago’s delight, Tougne has brought that culinary vision to Bistro 110, where he has served as executive chef since 1996. Tougne’s professional history includes significant periods of study with leading figures in French cuisine, including Joel Robuchon and Jacques Senechal. www.levyrestaurants.com • 312.266.3110 |
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Charlie Trotter’s
Charlie Trotter’s is regarded as one of the finest restaurants in the world where Della Gossett is the pastry chef. For over 18 years, the restaurant has dedicated itself to excellence in the culinary arts. Not willing to ride on its laurels, Charlie Trotter’s is continuously forging new directions and has been instrumental in establishing new standards for fine dining worldwide. The restaurant is recognized by a variety of prestigious national and international institutions. In 1995 Charlie Trotter’s was inducted into the esteemed Relais & Chateaux and in 1998 was accepted as a member by Traditions & Qualité . It has also received Five Stars from the Mobil Travel Guide (one of only two Five Star restaurants in Chicago ), Five Diamonds by AAA and seven James Beard Foundation awards, including ‘Outstanding Restaurant’ (2000) and ‘Outstanding Chef’ (1999). Wine Spectator named the restaurant ‘The Best Restaurant in the World for Wine & Food’ (1998) and ‘America‘s Best Restaurant’ (2000). www.charlietrotters.com • 773.248.6228 |
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European Imports • Karl Helfrich European Imports Ltd. (EIL) is a family-owned importer and distributor founded in 1978 by Beverly and Seymour Binstein. The company began as a cheese importer supplying the Chicago market. In 1984, EIL started its foodservice division, supplying product to major hotel, white tablecloth restaurants, caterers and foodservice jobbers in the Chicago area. Nationally, the foodservice business is handled by each EIL warehouse (Chicago, Atlanta, Dallas, Phoenix & San Francisco) and through other distributors. EIL has emerged as a full-line specialty food distributor servicing retailers and foodservice accounts in the Midwest, Southeast, South, Southwest and Northern California regions. www.eiltd.com • 773.227.0600 |
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Everest & Brasserie JO • Jean Joho Soaring above the city's skyline on the 40th floor of the Chicago Stock Exchange, Chef-Proprietor J. Joho's Everest is world-renowned for its personalized cuisine and award wining wine list. Consistently awarded the highest ratings by local, national and international publications since opening more than 20 years ago, Everest is a member of Relais & Chateaux/Relais Gourmand and Traditions & Qualité. Joho's Brasserie Jo, Chicago's premier authentic French brasserie, is a recipient of the James Beard Foundation's Best New Restaurant award. |
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Great American Cheese Collection • Giles Schnierle Former chef and long-time consultant to the food industry, Giles Schnierle now specializes in introducing and promoting specialty and artisan cheeses. Giles’ mission has been to bring together excellent quality, delicious tasting, small production cheeses from around the USA and make them more available to chefs in restaurants and food service. His company serves the top chefs and restaurants in the country. A pioneer in pairing cheeses with spirits, sake, beers, wines, coffees and soda pops, Giles is currently working on two soon-to-be published books on cheese. Giles makes his cheeses available to the public in his weekly open house at his warehouse. www.greatamericancheese.com • 773.779.5055 |
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La Sardine • Jean Claude Poilevey La Sardine is a mid-sized French restaurant, family-owned by Jean-Claude and Susanne Poilevey, located in the West Loop neighborhood of Chicago. It is a casual, yet sophisticated bistro in an area filled with residential lofts and art galleries, in addition to some of the most popular restaurants and nightclubs in the city. www.lasardine.com • 312.421.2800 |
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NoMI • Christophe David & Christian Ragano Christophe David was fortunate to start his career at La Tour Rose working for his boyhood idol, chef Paul Bocuse. He fine-tuned his craft in Michelin starred restaurants across Europe, including Borgo San Felice; Château de Bagnols; Lucas Carton and Taillevent. David ran Park Hyatt hotel kitchens on four continents before bringing his contemporary French cuisine to NoMI in 2005. www.nomirestaurant.com • 312.239.4030 |
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Rare Tea Cellar Inc. • Rodrick Markus Specializing in the finest and rarest teas and tea accessories from around the globe. Importing over 250 single estate teas from $50.00-$20,000 per pound. Sold at the top hotels and restaurants throughout the world. Focused on organic, biodynamic and fairtrade teas. www.rareteacellar.com • 773.561.3000 |
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Table Fifty-Two • Art Smith Welcome to Chef Art Smith's signature restaurant, Table Fifty-Two, the home of Southern hospitality in Chicago. Whether you are dining in the high-ceiling elegance of the upstairs dining room or the cozy, gathered-around-the-hearth comfort of the downstairs dining room, you will feel the warmth and welcoming spirit of Table Fifty-Two. To attain this atmosphere, Chef Art appointed his restaurant-the quaint 19th century carriage house of the Biggs Mansion, which survived the Great Chicago Fire-with luxurious yet rustic décor, including an open hearth oven and a pressed copper ceiling. www.tablefifty-two.com • 312.573.4000 |
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The French Pastry School
The French Pastry School at the City Colleges of Chicago is a culinary institute dedicated solely to the art of pastry. The school was co-founded in 1995 by internationally acclaimed Master Chefs Jacquy Pfeiffer and Sebastien Canonne, M.O.F., who teach the school's six-month L'Art de la Patisserie program along with a roster of award-winning Chef Instructors. Offering the finest pastry training in the United States, the school produces the best-prepared chefs entering the profession. The foundation of instruction is the European artist-apprentice teaching model, which employs constant exposure to master chefs, hands-on training and the use of the finest tools and ingredients. www.frenchpastryschool.com • 312.726.2419 |
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The Peninsula Chicago • Kai Lermen
The Peninsula Chicago is the Five-star hotel that brought traditional Hong Kong service to a city already renowned for the warmth of its hospitality. That we have become an integral part of Chicago life and are often first choice for everything, from accommodation to celebration parties and corporate events, gives us great pleasure. For this we credit our strong links to the local community and international heritage. www.peninsula.com • 312.337.2888 |
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| XOCO • Rick Bayless If Topolo pampers and Frontera dances, then XOCO rocks. Though the word is Mexican slang for “little sister” (from the ancient Aztec language), there’s nothing little about XOCO’s big, bold Mexican marketplace flavors. Open early, late and closed on Sundays and Mondays, this quick-service cafe from Rick and Deann Bayless proffers contemporary expressions of Mexico’s most beloved street food and snacks: hot-from-the-fryer churros and flaky empanadas; frothy Mexican hot chocolate (ground from Mexican cacao beans right in our front window!); warm, crusty tortas (Mexican submarine sandwiches); and made-to-order caldos (meal-in-a-bowl soups) that feature everything from roasted vegetables to seafood to pork belly. |
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