2011 Cocoa Candy Land
Saturday, February 5, 2011 • Chicago, IL
Ticket Price: $200 (includes food & drink)
7:00pm - 11:00pm • Black Tie Attire
Cocoa Candy Land : Cocoa Cuisine : Cocoa Sutra : VIP Room
Entertainment : Photography : Event Sponsors : Special Thanks
COCOA CANDY LAND where human candy canes, lollipops, Tootsie Rolls, jelly beans, and chocolate bars dance among the guests, cocoa cotton candy clouds drift over head, and Marie Antoinette serves chocolate cake!
Anacron
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| B True Bakery • Brady Braden B True Bakery produces all-natural, whole grain baked goods with incomparable flavor and remarkably rich texture. Our products are naturally free of trans-fats and enriched, refined flours. We are proud to use only locally grown and distributed all-natural ingredients in all of our pastries, from breakfast favorites to delectable sweets and incredible customized cakes. |
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Barry Callebaut • Parveen Werner Barry Callebaut is the world's leading manufacturer of high-quality cocoa and chocolate – from the cocoa bean to the finished product on the store shelf. Barry Callebaut is present in 26 countries, operates 40 production facilities and employs more than 7,000 people. The company serves the entire food industry, from food manufacturers to professional users of chocolate to global retailers. The company's flagship brands, Callebaut, Cacao Barry and Carma, offer products that are specifically designed to meet the special needs of artisan customers, including bakers, pastry chefs, hotels, restaurants and caterers. Barry Callebaut also provides a comprehensive range of services in the fields of product development, processing, training and marketing. Barry Callebaut is a proud sponsor of the French Pastry School. |
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Blackbird • Paul Kahan and Patrick Fahy In December 1997 Donald J. Madia, Eduard Seitan, Rick Diarmit and Paul Kahan opened Blackbird, one of Chicago’s most respected modern fine-dining establishments. Executive Chef Paul Kahan brings a respect for local ingredients with the innovations of the modern culinary world to create a cuisine that has been described as “quietly revolutionary.” The James Beard Award-winning design, by Thomas Schlesser, incorporates sharp, minimal design elements with expanses of white space and soft gray mohair. |
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Boka • Giuseppe Tentori BOKA RESTAURANT GROUP was founded by Rob Katz and Kevin Boehm in 2003 and includes some of Chicago's most popular restaurants including Boka, Landmark Grill & Lounge, Perennial, and Stephanie Izard's Restaurant, Girl & the Goat. Each of their restaurants is crafted individually and conceptually unique. Along with Kevin and Rob, BRG is led by an extraordinary team including partner and corporate Chef Giuseppe Tentori, Director of Operations Ian Goldberg, and Perennial Executive Chef Ryan Poli. The restaurants have won several awards and accolades including three stars from the Chicago Tribune for Boka, Perennial, & Girl and the Goat. Food and Wine's Best New Chefs 2008 for Boka Chef Giusepe Tentori, Best New Restaurants in Chicago Magazine for Landmark, Boka, and Perennial. Rising Star awards for both Boka and Perennial Chefs,50 Best New Restaurants in America by Travel and Leisure for Perennial, 4 Diamond AAA for Boka, and a Michelin Star for Boka. Girl & The Goat was namedRestaurant of the Year by both Eater and Metromix Chicago. |
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Cake Nouveau • Courtney Clark At Cake Nouveau we specialize in creating wedding cakes and other special event cakes with an artistic flair. Our elegant and often whimsical styles break tradition to bring bright colors and unique shapes to these delicious works of art. Our shop is also open daily to satisfy your spontaneous cake and cupcake desires with four rotating cupcake flavors and cakes by the slice. Plan ahead for a special event and place your cake or cupcake order now! www.cakenouveau.com • 734.994.4033 |
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Calihan Catering • Pedro Gomez Calihan Catering emphasizes creative gourmet cuisine, impeccable service and innovative event concepts that set the mood and spirit for memorable events. For over twenty years our clients have come to rely on our gourmet culinary expertise for intimate dinners, personalized weddings, corporate events, social fundraisers and contractual dining.
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CBS • Mai Martinez |
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Chicago Costume Chicago's Largest Selection of masquerade masks. Costumes available in women's and men's styles. Selection from traditional Venetian and fabric styles. |
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Circle City Sweets • Cindy Hawkins Circle City Sweets is available for all size of events, from dinner parties and baby showers to corporate events and wedding receptions. We don't list prices on our menus as pricing depends on quantity and size of the items. Most of the items on the menu can be done anywhere between miniatures to full-size. www.circlecitysweets.com • 317.258.8646 |
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College of DuPage • Chris Thielman
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FOX Chicago News at Noon • Jan Jeffcoat
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Frontera Grill • Rick Bayless You’ve never stepped into a grill so energetic, so on the edge... so on the frontier... as Frontera Grill. Frontera swings casual, like an American grill. But it also rollicks with a vibrant, boisterous, Mexican rhythm. Its walls radiate sun-baked colors. The paintings and sculptures leap to your eyes and make you laugh. Together they invite you to an ever-young fiesta. And the food? Frontera Grill uses beautiful ingredients, often organic and custom-grown, to bring to you the bold flavors and immediate freshness that jump off the tongue–just as it does in Mexico. www.rickbayless.com • 312.334.3688 |
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Joliet Junior College • Andy Chlebana
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Julius Meinl • Jennifer Templeton Our state-of-the-art roasting plant combined with the unique Julius Meinl coffee roasting experience and know-how guarantees the persistent high quality of our coffee blends. Now the Julius Meinl Group has designed its version of the Vienna "Kaffeehaus" and shipped it to the US for the first time. www.meinl.com • 773.868.1857 |
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Kaufman’s Bagel & Delicatessen • Javier Trujillo Kaufman’s specializes in Eastern European breads and pastries – and a deli counter, which has become a landmark in the Chicago area. Located at 4905 W. Dempster St. in Skokie, IL., Kaufman’s was chosen as one of the top 10 bakeries in the country by USA Today. We’ve received awards from North Shore Magazine and Restaurant News; our bagels were even flown to Hong Kong for the Hilton’s Grand Opening of their most prestigious 5-star hotel, the Conrad Hilton International Hong Kong.
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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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Le Flour le Flour Bake Shop is a bakery in Edison Park on Chicago's Northwest side, serving house-made breakfast pastries, cafe style lunches, French inspired desserts, and special occasion cakes. |
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Lovely , a bake shop text goes here |
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Chicago Marriott Downtown Magnificent Mile • Cheryl Brookhouzen Situated on Michigan Avenue's Magnificent Mile, this hotel is within walking distance to the Windy City's top attractions. With 65,000 square feet of versatile event space, this Chicago hotel creates the perfect elegant setting for business engagements, social gatherings, and wedding receptions. Featuring a truly unique culinary department, team members make 95% of the food from scratch including curing meats, brewing beer, making cheese, as well as, crafting breakfast pastries and wedding cakes. The hotel utilizes produce from local farmers and boasts their own on-site butcher shop, 24 hour pastry kitchen, herb garden and honey bee hives. www.marriott.com • 312.836.0100 |
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Lilypad Design • Jenelle Wittmann
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Alli Munsey
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Nick’s Fishmarket Grill & Bar • Joel Hassanalli Nick’s Fishmarket Grill and Bar is famous for serving the freshest seafood and finest award-winning wines. Our casual yet chic Merchandise Mart location is perfect for lunch, dinner, or after work cocktails. Featuring a menu of shareable starters, creative flat breads and daily fresh fish selections; whether you’re dining for business or pleasure we will extend a first class dining experience to you and your guests.
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Pierre's Bakery • Manny Castillo Every day at Pierre's Bakery we are ready to satisfy your sweet tooth and good taste. What flavor would you like today: a delicious chocolate cake, cheesecake with strawberries, creamy tres leches cake, lady fingers, Tirami-su, Tropical Charlotte, or any of our vast selections.
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Rare Bird Preserves • Elizabeth Madden The nature of Rare Bird stems from our seasonal, local and sustainably grown fruit. Our kitchen practices artisan methods, infusing floral and herbal pairings with hand cut fruit to create inspired, signature flavors. |
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Rich Chocolates & Candies • Lauren Pett Rich Chocolates & Candies is a unique shop specializing in handmade artisan chocolates that combine the classic with the contemporary. Our philosophy is that while trends may come and go, chocolate should always be sweet! Using only the finest ingredients, each piece is made by hand with the specific purpose of making someone's day a little sweeter.
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Ruth & Phils Gourmet Ice Cream Ruth & Phils Gourmet Ice Cream is a retail and wholesale store selling ice cream, sorbet and frozen desserts with customized, original flavors. We use fresh, top quality fruits, chocolates, nuts and spices to produce complex, deep flavors. Our ice creams and sorbets are strong on taste, but light on fat and sugar. |
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Sacred Chocolate Lauded Executive Chef /Chocolatier, Dereme Church, Raw Food pioneer, David Wolfe, and entrepreneur Steve Adler have come together to create Sacred Chocolate. Located in an environmentally friendly factory in San Rafael, California, Sacred Chocolate is changing the way that chocolate is being made, and enjoyed. From bean to bar and truffle, every piece is stone ground, and meticulously hand crafted. By using maple, rather than refined sugar, the aesthetic lushness and health benefits of premium raw, organic cacao beans, and ingredients shine through every bite of Sacred Chocolate.
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Sara Lee Corporation Sara Lee Corporation has one of the world's best-loved portfolios with its innovative and trusted food, beverage, household and body care brands, including Ambi Pur, Ball Park, Douwe Egberts, Hillshire Farm, Jimmy Dean, Kiwi, Sanex, Sara Lee, and Senseo. The company generates more than $12 billion in annual net sales covering approximately 200 countries, and has 52,000 employees worldwide. |
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Sarah's Pastries & Candies • Sarah Levy Chicago native Sarah Levy developed a passion for all things sweet at an early age. Inspired by the joy that delicious food can bring to peoples' lives, Sarah founded Sarah's Pastries & Candies. Sarah started her company in March 2004 by making chocolate candies out of her mom's kitchen. After a year she had built up a wholesale business that includes Whole Foods Markets in the Midwest, and smaller gourmet grocery shops. Sarah launched her first retail store at 11 E. Oak St. in September 2005 and expanded her line to include morning pastries, cakes, tarts, chocolate gift baskets, espresso drinks and other delectable pastries . She has since moved to a larger location at 70 E. Oak St. and opened a second location inside of the Macy's on State Street (first floor) in November 2007 Sarah is a graduate of Northwestern University and of the French Pastry School of Chicago. www.sarahscandies.com • 312.664.6223 |
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Sofitel Chicago Water Tower Sofitel Chicago Water Tower provides four-star downtown Chicago hotel accommodations -- minutes from the Magnificent Mile, Navy Pier, the Museum of Contemporary Art, Lake Michigan and upscale boutiques. Designed by the French architect Jean-Paul Viguier, our downtown Chicago Illinois hotel is a 32-floor prism of glass, boasting 415 rooms, including 33 luxurious suites. Embrace modern design and rich architectural legacy at one of the best downtown Chicago Illinois hotels. |
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The Capital Grille • Craig Couper The Capital Grille, which is nationally known for its dry-aged, hand-carved beef selections and extensive, award-winning wine list, is routinely recognized by Wine Spectator magazine, among others. In addition, The Capital Grille received the American Culinary Federation’s “Achievement of Excellence Award.” The restaurant prides itself on offering professional, attentive service in an atmosphere of relaxed elegance. www.thecapitalgrille.com • 312.726.2419
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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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University Club of Chicago • Jimmy MacMillan Chef Jimmy MacMillan is known for pushing the boundaries of Haute Cuisine desserts. After years of honing his skill as Executive Pastry Chef in some of the finest restaurants, Chef MacMillan has been sharing his craft through features in international pastry magazines, demonstrations, and TV appearances. His popular chef blog, JMPurePastry, displays his hyper-creative desserts. Presently, Chef MacMillan is the Executive Pastry Chef at the University Club of Chicago. www.ucco.com • 312.726.2840 |
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WAVE Located at the W Chicago – Lakeshore, WAVE combines the luster of a sleek urban atmosphere with the finesse of a restaurant grounded in culinary exploration. Mediterranean inspired, WAVE’s cuisine showcases Executive Chef Kristine Subido’s global spice expertise in every dish. |
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Whimsical Candy • Chris Kadow- Dougherty Hi! We are Whimsical Candy®, a company based on a lifelong love of candy – our founder at age 3 packed her little pink suitcase and tried moving to a candy store. Now a trained pastry chef, she makes small batch sweets that blend a grown-up taste for quality with the fun and classic flavors of childhood candy. Our products are handmade with fresh, natural ingredients. We make the candy we want to eat – chewy, satisfying textures and full, balanced flavors. |
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Whole Foods Whole Foods Market is proud to partner with one of our favorite local products, Achatz Pies. Achatz Pies was started in Michigan, in 1993. Achatz pies are made with pure and natural ingredients. They never use chemicals, preservatives or hydrogenated oils. And much of the fruit, flours, sugar and dairy are purchased from local farms. These values result in a top quality product even grandma can be proud of. |
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