2012 Confectiatory
Saturday, February 25, 2012 • Chicago, IL
Ticket Price: $200 (includes food & drink)
7:00pm - 11:00pm • Black Tie Attire
Cocoa Venetian Carnival : Sweet as Sin : Cocoa Candy Land
Confectiatory : Chocolate Spa : Chocolate Sutra
Entertainment : Photography : Event Sponsors : Special Thanks
PolyScience and SubZero/Wolf present the Confectiatory, where mad scientists will manipulate chocolate and sugar to do things you never thought possible. Taste how new technology like the Reverse Griddle can change familiar confections into space age concoctions.
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The French Pastry School www.frenchpastryschool.com • 312.726.2419 |
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Alliance Bakery • Peter Rios |
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Blackbird 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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Jo Snow Syrups Jo Snow is all about fun! People can be way too serious. We are
serious… about bringing you a quality syrup, but we are having fun on
the way. Our syrups are made from all natural ingredients. We start with
organic evaporated cane juice and add spices, fresh herbs and all
natural extracts to bring you seriously tasty flavors like Café de Olla,
known as "Coffee de Oh Yeah" by its addicted followers. |
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Lillycakes & Desserts Not only are Lillycakes cute but they are the perfect little bite for your guests. Children love them and men can't wait to get their hands on them. Let us help you design the perfect dessert for your next gathering. |
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Labriola Labriola Baking Company is Chicagoland’s premier artisan baking company servicing many of the area’s top restaurants and grocery stores. Eating authentic artisan bread can be a lusty delight. Tear it open, feel the crackle of the crust and resistance of the interior. It will have a large open crumb, and an aroma that only hints at what lies within. The taste is at once earthy and immensely flavorful. It looks and tastes honest. |
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Parkers' Restaurant & Bar Zagat Rated and Wine Spectator Award of Excellence winner, Parkers’ is a full service, restaurant and bar serving lunch, dinner, and private functions. |
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PolyScience For almost five decades, PolyScience has responded to the needs of
laboratory, chemical, medical, industrial, plastics and culinary markets
with unparalleled innovation, passion, and user-focus. Our dedication
to quality, ease of operation, and reliability has helped us become a
global company that spans six continents. |
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Sub-Zero and Wolf What do you want your kitchen to be? Sub-Zero refrigerators, freezers and wine storage units are the definitive kitchen components. Made by hand. Tested to the nth degree. With innovative dual refrigeration. |
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Sweet Whimsy You are sure to be charmed by our French inspired pastry shoppe in historic Long Grove! Our pastries are created with the highest quality ingredients and made with precise expertise and passion. |
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