What did we do on our summer vacation? We extended invitations to some of our favorite chefs, inviting them to spend a day in our kitchen, working in tandem with our chocolatiers to create a confection that reflected each chef's personality, using the finest ingredients available...
Theo Chocolate's Chef Session is a unique confection collection designed in collaboration with seven of the West Coast's leading chefs. The give and take was amazing, as each chef gave us a wish list of ingredients they wanted to see in ganache, caramel or pate de fruits, and few of the ideas overlapped. As many directions as we've taken chocolate, these chefs inspired countless more. Bay leaf, roasted corn, mustard oil, huckleberries, vin santo, beets, childhood treats, pine buds, sumac, smoked tea...
The seven piece Theo Chocolate Chef Session box is the result of many hours of "what ifs" and possibilities brought about by these incredibly talented individuals. We are both excited and humbled that we are able to offer something so special, and it is important to us at the same time to share that abundance. During a time of year when we gather, celebrate and feast, we would like to help feed those who may not have such good fortune at this time.
Theo and our chef partners will donate $15 from the purchase price of each Chef Session gift box to our local food bank, Food Lifeline--an affiliate of Feeding America. Food Lifeline is a nonprofit organization dedicated to ending hunger in Western Washington. We support Food Lifeline because 95 cents from every $1 donation, goes directly to feeding hungry people, and they are able to turn that $1 into 4 meals. By purchasing a Chef Session gift box, you’re helping to feed 60 people in local communities.
Available mid-November through Theo Chocolate's retail and online stores, and through participating chefs.
Theo Chocolate 2010 Chef Session confection collection:
Chris Cosentino - Incanto (SFO): Agro Dolce Brittle
Maria Hines - Tilth (SEA): Tamarind Lime Caramel
Naomi Pomeroy - Beast (PDX): Armagnac Prune Ganache & Green Peppercorn Caramel
Gabriel Rucker - Le Pigeon (PDX): Carrot Caramel
Holly Smith - Café Juanita (SEA): Candied Beet & Almond Praline
Johnathan Sundstrom - Lark and Licorous (SEA): Pine Resin Ganache
Jerry Traunfeld - Poppy (SEA): Huckleberry Pâte de Fruit & Cinnamon Basil White Ganache
(Click on each chef's name to read our blog entry about each session!)