Scharffen Berger Chocolate Baking Class with Celebrity Chef Elizabeth Falkner a Huge Success at CUESA Kitchen

Before Scharffen Berger Chocolate was purchased by Hershey, you could go on a free factory tour in Berkeley. Good times.

These days the factory’s gone, but Hershey’s says it’s making the same old stuff in Indiana on a national scale. OK fine.

Anyway, over the weekend, celebrity chef Elizabeth Falkner was on hand at the Ferry Building to offer Scharffen Berger Chocolate cooking tips and also to promote a contest. See below.

Le mise-en-scene at the CUESA Kitchen at the front of the Ferry Building near Gott’s Roadside:

Click to expand

Always with the liquid nitrogen:

If you’re into this kind of stuff, check the CEUSA sched.

All the deets:

Scharffen Berger® Chocolate Baking Classes w/ Alice Medrich & Elizabeth Falkner
Saturday, October 8, 2011 – 4:30pm – 7:30pm

Scharffen Berger® Chocolate Maker Hosts Two Very Special FREE Baking Classes at Ferry Building Marketplace on Saturday, October 8

WHAT:
To launch the “Elevate a Classic Dessert with Scharffen Berger® Chocolate” Contest, Scharffen Berger® Chocolate Maker is hosting two FREE baking classes for baking and chocolate enthusiasts in the San Francisco Bay Area. Classes, respectively led by two of San Francisco’s most prominent pastry chefs and baking experts, are open to the public with RSVP as space is limited.

WHEN:

Saturday, October 8, 2011

4:30pm-5:30pm: Chocolate Cream Pie with Cinnamon & Ancho Chile with Alice Medrich

Alice Medrich is an award-winning, best-selling cookbook author and one of country’s foremost experts on chocolate and chocolate desserts.

6:30pm – 7:30pm: Chocolate Gelato Sundae with Chocolate Cake Crumbles and Marshmallow Cream with Chef Elizabeth Falkner

Elizabeth Falkner is the Owner and Executive Chef of Orson Restaurant and Citizen Cake, and a star of The Next Iron Chef.

WHERE:
CUESA Kitchen in the Ferry Building Marketplace
1 Ferry Building, San Francisco

Tags: , , , , , , , , , , , , , , , , , , , , , , , , , ,

Comments are closed.