festivals and events
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the sweet scoop
the sweet scoop
Tea drinking is a centuries-old practice with a rich history steeped in tradition. And fine purveyors across the world are enhancing the experience by offering tasting salons within their retail shops.
From a pretty Parisian parlor, to an ancient Shanghai landmark, to a charming atelier in Brooklyn — check out my slideshow on Food & Wine featuring tea company boutiques that master the celebration of this ancient art.
Image: Bellocq Tea Atelier
All you need is a glimmer of hope to help make a difference. On Thursday, May 3, the American Cancer Society will host the 7th Annual Taste of Hope event, which brings together hundreds of New York’s food enthusiasts and the city’s most notable chefs. Taking over the sprawling space at 82 Mercer in Soho, this year’s gala will honor celebrity chef Todd English for his dedication to the cancer research community.
Guests can sample dishes from dozens of NYC’s hottest restaurants, including Beauty & Essex, Blue Ribbon Sushi, Ça Va Brasserie, Coppelia, Delicatessen, The Harrison and Empellon, sip Italian vinos from Vinitaly, creative Stoli cocktails and Nespresso beverages, and mingle with acclaimed chefs Jimmy Bradley, Michael Ferraro, Julian Medina, Eric Levine and many others.
Festivities will also include a silent auction featuring a variety of exceptional items and experiences. Wouldn’t you love to score an Iron Chef-style dinner for four prepared by chef Marc Forgione, dinner for two at the James Beard House, or a luxurious week-long stay in Los Cabos? And with all event and auction proceeds going to the American Cancer Society, it’s a win-win for everyone involved.
Join me in supporting ACS in their mission to eliminate cancer as a major health problem. Tickets are still available and can be purchased here. Stay connected on Twitter @ACSTasteofHope and see you next Thursday!
Image courtesy of Taste of Hope
Rich dark chocolate ganache gets kissed by hazelnut liqueur. The result? Decadence at it’s finest.
Celebrated chocolatier MarieBelle has paired up with Frangelico to unveil an indulgent new truffle flavor just in time for the holidays—the Frangelico Ganache. Blending creamy dark chocolate with luscious hazelnut, this melt-in-your-mouth confection also reveals notes of vanilla, coffee and almond. And it’s quite stunning. MarieBelle founder, chef and chocolate artist, Maribel Lieberman, incorporated hues from the Frangelico bottle into the beautiful sunset-colored mosaic design on each truffle.
Last week, I attended an intimate media gathering at MarieBelle, to celebrate the new flavor. The boutique itself is gorgeous. A luxurious chocolate haven, evoking European sophistication and old-world charm, nestled into SoHo’s Broome Street. Attendees settled into the shop’s darling Cacao Bar—a cozy cafe offering sweet nibbles and hot cocoas—to experience the Frangelico Ganache.
Maribel warmly greeted guests and excitedly debuted her latest creation. “These artisanal holiday truffles embody the flavors of the season, blending the hazelnut flavor of Frangelico with the gourmet taste of high-quality dark chocolate.” And to perfectly complement the flavor nuances in the confection, Master Mixologist James Moreland was on hand to stir up three Frangelico-based dessert cocktails (recipes below).
Beginning November 15th, Frangelico Ganache truffles will be available at the MarieBelle retail location in New York City, online at MarieBelle.com and at select department stores nationwide. They come packaged in a variety of sizes, each wrapped in an exquisite ribboned box that is uniquely Mariebelle.
Life is always sweeter with chocolate, and these truffles make a delightful gift that any chocolate lover will enjoy. And to sip while you sweet, try these tasty dessert cocktails from James Moreland:
Frangelico Truffle Cocktail
1 oz Frangelico
1 oz SKYY Vodka
¾ oz cold espresso
Shake with ice and serve up in a cocktail or martini glass. Dust with dark chocolate shavings.
1 ¼ oz Frangelico
1 ¼ oz Flor de Caña 7 Year Grand Reserve Rum
1 ¼ oz sweet vermouth
Shake with ice and pour over ice into rocks glass.
1 ¼ oz Frangelico
2 spoonfuls sour cherry macerate
¾ oz cherry brandy
Shake hard and strain over rocks in a Collins glass.