Blackfriars Celebrates the Art of Chocolate
By admin on September 29, 2010 in Food
Chocolate may have earned a reputation as a decidedly sweet treat, but it was originally used as a savoury ingredient in sauces for game dishes, Mexican moles and many others meals. It seems apt, then, that on Friday 15 October Newcastle’s Blackfriars Restaurant will be hosting an evening with a menu based on the dark stuff alongside a talk by local foodie Jane Williams.
Williams spent almost a decade training under Swiss master chocolatier Philippe Burger before forming her own company, Davenport’s Chocolates. Blackfriars was her first customer but now her little Newcastle factory churns out beautiful artisan chocolates for all manner of customers including Café Royal, Stewart & Co and St James’ Park.
The special menu is set to include such sugary delights as Crème de Cacao & vanilla vodka cocktail, North Sea scallops, white chocolate, fennel & vanilla puree and mustard cress, and Barbary duck breast, beetroot & potato gratin, Savoy cabbage and chocolate sauce.
15 October, Blackfriars, Friars Street, Newcastle upon Tyne, 7.30pm, £35.
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