At Chef Charity Event, Chocolate Fountain Steals Spotlight
|Chef Allen Susser makes garlic guava shrimp.|
Each model kitchen brought a new treat. From Chef Carlos Fernandez of Hi-Life Cafe, there was a tempting bolognese sauce made from New York strip and filet mignon, garnished with shreds of fresh basil. Oliver Saucy of Cafe Maxx dished out tender, BBQ pulled pork sliders slathered with fresh slaw
|Oliver Saucy's pulled pork sliders.|
Gracious hosts poured perfectly paired glasses of Napa Valley Sauvignon Blanc or pinot noir. But it didn't matter. All we could think about was the chocolate fountain.
There it was, at the back of the store, surrounded by all the perfect dipping treats: marshmallows, vanilla wafers, pretzels, strawberries. This tower of sugary heaven immediately attracted a loyal female following.
"I could break into song," one woman announced.
"I've found happiness," added another.
"I didn't meant to get two, but they just jumped onto my stick!" cried a third -- referring, of course, to her marshmallows.
About 175 people attended the event, a fundraiser for Feeding South Florida. For 15 or 20 minutes at a time, we managed to pull ourselves away from the chocolate to pay attention to the chef demonstrations. We saw Allen Susser, of Chef Allen's and Taste Gastropub, mix tamarind sauce and cinnamon for his garlicky guava shrimp with macadamia nut rice. Fernandez made a bubbly, crowd-pleasing presentation of his bolognese recipe, sipping wine from a bowl and noting, "I only killed one person last year. He had it coming; don't feel bad for him."
For a charity event, it was a smashing success. We left pleasantly full, slightly buzzed, sporting unabashedly sticky hands.