January 15, 2009 at 9:41 am (Uncategorized)
Tags: dine.about.town, pan.asian.cuisine, poleng.lounge, tea.and.chocolate, tea.bar, tim.luyum, top.restuarant
San Francisco’s Dine About Town event is kicking off it’s 8th annual season running from January 15th-January 31st, 2009. Diners will enjoy a prix fixe 3-course dinner menu for $34.95. Many of the city’s most popular restaurants are participating including Poleng Lounge. Chef Tim Luyum’s Pan Asian creations has found it’s way to making this restaurant one of San Francisco Chronicle’s Top 100 Bay Area Restaurants.
Above is a tantalizing photo of eggplant adobo.
Inspired by the Balinese notion of duality and the pursuit of a balanced lifestyle, Poleng Lounge is the new destination for all who seek enlightenment through a full range of premium tea blends from around the world, an innovative presentation of street foods from all across Asia, playful cocktails, and eclectic music from both emerging and established artists. The space houses a tea bar, restaurant and night club.
Order off of their Dine About town Menu for some Walu kinilaw (a filipino ‘ceviche’ with butterfish), Thai Basil Eggplant, Shaking Beef along with Jade Chocolate’s Genmai chocolate tile.*Menu is subject to change.
Poleng Lounge is located at 1751 Fulton at Masonic in San Francisco. Dinner is from Sunday-Thursday. 415.441.1751.
Bon Apetit!
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January 12, 2009 at 6:58 am (Shows and Samplings)
Tags: chocolate.salon, chocolate.show, fancy.food.show, food.show, trade.show
The NASFT will be hosting the 34th Annual Winter Fancy Food Show at the Moscone Center in San Francisco and is North America’s largest specialty food and beverage marketplace. Come visit Jade Chocolates at the Savor California Booth #411 Moscone North. If you’re familiar with our products, stop by our booth and see what’s new. I should be at the booth for all three days, so come over and say ‘hi’, I’d love to hear from you. The Savor California booth will be taking up and entire island, so be sure to pay us a visit.
When: January 18-20, 2009
Where: Moscone Center
Time: Sunday, January 18: 10am-5pm
Monday, January 19: 10am-5pm
Tuesday, January 20: 10am-4pm
Price: Register by Jan. 16 for $35;
after Jan. 16 for $60.
Badge is valid for all 3 days of show.
*Note: This event is only open to trade professionals only.
Next up is the San Francisco Chronicle Wine Competition Public Tasting Event occuring at Fort 
Mason Center’s Festival Pavilion. This is the largest competition of American wines in the world. The judging has already taken place, with the winners already anonounced here. Come and sample the award winners and alongside with artisan foods including Jade Chocolates. A few of the artisan food producers will be selling their products at the event. Proceeds of this event will go to the Santa Rosa Community College.
When: February 28th, 2009
Where: Fort Mason Center’s Festival Pavilion
Time: 2pm-5pm
Price: $60 advanced, $80 at the door.
Lastly, save the date for the 3rd Annual San Francisco Chocolate Salon. Over 50 vendors including chocolatiers, chocolate makers, wineries and other culinary artists will be under one roof with plenty of sampling and buying opportunities. Also noteworthy is a chocolate wedding, demonstrations and chef and author talks. Advanced tickets before the end of January is just $17.50. Get your advanced tickets here.
When: March 21st, 2009
Where: Fort Mason Center’s Herbst Pavilion
Time: 10am -6pm
Price: $17.50 (Early Bird Special before 1/31/09)
$20 Advanced
$25 Door
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January 6, 2009 at 9:57 pm (Uncategorized)
Tags: cake, intern, le.cordon.bleu
Kelsey M. joined the Jade Chocolates team right before the Christmas rush in 2008 began. She’s a recent graduate of the the Le Cordon Bleu progam in San Francisco. Here are two photos of her cake project.
This is her final project for her cake decorating class. It is a wedding cake that’s made with all of the techniques learned in six weeks. Her cake demonstrates fondant, gum paste, pastillige, modling chocolate, piping with royal icing.
We’re excited to see how Kelsey’s school experience can benefit our team. Kelsey’s been a great so far and has brought a level head and a bit more professionalism into our crazy little chocolate kitchen. Check out more about Kelsey here in our employee spotlights.
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