First Friday: All About Chocolate with Valrhona USA
Join us for a chocolate-themed evening, featuring samples, giveaways and a primer on sourcing from Valrhona USA. Pastis bartender Kyle Gager will incorporate chocolate into two cocktails; Chef Phillip Kirschen-Clark will demonstrate and serve lobster en espelette gelee with yuzu and cauliflower chantilly; and L’École Valrhona Pastry Chef Guillaume Roesz will demonstrate two desserts.
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Tuition - $30
225 Liberty Street
3rd Floor
New York, NY 10281
More about Chef Phillip Kirschen-Clark:
Chef Philip has worked under iconic chefs Masaharu Morimoto at Morimoto, Alain Ducasse at Essex House, Wylie Dufresne at wd~50 and Paul Liebrandt at Corton. Chef Philip's also managed the kitchens at Jimmy’s No. 43, Pegu Club, Vandaag Restaurant and Café Cluny, where he was most recently executive chef. Now a private chef and consultant, he specializes in sous vide, seafood and local sourcing.
More about Valrhona:
Valrhona's global sourcing is sustainable and equitable for consistent, high-quality chocolate. The premium chocolate company aims to inspire and innovate with products, services and support for pastry chefs and prides itself on 100% traceable cocoa. To celebrate 30 years of partnering with cocoa producers in Madagascar, Valrhona will showcase MANJARI 64% Single Origin Dark Chocolate. Guests will get a special first look at the brand's new RASPBERRY INSPIRATION, which launches the week of the event, and have the opportunity to take home some fun Valrhona products, recipe books, gift boxes and swag with a special raffle!