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CSL Interviews | Cecilia Tessieri of Amedei Chocolate
Their dream to make the best chocolate in the world, from bean to bar led the sister and brother team Alessio and Cecilia Tessieri to form exclusive contracts with producers in Venezuela, Trinidad, Grenada, Ecuador, and Jamaica and to create Amedei. Earning the golden bean award from London’s Academy of chocolate for three years,…
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Rasoi | Purple Reign
Just weeks before my interview at Rasoi Kitchen, an Indian-inspired restaurant which opened in July in Marda Loop, reports of food shortages hit the airwaves, and as the day of our meeting approaches, news of an impending economic crisis explodes. It is certainly not the most fortuitous prelude….. Rasoi Kitchen 101 2215 33rd…
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CSL Interviews | Art Pollard of Amano Artisanal Chocolate
Founder of Amano chocolates based in Utah, USA, Art Pollard has travelled the world in search of the best cocoa beans. The former physics student pursued a challenge to make his own chocolate from bean to bar. CSL: How did you get involved in the chocolate business? Pollard: For as far back as I can…
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Taste Test | Chocolate
City Style and Living’s taste test of chocolate
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Twist | Pineapple, Cherry and Cranberry Fresca
Ingredients 2 Cups Cranberries 1 Cup Blueberries 1 Cup Sugar 1 Can or 5 Fresh Slices Pineapple (frozen) I lemon juiced 1 Can Ginger Ale 2 Tablespoons Grenadine Directions 1. Bring cranberries, blueberries and sugar to boil for 10 minutes until a thick jam texture forms. 2. Freeze mixture overnight. 3. Place frozen cranberry and…
