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“The Health Benefits of Chocolate”
Marilyn D. Moore, CCE, Certified Culinary Educator with the American Culinary Federation of Professional Chefs. Marilyn has been teaching "Professional Cooking in a Commercial Kitchen" at Rogue Community College since 1998, as well as Food and Beverage Management at Southern Oregon University. She is also the Host/Producer of Chef Talk
on RVTV. She loves chocolate. Her joy for life comes from" loving what you do and doing what you love", sharing the pleasures and benefits of eating "the good chocolate". Come find out what that is and weather or not you can have the milk chocolate and get the same benefits?
“Chocolate and Wine Paring, The Good, The Bad, and The Ugly””
Chocolate: sensual, seductive, decadent and profoundly irresistible.
Wine: rich, complex, intoxicating, and a fundamental requirement of the good life.
Which is which?
All of these descriptions apply to both chocolate and fine wine. Both enjoy reputations for pleasure that date back to the earliest human experience. Both offer benefits to our health and well-being. Imagine the possibilities of indulging in the pleasures of both at the same time. Bring only an open mind, heart and unprejudiced palate, and together we will explore the possibilities of enjoying chocolate and wine together. This one hour presentation by Kimberly Fallon promises to educate and delight you. Kimberly has a Masters degree in Viticulture and Enology from the University of California at Davis. This seminar will teach you which parings of chocolate and wine will work, which ones don’t and why. Her extensive knowledge of wines will separate fact from myth and may have you reevaluating your concepts of wine with chocolate.
“Use of Chocolate in Spa Services”
Jessica Vineyard, co-owner of The Phoenix Day Spa in Ashland is a retired hairstylist with a BS. in Chemistry and has extensive knowledge of cosmetology. She also has a deep passion for sharing information, especially when it benefits the community. Come listen to this great talk about what CHOCOLATE can do for you and your body! "Believe it or not, chocolate can be good for you on the outside, as well as on the inside. Discover what some of the benefits of chocolate spa treatments are, as well as learning about chocolate treatments that are just for fun. We'll even weave in the benefits of spa treatments in general, from the wonderful smells of essential oils to the deep relaxation from facials, massage and reflexology. This talk will be almost as good as visiting your favorite spa!"
“History, Varietals and Buying Smart”
Erin Solin’s passion for chocolate – its taste, its lore, and its
eco-politics – is formidable, and delightful.
A biologist/botanist by training, the self proclaimed chocolate
queen will guide you through a history of Theobroma cacao, and
talk about its cultivation, commercial uses and manufacture into
that utterly compelling bar of chocolate without which many of
us cannot imagine life being worth living. The wonderful twist
in this story is that not only is eating the stuff (in certain
forms) good for our health, it is also P.C! Eating chocolate
means social justice because it returns farmers in South
America to their plantations, putting them in control of
their own income. And, it means global rainforest conservation
- cacao is a “second canopy crop,” which means in order to grow,
it, like coffee, requires the natural rainforest canopy. The more
the chocolate industry grows, the more rainforest will be preserved
for cacao production. Erin confesses she always has an agenda, and
the one she’ll try to convince you to join is to “buy smart”—in
other words, to pay attention when you buy chocolate. She’ll
teach you how to scrutinize labels for additives, and how to
look for the more and more prevalent estate chocolates, grown
and processed on a particular plantation. These chocolates are
dated, so one can compare vintages just as one would with wine.
Cacao is grown in only three places: South America, Africa, and
Hawaii. Erin promotes South American chocolate because of the
quality of the beans and the momentum the cacao industry has
developed there.Of course she will conduct a chocolate tasting,
comparing different strengths, origins, and manufacturing
locations.
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