The phrase ‘chocolate hangover’ took on an entirely new meaning for us on Monday morning. Wow, what an amazing Bridal Event the FOUR SEASONS SAN FRANCISCO hosted Sunday. (See previous posting ‘Brides and Martinis’ for event details). The choices available to a bride these days to create a truly memorable day are overwhelming. From creative table settings to wedding bouquets to harpists the range of choices of what you need and want at your wedding are endless. The Four Season catering staff really out did themselves yesterday. The passed hors d’oeuvre were delicious - especially the mini burgers and the mini chicken and green chili quesadillas. For our own selfish purposes we spent most of our time on the Chocolate Verandah, sipping chocolate martinis and sampling wonderful chocolate from the following vendors:
COCOABELLA CHOCOLATES: We love the CocoaBella concept. Michael Freeman travels the world and brings back the world’s greatest confections for us. Brides can decide exactly what confections they want to share with their guests and have them beautifully boxed to order.
THE CHOCOLATE MESS: Fountain after fountain of flowing chocolate, just begging to be dipped into. Choose your chocolate, choose your dippers. So decadent and perfect for not only the wedding but bridal showers as well.
RICHART CHOCOLATES: In the chocolate world it hardly gets any more elegant than Richart. Beautiful designs, stunningly creative packaging and delicious chocolate.
SIBBY'S CUP CAKERY: MOIST chocolate cupcakes with a myriad of fillings and icing choices. I emphasize moist because my main complaint with most of the cupcakes I have sampled since this craze took hold is that they are dry. I was assured by the Sibby folks that her cupcakes are baked the morning of the event that they are ordered for. No freezer cupcakes here. And they deliver.
CAKEWORK: While not part of the Chocolate Verandah crowd I must still include them. Charming cake designs, whimsical colors and most importantly, delicious moist chocolate cake.
And last, but not least, we loved the cream puff station staffed by the charming Chef Marco.
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