Decadence! Event Guide - Wednesday, February 5, 2020 by Cowles Publishing

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FRIDAY FEB 7{2020} 4-9PM THE DAVENPORT GRAND HOTEL

itâ&#x20AC;&#x2122;s about to get in Spokane

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PRE-SALE $ General $ TICKETS 20 Admission 60

VIP Access Pass - Includes VIP reception and access to Chocolate Martini Competition

VISIT WWW.SPOKANE7TICKETS.COM

$25 AT THE DOOR whil e supplies last

DECADENCE! is a supplement to The Spokesman-Review • Wednesday, February 5, 2020

Welcome to the fourth edition of Decadence! - Spokane Chocolate Festival! Thank you for joining us in this wonderful sensory chocolate experience and tasting event. Chocolate has been cherished for centuries worldwide, beginning with the early Mayans who drank it. Word soon spread about this wonderful food, and it became such a precious commodity that cacao seeds were even used as money! When sipping chocolate arrived in Europe, it became a popular caffeinated beverage, long before tea and coffee caught on. Adding sugar broadened its use and appeal, and once cinnamon and milk were added, watch out! Mass production made chocolate even more accessible, and today this sweet treat can be found in all sorts of foods and drinks, as you’ll learn at Friday’s event on Feb. 7. Fellow chocoholics like you and I also love that fine chocolate is not only something that’s classy and luxurious, romantic and self-indulgent, but also has actual health benefits. It’s the ultimate superfood! As an event planner, it is my job to bring stories to life and I’m excited to bring the rich history, emotions and effects of chocolate into being with the help of so many skilled local chocolatiers, bakers, chefs, artists, wine makers, and mixologists. Our partners in this event are looking forward to presenting you with an unforgettable – and tasty – experience. I want to acknowledge a beautiful soul, whose innovative thinking and passion for chocolate sparked the creation of what has become a very successful and satisfying community event. We proudly dedicate this year’s event in memory of Julie Sheldon, a non-profit community leader, Spokane activist and colossal ambassador of all things chocolate. Julie had the dream of Spokane someday having its own chocolate festival and would have loved to see how much it has grown and continues to gather so much support. Reflecting on her lasting encouragement and support, we’re proud to bring you, once again, Decadence! Yours in chocolate,

Jennifer Evans, Encore Events

Ed Clark, Decadence! Emcee Ed Clark, born in Hillyard and raised in Spokane, has been in the advertising, marketing, and public relations business in the Pacific Northwest since graduating from Eastern Washington University in 1969. He is the owner of The Clark Company, a multi-media advertising and PR firm serving a wide variety of advertising and public relations clients in the Inland Northwest. He has created tens of thousands of ads over the years. Since 2002, Ed has written and produced a live weekly radio business report for KXLY that airs Friday mornings, and publishes the How’s Business e-newsletter that goes to over 6,000 readers each Monday. He also publishes Entertainment Spokane, an e-newsletter and radio report, that goes out to over an additional 6,000 readers every Wednesday and airs weekly on 12 radio stations. Ed is a well-known voice on radio and television, producing hundreds of commercials and various news reports in the Spokane area every year. He has served the community in a wide variety of roles for decades and is also a frequent emcee for community events.

DECADENCE! is a supplement to The Spokesman-Review â&#x20AC;¢ Wednesday, February 5, 2020

Spokane

FRIDAY FEB 7{2020} 4-9PM THE DAVENPORT GRAND HOTEL 333 W Spokane Falls Blvd, Spokane, WA

SPOKANE7TICKETS.COM

This sampling event and chocolate festival brings together more than 20 vendors sharing samples of chocolates, coffee, donuts, pastries and more. Many will also be selling other products. General admission is $20 online or $25 cash or credit at the door. The $60 VIP experience includes admission to an exclusive reception with savory snacks and the opportunity to watch four Davenport Hotel Collection mixologists create original chocolate martinis. Members of the local food/drink community will be judges.

CLASS SCHEDULE

MEETING ROOM 2 4:15 p.m. DREW SMITH, WANDERLUST DELICATO Hand-rolled Chocolate Truffles

5 p.m. MONICA STENZEL History of Chocolate

6 p.m. TIC

ARBOR CREST & CHOCOLATE APOTHECARY REQ KET UIRED Wine and Chocolate Pairing

7 p.m. RICKY WEBSTER Cookie Decorating

8 p.m. THE MELTING POT Dipping Chocolate Strawberries

The event also includes art, music, and the chance to vote for your favorite treat and win a stay at the Historic Davenport Hotel. Guests can also attend a series of culinary classes. They range from the history of chocolate to tips on how to better decorate cookies. Additional tickets are required to sample wine from Arbor Crest Cellars and Craftsman Cellars, available for purchase online or at the door.

DECADENCE! is a supplement to The Spokesman-Review • Wednesday, February 5, 2020

CHOCOLATE CLASSES

“A Slightly Salty History of Chocolate” with Monica Stenzel 5 p.m., Meeting Room 2

Chocolate, quite literally, is the food of the gods. At least that was the view of some early cultures who believed that chocolate not only was great but something shared with us by divine beings. And while wars have been fought over the years over oil, tea, salt or other precious commodities, chocolate has also had its own important role in our collective kitchens and cultures. Monica Stenzel, a professor at Eastern Washington University and Spokane Falls Community College, is an expert in chocolate’s past and present place in our world. She plans to teach “A Slightly Salty History of Chocolate” at Decadence! Spokane Chocolate Festival. Her lighthearted presentation will begin by showing the food’s role in the Olmec, Maya and Aztec cultures in Central and South America. Then European imperialism brought it to France and Spain as one of the treasures of the New World where it was

prized in courts and coffee houses. It later made its way back to North America as a popular ingredient in U.S. candy. Stenzel will also share information about the importance of chocolate in the Inland Northwest, spanning Spokane’s early days to present-day chocolatiers. As an instructor, she enjoys teaching the fascinating food histories of chocolate, coffee and alcohol as a way of getting students interested in a broader and tastier world “As a history instructor, I chose to use food as a way to interest my students who may not identify with the political or military events most often taught in school,” she said. “Chocolate, sugar, and coffee all have important histories, and can lead people from a favorite food to the bigger issues of trade, transport, labor, advertising, materialism, conservation, and more.” For their final, she gives her students the option to cook something special, and past efforts have included gingerbread cookies decorated to represent historical figures, period apple pie recipes featuring apple-free Depression-era filling, and macaroni and cheese using the recipe Thomas Jefferson brought back from France and introduced to America. Stenzel has degrees in music history and history. “As someone who has studied physics, music, and then history, history has proven a wonderful means to study any topic, any material, or any conversation,” she said. “One of my goals is to find common ground between disparate groups of people, which chocolate does brilliantly.”

Cookie Decorating for Valentine’s Day with Ricky Webster 7 p.m., Meeting Room 2

Interested in decorating cookies? May as well learn from the best. And in this case, the best has the equivalent of two championship belts for his cookie-making efforts, one from the Food Network and one from Hallmark Drama. Think of Joe Louis offering boxing lessons to amateurs or Michael Jordan running a basketball camp and you’ll have an idea of how exciting it is to have Ricky Webster teach the cookie decorating class at Decadence. Webster, business resources consultant for Sysco Spokane, is just coming off the announcement in December that he took the top prize at Hallmark Drama’s first-ever “Christmas Cookie Matchup” where he was one of six chefs, partnered with celebrities to make special goodies. The win earned him $25,000 and also made good TV. The previous year, he was the winner of Food Network’s “Christmas Cookie Challenge.”

Webster says his interest in baking goes back to when he took a cake decorating class at age 11. “I knew this was going to be a lifelong passion.” He also learned other cooking traditions from his mother and grandmothers. After high school, he moved to New York City and apprenticed with Madge Rosenberg at Soutine, a French patisserie, where he learned the art and mastery of precision and quantity baking. He attended the American Musical and Dramatic Academy, then moved to California to open a specialty cookie company. “Unfortunately the economic downturn was not as supportive as family friends, but the learning experience was amazing and I don’t regret one second of it.” He moved to Los Angeles as an executive pastry chef at a bakery and cafe, then became a production manager/head baker at an organic bakeshop. Later, he had the opportunity to work with Duff Goldman as general manager/ executive pastry chef for Duff ’s Cake Mix and then was hired as executive pastry chef at the Ace Hotel in downtown Los Angeles. In 2007, he was hired as Corporate Executive Chef for Hotel RL in Spokane, and he and his partner relocated to Spokane. Now, with Sysco Spokane he can help clients with their food concepts as well as help train and educate their staff. Webster is a fan of local sourcing of ingredients, but using European cooking techniques. He also still loves cookies! In his Decadence! class, Webster will share how to decorate chocolate cookies in the style of truﬄes, just in time to create an extra special “box of chocolates” for your Valentine.

DECADENCE! is a supplement to The Spokesman-Review • Wednesday, February 5, 2020

CHOCOLATE CLASSES Drew Smith, in-house chef and chocolatier at Wanderlust Delicato, will demonstrate how to make chocolate truﬄes from scratch and variations you can use to spice things up! Wanderlust Delicato opened in downtown Spokane on West Main Avenue in summer 2019, offering wine tastings; cheese, charcuterie and small plates; cooking classes; weekly events; and a monthly wine club.

Hand-rolled Chocolate Truﬄes with Drew Smith, Wanderlust Delicato

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Want to impress your Valentine with a sweet, homemade gift? Learn how to dip chocolate strawberries with the melted chocolate experts at The Melting Pot. They will also describe how they prepare their chocolate fondues and their signature chocolate martini.

Dipping Chocolate Strawberries with The Melting Pot 8 p.m., Meeting Room 2

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DECADENCE! is a supplement to The Spokesman-Review • Wednesday, February 5, 2020

DE M

2020 EXIBITORS • Arbor Crest Wine Cellars • Azteca Mexican Restaurants • Big Daddy’s Sweets • Caramel Kitchen • Chocolate Apothecary • Craftsman Cellars • The Davenport Grand Hotel • EanMarie Fine Chocolates • Halletts Chocolates • Happy Happy Fudge • Isagenix • Marsells Cakes & Desserts • The Melting Pot • miFLAVOUR • Nothing Bundt Cake • Peaceful Pond Place Sweets • Schocolat • The Scone Ranger • Spokandy Chocolatier • Spokane Club • Sweet Frostings • Sysco • Thomas Hammer Coffee Roasters • Wanderlust Delicato

Brought to you by:

AFFORDABLE PARKING AVAILABLE FOR DECADENCE! GUESTS Worried about finding satisfying downtown parking? We have a solution! The Davenport Grand Hotel will offer all Decadence! guests the opportunity to park in its private parking garage all afternoon and evening.

A discounted rate of $5 can be paid at the station near registration. The hotel’s self-park garage is located on the corner of Washington and Riverside Avenue. Extra charges apply for valet parking.

DECADENCE! is a supplement to The Spokesman-Review â&#x20AC;˘ Wednesday, February 5, 2020

DECADENCE! CHOCOLATE MARTINI COMPETITION Spokane

What are two things that make life much more exciting? Chocolate and a little friendly competition! Decadence! will present a Chocolate Martini Competition featuring four Davenport Hotel Collection bartenders. VIP attendees will enjoy savory appetizers while watching these talented mixologists face-off in a timed competition to create the tastiest, most luxurious chocolate martini. Attendees will get to sample each of the four cocktails and can share the experience online using the hashtag #SpoChoFest. Three local judges will determine the winning martini. The Chocolate Martini Competition will begin at 7 p.m. in the Maple Ballroom at The Davenport Grand. VIP tickets are required; space is limited.

Live Music by Pat Simmons Intro to Martini

Pat Simmons has been entertaining Pacific Northwest audiences for over 30 years. A Spokane native, he began his career as a professional musician at the age of 13. He is a vocalist, a multi-instrumentalist, and founding member of The Cronkites, an Inland Empire mainstay.

DECADENCE! is a supplement to The Spokesman-Review • Wednesday, February 5, 2020

MEET THE MIXIOLOGISTS

Alona Lohman, Post Street Ale House Drink: Chocolate Brandied Cherry

Growing up in Ukraine, Alona Lohman remembers friends and families getting together for tea fairly regularly. Part of this social ritual often involved a guest bringing along a treat to share with everyone, usually a box of candy. Once, she remembers someone bringing candy containing brandy, which, unfortunately, her mom quickly kept away from the kids. Lohman recalled this exotic sweet when thinking of what to put in the ideal chocolate martini she’s creating for Decadence! “I like chocolate, and I like to experiment,” she said. “My love for chocolate is enormous.” Since most basic chocolate martinis seem to be fairly similar, Lohman set out to make something fun and

creative. Her contribution involves several layers and flavors, including brandy, Godiva chocolate vodka, and maraschino cherry syrup. “The first note people will have is the sweet chocolate, but then they’ll taste the brandy, and toward the end they’ll enjoy the cherry,” she said. She has been working at Post Street Ale House for the last four years and has lived in the Northwest for about 4 ½ years. Her favorite ingredient to work with is Blue Curacao and her signature drink is the Old Fashioned. Layering any cocktail is technically tricky, but she hopes she’s up to the challenge for her first formal drink making competition. “I’m excited and nervous about this,” she said. “I think this is something I hope people will try and like. I can already see it in my head.”

Richard Yakesh, Safari Room Fresh Grill and Bar Drink: Godiva Bramble Inspiration comes from all sorts of interesting places. Just ask Richard Yakesh, bartender/ cocktailer/server at the Safari Room Fresh Grill and Bar at The Davenport Tower. He had already chosen most of the wonderful and unique ingredients for his original take on the classic chocolate martini, which he has dubbed “Godiva Bramble.” But he couldn’t figure out the last piece. The drink features Godiva Dark Chocolate liqueur, Chambord, Frangelico, Skyy Raspberry Vodka, and orange bitters, served in a chocolatedrizzled glass. His research took him to several specialty food stores, where he looked closer at the ingredients in high-end chocolate and candy bars.

“My original plan was to add something more savory, like some kind of nut along the rim, but I couldn’t get the consistency just right. Then I was walking through the lobby and saw our granola and wondered how that would work.” Not everyone knows that the Davenport Hotel kitchens have been creating their own special granola for decades. Yakesh discovered this crunchy cereal had the perfect taste and consistency. “It’s a good blend of everything and isn’t too sweet,” Yakesh said. “I did a lot of experimenting and had quite a lot of rejects.”

DECADENCE! is a supplement to The Spokesman-Review • Wednesday, February 5, 2020

Tyson Nell, Peacock Lounge/Palm Court Drink: Coco Loco

The best chocolate martini, at least in Tyson Nell’s opinion, is something with the highest quality ingredients, whatever you’re putting into it. Once you get this part down, then mixing becomes more about what flavors you like and what others may like. “Some people want to taste everything else, but they don’t want to taste the alcohol,” said Nell, a mixologist at the Historic Davenport Hotel Peacock Room. “I personally like to taste the alcohol since that way I know it’s an adult beverage.” The basic martini is fairly simple to make, but then there are some fun variations to make it distinct. “Maybe you can put dark chocolate in, maybe more bitters, or cordials,” he said. “Just don’t overdo the booze factor.” As a bartender/mixologist for more than five years, he’s also

learned that there’s another factor that can affect how well people like or dislike a drink: how it looks. “It has to look good,” he said. “We have people coming in who have never had a martini before who like what we make because it looks fancy.” Drinks can be made even more appealing by adding other visual touches like chocolate flakes, or drizzling chocolate over it. Nell has been at the Peacock Room for about 2 years and has worked as a bartender for 14 years. He previously worked at Bistango, where he learned a lot about making martinis. For the competition, he’s planning to make Coco Loco, featuring Don Julio Repesado, Godiva Dark Chocolate, coffee liquor, cream and a drizzle of bittersweet chocolate.

Zac Fullerton, Table 13 Whiskey Bar Drink: Terry’s Orange Respite

When Zac Fullerton sat down to come up with his version of the ideal chocolate martini, he wanted to make something interesting and give it a fun local twist. At the same time, the bartender at Table 13 at the Davenport Grand Hotel kept thinking about a popular holiday treat: Terry’s Chocolate Oranges. “They’re made in York, England, in a factory that was repurposed for the military during World War II, and then re-re-purposed after the war to make chocolate,” he said. “It’s fascinating.” That treat was the start of the idea of “Terry’s Chocolate Respite,” but then Fullerton started researching how to source the drink primarily using local ingredients. He started with Warrior Chocolate Vodka and then added Godiva Chocolate Liqueur. He added chocolate and orange bitters from Skidmore. Then, some orange zest, cacao nibs, and, to add a final kick, a pinch of

cayenne pepper. “The cayenne gives it a tinge, a little character,” he said. With the exception of the cacao nibs, which come from California, all the other ingredients are from the Inland Northwest. Fullerton has worked at bars throughout the Spokane area for about 4 ½ years. He began working at Table 13 about seven months ago. He enjoys working with uncommon drink ingredients and putting a new spin on classic beverages. He especially enjoys brandy cocktails and one of his signature drinks is a version of the Jack Rose. The drink might be a little labor intensive but could be a favorite specialty fall or winter cocktail. “It’s going to be an interesting drink,” Fullerton said.

DECADENCE! is a supplement to The Spokesman-Review • Wednesday, February 5, 2020

MEET THE JUDGES

Don Chareunsy, The Spokesman-Review Don joined The Spokesman-Review in 2019 as Food Editor for the Features Department – that’s restaurants, bars, chefs, food and beverage, recipes and more. He later became Features Editor and now leads the department’s five weekly sections – Food, Health, Spokane7, Family and Today. His resume also includes positions at Las Vegas Review-Journal, Las Vegas Sun, The San Diego Union-Tribune, Los Angeles Times, Hollywood. com, The Orange County Register and San Jose Mercury News. Check out the Gonzaga University alumnus on Facebook (donchareunsy) and Instagram (dchareunsy).

The following individuals will be evaluating the quality of chocolate martinis made by area mixologists, and scoring each beverage for taste, ingredients and style.

Erin Peterson, Spokane Culinary Arts Guild Erin is a professional educator, writer, digital strategist, & social media guru for rad brands that have something important to say. When she isn’t working, she is cooking for friends and family, eating at the best ingredientdriven restaurants she can find, researching and writing about it in local publications. Founder of the Spokane Culinary Arts Guild, you can follow her adventures on Facebook and Instagram.

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Stephanie Regalado, Spokane Coeur d’Alene Living Stephanie has worked as a regional and national writer, publisher and editor for more than 19 years. As editor-in-chief of Spokane Coeur d’Alene Living magazine, and through her many adventures in travel and food writing, she has developed a palate for the finer tastes of life, particularly chocolate, martinis, champagne, cheese, oysters, and calamari. You can find her on Instagram (stephanie_regalado_writer) and on Facebook (Stephanie Regalado).

DECADENCE! is a supplement to The Spokesman-Review • Wednesday, February 5, 2020

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DECADENCE! is a supplement to The Spokesman-Review • Wednesday, February 5, 2020

WANT WINE? Visitors to Decadence! Spokane Chocolate Festival can upgrade their experience with optional wine tasting opportunities; additional tickets required. WINE TASTING

Representatives from Arbor Crest Wine Cellars and Craftsman Cellars will be offering samples of their more popular or recent blends. Arbor Crest opened in 1982 at the historic Cliff House Estate. The second-generation familyowned business offers a wide variety of quality wines under the leadership of winemaker Kristina Mielke-van Loben Sels and viticulturalist Jim van Loben Sels. Craftsman Cellars opened in 2013. Greg and Margo Shelman have focused on quality and Old World handcrafted methods. Winemaker Greg Shelman was the first graduate of Washington State University’s Viticulture and Enology program. Each series of samples is $5 per winery. Tickets can be purchased at the check-in table; proof of age with valid ID required.

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WINE & CHOCOLATE PAIRING 6 p.m., MEETING ROOM 2

Learn how to pair two of life’s pleasures – wine and chocolate! The wine makers at Arbor Crest will guide guests through a tasting to help identify different varietals of wine and the characteristics of the region where their grapes are sourced. Guests will also enjoy chocolate pairings from Chocolate Apothecary while learning about the origin of the cacao that they source from all around the world. Tickets for this experience are $10. Tickets can be purchased at the check-in table; proof of age with valid ID required. Space is limited.

DECADENCE! is a supplement to The Spokesman-Review • Wednesday, February 5, 2020

LIVE MUSIC and ART

EVAN DENLINGER A big, tasty part of Decadence! Spokane Chocolate Festival will be all of the tasty treats waiting to be sampled. But Evan Denlinger, a talented regional musician, will also make the event even more enjoyable for guests. Denlinger is scheduled to perform a great blend of cover tunes during the event, entertaining visitors with his unique style of multi-layered music that is bluesy and experimental, plus some pop and rock touches thrown in for fun. His choices of music range from Tom Petty to John Mayer, all sung from the soul. His music is a wonderful blend of beats, basslines and guitars woven together with his soulful voice, that some describe as “bacon dipped in chocolate.” You more than likely have heard Denlinger play if you’ve attended community events around the Spokane area in the last several years. He’s been seen and heard at the Kendall Yards Night Market, on the stage at ArtFest last May, and at the Iron Horse in Spokane Valley last spring. Over the years, Denlinger has also appeared at Poole’s Public House, Zola, Beverly’s and more Inland Northwest venues. For more info about Evan and his music visit evandenlinger.bandcamp.com/.

SHIREE ROSS Chocolate-inspired art on display

Food fans know there’s an art to creating great chocolate. But Shiree D. Ross shows us that fine chocolate can also inspire fine art. The Spokane-area artist plans to paint live at the Decadence! Spokane Chocolate Festival, using actual chocolate in her paint, which is added to an acrylic gel. Ross is the owner of Pyrofine Arts, which is based in a studio in the Perry District. Here, she creates artwork in various media, teaches classes and hosts creative and fun art-themed events such as childrens’ birthday parties and “Pottery and Pints,” social/art event for grown-ups. She currently has been enjoying working in ceramics. “I found this medium allows me to utilize all forms of art including stenciling, painting, drawing, sculptural, etc. It virtually has no limits and I am only limited by my imagination,” Ross said. “I also absolutely love the religious implications between humans and clay, and felt an instant connection when I picked up this medium -- it is what I’m supposed to be doing.” She believes art is her way of encouraging deep thought in herself and others, and admits it can be borderline controversial. “I love to work in problem solution formats and seek to visually solve or postulate past, current, and future issues,” she said. Ross’s pieces have also been seen at Art on the Green. For more info visit pyrofinearts.com/. (Photos by Cameron Reagan Photography)

CAPTURE YOUR MEMORIES AT DECADENCE! Stop by the official photo booth anytime during the event to get your photo taken in front of a fun backdrop. Solo and group photos are available for free, so smile and say “Chocolate!” instead of “Cheese!” We’ll email you photos, which you can save as a souvenir, print, or share on social media.

DECADENCE! is a supplement to The Spokesman-Review • Wednesday, February 5, 2020

Happy Happy Fudge strives to be a fudge shop like no other! All of our fudge is homemade! It is all gluten free, except for the cookies-n-cream and the Kentucky bourbon. We also have several vegan options! These are all gluten free and dairy free...and delicious!! We love making people happy, so stop in for a sample!!

VOTE AND WIN AT DECADENCE! Vote for Decadence! People’s Choice Award and enter to win a one-night stay in a Superior Suite at The Historic Davenport Hotel, courtesy of The Davenport Hotel Collection!

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Chef Ricky Webster Competitor and WINNER of Hallmark Drama’s “Christmas Cookie Matchup” and Food Network’s “Christmas Cookie Challenge.” iss Don’t M okie o Ricky’s C ting a r o c e D tration Demons