The CIA Ganache Factory Emporium

 

 

Un Chocolatiere

There is a man with a toque

 

His wife always dresses bespoke

 

The toque man Marcel is into Ganache

 

The toque man's wife -- oil and clay
 

                      by author

 

 

 

The world is a greater place because of those talented artisans who bring to us mortals the delights from food and art. I write of one such artisan.

 

Admirers of "Death By Chocolate" dessert, Marcel's  book series, The Trellis Restaurant and not to be left out - the PBS television series, now enjoy Marcel and Connie's newest endeavor, the Mad About Chocolate patisserie.

 

I won't deny it, I am a fan - devotee of good food, a tasty drink, and an enjoyable place to experience these with my favorite date. Whether it be Washington, San Francisco, Peshawar, Paris, Athens, Berlin or London and Williamsburg, I have a long list of memories and experiences like enjoying a beer with "Laki" at the Saturday morning Frankfurt farmers market, an espresso at the Architect Museum coffee lounge or ouzo at the port of Mykonos.

 

Since father and son Peter and Nick BeLer's* The Williamsburg Restaurant, along with the Lafayette Restaurant, Regency Room at the Williamsburg Inn, this little city of Williamsburg has experienced a growth of fine dining venues. *And I cannot tell this story without mentioning Nick and his brother Buzz's The Prime Rib of Baltimore, Washington and Philadelphia.

 

The Trellis - the inspiration of Marcel's - not only brought out but made a name for a divine dining experience and has led to the more recent establishments - The Fat Canary, LeYaca and Chef Dave Everett's Blue Talon, the re-opened Trellis and the DOG Street Pub, along with Dave's newest fancy The Blackbird Bakery. (One awaits Dave's distillery.)

 

These special places .... here in this idyllic town...... Well, It's almost as if the CIA reached out from Hyde Park and sprinkled fairy dust on this quaint little hamlet.

 

And as we watch these gems on the landscape, we see a Havana Cuban-inspired  locale (since closed), the soon to open Jewish Mother and likely more in store.

 

Which takes me back to Mr. D and his Ganache Factory ... soon to be visited by five little persons who are quite "mad about chocolate".

 

The Marcel Desaulnier Ganache Martini*

 

          1/2 oz. Ganache from any "Mad About Chocolate" dessert

                      Remove Ganache and save pastry remainder for eating

          1 1/2 oz. Grey Goose Vodka Vanilla
          Mix Ganache and vodka well, then add ice

          Shake well, pour into a chilled tall martini glass

          Top with one layer of whipped cream

          Garnish with a dusting of cocoa powder
                            *a creation by Constantine
 

a bien tot, 

Constantine