Six degrees of separation ~ Bloggers at Blackmarket Bakery
Louise met Renee, who introduced her to Priscilla, Marla, and Rachel. Rachel already knew Marla who seemed to know everyone. Marla and Rachel thought it would be great for “everyone” to get to know each other and then we met Francis, Nicki, Anne, Diane, Quyen, Kim,Julia, and Ciaran. Rachel then introduced all of us to the star guest of the evening ~ Cabernet Wine Flour. Six degrees of Kevin Bacon separation is alive and well in the blogosphere. Stepping out from behind my computer and into the kitchen with some of the faceless blog titles I see around the Internet was an absolute treat. I now have a beautiful smiling face to go with Kitchen Runway, instead of envisioning a mouthwatering photo of Veal Scallopine…
The event spotlighted Marche Noir which is a line of wine flour products including Cabernet Brownies and “Caberneti Pasta” by Chef Rachel Klemek. The flour itself is actually a powder that is made from the skins of the Cabernet grape once the juice has been expelled. It is dried and then pressed into a powder that Marche Noir incorporates into it’s pasta’s and baking products. The flour itself is rich in resveratrol, fiber, and iron and is a considered to be a gluten free product. But the only thing you really need to know about these products is that they are simply… FABULOUS. The pasta is gorgeous in color and even better in taste with a firmer aldente texture. If you are a brownie lover, you just have to try these decadent chocolaty treats with a sweet hint of “jammy notes”, they are addicting. I have yet to taste anything from Blackmarket Bakery or Marche Noir that hasn’t made me close my eyes and smile.
After an introduction to the products and a little instruction from Chef Klemek and myself, the foodies separated into groups and began brainstorming recipe ideas. What happened next was… DELICIOUS. As each dish was finished, garnished and perfectly plated- in true food blogger fashion – each of us dropped our knives and grabbed our cameras. We all looked for the perfect angle as food posed patiently like a star on the red carpet waiting for the paparazzi to get the perfect shot. For foodie-bloggers, a mouth watering snapshot takes precedence over eating hot food, it’s just something we’ve all come to accept. Each dish was carefully planned, perfectly executed, and easily could be been served in a local restaurant- quite impressive.
~Smoked Gouda and Fig Ravioli finished in a Rosemary Cream Sauce~
~Pumpkin and Gorgonzola Ravioli in a Mushroom and Pine nut Butter Sauce~
~Cabernet Focaccia topped with Brown Sugar Balsamic Figs, Blue Cheese & Rosemary~
~Cabernet Crusted Relleno finished with Roasted Red Pepper and Butternut Sauce~
~Caramelized Cippolini Onion Rotelle in a Pine Nut Butter Sauce~
~Cabernet Focaccia Crostini with Lemon Curd and Dragon Fruit~
I’m not sure when “networking” actually turns into friendship. But after the last dish was eaten and the business cards were exchanged, I couldn’t help but think I would eventually share another meal with some of new found friends in the near future. If not in person, then perhaps in a blog post just like this, great to meet you all and until we meet again…