Distrito - Philadelphia, PA

My life was in danger as I was headed to Distrito!  I got caught in the middle of a high speed chase, turned the wrong way on a one-way street, and was almost hit by an invisible trolley—at least that is what the man in the car next to me yelled at me!  All I could think about when I finally arrived at 3945 Chestnut was; I need a strong cocktail and this place better be worth it!

Pepto-Bismol

As soon as I walked in the door my mouth fell to the floor.  At first glance I felt like I was trapped inside a bottle of Pepto-Bismol.  Everywhere I turned I saw pink!  I had to get my bearings straight and my nerves in order before I could truly appreciate the whimsical avant-garde funhouse also known as Distrito.  With Lucha Libre masks lining the wall, patio swings at the upstairs bar and a taxi cab table right next to the jukebox, I couldn’t think of a better place for me to unwind and dine.  Located in University City, this Jose Garces—2010 Food Network’s The Next Iron Chef winner—is exactly what I would expect from the founder of Amada, one of my favorite restaurants in Philadelphia.  Distrito is also ranked one of Philadelphia’s 50 Best Restaurants in 2012.

Distrito Funhouse

After I settled in at the bar and took a few sips of the extremely delicious Mango Puree Margarita, I was able to let my hair down and forget about all of the drama I encountered just before my arrival.  My bartender was extremely attentive and when I asked him what he suggested, he told me to get his five favorite things off the menu and that is exactly what I did.

CAMARONES CEVICHE

One thing Distrito doesn’t do is skimp on the shrimp in their ceviche!  I had a mouthful of shrimp with every bite and every bite was absolutely wonderful.  Spicy tomato, avocado and plantain chips make this dish more like a spicy cocktail then your typical ceviche.  It was a perfect complement to my margarita. 

Camarones Ceviche

PATO HUARACHES

So “Pato” means duck in Spanish and “Huaraches” is a very popular dish originating in Mexico City and named after a common Mexican sandal.  It is fried masa with topped with various ingredients and topped off with some type of cheese.  I grew up eating these in Houston where Mexican food is a staple in our daily lives.  

Pato Huaraches

There are three options: Pato, Los Hongos and Costillas (duck, mushroom and short rib).  I went for the duck since that is a weakness of mine.  The manchego cream and the tequila cherry escabech were quite influential as well.  But really my buddy the bartender said this was on his top five list so I had to indulge.

LOS TACOS

I could not go to a Mexican restaurant and not get one of the most traditional dishes—the taco!  I was slightly overwhelmed when I saw the seven options!  Luckily for me I had someone making my food decisions for me, especially since my tequila flight was starting to kick in! 

• Pollo – Chicken Ropa Vieja, Queso Fresco, Crema, Radish
• Carne Kobe – Flat Iron Steak, Truffle Potato, Tomato-Horseradish Escabeche, Yukon Fries
• Mahi Mahi – Chipotle Remoulade, Avocado, Red Cabbage and Lime
• Carnitas – Pulled Pork, Black Beans, Pineapple Salsa
• Camarones y Chorizo - Shrimp
• Lengua – Tongue, Cebolla Criolla, Salsa Verde (I was a little scared to try this one)
• Carne al Carbon – Marinated Hangar Steak, Salsa Verde, Radish

 Bartender told me I wouldn’t regret the Mahi Mahi and I didn’t!  I seem to have this new problem where I don’t want to eat pretty food however with a little coaxing I was able to take a bite and after the first bite I then devoured them.

Mahi Mahi Tacos

CHULETAS DE CORDERO

Mary had a little lamb and I ate it—that one never gets old!  These lamb chops were marinated to PERFECTION.  With smoked bacon atole, chanterelle escabeche and 3 Chile BBQ, I knew I had a winner.  It really doesn’t get any better than that.  The only thing that would make this dish better is if I could have more!

Chuletas de Cordero

EL FUERTE “FOR TWO”

When I glanced at the dessert menu my bartender and two others said that the El Fuerte “is the best item on the menu”.  Before the dessert came out I was a little concerned about the size since it says that it is “for two”.  I didn’t want to look like a total cow by sitting at the bar alone and chomping down on a dessert for two—but a Gourmand Girl has to do what a Gourmand Girl has to do!

El Fuerte NOT "For Two"

It was love at first bite!  No doubt and let me also add that this is NOT “for two”.  I enjoyed every single ounce of the flourless chocolate cake with espresso ice cream; a true chocolate lovers dream.

 ADIÓS

After I finished my dessert, I relaxed even more on the swings at the upstairs bar and just swung and watched all of the people enjoying the contagious upbeat Distrito vibe.  My bartender got 5-out-of-5 and I was able to end my night on a happy note.  If you ask me if all the drama was worth it, I would say yes and if you ask me if I would go through it again, I would say ABSOLUTELY.  Especially for the El Fuerte!

Distrito Downstairs Bar

Epicurean Girl’s Conclusion: 4 VIPs

Distrito gets a rating of 4 VIPs.

Mardi Gras & Margaritas

What do Mardi Gras and Margaritas have in common?  To the world, absolutely nothing but to the Gourmand Girls—absolutely EVERYTHING!

While NOLA Girl was in New Orleans celebrating Mardi Gras and getting ready for Orpheuscapade XVIII, I was busy chasing down my Randazzo’s King Cake and creating a margarita recipe for the Dos Caminos margarita recipe contest.  Because I was a little sad about not being able to join in with NOLA’s Mardi Gras festivities, I decided to create a Mardi Gras inspired cocktail which I gave two names because I just couldn’t decide: Mardi Grasrita OR Creole Margarita—something hot & spicy just like us!  Imagine my surprise when I just so happened to be celebrating Mardi Gras at Dos Caminos with a buddy when I learned that I actually won the Mardi Gras Recipe Contest at Dos Caminos in honor of National Margarita Day!

"Mari Grasrita / Cajun Margarita", Orpheus Krewe Parade Floats, Randazzo King Cake

Needless to say, I went to Dos Caminos EVERYDAY this week and took anyone I could find to sample my margarita!  Of course the fine Mix-masters at Dos Caminos threw in a little DC twist and they are calling it the Cajun Margarita but heck, I am just glad they loved my hot & spicy margarita!  Now I just have to convince them to add it to the menu.

Many people have asked me for the recipe so here it is:

1.5 – 2 oz        Tanteo Jalapeño Tequila

1 – 2 dashes    Tabasco (The brand matters since this was Louisiana inspired)

1.5 – 2 oz        Sweet & Sour Syrup (I make my own on the stove using raw sugar and water in

                        equal parts and adding lemon & lime)

1                      Small Pepper (jalapeño or some other pepper to garnish)

1                      Sugar Cane Stick for garnish and to taste

Shake, strain and serve on the rocks and then jazz it up with the pepper and/or sugar cane.

Mardi Grasrita / Creole Margarita Ingredients

You should try to make this delicious cocktail at home and feel free to switch up the recipe to your liking.  If you are in New York City then go to any of the four Dos Caminos locations and tell them they need to add this to their drink menu.  Laissez les bons temps rouler!!!!!

The Metropolitan Tea - Bond Restaurant & Lounge (Boston)

I was never a big fan of history when I was a kid but when my fourth grade teacher told our class that we were going to learn and experience the “Boston Tea Party”; you can probably imagine my tremendous disappointment when I showed up the following day to learn that it wasn’t a REAL tea party at all!  I get and appreciate that the “Boston Tea Party” was the spark that helped ignite the American Revolution fuse but what I really wanted was a tea party not a history lesson!  So when NOLA and I were invited to see the Celtics play the Knicks at The Garden, I couldn’t help myself but to take this opportunity to rewrite history the way I envisioned it and have a proper tea party in Boston!  After a lot of research we decided on the Metropolitan Tea at Bond Restaurant and Lounge.

Bond Restaurant & Lounge

Located inside Langham Hotel Boston, Bond is what I imagine it must be like to lounge inside a sexy bottle of red wine.  Bold, velvety and downright sensuous is what I believe the New York based design team at Jeffery Beers International.  Originally the Federal Reserve Building of Boston and is a historic landmark—hence its namesake.  It was voted one of Boston’s "Top 5 Afternoon Teas" in 2011.  I thought this was going to be traditional with basic tea sandwiches, teas and tea cakes but it wasn’t.  Bond has an edgy menu and puts a nice twist on afternoon tea.  Bond also serves as an awesome happy hour spot as well as a nice lounge for Boston’s nightlife.

Inside Bond Restaurant & Lounge

BOND 1: THE TEA

Bond serves Tea Forté a personal favorite of mine.  Tea Forté is known for capturing the true art of tea.  They use these hand crafted pyramid silken-tea-infusers with a signature leaf at the top to create all types of teas and even cocktails!  I’ve never been to an afternoon tea that had not only an extensive hot tea menu but also an iced tea menu.  They have some of the classics like English Breakfast and Earl Grey but they also have some more festive varieties such as Lapsang Souchong, Orchid Vanilla, White Ginger Pear, Pomegranate Blackberry and Raspberry Nectar just to name a few.

Metropolitan Tea

I chose the White Ginger Pear which is a Pai MuTan white made “with sweet pear and the zing of ginger”.  They even the White Ginger Pear as an iced tea option which I made sure I took advantage of.  Both were soooo delicious!

Tea Forte

BOND 2: NOT YOUR BORING FINGER SANDWICHES

When I think of metropolitan the first word that comes to my mind is “modern”.  I was hoping for something a little different at this afternoon tea.  I did not want the traditional three tiered china stands.  Bond didn’t disappoint because a formal tea setting doesn’t really fit the mold here.  The contemporary white porcelain dinnerware flowed into the seductive design of the lounge.  Both NOLA and I felt very comfortable and were able to unwind after our crazy arrival into Boston.

Keeping with the modern theme, Bond steered clear of the standard finger sandwiches and selected an edgier spread.  The first course of the Metropolitan Tea consists of:

• Foraged Mushroom and Crème Fraiche Tart
• Meadow Brook Egg “Mimosa” with House Smoked Salmon
• English Cucumber, Farmer’s Cheese and Dill Sandwich
• Local Smoked Ham Roulade with Cape Cranberry Relish

Metropolitan Tea - Course 1

Foraged Mushroom and Crème Fraiche Tart

The first thing I thought when I saw the tart was about Mushroom Hunting in Indiana!  The mushrooms looked like Morels which caused my stream of consciousness to go there.  Let me educate you a bit because I didn’t have a clue what the heck half of this dish was from the description!  Crème Fraiche is just French soured cream.  It isn’t as sour as the sour cream we eat in the United States but for the purpose of our basic understanding we will just call it French sour cream.  I haven’t really figured out the foraged mushroom part yet but I am going to assume it has something to do with mushroom hunting!  All I really saw was mushroom and tart and since I like both I thought immediately, WINNER.  I wish they would have given me two because it was certainly delicious.

Foraged Mushroom and Crème Fraiche Tart

Meadow Brook Egg “Mimosa” with House Smoked Salmon

This is one of those dishes that are just too cute to eat.  I told NOLA I didn’t want to mess up the presentation.  To some it might look like just a mini deviled egg with stuff on top but to me it really was an egg mimosa.  Why would I want to destroy something like that!  After NOLA gave me a pep talk, I picked the little cutie up and ate it.  Totally worth the destruction of the egg! 

Egg Mimosa

BOND 3: THE SCONES

This was the TRIFECTA!  I don’t typically get excited about scones because I am usually waiting for the dessert but I honestly could have just stopped after these.  The scones were delicious but it was the compliments which had my head spinning.  Devonshire Cream, Honeycomb, and Strawberry Jam.  That is not a typo, there was actual honeycomb!  And no, I didn’t mean honey, I meant what I said honeycomb!  All honey is NOT created equal and this proves it.  I mixed the cream, jam and honey together and spread it on my scone and created what I like to call “The Trifecta”.  Even when I finished the scones I continued to eat “The Trifecta” with just my finger.  Very classy right?  Don’t judge, you would do the same thing.

Scones & "The Trifecta"

BOND 4: THE SWEETS

I figured since Bond had so much success with “The Trifecta” then dessert portion of the afternoon tea has to be ridiculous!  My suspicions were correct; the dessert selections are light, sexy and simply delicious:

•  Chocolate Dipped Strawberry
• French Macaron
• Apple Spice Cake
• Eggnog Trifle

The Sweets

Chocolate Dipped Strawberry & Strawberry Macaron

This started a tirade from NOLA about how Boston’s strawberries surpass New Orleans strawberries!  She didn’t understand how the chocolate covered strawberries she recently consumed in New Orleans which are literally grown down the street could taste so horrible in comparison to the Bond chocolate dipped strawberry.  As she went on and on, I just tuned her out, nodded in agreement with the occasional “are you serious” response and ate the yummy white chocolate covered wafer balls.  I was hoping if she kept it up, she wouldn’t notice that the wafer balls were quickly disappearing AND that I was making my way towards the macaron.

Chocolate Dipped Strawberry w/ Wafer Balls

 After a recent visit to Paris, my sister and I formed a very serious macaron addiction.  I am going to seek treatment or a help group very soon.  The Strawberry Macaron at Bond did not help my condition.  I was quite pleased that NOLA was still in the middle of her strawberry injustice tirade because she totally missed the fact that I ate it in one bite!  There was NO WAY I was going to share that yummy macaron!

Strawberry Macaron

Apple Spice Cake & Eggnog Trifle

Because I felt slightly culpable for swiping the macaron, I was willing to share my Apple Spice Cake with NOLA.  It is really as good as it looks.  It was the perfect pairing with the Eggnog Trifle.  The trifle reminded me slightly of the Eggnog Panna Cotta I had at an afternoon tea over the holidays.  Both NOLA and I didn’t feel any guilt for indulging in these sweets because we are convinced they are quite nutritious since they have ingredients from 4-out-of-5 food groups: fruit (apple); grains (the crust); dairy (custard); protein (eggs qualify for this)! 

Apple Spice Cake

Eggnog Trifle

We had such a fantastic time at our Boston tea party.  We even made a new friend with Mr. Jarrett D’Olimpio—Assistant Manager at Café Fleuri & Bond—who made our dining experience spectacular.  NOLA and I also have a MAJOR crush on Jarrett because he is the person who introduced us to our Chocolate Shangri-la at the Café Fleuri’s Chocolate Bar which we believe changed our lives.  In the future, every time we come to Boston for a visit, we will be sure to make a stop at the Langham.

  

Gourmand Girl’s Conclusion: 5 VIPs

Bond’s Metropolitan Tea gets our highest rating of 5 VIPs.

Montes Purple Angel - Gourmand Girl's Love Letter

To Our Yummy Valentine:

Our yummy valentine
Broad and ripe valentine
You make us want to let down our hair
Your taste is enjoyable
Unforgettable
And you’re our favorite Carmenere


Yes, your bottle is quite chic
Plum, boysenberry and fig, so unique
We can’t limit our intake to just once a week
You’re our favorite Carmenere


If I ever had one last dime
For one drop of wine, I’d make you mine
Too good to be true could you be a fable
No, you are our favorite Montes Purple Angel


The Gourmand Girls
P.S.  Epicurean Girl is still madly in love with "M"

Fashion Tea - Mandarin Oriental Lobby Lounge

For those of you who might not know about it, Mercedes-Benz Fashion Week has arrived in Manhattan.  This is a semi-annual event which is held in New York in February and September every year.  If you think you see everything in New York, just wait until Fashion Week hits because it really gives the Avant-garde crowd their chance to strut their stuff.  I was not surprised to see one of my favorite spots—Mandarin Oriental Lobby Lounge—was celebrating Fashion Week by hosting a Fashion Tea.  The question wasn’t if I was going to attend, it was when.  I grabbed my buddy, Suse from Manhattan by Way of Mayberry and headed to Columbus Circle to partake in this chic tea and to do some great people watching at the Lobby Lounge.

Mandarin Oriental's Lobby Lounge Fashion Tea

After an enjoyable afternoon with Suse these are our highlights:

SAVORY SELECTIONS & SCONES

The fashion tea consists of four tea sandwiches:

• Smoked Salmon, Cucumber, Lemon Caper Mouse on Marble Rye
• Black Forest Ham, Vermont Smoked Cheddar, Honey Dijon on Brioche
• Asian Chicken Salad, Napa Cabbage, Roasted Peanuts on Whole Wheat
• Soybean Hummus, Sea Salt, Goat Cheese, Watercress on Multi-Grain

Savory Selections & Scones

Our personal favorite was the Asian Chicken Salad!  Simply delicious!  The other thing we could not get enough of was the scones, the scones, the scones!  Did I mention the scones?  These are the Mandarin Oriental’s Signature Scones which are served with Devon Cream and house-made marmalade.  The marmalade was so good.  I seriously could have eaten it with a spoon out of the dish.  A little side note, if you want more than your allotted share of scones, it is an additional $4 per scone and it is worth it.

THE TEA

What is an afternoon tea, without the tea?  I am always raving about the gorgeous tea selections at the Lobby Lounge.  I did it for the Nutcracker Tea and the Chinese New Year Tea of Togetherness so why should I stop there?  Suse and I tried the Organic Lychee Green Tea from the Mandarin Tealeaves collection and it was AMAZING.  Especially with the orange blossom honey, yummy.

SWEET TEMPTATIONS

There is no need for me to state that this is my favorite part of any meal but it is!  Whoever came up with this menu is totally creative and I give them serious props.  Making their way down the runway is:

• Jimmy Choo
• Diane von Furstenberg - DVF
• Chanel
• Donna Karan
• Betsey Johnson

JIMMY CHOO CARAMEL TART

Introducing this season’s look in caramel and milk chocolate mousse in a chocolate tart shell with chocolate garnish.  This one was my personal favorite; I loved the chocolate mousse which I am going to call it “chocolate charmeuse”.  In case you are wondering, I will NEVER tire of chocolate.

Jimmy Choo Caramel Tart

DVF BATTEN BURGE

Next up is the pink and white cake “madras” filled with raspberry jam and covered in an almond marzipan coating.  Just look at the bold colors with this look.  Simply fabulous!

DVF Batten Burge

HOT COCO CHANEL

When I think of Miss Gabrielle Bonheur “Coco” Chanel, the word that comes to mind is Classic.  And that is what you get with this chocolate pudding topped with whipped cream.  Please note, Suse and I were unsure about eating the Chanel piece in the pudding.  We tried it and it tasted a little different so you might want check with someone before you go there like we did.  The only thing I would suggest changing is to possibly name this piece in the collection the “Haute Coco Chanel” and to possibly make it some type of classic hot cocoa to keep it classic Chanel.  Just a suggestion, but if the Mandarin decides to name it that, I want a percentage!

Hot Coco Chanel

DONNA KARROT CAKE

This was the only collection featured in the fashion tea show that did not need a description.  Suse adored the carrot cake.  Notice the attention to detail with the “paillettes” on top which just so happen to be little pieces of golden chocolate.  FIERCE!

Donna Karrot Cake

APPLE BROWN BETSEY JOHNSON

This was the showstopper for Suse.  This almond tart shell with apple filling and crumb top is accented with a fabulous white chocolate hat.  I definitely want this piece—does it only come in sample sizes?

Apple Brown Betsey Johnson

THE FINALE

You have until February 16th to make it over to the Lobby Lounge to have some fun with the Fashion Tea.  It will be a nice break in-between the shows.  You better hurry up before these items are out of season. 

Epicurean Girl’s Conclusion: 5 VIPs

Mandarin Oriental’s Fashion Tea gets our highest rating of 5 VIPs.

Dos Caminos - De los Enamorados (Valentine's Day)

I have to admit when I found out the date of the latest Dos Caminos cooking class, I couldn’t care less about what the theme was going to be, all I could think about was bring on the cocktails and give me my copy of Dos Caminos' Mexican Street Food: 120 Authentic Recipes to Make at Home.  I live for these classes because not only do you get to learn how to cook yummy Mexican inspired dishes from award-winning Dos Caminos executive chef Ivy Stark and Chef David Chivaroli, but you also get to eat and drink everything from the class with some new friends.

Chef Ivy Stark & Chef David Chivaroli

This particular February class was all about LOVE.  All of the dishes used “sexy” ingredients.  We learned a little bit about aphrodisiacs, Mexican Viagra, and how to shuck an oyster just to name a few.  I even learned how to say Valentine’s Day two different ways in Spanish: Dia de San Valentin and Dia de los Enamorados.  The most important thing I learned is that all of these Mexican dishes are made from the heart with pure unconditional love and are the perfect thing to share with your loved ones.

Dos Caminos Valentine's Collage - "Made with Love"

Below are the highlights from our sexy Mexican Valentine’s Day feast

“Como Agua Para Chocolate”

You would think after my Willy Wonka experience last week at the Chocolate Bar I wouldn’t want any more chocolate but you are WRONG!!  This isn’t your off the supermarket shelf packet of powdered hot chocolate where you just add milk or water—oh no!  This is organic lava stone ground chocolate from Taza Chocolate made the old fashioned way.  Add in milk, cinnamon, Chipotle powder, vanilla bean and Taneto Chocolate Tequila and you have the Chocolate Love Potion.  The chili powder, vanilla and chocolate are on Cosmo’s Top 10 Aphrodisiac Food list because of their nerve stimulating effects—I will leave the rest up for your imagination.

Chocolate Love Potion

After I took my first sip of the Chocolate Love Potion; I totally got EXACTLY why they call it this!  I was like call me Tita and where is Pedro—for those of you who are slightly confused; these are the main characters from Like Water for Chocolate!

“Besame con Rosas”

I was a little tardy to class—I blame the snow—but as soon as I walked in I was handed this very pretty cocktail with pink roses.  

Besame con Rosas

At first I felt a little strange drinking something with petals because when I think of rose petals they are normally forming a trail down the hall and ends up in a bubble bath with champagne—at least that is the way it goes in my fantasy—so the idea of drinking rose petals was slightly disturbing.  I quickly got over it.  Especially with sexy ingredients like Moroccan rose syrup, flavored rum, Cava (Spanish Champagne) and unsprayed rose petals.  Kiss me with roses indeed!

“Vuelve la Vida” Seafood Cocktail

I finally learned how to shuck an oyster but I also realized that I will leave the shucking to the professionals, who just so happen to be off season elves in the Dos Caminos kitchen.  I also discovered that oysters and avocado are two testosterone stimulants which explains why this dish is also known as “Mexican Viagra”!  Some others call it by other names such as “Return to Life” and the “Corpse Reviver” because it can supposedly cure a hangover.  Regardless of its function, it sure tastes and looks good.

Mexican Viagra

Cocoa Ancho Chile Rubbed Sirloin

Ladies this is a dish you should sit back and let your man take full control.  If you feel the need to assist, then help him out with the wild mushroom sauce and gingered sweet potatoes.  The rub is what makes this dish so sexy.  Cocoa, Ancho, garlic and onion powder mixed with brown sugar, paprika and cumin and other ingredients are all “massaged” into the sirloin.  It is best to allow it to sit overnight.  Now this is not a traditional Mexican dish but Chef Ivy and Chef David love it so it is what it isn’t--just look at it!

Cocoa Ancho Chile Rubbed Sirloin

Strawberries Dipped in Spiced Honey

Strawberries with honey and chili powder put on a little show in your mouth.  Chef Ivy said it best when she called this dish “spiced honey for your honey”!  Nothing else needs to be said, just try it.  Mmmmm.

Strawberries with Spiced Honey

"Spiced honey for your honey" --Chef Ivy Stark

I had such a fantastic time learning how to make such heat intense Mexican dishes, especially just in time for Valentine’s Day!  You can visit one of the locations in New York (4 locations), Atlantic City or Fort Lauderdale to experience some of these special dishes from the Valentine's Day menu.  I personally want to try the dessert called "Between the Sheets"!

If you haven’t tried one of these Dos Caminos classes yet, I insist that you must do so soon.  There really is nothing like it!  I left love drunk!  Also, be sure to pick up your copy of "Dos Caminos' Mexican Street Food", I can’t wait to try some more of the recipes.  Thank you so much Chef Ivy, Chef David and the entire Dos Caminos team for opening your doors to us.  Happy Valentine’s Day!

Dos Caminos @ Park Avenue

Chocolate Bar @ Cafe Fleuri - Langham Hotel Boston

Now I know how Charlie felt when he won the golden ticket because that is EXACTLY how I felt when I stepped off the elevator onto the 2^nd floor at the Langham Hotel and entered the Chocolate Bar at Café Fleuri.  No, the elevator wasn’t made of glass but the room is how I imagined “The Chocolate Room” from Charlie and the Chocolate Factory.  The only things missing were the chocolate river and the Oompa Loompas.  However, the Langham makes up for the voids because in place of the pink Viking sugar boat they have the pink Langham Taxi and in place of the Oompa Loompas, Café Fleuri has the best service team.   They even have a live DJ!  This is a 23 year tradition that started as a 72” round table of sweet goodies and turned into a chocolate wonderland.  

Langham Hotel & Langham Taxi

The 2012 Chocolate Bar theme is varying degrees of cocoa intensity and was created from the brilliant mind of pastry chef, Jed Hackney.  I like to think of Mr. Hackney as Mr. Wonka!  With over 100 selections on the floor there is order to what the untrained eye might think is madness.  Going around the floor are five stations:

1. Ice Cream Station
2. Cotton Candy Station
3. Chocolate Fondue Station
4. Cupcake & Candy 
5. Crêpes Station

Protected safely in the center of the five stations are the different cocoa intensity pastries starting from bitter sweet and going all the way to white chocolate.

Cafe Fleuri's Chocolate Bar

Café Fleuri’s Chocolate Bar is for both the young and the young at heart.  There is truly something for everyone.  They say a picture is worth a thousand words so I will be brief.  Indulge and enjoy while I take you on our whimsical journey through this chocolate nirvana.

  

ICE CREAM STATION

Someone is always standing by ready to create your ice cream fantasy at the ice cream station.  Look at all the yummy toppings!

Ice Cream Stations with toppings

COTTON CANDY STATION

Call it what you want—Cotton Candy, Candy Floss or Fairy Floss—it is delicious and they have quite the spread!

Cotton Candy Collage

CHOCOLATE FONDUE STATION
Melted chocolate with your choice of marshmallows, strawberries, pineapples and pretzels just to name a few!  Do I really need to say more?

Chocolate Fondue Station

CUPCAKE & CANDY STATION

Come and design your own cupcake just the way YOU want it.

Cupcake Station with the fixings

CRÊPE STATION

"White Chocolate, strawberries with Grand Marnier is how I like my crêpes sir, thank you for asking!"

  

Crepe Station

THIRSTY ANYONE?

For the adults who are still kids at heart, you should try one of these chocolaty libations:

• Chocolate Decadence Martini
• Chocolate Kiss Martini
• Cupcake Martini

Top Left: Chocolate Kiss & Bottom Left: Chocolate Decadence

 If you are not interested in an adult beverage then be sure to visit the hot chocolate section where you can try different types of hot chocolate, tea or spiced apple cider.

VARYING DEGREES OF COCOA INTENSITY

The higher the cocoa content—or percentage—the more intense the chocolate.  The Chocolate Bar covers the entire spectrum.  As I said before, there really is something for everyone at the Chocolate Bar!  If you don’t like chocolate you can order food from the café menu.  If you are on a diet, they have sugar free options.  If you are allergic to nuts, they have nut free choices.  If you only like dark chocolate or white chocolate, they have that for you as well.  Whatever you want I am sure they have it.  Some of our favorites include:

• Bourbon & Peanut Crunch Cake (74% Apamate)
• Guanaja Mousse Dome (70% Guanaja)
• Dense Chocolate Cake with Raspberry (55% Abinao)
• Milk Chocolate Cremeux Crunch (34% Caramelia)
• Sticky Toffee Pudding
• Chocolate Croissant Bread Pudding (SPECIAL NOTE: NOLA Girl said this lived up to her New Orleans standards!)

Cocoa Varying Intensities 

Regardless of what you prefer, the only thing you have to be concerned about is going into a chocolacoma like NOLA and I did.

  

CONCLUSION

If you are in Boston you MUST stop by the Langham’s Café Fleuri on a Saturday to experience what I like to call my personal Chocolate Shangri-la!

Gourmand Girls and the Chocolate Factory

Gourmand Girl’s Conclusion: 5 VIPs

The Chocolate Bar at Café Fleuri gets our highest rating of 5 VIPs.