Re: Fw: Food is Love: Vegan Chocolate Mousse Recipe. Next Event March 31st

[Robert <http://dummy.us.eu.org/robert>]

 > From: Noelle <noelle>
 > Date: Sun, 17 Feb 2019 23:45:36 +0000 (UTC)
 >
 >  This is from the guy who made the food for the yoga retreat(maybe he will 
 >  again this year)See recipe for chocolate avocado mousse:

Don't we already have this recipe?

 >    ----- Forwarded Message -----
 > From: Chef Jesse <http://www.jessebloom.com/~jesse>
 > To: Noelle <http://dummy.us.eu.org/noelleg>
 > Sent: Thursday, February 14, 2019, 12:58:05 PM PST
 > Subject: Food is Love: Vegan Chocolate Mousse Recipe. Next Event March 31st Sacred Kitchen Vegan Chocolate Mousse Recipe  
 >
 > |  Welcome to Sacred Kitchen. Everyone is Welcome at our Table!   |
 > 
 > Happy Valentine's Day, Y'all!
 > 
 > Food is most definitely Love and we wanted to share the love by giving you one 
 > of our favorite (and simplest recipes): Chocolate Avocado Mousse.
 > 
 > Part of the Sacred Kitchen Ethos is about being mindful of the ecological 
 > impact of our food choices and making sure our table is inclusive. This 
 > entirely plant-based Mousse recipe is a delicious alternative to a classic 
 > mousse. So with these 5 ingredients and a food processor (and likely more 
 > Maple Syrup than you imagine)--everyone can eat this bit of creamy delight.
 > 
 > In other news--our Cooking up a Beautiful Future series started off with a 
 > bang--a completely sold out house on February 2nd!  A HUGE thank you to Chef 
 > Lacey for allowing us to turn her restaurant, Encuentro into our lab for human 
 > connection and cooking together.
 > 
 > We got some great feedback and look forward to our next event.
 > 
 > Speaking of... our Nourishing Roots: Celebration of Immigrant Culinary 
 > Traditions collaboration with Slow Food East Bay will now be March 31st. We 
 > have multiple amazing Bay Area Chef's joining us representing cuisine's 
 > across the globe. Join and stay tuned to our Sacred Kitchen Facebook community 
 > for intros to these awesome humans. 
 > 
 > As a reminder, even more than cooking food, Sacred Kitchen is creating spaces 
 > where visionary leaders and innovators are coming together to cook up a 
 > beautiful future where all of life can thrive. 
 > 
 > If this sounds like your cup of tea and you’d like to connect about possible 
 > venues, like-minded organizations or people who might like to co-host, or just 
 > great people to connect with, drop us a line at http://www.jessebloom.com/~jesse.
 > 
 > We’d love to hear from you about what you Love about Food!
 > 
 > Reach out and let us know on Facebook, Instagram, or LinkedIn.
 > 
 > In Deliciousness, 
 > 
 > Chef Jesse and The Sacred Kitchen Team
 >  
 > 
 > Nourishing Roots: Celebrating Immigrant Culinary Traditions,
 > Sunday, March 31rd 2019
 > 4:00pm-8:00pm
 > Come join Sacred Kitchen at ITK Culinary for the kickoff of Slow Food East Bay�> ��s 2019 series celebrating diverse culinary traditions. Come to eat and drink 
 > and dive deep with Bay Area chefs showcasing their heritage, culture and 
 > community through their culinary endeavors.
 > 
 > Arrive to a welcome cocktail and time to connect with fellow attendees after 
 > which we’ll split into small groups with our chefs to work hands-on creating 
 > small bites. Hear from the chef about their personal and culinary history and 
 > pick up tips for making delicious food from their traditional cuisine all while 
 > creating a portion of your meal!
 > 
 > We’ll then gather back together for a full family style meal, sharing what we 
 > learned from our chefs and having time to ask questions and add in our own 
 > stories of migration and the ways that food connect us to our heritage and 
 > community.
 > 
 > Slow Food East Bay’s upcoming series of events celebrates how culture, 
 > homeland and ethnic community informs the preparation and serving of meals. 
 > Attendees will be inspired by stories from chefs and community organizations, 
 > learning how diversity and migration have helped our food system evolve.... And,
 > frankly, be more delicious!
 > 
 > As our political discourse gets more polarized, it becomes ever more important 
 > to have places where we can have meaningful connection discovering inherent 
 > connections to one another. Join us for an evening of delicious food paired 
 > with just as delicious conversation, leaving with both your belly and mind 
 > full.
 > 
 > This event is hosted by ITK Culinary, an Emeryville based cooking school in 
 > support of Slow Food East Bay. 
 > 
 > Schedule of Events:
 > 4:00pm: arrival and cocktails
 > 4:30pm: program introduction & connection
 > 4:45-6:00pm: cooking & learning with chefs
 > 6:15-8:00pm: dinner & conversation
 > 
 > Privilege conscious pricing:
 > Everyone is welcome at our table and we are committed to making the event 
 > sustainable for the chef & staff participants. Together, we are committed to 
 > being and building an inclusive community. As such we’re offering this 
 > sliding scale pricing guideline:   
 >    - $85 - Sponsor Ticket: If you are feeling able, please pay on the high end. 
 >    A portion of your ticket subsidizes someone who can pay less.
 >    - $65 - Living Wage Ticket: If you earn a living wage this ticket help us do 
 >    the same
 >    - $45 - Come Join Us! We are stoked you are coming and grateful that you 
 >    choose to spend your money on this important work.
 >    - Industry Tickets-If you are in the food service industry and would like a 
 >    more discounted ticket. We got you. Reach out.
 > 
 > *If you are feeling inspired to come but $45 doesn’t work, please reach out*
 > 
 > Alcohol and drinks:
 > 
 > Your ticket comes with one drink ticket. Additional Beer, wine and specialty 
 > cocktail will be available at a cash bar
 > 
 > Joyful revelers at our last celebration of immigrant chefs!
 > 
 > Dark Chocolate Avocado Mousse
 > Serves: 16
 > 
 > Ingredients:
 >    
 > 5 ripe medium/large avocados (1.5 cups of avocado without skins) 
 > 1 cup maple syrup or agave
 > 1/2+ cup raw cacao powder
 > 1 tsp pink salt to taste
 > ¼ cup (or less) rum or yummy liquor (optional)
 > lemon juice to taste
 >  
 > Garnishes can include: seasonal fruit, mangos, toasted almonds and coconut, 
 > cacao nibs,  chile powder, candied ginger or coconut macaroon 
 > almonds (yum!)
 >  
 > Equipment needed:
 >    
 > Food Processor
 > Cutting Boards and knives
 > Piping bags x2 plus tips
 > Bowls for hold avocados
 > Measuring cups and spoons
 > Spatulas
 > SS spoon for scooping
 > Peelers
 >  
 > Instructions for Mousse:  
 > 
 > Half avocados and scoop out meat. Set aside. Place in small batches in 
 > cuisinart adding maple syrup, cacao, salt and lemon to taste. Add rum if 
 > desired. Don’t be hesitant to add a lot of syrup or maple--it covers the avo 
 > flavor and more sugar is desired and needed for cold desserts.
 > 
 > Place in piping bag with large star tip.  Peel mangoes  or slice fruit and 
 > slice into long thin for flowering or small dice for garnish. Chop almonds into 
 > small bits.
 > 
 > Pipe Mousse on dessert plate. Garnish with you choice of goodies and enjoy!
 > 
 > Delish!