Author Archives: Alisha Westerman
Thank You Kindly
Touched down in California February 29th. Waited for our shipments to come. Promised everyone they could taste Sweetface soon! When we got our shipments of product, was glad to see this on the box.
Teacup Chocolate
There are many ways to have your chocolate. This is chocolate buckwheat cereal with Greek yoghurt.
Johnny Cake & Sweetface
Johnny Cake and Sweetface
For our entry in the Crucian Fusion competition, we wanted to stick to the theme of traditional gone gourmet. Thomas researched Johnny Cake recipes and we stuffed our faces with “testers” the night before that were much too dense and flaky – more like delicious biscuits. Nichole, at our favorite local food truck, gave me some pointers and we went back into the kitchen the day of the event for some 11th hour cooking.
Injecting chocolate into the middle of Johnny Cakes is really fun in theory, but not the easiest thing to do. We ended up dipping them in chocolate as we served them. Nobody was complaining, but if we did it again, we would make the chocolate ahead of time, allow it to cool and fold the Johnny Cake dough over it, then cook it.
We also did a Sweetface Spicy Chocolate BBQ sauce, which got a good response. Despite the rain, the event was beautiful, and I was proud of all the cooks for bringing it. See more coverage here.
Crucian Fusion
Getting ready for tomorrow’s event. Did some shopping at Sejah Farms in preparation. They have these awesome sour oranges that taste better than candy. I put them in the chocolate molasses marinade I made. Still got to finalize our dessert and drink.
With Love, from Iceland
When our friend Scott left in August for a trip to Germany, Switzerland and Iceland, he asked us what we would like him to bring back for us. I knew he’d be traveling light, and I didn’t want to add any weight to his pack.
Chocolate was the perfect request and the perfect souvenir. We shared the 50% bar yesterday while he told us about his travels.
We ate the 70% for breakfast.
As chocolates go, they were both aight. A little waxy. The 50% had hint of hazelnut.
Thank you Scott.
Waiting for My Ship to Come In
The pace on St. Croix is finally picking up. I’m sitting here on the beach, watching for ships on the distance. Ordered some product, waiting for my ship to come in and preparing to dive back in to the chocolate, so to speak.
Crucian Pride
Fellow Crucian, Chef Orlando Santos
Orlando Santos is now on my radar. Not because he’s the executive pastry chef at Pittsburgh’s elite Duquesne Club. Or because he’s a contender on season two of Top Chef:Just Desserts. Or because he has his own company, Orlando’s Chocolate Treasures.
He’s on my radar because he’s from St. Croix. Hooray! From what I’ve read, he’s fiery, talented, and properly nostalgic for his humble St. Croix beginnings. And, he’s coming back in December for a Food and Wine event. I hope I get to meet him and ask him all kinds of questions. In the meantime, I will make it a point to watch a little tv so I can watch him at work.
