My calendar is fast filling up.  Can’t believe it.  I am a guest chef at the Culinary Institute of America’s Napa campus.  Part of their Vintner’s Induction ceremony.  Should be fun.  I’m doing a Food Network Challenge at the end of March.  Backstage at The Geffen is a benefit for the theatre.  I’m one of the items you can bid on for their silent auction.  My brother and his family are coming sometime during all of this.  I’m giving a demonstration for the chocolate company, Michel Cluizel, in mid-April.  My absolute all time favorite chocolate, btw.  and then May 1st I’ll be part of the Disneyland California Food & Wine Fest.  Whew.  All that in 2 months.

Next week we have a great opportunity at the hotel to show off some of our culinary muscle.  We’re hosting a wine dinner.  Finally, some real foodies to entertain.  My dessert is called, Chocolate Ice, with compressed banana, blood orange and mint.  haven’t figured out how it will all go together, but the mint will probably be spherified (is that a word?)

Below is the chocolate/banana tart served at a banquet the other day.  Shiny chocolate glaze over banana mousse, sitting on a speculos crust.  Served with peanut sauce, chocolate dust and milk chocolate curd.

IMG_0647