Utah is becoming chocolate central. Proof:
2nd Annual Caputo’s Chocolate Festival Featuring Ritual Chocolate Thursday, November 14th | 7:15 PM | Tony Caputo’s Market | 314 W. 300 S. SLC UT 84101
Attendees will be greeted with a Ritual drinking chocolate, perfected in house by Caputo’s Cassie Little, followed by Ritual-centric creations from 4 local restaurants. Prepare for sweet and savory applications, enjoy the essence of cacao, and stick around for social media contests and exciting announcements.
Costa Rica | Naked Fish Team, in collaboration with Viet Pham, Food Network Star and Iron Chef Slayer, and chef of Forage and Ember + Ash.
Belize | Chef Ryan Lowder of Copper Onion.
Balao | Chefs Carter Light and Serge Smith of Silver Restaurant.
Madagascar | Leslie Seggar of Tulie Bakery.
Four Beverage components to complement the chocolate extravaganza will include: High West Distillery, Epic Brewery, Libation Inc.’s Francis Fecteau and Charming Beard Coffee.
“Utah is a hub for chocolate lovers,” says Matt Caputo, Director of Marketing at his family’s award-winning specialty food store and internationally-recognized chocolate expert.
The up and coming duo of Ritual Chocolate, Robbie Stout, a Park City native, and Anna Davies, will join premier local chefs for the 2nd Annual Caputo’s Chocolate Festival. Ritual’s four single origin chocolate bars skyrocketed Ritual to the top of the fine chocolate world. “I can say with the appropriate gravitas that Ritual Chocolate is THE up and coming artisan American brand," says Mr. Chocolate Caputo.
$25 admission | $10 alcohol beverage pairing–Space is very limited. Tickets must be purchased in advance via 801.531.8669 or go here. All proceeds will be donated to the Heirloom Cacao Preservation Program, promoting protection of threatened heirloom strains of cacao in their native growing regions.
The January/February issue of Salt Lake magazine will feature an article all about Utah chocolate and in January, the Natural History Museum of Utah will present Chocolate, a traveling exhibit about the culture, science and history of chocolate.