A sweet weekend

I love nothing more than lazy weekends that feature crossword puzzles, being near the water, and drinking more coffee than is good for me.

Well, this will not be one of those weekends.

On Friday, I’ll be judging at CupcakeCamp Vancouver. It’s one part sugar-tastic cupcake bonanza and one part fundraiser. Attendees bring, share and eat cupcakes for a suggested donation of $5 at the door. All proceeds go to the Downtown Eastside Women’s Centre, which is a safe space for women and children in the downtown eastside.

Once I’ve recovered from sugar shock, I’m heading across the border for Sunday’s Seattle Luxury Chocolate Salon. It’s the second year for the Seattle event (others are held in San Francisco and Chicago). I’m imagining a trade show, but with chocolate. And that, my lovelies, should be awesome.

CupcakeCamp Vancouver sold out in 25 hours. Apparently, there is serious cupcake love in Vancouver.

You can still get advance tickets for the Seattle Luxury Chocolate Salon here, but only until the end of the day. Some tickets will also be available at the door.

Published by: Eagranie

7 years as a chemist + 9 months of culinary school + 2 years as a pastry chef & chocolatier + a lifetime of writing = this blog. This blog won't always be about chocolate, but it will almost certainly be about food. The name of the blog is a triple play on words. 1. It's a nod to my training as a classical pianist. Among other fantastic accomplishments, J.S. Bach combined technical prowess with artistic inspiration and penned the 24 preludes & fugues that make up The Well-Tempered Clavier, Books I and II. 2. In order to behave properly, chocolate needs to be tempered. In a nutshell, tempering prompts the chocolate to assume its most stable crystalline form (beta prime, if you're interested) so that it is shiny, snappy, and as stable as it can be. 3. Depending on my mood and how we meet, you might agree that I'm well-tempered. Or not.

Categories 2009, Events and classes, TravelTags, , Leave a comment

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