Image from Flatlander Fund

I’m really excited about this event, in part because I’m in charge of the food!  In collaboration with the Dine in My Back Yard group (which Dan helped to start), we’ll be preparing a number of delicious Spanish & Latina dishes from fresh, local ingredients.  I hope this is a gateway to more tasty events held not only to raise money for a good cause (in this case, the Flatlander Fund), but to offer great food from the best ingredients.

Here are all the details on the upcoming event.

On Sunday, August 29 from 6-9PM the Corkscrew Wine Emporium will host a fundraising dinner in their new Buvons Wine Bar to support Dan Schreiber’s dream of a community kitchen for Champaign-Urbana. The event will feature a 3-course gourmet dinner with wine pairing. Tickets are $100/person and seating is limited. For reservations, contact Laura at 217-778-1687 or donate@flatlanderfund.org. Dinner payments can be made online here (put “dinner” in the memo line, please) or by mailing a check to Prairie Table/Flatlander Fund, 201 W. Green, Urbana, IL 61801. Click here for more details, the menu, and to read more about the Flatlander Fund.

If you were inspired by Dan or someone else, or feel inspired after reading this post, read about the Flatlander Fund.  The Flatlander Fund was set up in memory of Dan to perpetuate his dream, a shared wish, that Champaign-Urbana can have a community kitchen where food skills and love can be shared, and young entrepreneurs can have a chance to start their own journey.

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I first came into contact with Dan when he emailed me out of the blue, on July 2nd, 2009, asking if I’d be interested in writing about his Kickstarter project that he started to fund his chocolate making startup.  He wrote, “one of my passions is to make things by hand in traditional ways (for instance I ferment sauerkraut, and knit my own winter gear).”  I wrote back with a few questions that ended up helping me flesh out my first post mentioning Dan, titled Theobroma Cacao.

Needless to say, his project was fully funded and he quickly began work on his first batches.  I think he let me try a little of pretty much every one of his first batches.  Some were ugly, just dry chocolate bits that fell apart.  He tried roasting hotter, cooler, longer, shorter.  He tried different cacao origins and he made me love chocolate.  That was his talent, he would suck you in and educate you about it before you knew what was happening.  Dan taught me how to truly appreciate chocolate.

Once he had his process down a little better, I asked to come by and photograph and take video of him making chocolate.  He seemed excited to have me come to his tiny kitchen on the upper floor of the apartment he was living in.  He told me about how he transforms the raw cacao into cracked and winnowed nibs, ready to be ground.  I watched the chocolate spinning around in the grinding machine he purchased with part of the Kickstarter funds.

He tempered his chocolate on a reclaimed slab of marble while I shot video.  It was beautiful watching the chocolate flowing off the paddles he used to mix and fold the chocolate onto itself.  All the while we talked and he would explain how cocoa butter’s ability to form so many different crystalline structures is so remarkable and so vital to the chocolate-making process.

I met with Dan so many times in the courtyard between the computer science building (Siebel) and my own workplace.  He’d always ask what I’ve been up to, and I never felt like I had a good-enough answer for him.  His passion was infectious and he greatly inspired me to follow my own dreams.  As he gained notoriety, the local newspaper published an article about him and the reporter asked me a few questions.  The first, which I don’t think I got quoted in the article for, was “Why is what Dan’s doing with chocolate important?”  I spent a long time answering that question for the reporter, and I posted my response in a post titled “Why Dan Matters“.

Dan still matters, to me and many others, as an example of what a great artisan can be.  There are so many random wonderful things I could say about him–like his sauerkraut is the only kraut I’ve ever enjoyed, especially the one he added beets to for the inaugural 1000 year old food club event.  It’s hard to pare it down to make this a sensible and meaningful post for anyone else.  One last story, about one of those clandestine courtyard conversations we had…

We met and, as usual, Dan let me sample a bite or two of his latest batches.  He was already into the groove of making chocolate and had sold plenty of bars to friends and friends-of-friends.  I was already planning on buying a bar but he said he really wanted to make sure that he gave a personalized bar to everyone that had donated so long ago to his Kickstarter project.  He pulled out a bar with a mostly blank yellow construction paper wrapper and started writing, and drawing, and more writing, then declaring in all caps “for JASON BRECHIN!” with his signature underneath.  I’ve kept each and every one of my blank/DHS/Daniel Harry Schreiber/Flatlander wrappers, but this one is only mine. And now it’s on the web, to live forever.  Click the image to get the full size scan.

yogurt, miso porridge

Think about the foods you love and think about how they’re made.  If you’ve read Michael Pollan’s  you will already understand the difference between how modern versions of old foods like yogurt are different from what our (great-)grandparents ate.  Modern products labeled as yogurt are often made “yogurt-like” with additives that add texture or mouth-feel and flavored with artificial flavors and too much sugar.  Fat-free yogurt is a poor attempt at latching onto the public’s fear of fat, and doesn’t behave the same as the real thing.  Real yogurt, made from raw milk and natural bacterial cultures is good stuff.  There are even different types of cultures that can be used to make everything from watery to stiff yogurt to a slimy, mucus-y substance like the Nordic specialty, viili.  There’s a video showing what the texture is like… watch it if you dare.

chorizo (front L), salami (front R), sauerkraut (rear R)

The whole premise of this tasting event was to take a trip back a thousand years or so to taste foods made in traditional ways.  There was homemade miso, with some mixed into a porridge.  I really liked how the funky umami flavor of the miso dispersed into the creamy porridge.

There were two sauerkrauts on the table, provided by Dan H. Schreiber.  One was a plain cabbage sauerkraut (which I, regrettably, didn’t try) and another one made with mostly white cabbage but colored deeply with beets.  Sauerkraut is often made with unnecessary additives, rendering it much less healthful than the original fermented formulation of cabbage and salt.  Dan’s is all-natural and tasted fresh and still crunchy.  Sure it was sour from lactic fermentation, but it was a wonderful flavor unlike any sauerkraut I’ve had before.

The meats were, of course, provided by the masterful meat manipulator, Laurence, of This Little Piggy fame.  The chorizo was a solid interpretation of the Spanish cured meat, but the salami was my favorite.  I was told it was a fennel salami, but the peppercorns in it gave little bursts of peppery kick when you met one.  It’s the kind of salami I could munch on all night.

raw milk, scary!

Then there were the dairy products.  This is where the crazy regulators get all antsy in their seats just wishing they could barge in the door and tell us how un-pasteurized milk is dangerous stuff and pour bleach all over everything in sight.  Fortunately this is purchased directly from a farmer who cares about preserving the 1000 year old food that comes out of his cows’ udders.  I was able to advocate for raw milk that night, convincing another attendee that she could drink raw milk just fine, despite her lactose intolerance.  You see, raw milk still has all the stuff that is needed to digest it, including some bacteria and enzymes like lactase (which is what LI folks can’t produce enough of).  I was really happy with the milk, and will definitely be obtaining some in the future.

raw milk cheddar

The other delightfully raw dairy came in the form of a raw milk cheese made by the same aforementioned farmer.  It was a cheddar style, and was by no means a refined, commercial product.  I imagine this is cheese that he makes with extra milk he has for his family to enjoy.  With some age, maybe heavier salting, this could be great cheese.  As it was, it was amazingly light from lack of age, but the flavor of the milk was concentrated.

There are no pictures of it here, but there was a selection of Dan’s chocolate as well as a mint fudge prepared by his business partner, Bill.  If you haven’t heard, Dan is already in the process of finding the right equipment and the right space to start up his own micro- (nano-?) chocolate factory right here in Urbana.  He’s already started making certified (i.e. by the health department, so he can sell it in retail stores) chocolate, drawn up business plans, and by the time I’m writing this who knows what else he’s accomplished?  Keep an eye on his blog to find out all the latest.  Congrats Dan on all that you’ve accomplished so far, and all the success that is sure to come!

This event was “sponsored”, supported, and publicized by the newly resurrected Prairie Table organization.  Prairie Table plans on holding more events like these, tasting excellent locally available products, as well as many other community-building opportunities.  I am already involved with them and hope to be a part of bringing more local food opportunities to the community.  If you’re in the Central Illinois area and are interested in hearing more, go to the website and look around.

EDIT: Of course there are so many things that I’ve nearly forgotten, like home-brewed beer (the stout was tasty).  If anyone in attendance remembers something I didn’t, please let me know!

I had a great seasonal recipe published on a local site, featuring more delicious sweet potatoes.  I’ll leave it as a tease now, but I’ll be posting a copy (with links to the original post) very soon.  This is one to bookmark and share with your friends for the holidays and any time you find great sweet potatoes.

As I’ve mentioned in previous posts, chocolate has been taking over my life.  First it was getting involved with Dan Schreiber.  At some point I started noticing a small, artisan, bean-to-bar chocolate maker out of Somerville, MA–Taza Chocolate.  They’re on Twitter (@tazachocolate), and apparently if you’re in the area, they offer tours of their facility and have a Chococycle that they pedal to local markets and events.

Let’s face it, there are a lot of great chocolate makers out there.  One way that Taza distinguishes themselves is by putting their values in the forefront of what they do.  Their chocolate is not merely fair trade, but Direct Trade.  They work directly with the people who grow their vital raw material–theobroma cacao.  Not only do they pay them more generously than fair trade standards require, but they work with them to ensure they are using organic, sustainable growing practices.  So far, all their chocolate (other than a recent limited release) has used chocolate from a single coop in the Dominican Republic.  In addition to holding their suppliers to high standards, they work for sustainability and eco-friendliness in their own operations, reusing, recycling, and composting wherever possible.  They even work with a local organization to help keep their community green.

Their process is very manual, using vintage machinery that they put a lot of love into.  At the end of the line, the chocolate is wrapped by hand.  Their bars are sealed with a label that has a number corresponding to the batch of chocolate your bar is from.  On Taza’s website, you can put in this number and see all the details of where everything in the bar came from, when it was made, even the signature of the cacao grower the beans came from.  Click the image on the right of one of the bars I had to see all the details for batch #218.

When you unwrap one of these bars, you’re greeted by a shiny bar of dark chocolate.  Each section snaps loudly as you make your way through the bar.  The chocolate has texture, character, owing to the hand-hewn stone grinders they use at Taza.  Pressing it to the roof of your mouth, it slowly melts and the flavors of this 80% dark chocolate unfold with delicious notes of fermented flavors, a surprising brightness (acidity?) and unexpected tropical fruit flavors, like banana.  Before having real artisan-made chocolate, I never experienced chocolate like this.

Their other primary product is Mexican Chocolate, sold in adorable disks pressed with the company name and hand-wrapped in pairs.  They are all 55% cacao, since they are intended for making drinking chocolate, though they are tasty on their own.  For these decadent disks, they offer several flavors on top of their cacao puro, including classic flavors like vanilla, cinnamon, and guajillo chile.  They also offer, for the slightly more adventurous, a yerba maté infused chocolate.  If you’ve enjoyed the bitter South American beverage before, it’s a really neat combination.

Now, I mentioned drinking chocolate, not hot chocolate.  The recommended recipe is one disk to 6-8 ounces of milk, or water if you want to be traditional.  This elixir is intense.  If you love chocolate, this will change your life.  If you snack on the dark stuff every once in a while, and you think it might be too much, share it with a friend.

One of the typical ways that people all over the world enjoy this decadent beverage–from cafes and street carts in Spain and Mexico, to chocolate mexicano advocates like Rick Bayless in his Chicago restaurant, Xoco–is with churros.  I remember having churros in my high school cafeteria, but if you’ve never had them they are essentially fluted tubes of fried dough.  They are often dusted with sugar, maybe cinnamon, and if you’re going over the top, like Bayless does, rolled with finely ground cacao nibs.  Warm churros, with their crunchy exterior and (usually) softer, interior, are delicious on their own, but this classic combination is a winner.  The way the fluted edges hold just enough chocolate to soften them ever-so-slightly is a testament to why this is a lasting match.

As long as you’re not afraid of piping dough into hot frying oil, churros are easy to make.  Most recipes I’ve found make a dough that is too hard to pipe out of anything I have–most churros are extruded from large metal churreros, not plastic piping bags that most of us have access to.  The traditional dough is similar to pâte à choux (you know, the stuff eclairs & cream puffs are made from) without eggs  or butter.  Boil oil, sugar, and water, then turn off the heat, dump in flour and stir, stir, stir.  Bayless’ recipe is available from StarChefs.com (and probably elsewhere).  Since it was way too thick to pipe with my jury-rigged zip-top-bag-with-the-corner-cut (I do screw on a star tip), I added a couple eggs, which softened up the dough enough to allow for precise piping.  Pipe it into hot oil (watch out for splashing), and cook until lightly browned.  Watch the oil temperature though.  If it’s too high, the insides won’t cook enough, and I’ve heard that if it’s too low, they will explode as the outsides will set before the moisture inside has a chance to escape.

If you’re having visions of drinking delicious hot stone-ground chocolate, explore Taza’s online store or ask around at local stores.  In the C-U area, I found some of the Mexican chocolate disks at Art Mart in Urbana.  I’ll be hosting a give-away of some Mexican chocolate disks (and maybe an additional surprise), but it won’t end until after the New Year (expect details in the next week), so if you want some before the holidays, go ahead and order some.

Disclosure: Taza sent me some free samples of their products (see below), with no request or expectation of a review, positive or negative.  I have since bought my own chocolate from them, beyond what they sent, which is why I have some to give away. I like the chocolate and believe in their mission and their quality, which is why I’m spreading the love.

My response:

Dan is a scientist.  He’s a really smart guy.  As much as he deals with high technology in his work & studies, he has a very deep appreciation for the traditional, some may say “old-fashioned” way of doing things.  He makes fermented foods, like sauerkraut, that most people just don’t make any more.  He is making chocolate using modernized traditional means–motorized stone grinding.  Much of the chocolate we buy in stores is mass-produced from a set of industrial candy-making materials including chocolate, flavorings (often artificial), emulsifiers, and sometimes other chemicals as well.  It’s made on a scale that requires consistency–every Hershey’s milk chocolate bar will taste the same.  They blend cacao from different places and roast it and treat it in such a way that it will give the same taste and texture experience every time.  There’s some value to that, but you also lose a lot of the characteristic flavors that chocolate can have.  Once you pay attention to it, you can taste things in a hand-made single-origin chocolate that you’ll never taste in the Hershey’s from the checkout lane.

I’ve come to realize that it’s somewhat like wine.  If you want to buy the cheap stuff, sure it will be “wine” and it can get you drunk, but the experience of even a $12 or $20 bottle can be so much more.  Yes, artisan chocolate is more expensive, but like fine wine you (can) get what you pay for.  Dan has an excellent reference “flavor wheel” on his site describing all the different flavors that may be found in your chocolate.

Aside from all that, Dan has already shown success in making great chocolate.  If/when he can manage to grow this into a larger business, our community will benefit from it.  Look at the Urbana farmers’ market, Common Ground Co-op, the various CSAs available–our community values high-quality, local, handmade food.  Dan’s chocolate fits the bill.