newsminer.com

UA Museum of the North

What: UA Museum of the North 22nd Annual Chocolate Bash

When: 7:30-10 p.m., April 5

Where: UA Museum of the North

Tickets: $50, must be at least 21 to attend. Purchase at the museum frong desk or call 474-7505.

Chocoholics, rejoice. After a long, dark winter, relief is on the way.

The University of Alaska Museum of the North is planning its Annual Chocolate Bash, with Fairbanks restaurants, caterers, confectioners and beverage distributors offering their best stuff. The fundraiser is in its 22nd year, and has become a late-winter ritual for local chocolate lovers.

There will be mousses, eclairs, truffles, cakes and some indescribable sculptures constructed out of chocolate. A selection of wines and other beverages will wash them down.

The event, which has a theme of “Diamonds, Pearls and Chocolate Swirls,” packs the UA Museum with people looking for an opportunity to chow down and dress up.

“It’s definitely gotten more of a reputation as a ‘see and be seen’ type of event,” said Kerynn Fisher, the museum’s spokeswoman. “We don’t have many black-tie-type events in town and this is definitely one of those.”

In the mid-1990s, the event would draw as many as 600 people, but tickets are now limited to 450 to make the atmosphere a little less claustrophobic. A sell-out is expected, so those planning to attend are encouraged to buy tickets early.

Fisher said the event funnels money into the museum endowment, raising more than $500,000 since it was launched.

For the 21 restaurants and businesses who donate time, food and beverages to the event, it’s an opportunity to flex their creative muscles. Through the years, a friendly competition has emerged to see who can offer the most dazzling chocolate-themed food.

“It’s a really fun event to allow our staff to be a little more creative than they get to be on a day-to-day basis,” said Clover Tiffany, the spokeswoman for Fairbanks Memorial Hospital.

The dining staff at a hospital doesn’t immediately spring to mind as a source of elaborate desserts, but their efforts have been particularly memorable in the past. Once, Fisher said a design included a sheet of plywood coated with chocolate.

Other vendors have taken notice of such elaborate pieces, which adds some spice to the chocolate creations.

“It’s a very healthy culinary competition, because we don’t have many chances to showcase,” said Kathy Lavelle, the owner of Lavelle’s Bistro. “That’s a very fun and interesting part of it. We do try to up the ante.”

Cathy George, the Lavelle’s pastry chef, said she’s pondering an edible Tiffany box as her showcase piece, overflowing with chocolate diamonds and pearls. Not all the chefs are so forthcoming with their plans.

At Fairbanks Princess Riverside Lodge, general manager Yvette Hebard isn’t offering any hints. Executive chef Steve Frazer is waiting to unveil his piece at the Bash.

“I certainly don’t want to give it out, but he has been working on a mold and is about to start work,” Hebard said. “I’m looking forward to seeing it myself.”