Elbow has always been fascinated with food. As a child he favored cooking shows above Saturday morning cartoons. His career path spans the globe working with Emeril Lagasse in the Delmonico Steakhouse at the Venetian in Las Vegas to the Paris Resort and Casino and the Eiffel Tower Restaurant in France. While working as a pastry chef Elbow started making chocolates as a special way to end the meal for restaurant patrons. He soon realized making chocolates was his favorite part of the day. Now his chocolates are sold only in his shops (Kansas City Missouri and San Francisco) and few exclusive chocolate shops who must promise to keep only the freshest truffles available for sale.
Elbow showed off his expertise and his diverse chocolates by pairing with a wide range of beer. We tasted a dopplebock, porter, stout, and ale. Thinking of hosting a pairing yourself? With the vast array of high quality artisan beer and fine chocolates available these days where do you start? Follow the Elbow’s pairing examples and you’ll be well on your way to impressing your friends at your own successful event.
- The goal is not to have one element or quality railroad the other.
- Darker and maltier beers work best with chocolate.
- Hoppier beers don’t work well with chocolate most of the time, just too much bitter.
- The sweeter the chocolate the more it will bring out the bitter in the beer.
- For some reason a bit of cinnamon works with beer.
What’s next for Elbow? His passions are chocolate, beer, and ice cream. We’ve seen what his cleverly gifted palette can do for chocolate and beer; ice cream is clearly the next adventure. He recently opened an ice cream shop in Kansas City Missouri where Elbow will be changing out flavors and spinning fresh French custard style ice cream daily.