Decadance 2015: Niagara College presents its fifth annual celebration of chocolate and Icewine

A sweet celebration is on the menu at Niagara College and the whole community is invited.

On February 21-22 the College’s Canadian Food and Wine Institute presents Decadance its fifth annual celebration of Chocolate and Icewine. The event to be held at the college’s Niagara-on-the-Lake Campus will feature a variety of family-friendly activities celebrity chocolatier and chocolate sculpture demonstrations a gala dinner presented by Junior Culinary Team Canada two separate college culinary competitions and more.

“Decadence is our way of showcasing the world-class work that we’re doing at our Canadian Food and Wine Institute while celebrating the wonderful tastes of chocolate and Icewine and this is a great opportunity for the public to experience what we have to offer” said Craig Youdale dean of Niagara College’s Canadian Food and Wine Institute. “This year we are pleased to welcome world-famous talent such as Paul Joachim and Ewald Notter to our campus while presenting a gala reception by our students and grads who make up Junior Culinary Team Canada.”

On Saturday Feb. 21 from 11 a.m. to 4 p.m. the public is welcome to enjoy a  full roster of family fun on campus including horse drawn carriage rides ice carving demonstrations magicians and face painting birds of prey chocolate-themed manicures and children’s chocolate classes sweet eats  (barbecue hosted by ‘godfather of the grill’ and chef professor Ted Reader) celebrity chef demonstrations food and beverage pairings featuring the college’s most popular wines and beers kids’ chocolate classes and more.

Saturday evening will feature a gala dinner reception by Junior Culinary Team Canada; as well as a culinary competition among colleges from across Ontario including Algonquin Canadore Centennial Fanshawe Fleming and Humber where guests vote on the winner. (Tickets required.)

Decadence also features Canada’s prestigious international student pastry competition Feb. 20-21 drawing the brightest pastry students from across North America. This year’s competitors include students from Niagara College as well as Fleming College Johnson and Wales University and The Pennsylvania School of Culinary Arts.

Decadance concludes on Sunday Feb. 22 with a chocolate and Icewine brunch at Benchmark Restaurant.  (Tickets required.)

Many of the activities are free of charge others require tickets and registration. For a full schedule of Decadence event listings and ticket info visit   http://www.decadenceniagara.ca/

Free parking on campus will be available during the event. For directions to the Niagara-on-the-Lake Campus located at 135 Taylor Rd. Niagara-on-the-Lake visit http://www.decadenceniagara.ca/how-to-get-here/

The Canadian Food and Wine Institute located on Niagara College’s Niagara-on-the-Lake Campus is the College’s centre for food wine and beer education. The CFWI delivers culinary wine and beer programs that are unique in Canada including Brewmaster and Brewery Operations Management Wine Technology Wine Business Management and Culinary Innovation and Food Technology. It is home to Benchmark the College’s teaching restaurant as well as the Teaching Winery and Teaching Brewery.

Niagara College offers more than 100 diploma bachelor degree and advanced level programs at campuses in Welland Niagara-on-the-Lake and Niagara Falls; as well as more than 600 credit vocational and general interest Continuing Education courses. Areas of specialization include food and wine sciences advanced technology media applied health and community safety supported by unique learning enterprises in food wine beer horticulture and esthetics. For more information visit NiagaraCollege.ca.

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Media inquiries please contact:

Michael Wales

Senior Communications Officer

Office: 905.735.2211 ext. 7773

Cell: 905.328.4101

mwales@niagaracollege.ca

Julie Greco

Communications Specialist

Office: 905.735.2211 ext. 7368

Cell: 905.328.2532

jgreco@niagaracollege.ca

Chef bios

Paul Joachim

Known as The Chocolate Genius Paul Joachim is the world’s only chocolate speed sculptor. He has turned his passion for luxurious foods and sculpting into innovative live entertainment at high profile events. His unique chocolate art has been seen on CBS’ The Talk Food Network A&E Hallmark Channel The Daily Buzz along with South Beach Food Network Wine & Food Festival the NBA Huffington Post The Wall Street Journal Fox Media Releases Miami Herald and internationally in Aruba China and more. A Food Network Challenge winner Paul has sculpted everything from life sized celebrities to zombies to animals. What sets him apart is the incredible speed in which he sculpts. A life sized chocolate bust can be completed in as little as 30 minutes turning his art into high energy live entertainment. Furthermore Paul takes the experience to another level by mesmerizing audiences with exhilarating chocolate tastings and engaging stories as he creates his art at museums corporate events and private occasions world-wide. Visit http://www.thechocolategenius.com/my-journey/

Ewald Notter

Considered to be a leading expert and renowned master of modern day confectionery arts Chef Ewald Notter is also well known as a competitor and teacher. He has won numerous awards including National and World Pastry Team Champion and Pastry Chef of the Year. In 2001 he won the gold medal with the US Team at the Coupe du Monde in Lyon France receiving the highest score ever recorded in sugar work.

In 2003 Ewald was honored from the American Academy of Hospitality Sciences with the 5 Star Diamond award as “One of the Finest Confectionery Chefs of the World.” He was also the first pastry professional inducted into the Pastry Art and Design Hall of Fame. Ewald continues to teach and coach internationally; all while publishing highly respected books on his craft.

Dean Lavornia

From Johnson and Wales University Dean Lavornia is an expert in gluten-free baking and pastry and has mastered the art of creating gluten-free recipes that taste good. He encourages people with Celiac Disease including members of his own family to focus on what they can eat rather than what they can’t. He has designed hundreds of gluten-free recipes that match the original formula in flavor taste mouth-feel and texture.