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Creativity & Coupons

March 17, 2015

Featuring the Bocuse d'Or 2015!

For those who appreciate epic quests for perfection, the Bocuse d'Or is the ultimate culinary competition. As the most prestigious gastronomic competition in the world, the skills, techniques and plates seen there are truly remarkable. This year, for the first time in the event's history, Chef Philip Tesslier- Team USA, took silver on the podium.

Please enjoy our Bocuse d'Or 2015 feature:

Team USA's winning dishes

Fario trout
Brioche-crusted Brown Trout Pavé, American Caviar, Tartelette of Crisped Skin, Garden Dill, Celery Branch "Farci" Celery Root Purée, Compressed Apples, Brown Butter Emulsion and Smoked Mushroom Consommé
Barrel-Oak Roasted Guinea Hen 
Sausage of Guinea Leg Confit, Sweet Corn Mousse and Black Winter Truffle,
Sweet Pea Garden, "Beehive" Smoked Foie Gras Boudin, Napa Valley Honey, Pistachio "Pain des Genes," Wild Fennel Buds and Topaz Wine Glaze, Black Truffle Consommé, White Corn "Nest"...

For the full description of this dish, please Click here!

Egg & Hive Mold Special!

Not just for Chocolate and Sugar, use our Quail Egg & Large Egg molds to brighten your Easter buffet with a variety of flavorful and colorful butter eggs.

Also available, we offer a stylized Egg/Beehive mold.
This week's special; we are offering 10% off all three "EGG Molds" !

When purchasing your new Egg Mold or Hive Mold on our online store, enter in Coupon Code 10%Gift to receive 10% off your Egg or Hive Mold (not including shipping).

Hop to it, we'll do our best to support your artistry!
Offer only valid between Tuesday 3/17 and Tuesday 3/24.
We can't wait to see what you make.
Send us pictures!

From our place to yours,
Happy Casting!

Beatrice Schneider & Michael Joy
The Chicago School of Mold Making
46 Lake Street, Oak Park, IL 60302
Copyright © 2015 Chicago Culinary FX, All rights reserved.

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