First Course: Chocolate 101 classes

If you are in the mood to make something special for Valentine's Day or you just enjoy working with chocolate, East Bay Restaurant Supply is hosting several classes that might give you some inspiration.

This Saturday the class is chocolate fondue. Participants will help make three recipes: bittersweet chocolate fondue with port, white chocolate fondue with amaretto di saronna and milk chocolate fondue with Frangelico. The class is from 11 a.m. until 12:30 p.m. Fee is $35.

Saturday afternoon from 2-4 p.m. chocolatier Ginger Elizabeth, of Ginger Elizabeth Chocolates, will demonstrate chocolate soufflé for two, cocoa nib ice cream and molten chocolate cakes. Class fee is $55.

On Feb. 16 pastry chef Kristine Bertram of Baby Cakes bakery in Sacramento will demonstrate the shop's signature high-hat cupcakes, which are dark chocolate cupcakes topped with meringue dipped in chocolate, and will offer cupcake decorating tips. Class fee is $35.

East Bay Restaurant Supply is at 522 N. 12th St. For class reservations or for more information, contact East Bay Restaurant Supply, (916) 440-0623.

Hamburger haven

According to a recent survey, 85 percent of Americans eat hamburgers once a month or more.

They had to take a survey to figure that out?

Anyway, Technomic, a research company that tracks food trends, says 6 percent of Americans say they never eat burgers. The survey also shows that limited-service chains (fast food restaurants) dominate the burger category and that "consumers tend to go to these venues when value, price, portability and speed of service are most important. When purchasing full-service burgers, however, variety and freshness are of greater concern."

Here are a few other highlights from the survey:

• Northeastern consumers are the lightest burger users, and Asian consumers are more likely to find themed burgers appealing than other ethnic groups.

• Heavy burger consumers, those who eat burgers once a week or more, make up the largest burger user category – 44 percent. This group skews toward young consumers and those in the South and Midwest.

While traditional burgers still hold solid appeal, there is strong preference toward build-your-own-burger options.

McDonald's, Burger King and Wendy's account for nearly 75 percent of the limited-service chain restaurant sales.

Again I ask: They had to take a survey to figure this out?

Smoothie operator

At our house, we keep a bag of fruit in the freezer just for making smoothies. Leftover strawberries, blueberries, slices of banana and peaches, whatever sounds like it would be good in a smoothie gets tossed into the bag. Then when we're in the mood we just scoop some fruit into the blender, add some soy milk, a little yogurt, a splash of vanilla, maybe a sprinkle of cinnamon and some sweetener, then give it a whirl. It never occurred to us there were actual recipes for smoothies.

Then along came "Smoothies and Shakes" by Elsa Petersen-Schepelern (Ryland Peters & Small, $12.95, 64 pages), and a whole new world of smoothie possibilities opened up. Smoothies made with coffee, chocolate smoothies, banana with peanut butter, strawberry with mint and coconut milk with peaches. There are 50 recipes in the book, some healthful concoctions and some more for simple indulgence.

The first sentence in the book says it all: "One of the best things about smoothies is that they're so very good for you – but they taste so good they seem positively sinful."