November 16, 2014 was just like any other Sunday for me; wake up at 5am, start opening process for the restaurant’s brunch crowd, begin a laundry list of to-dos for our Thanksgiving Day Market Sale and try to get a meal in. Per usual, I had to web-search a few needed items and collect data for holiday foodie trends; therefore GOOGLE was my bestie until I was blindsided by the most beautiful OFF-WHITE amazing glamour and beauty of video director, Alan Ferguson and indie songstress, Solange Knowles. Some may ask, “What’s all the rage about a celebrity wedding?” I answer, “It’s not just rage. It is the modern, chic, simple, fabulosity and boldness in the visual narrative that juxtaposed a classic look and feel of New Orleans. I am inspired and will call it OFF-WHITE RAGE.”
Alan and Solange chose to have their nuptials ceremony at Marigny Opera House in New Orleans. Arriving on bicycles, the gorgeous natural-haired bride wore an off-white caped gown by Humberto Leon for Kenzo, accented with cuffed bracelets by Jill for Lady Grey and her handsome bearded partner was decked out in simple chic Lanvin. Ahhh, the beautiful boldness of modern loveliness gave me a jolt of creativity for Chocolate Spicy Joy!
THE HAUTE CHOCOLATE GATEAU
8 oz. Chopped Bittersweet Chocolate (Ghirardelli)
1 1/4 Cup Heavy Whipping Cream
1 tsp. Vanilla Bean Paste
1/8 tsp. Cardamom
Pinch of Cayenne Pepper
Melt chocolate in a double boiler; add cardamom and cayenne, stirring occasionally then remove from heat. With an electric mixer, beat eggs until stiff peak, pale, and doubled in volume (10 to 15 minutes with a hand-held mixer and about 5 minutes with a standing electric mixer). Once eggs are mixed stiff peak, fold into chocolate gently until fully combined.
In a separate bowl, beat cream until it forms soft peaks and beat in vanilla bean paste until just combined. Fold cream mixture into chocolate mixture until combined.
Heavily butter two 9” baking pans, parchment bottom of each, then pour entire mixture equally distributed amongst both pans. Place pans in a water bath (half of pan’s height); bake for approximately 15-18 minutes until firm. Please do not over-bake… Use toothpicks to test.
Once fully baked, remove from water bath and let cool until firm. Remove from pan, refrigerate for 30-40 minutes, pour ganache on layer 1 and allow to rest for 10 minutes, add layer 2, top with ganache and refrigerate until ready to serve. Goes great with Butter Pecan Ice Cream!
10 oz. Chopped Bittersweet Chocolate (Ghirardelli)
1 cup Heavy Whipping Cream
1 tbsp. Unsalted Butter (Melted)
2 tbsp. Pear Brandy
Heat milk in a sauce pot until almost boiling point and remove from flame. Add chopped chocolate to heated milk and let sit for approximately 3-5 minute until melting. Stir chocolate mixture gently until smooth; add brandy.
LOVEJONES’ WEDDING GIFT IDEAS:
Perhaps the word “epicurean” isn’t completely sufficient for Rodney LoveJones, who often describes himself as the ultimate “Lifestyle Curator”. “I believe in all beautiful things; all the time”, says LoveJones, “Even if supplied with minimal detail, I enjoy the idea that I can create and close on great experiences for clients.”
LoveJones, a native New Yorker, who now resides in Atlanta GA, specializes in creating synergy and partnerships mixing the Art-world & Culinary arenas. He is an art enthusiast and private sales representative for several artists on the rise as well as a Global Sales Rep for a list of American visual artists and celebrated Black Artist and Visual Historian, Charly Palmer.
A man of many talents, LoveJones started his illustrious career in the early ’90s as a fashion stylist for high fashion magazines, music videos, celebrities, and later became a Model/Talent Agent. The fashion industry was his avenue to later move on to magazine publishing and advertising industry. Motivated by his grandfather’s mantra, “know your worth,” this urban-fashionista switched gears in summer 2005 to follow his passion towards the sweet and savory. LoveJones departed a career in magazine publishing to create BILL JONES EPICURE— a highly successful catering company and brand devoted to those with refined taste.
LoveJones captured the attention of many notable clients like President Bill Clinton, Celebrity Makeup Artist Sam Fine, Actress Sheryl Lee Ralph, Senator Vincent Hughes, Vanessa L. Williams, and Model-Mogul Tyra Banks with his creations of such palate pleasers as Amaretto Pound Cake, Sweet Potato Cheesecake, Haute ‘Chok-Lit’ quad Layer Cake and a Pecan Tart that does not disappoint true dessert connoisseurs.
In Spring 2012, LoveJones switched gears, leaving the bustling city life and relocating to the sunny beaches of San Diego, California. Settling in the township of Encinitas, LoveJones joined forces with Diana Benedek, PhD. of now-defunct 2GOOD2B Bakery & Café as Chef-Partner and Marketing Director of the only gluten, corn, and soy-free safe haven for those suffering from severe food allergies and health issues. LoveJones took on the task of redesigning the complete line of products and menu of 2GOOD2B’s recipes with one goal in mind: to develop menu items that taste no different from the best restaurants or bakeries nationwide. His award-winning baguette stands as a tribute to his success. Finishing his fourth year, Chef LoveJones has established 2GOOD2B as a tastemaker within a new realm of healthful, conscious eating.
Beauty and style was always his motivation and the connective thread weaved through his personal and professional ambitions. Summer 2020 kicks off to launch his personal project, “Love Language, byLOVEJONES”, a creative avenue to showcase food, art, personal street-style, travel, and youth mentoring.
As a Chef, LoveJones has been showcased in Essence Magazine, San Diego Union Tribune, Zagat,0810 Magazine, Home & Gardens, The Reader San Diego, Fox 5 San Diego, and KUSI San Diego and is a contributing Art & Lifestyle Editor for World Bride Magazine.