Meet ‘Nosh This’ founder and chef chocolatier Kai Kronfield, as he artfully pairs his two most beloved passions: wine and chocolate.
Meet ‘Nosh This’ founder and chef chocolatier Kai Kronfield, as he artfully pairs his two most beloved passions: wine and chocolate. Taste through B Cellars best single vineyard Cabernet Sauvignons while Kai demonstrates how to make hand-rolled Cabernet infused truffles. After your experience, you’ll receive a Cabernet and chocolate gift basket, with everything you need to recreate the pairing at home.
Maximum 10 Guests; $125 per person
Experience fee includes a bottle of 2010 Rutherford Cabernet Sauvignon, Nosh This Salted Caramels and Almond Crack, and Carol Bloom’s Caramel Book
Nosh This was founded in August 2010 in response to my love of food. From the extreme joy I get eating it, to the craft of making it and the pleasure of feeding others, this quickly became a consuming passion of mine.
A great influence in the creation of this venture was bacon. I really like bacon. Seriously.
My mother and grandmother taught me how to cook from a very young age. I am indebted to them for honing my sense of taste, and for instilling in me creativity, and a lack of fear in the kitchen. Nothing is beyond the realm of at least TRYING. What’s the worst that can happen? Defrosting leftovers? Take away? Peanut butter and jelly sandwiches? (to be clear, those alternatives rarely, if ever, were necessary when they were cooking…)
The name “Nosh This” is a tongue-in-cheek reference to my half-Jewish heritage, with a little bit of attitude thrown in. “Nosh” is the Yiddish word meaning “to snack,” and with this name I’m paying homage to my father, who stands at the kitchen counter having a nosh throughout day. I’m striving to bring noshing to the masses. (And yes, I get that some can’t square the circle of having a Yiddish-ly inspired name for a company that among other things, sells bacon chocolates. What can I say?)
Nosh This has as its foundation, a deference to the principles of sustainability. I take pride in using the highest quality ingredients I can find, and source organic when possible. As much as we can, we source our ingredients locally. From our dairy products and nuts, to our honey and chocolate, we’ve made an effort to find the best ingredients amongst the abundance that Northern California, and the Bay Area in particular, have to offer. The packaging we use is 100% compostable, and our boxes are made from recycled content. We make our products by hand, with careful attention to detail and in small batches to maintain quality. I believ