Giant 60-pound Easter Egg made by pastry students to be donated to Childhaven
What:
Chef Regis Bernard and 15 third quarter pastry students from Seattle Central’s Seattle Culinary Academy have made a giant chocolate Easter Egg that will be donated to Childhaven on Broadway this afternoon.
When:
Friday, April 22, 2011
2:00 – 2:30 p.m.
Where:
Childhaven
316 Broadway
Seattle WA 98122
Background:
The giant egg took over 60 pounds of French dark chocolate and two weeks to construct. A combination of French dark chocolate and milk chocolate for the rabbits and smaller eggs, gum paste flowers, marzipan rabbits and pulled sugar complete the outer decorations. A special thanks to the Peterson Company, a local specialty food store for donating the chocolate.
Childhaven’s four branches in King County provide therapeutic child care and early childhood education to babies, toddlers and preschoolers who have suffered from or are at risk of abuse and neglect. Each year more than 400 children receive health screenings, balanced meals and snacks, outdoor and indoor play areas, door-to-door transportation, monthly home visits and daily home monitoring. Childhaven also works with parents to help them gain the skills and confidence they need to raise happy, healthy children.