So many strategies. So few mouths.
The hundreds of chocolate lovers who descended upon the 11th annual "Death by Chocolate" fundraiser for Arc Northland on Tuesday faced an immediate dilemma: What's the best way to pile the decadence on your dessert plate, and how long do you wait to dive in?
Is it polite to begin the feasting while still in line, or is itbetter to wait? How many times can one reasonably draw upon the bounty of the chocolate fountain, and how many Bailey's-caramel-dark chocolate truffles can the human body handle?
The questions were not to be taken lightly. So manypeople filled the Great Hall at the Radisson Hotel Harborview for the event that chairs became a scarce commodity, promptingvisitors to sprawl happily on the floor with their plates, napkins and chocolate-covered strawberries.
That's where Kathleen and Steve Halverson were snuggling with their 3-year-old daughter, Tanis -- and, judging by Tanis' chocolate-plastered chin, she was fully into the experience.
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The truffles mixed and molded by caterer Arlene Coco were quite appreciated, Steve Halverson said. And so are the education, care and advocacy services for adults and children with disabilities offered by Arc Northland, Kathleen Halverson said.
"We've benefited from Arc for a number of years, and we thought it was time to give something back," Kathleen Halverson said. Tanis was born with Down syndrome.
Last year, the event drew more than 300 people; it typically raises about $3,000 for the agency, said Crystal Taylor, Arc's development and advocacy program coordinator. The event is also a fundraiser and showcase for the Arrowhead Professional Chefs Association. Though some attend the event to support the sponsors, it seems that others are lured purely by the scent of chocolate.
"We have a long ways to go," said Diane Nesvold, a three-year event veteran. Nesvold, her daughter, Tiffany, and friend Joyce Johnson were stationed at one of the bar tables scattered about the room, empty plates and bare wooden skewers strewn before them.
"Forget the diet," Johnson said.
Mary Mellin and Scotty Erdey weren't even waiting to have a seat. It was their first time at the event, and both were nibbling on swan-shaped cream puffs drizzled with white chocolate sauce as they stood in line for the chocolate-covered strawberries.
"I skipped dinner last night for this," Mellin said.
"It's true -- she did," Erdey said.
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Holiday Inn sous chef Kevin Ilenda presided over his offerings of dark chocolate truffles sweetened with honey and rum -- the recipe carefully recreated each year, by popular demand -- and Wendy Rubesh repeatedly sampled the pecan-encrusted nut goodie bars made by St. Mary's/Duluth Clinic Health System chef Chad Nurminen.
"We've never met a chocolate we didn't like," Rubesh said.
