The Daily Planet Café Explores the Sweet Science of Chocolate on Nov. 29
Rocky Top Hospitality Downtown Raleigh Restaurant Discusses History and Science Behind One of America’s Tastiest Treats.
Raleigh, NC, November 17, 2012 --(PR.com)-- Dean Ogan, owner of Rocky Top Hospitality (http://www.rockytophospitality.com/), has announced that The Daily Planet Café will host a discussion exploring the science behind one of the most popular sweets, chocolate. The event, which will be held on Thursday, Nov. 29, will cover the history of chocolate from the ancient world to modern manufacturing methods. Additionally, the event will feature current conversations surrounding the scientific research behind chocolate for both children and adults. Samples will be offered throughout the event by Videri Chocolate Factory, a downtown Raleigh factory dedicated to changing the face of hand-crafted, artisan chocolate. Located inside the North Carolina Museum of Natural Sciences, The Daily Planet Café frequently hosts discussions of science as it relates to the hospitality industry. The events are free and open to the public.
Quotes:
“We are hard pressed to find anyone these days that can resist the temptation and melted goodness of chocolate,” said Ogan. “However, most people are unfamiliar with its origins or the journey it takes from its plant form to store shelves. Our science of chocolate event is a great opportunity to learn more about one of America’s most popular indulgences.”
New Media Content:
Dean Ogan on Twitter:
http://twitter.com/DeanOgan
The Daily Planet Café Facebook:
http://www.facebook.com/TheDailyPlanetCafe
The Daily Planet Café Twitter:
http://twitter.com/DailyPlanetCafe
ABOUT Rocky Top Hospitality:
Rocky Top Hospitality restaurants have consistently rated among the Triangle’s most popular local dining choices since its first restaurant opened in 1998. Six different restaurant concepts operate under the Rocky Top Hospitality name: The Twisted Fork Grill, Market & Bar, Draft Carolina Burgers & Beers, The Mash House Brewery & Chophouse, Tribeca Tavern with two locations in Cary and Raleigh, Rockwell’s American Grill & Bar, and Rocky Top Catering & Events, a thriving events facility and catering business. All Rocky Top restaurant menus provide items not found anywhere else, and focus on using local North Carolina beef, seafood, poultry, pork, dairy and organic produce. Pastas and desserts are made daily, in house by the chefs and never come out of a box. Rocky Top beef and pork have had no growth hormones, additives, antibiotics or chemical feed. Owner Dean Ogan is known for actively giving back to the community and was named the 2011 Restaurateur of the Year by the North Carolina Restaurant and Lodging Association (NCRLA).
Anjelica Cummings
MMI Public Relations
(919) 233-6600
anjelica@mmipublicrelations.com
http://twitter.com/MMIPR
http://www.mmipublicrelations.com
Quotes:
“We are hard pressed to find anyone these days that can resist the temptation and melted goodness of chocolate,” said Ogan. “However, most people are unfamiliar with its origins or the journey it takes from its plant form to store shelves. Our science of chocolate event is a great opportunity to learn more about one of America’s most popular indulgences.”
New Media Content:
Dean Ogan on Twitter:
http://twitter.com/DeanOgan
The Daily Planet Café Facebook:
http://www.facebook.com/TheDailyPlanetCafe
The Daily Planet Café Twitter:
http://twitter.com/DailyPlanetCafe
ABOUT Rocky Top Hospitality:
Rocky Top Hospitality restaurants have consistently rated among the Triangle’s most popular local dining choices since its first restaurant opened in 1998. Six different restaurant concepts operate under the Rocky Top Hospitality name: The Twisted Fork Grill, Market & Bar, Draft Carolina Burgers & Beers, The Mash House Brewery & Chophouse, Tribeca Tavern with two locations in Cary and Raleigh, Rockwell’s American Grill & Bar, and Rocky Top Catering & Events, a thriving events facility and catering business. All Rocky Top restaurant menus provide items not found anywhere else, and focus on using local North Carolina beef, seafood, poultry, pork, dairy and organic produce. Pastas and desserts are made daily, in house by the chefs and never come out of a box. Rocky Top beef and pork have had no growth hormones, additives, antibiotics or chemical feed. Owner Dean Ogan is known for actively giving back to the community and was named the 2011 Restaurateur of the Year by the North Carolina Restaurant and Lodging Association (NCRLA).
Anjelica Cummings
MMI Public Relations
(919) 233-6600
anjelica@mmipublicrelations.com
http://twitter.com/MMIPR
http://www.mmipublicrelations.com
Contact
Rocky Top Hospitality
Patty Briguglio
919-233-6600
Patty Briguglio
919-233-6600
Contact
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