Posts Tagged ‘Food and Wine Pairing’
6 Courses of Pleasure Champagne and Sparkling Wine Dinner – A Celebration with Mayfair & Pine and Thibaut-Janisson
This dinner showcased how sparkling wines make flavors shine..
Top Chef Emily Sprissler
The meal began with an aperitif which was the sparkling wine served also with the first course – Virginia Fizz. It’s a good starter wine which is light, crisp and not too minerally and with a touch of sweetness to get your taste buds going! The first course was a delicious slightly sweet pumpkin soup that Chef Sprissler said was “like pumpkin pie in a bowl”..it also had a nice aromatic touch of truffle oil, this was a very nice starting dish. Afterward we had the goat cheese which were little balls (I thought they were quail eggs!) like Mozzarella bocconcini with a spicy tomato almost salsa which contrasted nicely – creamy/sweet to spicy/savory..and of course those little toast squares! The third course was Chef Emily Sprissler’s own take on the bar food she ate when she worked as a chef in London and had little money for food – The samosas had handmade puff pastry (once a rarity, but great chefs like Sprissler are really starting to raise their game – one of the things Foodies can credit to both the TV show Top Chef and the fact that chefs travel the world to perfect their craft). The first 3 courses were paired with Virginia Sparkling Wines by Thibaut-Janisson – the speaker for the first 3 VA wines was owner Claude Thibaut who explained about the challenges of growing grapes and making wine in Virginia’s climate vs. in the Champagne region of France.
The last three dishes were paired my Manuel Janisson who is the Champagne side of this wine producer – as you may or may not know, Champagne is actually a region and unlike American wines, the French tend to label according to region/appellation (like Bordeaux and Burgundy). Interestingly, it was difficult to tell the wines were French vs. Virginian – although acidity levels and minerality tend to be higher in the cooler region French Champagnes, these winemakers are so expert that they know how to make great wines from their respective vineyards.
6-Course Champagne Dinner Menu
*1ST COURSE*
Pumpkin Bisque
Thibaut-Janisson Virginia Fizz Blanc de Blancs NV, Virginia
*2ND COURSE*
Tomato Goat Cheese Napoleon
Thibaut-Janisson Cuvee d’etat 2008, Virginia
*3RD COURSE*
Samosa Pie with Date Sauce
Thibaut-Janisson Blanc de Chardonnay NV, Virginia
*4TH COURSE*
Lobster Béarnaise
Janisson et Fils Tradition Brut NV, Champagne
*5TH COURSE*
Braised Short Ribs
Francois de Rozay Brut NV, Champagne
*6TH COURSE*
Chocolate Pear Tart
Janisson et Fils Brut Rose NV, Champagne
A Cheesey Affair: Wine + Cheese Event at Black’s Bar & Kitchen
A Lazy Fall Saturday Afternoon..
I attended a LivingSocial sponsored event “Wine + Cheese at Black’s Bar & Kitchen” (Bethesda, MD) on Saturday, November 17th, 2012 from 1 – 3 pm – actually, it was the first event I had attended through LivingSocial even though I had purchased many restaurant deals from them in the past. The event had 2 flights of cheeses, 12 cheeses in total and wines were paired with them, a total of 8 (See list of wines and cheeses with Photos below). It was a seated event and guided tasting with main presenter Chef Mallory Buford speaking about the cheeses and Black’s Sommelier Anderson Plunket discussing the wines. Chef Buford was very knowledgeable about cheese, but each cheese producer also had their own representative/distributor to talk about each cheese’s qualities. It was a nice combination of class and chance for people to talk amongst themselves – I would call it “lecture light” and more of a chance for people to try everything and make their own conclusions. This restaurant is really known for seafood so it’s kind of interesting that they decided to try a cheese and wine event – my understanding is that all of these cheeses are on their existing menu, so that makes sense..but don’t ask an Italian – they claim that seafood and cheese should never go together!
There were 12 cheeses and 8 wines:
1st Cheese Flight:
1)Cherry Glen Farms Monocacy Silver – Soft-Ripened Goat’s Milk
2)Cherry Glen Farms Monocacy Ash-Soft Ripened Goat’s Milk with Ash Rind
3)Vermont Butter & Cheese Bonne Bouche – Ash-Ripened Goat’s Milk
4)Vermont Butter & Cheese Coupole – Aged Goat Milk
5)Vermont Butter & Cheese Cremont – Aged Goat and Cow’s Milk
2nd Cheese Flight:
6)Jasper Hill Farm Weybridge – Organic Cow’s Milk
7)Jasper Hill Farm Cabot Clothbound Cheddar – English Style Cow’s Milk
8)Jasper Hill Farm Landaff – Semi-Firm Raw Cow’s Milk
9)Beehive Creamery Promontory – Irish Style Cow’s Milk
10)Beehive Creamery – Espresso and Lavendar Rubbed Cow’s Milk
11)Beehive Creamery – Cayenne Rubbed Cow’s Milk
12)Jasper Hill Farm – Raw Cow’s Milk Blue
Wine Pairings:
1)Prosecco, Tenuta S. Anna, NV (Italy)
2)Sancerre, Paul Prieur 2010 (Loire, France)
3)Pinot Gris, Elk Cove 2011 (Williamette Valley, Oregon)
4)Chardonnay, Windracer 2007 (Anderson Valley, CA)
5)Pinot Noir, Domaine Carneros 2010 (Carneros, CA)
6)Merlot, Truchard 2008 (Carneros, CA)
7)Cabernet/Syrah Blend, Treana 2009 (Organic) (Paso Robles, CA)
8)Riesling, Poet’s Leap 2010 (Columbia Valley, WA)
Say “Cheese”!
Charlie “I Drink on the Job” Adler
Washingtonian Brunch and Bloodys – a Spicy Affair
Washingtonian Brunch & Bloodys – Spicy!
The Winning Bloody Mary by Chef Scott Drewno, The Source
I attended the Washingtonian Brunch and Bloody’s event on Saturday, October 20th, 2012 at the lovely Long View Gallery on a perfect day in Shaw, Washington, D.C. This was a very well-laid out event and although it was sold out, there was plenty of room to get to the tables and taste unabated..and the mimosas flowed like, uhh, wine! Let’s put it to you this way – if you left this event hungry, then you were probably just drinking, and with over 10 medium-sized Bloody Mary’s to try, you probably would have rolled out! Having said that, I’ve noticed that the restaurants and chefs at these events are getting extremely good at preparing slightly exotic dishes and pushing the envelope on how to serve 250+ people without a regular kitchen behind them.
The Bloody Marys featured Belvedere Vodka and the bar served champagne, mimosas, and bellinis featuring Chandon. Like I said – no one went home hungry, but not thirsty either..there was plenty to drink and I was most impressed that they served the mimosas in glass Champagne flutes..and of course, there was the lovely smashing of glass at the beginning of the event- sort of like a Greek wedding.. or maybe it’s a Jewish wedding, but back to the event..
The “Bloody” Judges including Cori Sue Morris of the Bitches Who Brunch and Jeff Faile, Mixologist of Fiola Restaurant
This event was based on the Washingtonian’s list of the 50 Great Breakfast and Brunch Spots from Washingtonian – and it was double smart of them to invite the infamous bloggers the Bitches who Brunch to the event to judge the Bloody Mary’s.
More Bloody Mary’s in one afternoon than I can remember..
Here’s their own marketing pitch from the CVent Website (interesting that they used such a high-powered registration system for this event – maybe a touch overkill for a 1-time event, but they sold out, so it worked!) Introducing The Washingtonian’s premier “Brunch & Bloodys” event! Enjoy delicious brunch bites from restaurants featured in The Washingtonian’s October cover story “50 Favorite Brunch Places.” Participating restaurants will also compete in the Bloody Mary challenge, in which guests and a panel of judges (including Washingtonian editors, the Bitches Who Brunch, and Jeff Faile from Fiola) will vote for the best.
Here’s the List of Restaurants that participated and the dishes they served (I put my own comments after the dishes):
“Chawanmushi” from Maple Ave. Restaurant
Art and Soul – ?
Black Market Bistro / BlackSalt – Black Market’s pancakes and BlackSalt’s Bloody Mary
Brasserie Beck – Mini quiche Lorraine with Micro Herb Salad & Bloody Mary & Jumbo Lump Crab Meat Shooters
Busboys and Poets – Coffee, Sweet Potato Pancakes with 100% Pure Vermont Maple Syrup from Coombs Family Farms, Vegan Tuna & crackers – they served a Vegan yellow tomato Bloody Mary which I remember because they were the only restaurant to use non-red tomatoes. The Sweet Potato pancakes were very good with the maple syrup – they didn’t even ad pads of butter because this restaurant is promoting their Vegan/vegetarian dishes.
Chef Geoff’s/ LIA’S – Mini Vegetarian Quiches and Brunch Bread
Eatonville – Gumbo (crab, rock shrimp, andouille sausage, fried okra, white rice) and mini pulled beef short ribs sandwich – I only had the short ribs sandwich, but I have to admit – simple comfort foods seem to show the best at these kind of events.
Founding Farmers – Mini Yogurt Parfaits with Housemade Granola; Corn Muffins; Bacon Lollis – The Bacon Lollipops were alot of fun – essentially a sugar-coated piece of bacon that reminded me of putting bacon on my pancakes with maple syrup – a real winner!
Howard Theatre – Shrimp and Grits, Breakfast berry parfaits – I didn’t know the Howard Theatre was serious about food, but these were some flavorful Grits with a bit of Jerk seasoning to give them a kick.
Donuts with the fixings!
Jackie’s – Maple-Chai Doughnuts – They served these donuts glazed and you could put your own toppings on like cocoa and sprinkles – Yummy!
Maple Ave Restaurant – Chawanmushi – Chinese Steam Egg with carmelized kimchi
Mintwood Place – “Croque Madames”” featuring veal tongue” – This sounds exotic, but it tasted like really good ham and melted cheese together – fancified comfort food, this was very good.
Poste – Smoked Trout Rillette with citrus crème fraiche and trout roe on a waffle chip – One of the more “Foodie” dishes with layers of flavor – I liked this alot, but I’m always a big fan of caviar/fish roe – I love when the little eggs pop in your mouth!
The Greenhouse at the Jefferson – Quiche with Caramelized Onion, Bacon, & Gruyere and Quiche with Broccoli & Cheddar
The Hamilton – Steak and Eggs Burr-naise and Bloody Alexander
The Source – “Sambal Goreng” Spicy Hangover Eggs, Braised Short Ribs, Chesapeake Mary, Jumbo Lump Crab, Gordy’s Pickle
Overall, this event was very well run and had plenty of food, drinks and space to make it enjoyable. Since everyone could taste every dish and drink relatively quickly, the event was full and mostly empty within two hours of the start – it was a Saturday, and everyone nowadays likes to make multiple plans on the weekend, so that was another plus. The key to these events is to give the chefs/restaurants space and let them do their magic – the organizers understood this and even the Bloody Mary judging took backseat to the food. Hopefully this becomes a regular Foodie Event on the DC Food and Drink Event Calendar, and if so, I’d like to see how trends in Brunch change over time – Cheers!
Charlie “I Drink on the Job” Adler
P.S. Here’s a Recap of the Bloody Mary Competition by the Judges from the Bitches Who Brunch.
Washingtonian Took Some Great Pics too – and Yep, I’m in one of the photos!
Mayfair and Pine “America Is Our Local” Wine Dinner Menu
Emily Sprissler, Top Chef, now the Owner/Chef at Mayfair and Pine in DC!
The fall brings the best bounty — and the most amazing flavors — of the year, and Mayfair & Pine is giving you good reason to make the most of the season. Chef/Owner and Top Chef Season 2 cheftestant Emily Sprissler and sommelier Andrew Stover of Vino50 Selections are hosting their “America is Our Local” event on Tuesday, October 16th, and will offer a four-course dinner paired with complimentary American wines – Purchase Tickets Here. As the name suggests, Sprissler will showcase her talent for seasonal cooking and will deliver a menu of autumn-inspired dishes.
Want in on this unforgettable, seasonal experience? Book it today; tickets are $68 per person and include tax and gratuity.
*** MENU W/ WINE PAIRINGS ***
WELCOME BITE & BUBBLES
Amuse Bouche
McPherson Sparkling Chenin Blanc/Muscat NV, High Plains, Texas
1st COURSE
Oyster on the Half Shell with Sabayon
WINE: Shindig Vidal Blanc, Finger Lakes, New York
2nd COURSE
Roasted Squash, Cranberries, Greens, and Spiced Pecans with a Tarragon Vinaigrette
WINE: Sawtooth Riesling, Snake River Valley, Idaho
3rd COURSE
Roasted Pork with Plums and Apple Gastrique
WINE: Okanogan Estate Pinot Noir, Okanogan Valley, Washington
4th COURSE
Apple Trio Dessert
Apple Beggar’s Purse with Caramel Sauce & Whipped Cream, Caramel-dipped Lady Apple, and Apple Cider Sorbet
Coffee & Tea Service
* Dessert prepared by guest Pastry Chef Lindsay Miniaci *
Fall Is Tasting Season in DC
Charlie Adler – Drinking on the Job!
With the new TasteDC site revving up (expected completion in late November, 2012), I thought it’s a good time to update the Foodies and drinks lovers in the DC Region on what’s happening event-wise. Since it’s the end of September, Oktoberfests are all over our area – even LivingSocial (our locally based Deal Site) is getting into the action with their Craft Beer and Food Truck Festival at the Yards in DC (September 29th-30th, 2012). Both Reston, VA (Oct. 5th-7th) and Shirlington, Va (13th Annual CapCity Beer Fest is Oct. 6th – Saturday) are having big beer fests as well in October, 2012.
A trend in food and drink events I’m beginning to see is a very big interest in “international” events like the DC Turkish Festival on Sunday, September 30th and the Romanian Food Festival on Oct. 5th – 7th – it seems that people in our area can’t get enough of new and unique culinary experiences! I’m noticing a return of the Embassies into the event sphere with the French Embassy always leading the way – they have their upcoming annual Champagne Gala on Friday, November 9th which usually sells out in advance.
The truly Hot area of food and drink events are the multi-chef and unique culinary additions to our Foodie landscape. 
One such example is Washingtonian Magazine’s Saturday, October 20th Brunch & Bloody’s Event which is located in an art event space that’s in the up and coming Shaw area – the Longview Gallery. This event is based on Washingtonian’s October, 2012 Cover Story about the Top 50 places in the DC Area for Brunch – I’ll be attending this event, so stop by and share your Bloody with me..or just say “Cheers”!
Charlie “I Drink on the Job” Adler
Get Thee To a Valentine..
(Note: Updated on February 9th (Thursday) 2012 – will be updated as events unfold or get Sold Out..)
I’ve never been a huge fan of Valentine’s Day, but like Halloween, it’s a celebration/festivity that has taken on a life of it’s own. And 2012 is no exception, there are just a plethora of Valentine’s tastings for both the chocolate and non-chocolate lover – I’m not even sure if the latter exists! Some quick thoughts on Valentine’s and tastings: if you’re a restaurant or event provider who wishes to really draw people in this time of year, any theme with chocolate, sparkling wine (especially Champagne) or some over-the-top rich dish like braised meats seems to bring people in in droves – oh, and also any food/concept connected with Amore, for example oysters and fondue (both chocolate and cheese work). It’s also OK to add terms like “seduction”, “decadent”, “aphrodisiac” and even “libido” to your menu descriptions which breaks away from the everyday norm of exclusion of these concepts – Valentine’s gives you as the marketer the right to explore the racier side of life..and people will accept and forgive you for about a week! Of course, certain cultures are also associated with lasciviousness so French and Italian restaurants and themes have a distinct advantage. If you have a strong combination of all of these themes and concepts, you can also expect a marriage proposal or two to occur – and hopefully, not with your staff!
Oh, and to make all this information just a touch more confusing..Valentine’s Day is officially Tuesday, February 14th, but many events list their date on Saturday or Sunday as “official” Valentine’s Day events – it’s a celebration of love and romance, does it really matter what the official date is? I think not..
I will list the major tastings by date (Note: if you’re just looking for a listing of restaurants that have multi-course dinners especially for Valentine’s, here’s a pretty good list by Washingtonian):
Thursday, February 9th,
Sommelier Showdown (as part of the DC International Food and Wine Festival), 7:00pm-9:00pm
Ronald Reagan Building, 1300 Pennsylvania Avenue Northwest Washington, DC 20004
Tickets are $150/per person and can be Purchased Online
See top DC Sommeliers flex their knowledge at the Washington DC International Wine & Food Festival’s inaugural Sommelier Showdown. Our experts will engage in a friendly tête-à-tête and compete in a race of the taste, using deductive tasting to identify wines with hidden labels.
To complement the wines presented, the Showdown will feature five of DCs most noted chefs who will be tasked with bringing food and wine together, including Chefs Todd Gray (Equinox), Xavier Deshayes (Ronald Reagan Building), and Jaime Montes de Oca (Zentan).
***
SOLD OUT-Savory Syrah – A Global Tour
7 pm
Chain Bridge Cellars, 1351 Chain Bridge Rd. McLean, VA 22101
Wine experts all agree that Syrah is one of the “noble” varietals, capable of making some of the most complex, layered and age-worthy wines in the world. But the kinship between a $10 Aussie Shiraz and a $70 Hermitage is pretty hard to fathom! So take a worldwide tour of everything Syrah/Shiraz can be and see if you can find some common themes. We’ll taste bargains from Australia and the South of France; classic American, South African and Rhone wines; and a couple of “big guns” from the Barosa and Cote Rotie.
This class includes seven wines, Syrah-friendly snacks, and take-home descriptions of each wine and region covered.
To reserve a space, email [email protected] or call 703.356.6500
***
TasteDC Chocolate Making 101 at Wanders Chocolaterie
How to Blind Taste Wine
February 9th (Thursday) Session 1: 6 – 7:30 pm; and Session 2: 8 – 9:30 pm
Adour in The St. Regis, 923 16th and K Streets, N.W., Washington, DC 20006
Wine Director Brent Kroll will conduct a sensory analysis on how to quantify wine flavors and origin.
Tickets are $60/per person.
Call (202) 509-8000 to Make Reservations
***
Beaujolais Nouveau – Yep, It’s Baack in DC!
Image by jetalone via Flickr
TasteDC has organized many events in the past at the French Embassy‘s “Maison Francais” including the Annual Beaujolais Nouveau celebration which always takes place (by law) on the third Thursday of November..and how convenient, probably the most versatile and light red that easily shines with the complex variety of flavors of many foods, is exactly one week before the Thanksgiving turkey-down celebration! Back in 2005, we organized a TasteDC.com Beaujolais Nouveau event at the French Embassy, and hundreds of people flocked to taste these fun wines, great French fromages and some delicious French fare, see many Photos Here.
The key to understanding this wine is it is meant to be drunk young – utilizing a process known as “carbonic maceration” CO2 is used to quickly press and maximize the skin compounds from the red grapes to produce a generally lower alcohol wine with an intense floral nose. Beaujolais is also 100% Gamay which is considered an inferior red grape to the Pinot Noir of neighboring Burgundy, but frankly is priced so much less, that it gives amazing bang for the wine purchasing dollar!
The story goes that this wine became popular because of Georges DuBoeuf and other Negociants in the Beaujolais wine region (just south of Burgundy) who wanted to sell young wine to improve their cash flow – a very traditional method of financing better wines in France. Wikipedia does a nice job explaining the history and details.
Here’s a schedule of some of the events coming up this Thursday, November 17th, 2011 in the Washington, D.C. Region via NBC Washington. Yes, Beaujolais Nouveau is an excellent wine for Thanksgiving – it has the features I like in a Thanksgiving wine: red, inexpensive and because of relatively low tannin and alcohol, it goes with the unusual range of foods expected to be gobbled down on that day. Enjoy, and cheers!
Charlie “I Drink on the Job” Adler
Related articles
- Beaujolais Nouveau at the French Embassy (cellarblog.org)
The Grouponater Effect
Photo from a TasteDC Wine Making 101 Class in 2007
I knew the day would come, but I was pushing it off as long as possible..after 14 years, over 1,000 wine tastings, 200 cooking classes and dozens of specialty culinary events (Unique Food and Wine Festival, Chorizo Making class, etc.) would I give up TasteDC?? I knew some current facts:
The game had changed post 2008 Recession:
People spent their home’s future value – the ’08 Recession in a nutshell..banks were lending against a home’s equity..or estimated equity..a bubble..yep, it burst, go figure! When you run a small tasting event business, you need to focus on high margin, low volume events – in other words, lots of small wine classes, cheese tastings, and an occasional mini-festival. I never reached Big for the large events preferring to stay with a small staff (often just me and part-time help!) and slowly increasing the number of events. From 1997 to 2007, TasteDC went from organizing one event a month to as many as fifteen a month. When the bubble burst, people didn’t want to splurge – no one wanted to act like they had any disposable income, it just wasn’t the thing to do. My business dropped by over 50%..
Perceptions of value had changed:
In 1999 a wine dinner was something pretty unique and unusual – wine lovers were still a rarified group who often spoke in a language that no one understood. Wine was prestigious, intellectual and sophisticated and the people who drank it often travelled around or had lived abroad, were college educated and possibly even a bit snobbish. Wine dinners – defined as multi-course seated meals with at least one wine paired per course (but often 2 or more wines per course!) and normally a wine presenter discussing the pairings were relatively expensive – a 4 course wine dinner at a fine dining restaurant would cost you $85 to $150 per person inclusive of tax and tip. Believe it or not, many of these dinners sold out at 35+ people and there never seemed to be enough inventory of this kind of event.
Over time, wine became less prestigious and more of a daily consumable – this is actually a good thing. No longer is wine placed on a pedestal, it’s something you can pick up for a meal at the local grocery store or 7-11 and even casual dining restaurants normally carry at least 20 different kinds of wine in the DC area. Economically speaking, wine dinners have actually gone down in price and consumer perception of value – today, a 5-course wine dinner is often under $100 per person, and many of them barely get ten people to sign-up.
And recently, wine dinners are being replaced with the newest premium beverage to hit the DC Foodie scene – craft beer dinners. Most craft beer dinners are 5-courses and under $70 per person inclusive of tax and tip. Craft beer is perceived to be more approachable and fun than wine, so these dinners are often raucous affairs with a younger more urban crowd. Frankly, these dinners are refreshing to the wine dinner scene which seemed to be constantly inundated by the new rich who just wanted to make sure that everyone knew about their newly built wine cellar in their McMansion and the value of their recent stock option sales. Beer is real, or as I often here quoted “It’s just f***ing beer!”
The Groupon Effect:
This only occurred in 2010 or so, but has had a huge impact – when Groupon, LivingSocial and other online coupon companies began to discount restaurants and stores, it was only a matter of time before events and promotions also began discounting. I makes sense – these sites have millions of potential users and they can really bring new customers. The problem is primarily two-fold: the cost of “grouponing” and the “wait and see” attitude it creates.
If your event is say $70/person, then Groupon will suggest 50% off, so they will sell your ticket at $35/person. Groupon makes money by taking 50% of YOUR HALF, so that means you net $17.50 (LivingSocial and some other sites often don’t take as high a percentage). You can see that as a gain of new consumers and some money, but normally an event doesn’t have higher than a 50% margin, and often lower. Events make money once their fixed costs are covered – stating the obvious. Some of an event’s cost is often covered by corporate/retail sponsors, but in a slow economy, these sponsorships are hard to come by – event tickets are the main income..so how do you make money at $17.50/person? Good question..
I know I’ve only touched the surface of this subject, but the bottom-line is that the ROI on tasting events – the wine classes, cooking classes and other tastings that TasteDC specialized in – has become so low, it’s often negative. Will it ever come back? Who knows..Is TasteDC a dead business proposition..well, not quite yet, there is an alternative business plan, and no it is not a discounting concept, stay tuned..
Cheers!
Charlie “I Drink on the Job” Adler
Temper, Temper – Shiny Chocolate Needs a Temper
This a video from a TasteDC Exotic Chocolate Cooking Class with Rob Kingsbury discussing the tempering of chocolates. Tempering is a term both used in chocolate and in food preparation, but the word is used slightly differently for each purpose. In food prep, when you use the term “tempering”, it’s often associated with tempering eggs – if you add raw eggs to a hot liquid, they will scramble, which is usually not the goal, you want to incorporate eggs in an emulsion evenly throughout. Rob, who owns both ACKC on 14th St., in Washington, D.C. and Del Ray, VA, as well as Kingsbury Chocolates in Alexandria, VA, mentions how his mother made Chocolate Cream Pie by tempering eggs. When it comes to chocolate, tempering is about creating shiny hard chocolate which is snaps when you break it or bite into it. This is caused by the crystalline structure of the cocoa butter and solids together, for an intense explanation check out Cooking for Engineers on Chocolate Tempering. If you don’t temper chocolate, it just doesn’t have the appearance and crunch that most people like.
Here’s the information from the TasteDC class:
TasteDC’s Chocolate Temptation:
Class on Making Exotic and Unique Handmade Chocolates
with Rob Kingsbury, Kingsbury Chocolates
Sunday, March 26, 2006
Chocolate Menu:
-Chipotle Cinnamon Truffle
-Wasabi Orange Lavender Truffle
-Cosmopolitan Truffle
-Margarita Truffle
-Demonstration of a White Chocolate bar filled with Cranberry and Lime Relish.
Oh, and plenty of wine was served – Port and dessert wines go with chocolate, but medium bodied reds like Merlot do nicely.
Cheers!
Charlie “I Drink on the Job” Adler
