Join the Slow Food Tasting Committee in a chocolate-focused dinner featuring El Rey chocolate and Gloria Ferrer wines. Chef Chris Behre and pastry chef Aaron Lindgren have developed a menu that will highlight chocolate in both savory and sweet compositions. A must for chocolate lovers, this will be a great opportunity to discover new combinations and revel in chocolate at every course.
When: Tuesday, November 9, 2004, at 7:00pm
Where: Cinch, 1519 Wilshire Boulevard, Santa Monica
Cost: $58/$68 with wine pairing for Slow Food Members; $68/$78 for nonmembers
Reserve your space by November 3. RSVP by email to Grady Atkins at email@example.com or call the Slow Food LA reservations line at 323.860.9804.
Make your check payable to Slow Food LA and mail it to:
Slow Food LA
Attn: Lucy Lin: Chocolate Dinner
c/o Angeli Caffe
P.O. Box 360769
Los Angeles, CA 90036
Appetizer: Beetroot and Goat Cheese Tempura with cocoa balsamic dressing on arugula and watercress (paired with Royal Cuvee, Brut, Carneros, 1995)
Entree: Chocolate Peking Duck (paired with Pinot Noir, Carneros 2002)
Dessert “coda”: “Chocolate Purist” (warm cocoa cake, dark Venezuelan chocolate ganache, and chocolate ice cream in a cocoa nib tuille), Milk Chocolate Box of Bananas (with pecan ganache and Peruvian coffee ice cream), Cinch “S’mores” (milk chocolate cheesecake with vanilla bean marshmellow and chocolate graham cracker “campfire”), Chocolate Passion Tart (with passion sorbet and tropical fruits) (desserts paired with Syrah, Carneros, 2001)
Mignardise: 41% Coiba Milk chocolate tiles of anise, almonds and currants; 61% Mijao chocolate dipped strawberries infused with Grand Marnier; and 71% Grande Saman chocolate Passion fruit and Tahitian vanilla Truffles. All three chocolates blended into Hot Chocolate with a honey, vanilla bean marshmallow, and paired with Cockburn 20 Year Tawny Port.