The pics are in from our last dinner, thanks to the lovely Autumn who moonlighted as our photographer. You may have seen her around the shop as she helps me in chocolate productions on Friday and has also helped us out with our Farmer's Markets on Saturdays and Sundays. That's right, she's a multi-tasker!
If you missed the last post, our next dinner is April 25th and it has a Oaxacan theme (all things mole!). I know, I know... mole is the first place I should have gone to when first considering chocolate-infused entrees, but I actually found the prospects a little stressful. Mole Negro (which we are featuring as our entree) is actually quite complicated, complete with a few dozen ingredients all particularly prepared and each contributing unique flavor to the final composition. Well with 14 dinners already under my belt, apparently I am up for the task.
For the complete details on that dinner see this post here. Until then, salivate over these:
Starter Plate: Grilled Haloumi Platter with Roasted Red Pepper & Hazelnut Hummus and White Bean-Lemon Spread.
First Course: Spinach and Dill Spanakopita with White Chocolate Blood Orange-Olive Oil Glaze.
Dessert: Baklava Duo of Hazelnut-Smoked Serano Sea Salt and Walnut-Pink Peppercorn with Dark Chocolate Olive Oil Fondue.