Valentine's Day has come and gone and I, for one, and enjoying a much-needed vacay. Well, if you can call sitting around at home catching up on my personal life a vacation, then that is exactly what I am happiest doing at the moment! And for all of you who tried to get ahold of me during the big week, try again now... I'm fresh outta excuses as to why I can't answer the phone.
Rest assured, in between my long-overdue cat naps things are still on the up and up around the chocolate shop. Post Vday is one of my favorite times of year as it is both a time to look back on a completed season and look forward to the next one, and I promise there are great things a comin'!
But a girl has to keep some of her secrets, right? At the moment I'm only divulging one: the March Chocolate Tasting Dinner!
That's right... move over Saint Valentine, its time for Saint Patrick to wiggle his bum, because comin' up next is the Saint Patrick's Day Beer and Chocolate Dinner!
Leave the shamrock sweaters and metallic necklaces at home and join us to indulge in all things indulgent. And who needs virtue when you've got vice, cause we're servin' up all the chocolate and beer you can take. Take a look:
Exclusively March 13th at 2, 4, 6, and 8pm, for $30 a person, we're showcasing 3 courses of Irish faire drenched in chocolatey brew. Guests to enjoy:
Mussels with Garlic and Stout (optional starter)
Potato-Leek & Beer Cheese Soup with Cocoa-glazed Bacon Crumble
Shepard's Pie (beef and lamb OR all veggie), with Roasted Root Veggies & Mashed Potato-Parsnip Crust, served with Cocoa-Brown Sugar Gravy and White Chocolate-Chive Irish Soda Bread
Chocolate-Stout Torte with Ginger Vanilla Bean Cream
Meal comes complete drenched in plenty of beer, but if thats not enough (and when is enough, enough?) we will be featuring an optional 3-course beer flight matched with the dinner for an extra $12.
RSVP ASAP by calling the cafe at 619.578.2984. Space is limited!
Until then, here's what we enjoyed last time for Vday:
Appetizer: Baked Bacon and Crab Dip with Herbed Flatbreads.
First Course: Roasted Beet and Green Apple Salad with Candied Cocoa Nibs and Lavender-herbed Grey Sea Salt.
Soup Course: Charred Tomato Bisque with White Chocolate Poached Lobster and Tarragon.
Entree: Beef Wellington with Cocoa-Mushroom Pate and Cocoa-Balsamic Jus served with Rosemary Fingerling Potatoes.
Dessert Course: Tasting Flight of Four Limited Edition Truffles Infused with Artisan Cheeses- Salted Gjetost, Gorgonzola Cherry, Apricot and Brie, Tarragon Goat Cheese.