Sunday, March 21, 2010

Indian Delight Dinner

We just completed our 18th dinner (with a unique menu each month) and the time has come to pass the reigns to my assistant (if only for the next thirty days). Autumn, decade-long vegetarian and life-long foodie, has been encouraging me to consider an Indian-themed dinner for some time now. Well... quickly stated, while I love Indian cuisine, I haven't the slightest clue on how to begin making it, let alone adding chocolate to it! But thankfully this is where she fits in. Having had her India food many times in the past, I feel quite comfortable switching roles this time around. You heard it here first, kids... young grasshopper has become the master. Well, at least for the moment.

And sometimes you gotta go all the way, no? Well check it... an Eclipse first... four delicious chocolate-stuffed platings designed by our very own assistant chocolatier, Autumn Teemsma. Don't forget to place your reservations early... she's got a lotta friends:)

Exclusively for Saturday, April 17th with seatings at 4, 6, and 8pm, join us for three courses of chocolate-infused Indian Fare for only $25 per person. You heard me right! Take a look:

Creamy Crab-filled Samosas with Mango Chutney (optional appetizer)
Ginger Carrot Soup with White Chocolate Creme Fraiche and Indian Flat Bread
Choice of Either Entree or Both:
Spiced Creamy Spinach Curry with Pan Fried Cheese Curds
Tomato, Potato, & Zucchini Curry with Toasted Cashew
Each served with Cocoa Nib and Pumpking Seed Basmati Rice
Sweet India Pudding with Cocoa, Roasted Hazelnut, and Vanilla Bean Gelato

To make a reservation, call the cafe at 619.578.2984. Until then, as always, drool over what you served last time:

Starter: Mussels with Smoked Bacon, Roasted Garlic, and Stout.

First Course: Roasted Leek and Potato Soup with Pale Ale, Cocoa-glazed Bacon, and Creme Fraiche.

Entree: Beef and Lamb Shepard's Pie with Potato-Parsnip Crust, Cocoa Brown Sugar Gravy, and White Chocolate Soda Bread.

Dessert: Chocolate-Stout Torte with Ginger and Vanilla Bean Cream.