On Wednesday, February 29th, 7:00 p.m., the Ho-Ho-Kus Inn & Tavern, Ho-Ho-Kus, New Jersey, will host a “Leap Year Chocolate Dinner” where guests will be treated to a multi-course chocolate-inspired menu that incorporates world renowned Valrhona chocolate into each course selection.
“Chocolate has been around for over 2,000 years and the Mayans and Aztecs even believed it had magical and divine properties. Recently, medical science has proven that chocolate has many health benefits. Many don’t realize that cherished chocolate, derived from the sweet cocoa bean, is a multi-faceted ingredient that adds depth and flavor to food,” noted the Inn’s new executive chef, Ralph Perrotti. “Valrhona is recognized by many as the world’s premier chocolate maker since its founding in 1922, so we selected them as our source,” Chef Perrotti continued.
Pastry chef Patrick Mullen will also be on hand to discuss the history and various facets of chocolate with diners.
Leap Year Chocolate Dinner Menu…
Amuse:
“Bruschetta by Two”
Maldon Flaked Salt, Hojiblanca Extra Virgin Olive Oil, Caponata, Cocoa Rouge
Coeur de Guanaja, 80%
Wine Pairing: Penfolds Bin 128 Coonawarra Shiraz
Entrée Courses:
Rabbit Confit Leg, Seared Loin, Cognac, Chanterelles, Dried Fruit Puff Pastry, Xocopili Jus
Xocopili: Spiced & Lightly Salted Chocolate, 72%
Wine Pairing: St. Francis Olde Vine Zinfandel
Fish & Chips: Seared Halibut, Malt-Scented Demi-Glace, Porcini, Polenta Chips, Steamed Cauliflower
Manjari, 68%
Wine Pairing: Kim Crawford Sauvignon Blanc
Blood Orange-Ivoire Sorbet
Venison: Stout and Chocolate Reduction, Yukon Gold Gnocchi, Cocoa Crispy Onions
El Pedregal, 64%
Beer Pairing: Guinness Irish Stout
Bitter Greens: Balsamic & Nibs Dressing
Taza Cocoa Nibs
Wine Pairing: Alba Red Raspberry Wine
Dessert: First Course
Valrhona Tanariva 33% Milk Chocolate Ganache
Valrhona Caramelia 34% Chanterelle Anglaise
Valrhona Guanaja 80% Chocolate Sorbet
Chocolate Port Reduction
Wine Pairing: Croft Distinction Port
Dessert: Second Course
“3 Textures of Chocolate”
Valrhona Caraibe 66% Ice Cream
Chocolate Sacher Sponge, Valrhona Manjari 64% Ganache Mousse
Valrhona Caraque 56% Soufflé Cake
Salted Caramel St. Francis
Wine Pairing: Chateau Le Coteau Margaux
The cost of this festive dinner event is $79.99 per person, inclusive of wine & beer pairings selected by Wine Director Rob Lipkin (plus tax & gratuity). Reservations are required. For more information, or to make reservations, please call (201) 445-4115.
Bon Appétit!
TAD
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