Death by Chocolate

# 🍷 Death by Chocolate

A Five-Course Culinary Seduction
Hosted by Chef Gary W. Irvin II 📍 Lakewood, TX | October 7, 2025, | 7:00 PM

Prepare to be swept into a world where chocolate reigns supreme—not just in dessert, but in every savory, spiced, and soulful bite. This intimate dinner for 16 guests is a celebration of culinary artistry, global inspiration, and community generosity.

💵 $39.95 per guest
🎟️ Tickets first come, first served,
Grab tickets here: Death by Chocolate | Wednesdays Angels
🍷 BYOB – Please bring one bottle of wine and consider sharing with fellow guests 💧 Water, tea, and a curated coffee bar will be provided 💌 Envelopes will be placed on the table for optional donations to Wednesday’s Angels, or scan the QR code after dinner

🍽️ The Menu
1️⃣ Appetizer
Cocoa-Spiced Lamb Kofta with Yogurt-Tahini Drizzle Ground lamb kissed with cocoa, cumin, coriander, and smoked paprika Grilled and served with a tangy yogurt-tahini sauce and pomegranate molasses Garnished with mint and microgreens

🍷 Suggested Pairing: Grenache or Syrah – bold, spicy reds that complement lamb and cocoa’s earthy warmth

2️⃣ Soup
Mexican Mole-Inspired Black Bean Soup Slow-simmered black beans with garlic, ancho chili, cinnamon, and dark chocolate Finished with lime crema, crispy tortilla strips, and avocado

🍷 Suggested Pairing: Zinfandel or Tempranillo – smoky, fruit-forward reds that echo mole’s depth

3️⃣ Salad
Bitter Greens with Cocoa Nib Vinaigrette Arugula, radicchio, and frisée tossed in a cocoa nib–orange balsamic vinaigrette Shaved manchego, candied pecans, and roasted beets

🍷 Suggested Pairing: Dry Rosé or Albariño – crisp acidity to balance bitterness and citrus

4️⃣ Main Course
Coq au Vin with Bittersweet Chocolate Reduction over Creamy Polenta Braised chicken thighs in red wine with mushrooms, pearl onions, and herbs Enriched with bittersweet chocolate for velvety depth Served atop buttery polenta with a drizzle of pan sauce

🍷 Suggested Pairing: Pinot Noir or Bordeaux Blend – elegant reds that harmonize with wine-braised poultry and chocolate undertones

5️⃣ Dessert
Chocolate Olive Oil Cake with Blood Orange Glaze Moist, rich cake made with dark cocoa and fruity olive oil Topped with tangy blood orange glaze and candied zest Garnished with whipped crème fraiche and cocoa-dusted pistachios

🍷 Suggested Pairing: Ruby Port or Lambrusco – lush, sweet reds that elevate the citrus and chocolate finale

This evening promises indulgence, connection, and a touch of magic.
Come hungry. Come generous. Come ready to fall in love with chocolate all over again.

Cheers,
Chef Gary W. Irvin II