Cocoa Around the World: A Global Flavor Journey

# Cocoa Around the World: A Global Flavor Journey

A Five‑Course Culinary Experience by Chef Gary W. Irvin II Tuesday, January 27 • 7:00–9:00 p.m.

Join Chef Gary W. Irvin II for an intimate evening celebrating the rich, diverse flavors of cacao and the cultures that cherish it. This five‑course dining experience travels from Mexico to Spain, West Africa to Southeast Asia, culminating in a decadent world‑inspired chocolate finale. Gather around a warm communal table for a night of storytelling, conversation, and unforgettable cuisine.

BYOB • $39.95 per guest Guests are encouraged to bring and share wine to enhance the experience. Limited Seating — Only 16 Guests

## The Five‑Course Journey

### 1. Amuse‑Bouche — Mexico

Smoked Chili‑Cacao Corn Bite Fire‑roasted corn seasoned with ancho‑cacao, finished with lime crema and micro cilantro

### 2. Soup — Spain

Roasted Garlic & Almond Gazpacho A silky white gazpacho with olive oil, sherry vinegar, and crisp grape garnish

### 3. Salad — West Africa

Golden Millet & Citrus Garden Salad Toasted millet, baby greens, roasted plantain chips, shaved carrot, peanuts, and a bright ginger‑citrus vinaigrette inspired by coastal West African flavors

### 4. Entrée — Southeast Asia

Lemongrass Coconut Chicken Chicken gently poached in aromatic coconut broth with kaffir lime, basil, and jasmine rice Vegetarian Option: Lemongrass Coconut Tofu (please specify when purchasing)

### 5. Dessert — The Grand Finale

Decadent Chocolate Cake A luxurious dark chocolate cake paired with three global sauces: Mexican cinnamon‑chili ganache • Spanish orange‑almond cream • Thai coconut caramel

## BYOB Pairing Suggestions

### 🍷 Wines That Shine Across All Five Courses

• Dry Riesling (Alsace or German Kabinett): Bright acidity and citrus lift every course, including dessert.
• Garnacha (Spain): Juicy, medium‑bodied, and perfect with garlic, peanuts, and chocolate.
• Pinot Noir (Oregon or Burgundy): Elegant and versatile, offering contrast without overpowering.
• Chenin Blanc (South Africa): Stone‑fruit notes and balanced acidity echo the African course beautifully.
• Lambrusco Secco: A lively, dry sparkling red that plays well with spice, citrus, coconut—and chocolate.

### 🍺 Beers That Pair Seamlessly

• Belgian Witbier: Citrus and coriander complement global spices with ease.
• Amber Ale: Caramel depth meets roasted garlic, plantains, and chocolate.
• Porter (Light‑to‑Medium Body): Roasted malt and cocoa flavors bridge savory and sweet.

### 🍸 Cocktails for the Entire Journey

• Citrus‑Ginger Spritz: Bright, aromatic, and refreshing from first bite to last.
• Spiced Rum Old Fashioned: Warm, complex, and a natural partner for chocolate.

Cheers, Chef Gary W. Irvin II