Jan Norris: Food and Florida

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EatBeat: Boca’s Chocolate, Forte and Boulud Wine Events

February 3rd, 2009 · No Comments

Cooks: You still have a couple days to get your best chocolate dish entered in the Mix and Melt contest at the 8th Annual Boca Chocolate Decadence affair Thursday. There are competitions for both amateurs and pros at the event that benefits the Junior League of Boca Raton. Amateurs must make and take their entry to the Shops at Boca Center on Thursday at 4:30 p.m.

The main event — tastings, the pro contest, entertainment, chocolate demonstrations and more – are from 6-9 p.m. A number of chefs are participating from area restaurants, with more than just chocolate foods.

Boca Chocolate Decadence 

  • The Shops at Boca Center, 5050 Town Center Circle, Boca Raton
  • (Military Trail in front of the Marriott)
  • Thursday, Feb. 5, 4:30-9 p.m.
  • Tickets: $45 general admission; $75 VIP
  • www.bocachocolate.com

Wine tasting party at Cafe Boulud

 Cafe Boulud sommelier Jennie Benzie hosts Jenny Dore of Foxen Winery for a wine tasting patio party Thursday, Feb. 5. Foxen is in Santa Maria, Calif.

Five wines will be tasted, including Foxen’s Chardonnay 2007, Chenin Blanc 2006, Pinot Noir 2007,
Pinot Noir ‘Bien Nacido Vineyard’ 2006, and Range 30 West 2005, a Bordeaux blend.

Cafe Boulud chefs will provide a cheese sampling.

Foxen wine tasting party at Cafe Boulud

  • 301 Australian Ave., Palm Beach
  • 561-655-6060
  • Thursday, Feb. 5, 6-7:30 p.m.
  • Cost: $25

 

Cakebread at Forte

At West Palm’s revamped Forte (Stephen Asprinio is no longer in that picture, and neither is his name) Dennis Cakebread will be on hand to chat for a dinner party that features his wines.
The four-course supper, matched to five Cakebread Cellars wines, is Tuesday, Feb. 10.

Here’s the menu:

  • Aperitif, with Cakebread Sauvignon Blanc, Napa Valley 2007
  • 1st course: Cured Spanish mackerel, chanterelles, steelhead roe, dried apricots
  • Cakebread Cellars Chardonnay, Napa Valley 2007
  • 2nd Course: Handmade garganelli, Muscovy duck ragu and crushed truffled duck egg
  • Cakebread Cellars Pinot Noir, Anderson Valley 2006
  • 3rd Course: Slow-roasted Painted Hills beef, Morrocan olives, brioche “gnocchi”, licorice
  • Cakebread Cellars Cabernet Sauvignon ‘Dancing Bear’, Howell, Napa 2004
  • 4th Course: Chocolate pistachio cake, ricotta crema, spiced cherry sorbetto
  • Cakebread Cellars Zinfandel, Red Hills, Lake County 2006

Cakebread Wine Dinner

  • Forte Restaurant
    225 Clematis St., West Palm Beach
    561-833-3330; www.fortepalmbeach.com
  • Tuesday, Feb. 10, 7-10 p.m.
  • Cost: $85, not including tax, tip
  • Reservations required.

Tags: The Eat Beat: Restaurant News

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