Chocolate is for lovers

My Wine and Chocolate Pairing class at San Mateo Community College on Feb 9 was sold out; but you can dream about the menu:

I made dark chocolate bark with cocoa nibs, Meyer lemon zest and limoncello,
Milk chocolate, roasted pear and pear brandy truffles,
White chocolate, dried white peach and pistachio bark, paired with a
DO Colheita, Moscatel de Setúbal by Bacalhôa (like a tawny port),
Peppermint coated white chocolate truffles, and
Milk chocolate and dried cherry bark, paired with 2005 Renwood Vintage Port.

You can have a tasting like this right in your own home.

It’s too late for Valentine’s Day but we have Leap Day this year (Feb 29); when Irish tradition holds that women may propose marriage.

Happy tasting!

Hello world!

Finally getting my website/blog up and operating.

Looking forward to sharing lots of food, wine and chocolate with you this year.

Check back regularly to get the latest information on my classes, culinary travel and special tastings.

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—the chef