And when we say champers, we mean the good stuff, and to go with it, Vosges Haut-Chocolat, no less. Yes, them of the bacon and chocolate combos, although, sadly, I can't find any of those on the following menu:
Featured Wine and Champagne:
Piper Sonoma Brut
Piper-Heidsieck Brut
Piper-Heidsieck Rose Sauvage
]
Paired with Vosges chocolate:
Gianduja (almonds + caramelized hazelnut paste + deep milk chocolate)
Ambrosia (macadamia nuts + Cointreau + white chocolate)
Naga (sweet Indian curry + coconut + deep milk chocolate)
Goji Berry (goji berries + pink Himalayan salt + deep milk chocolate)
So is this just an excuse to be decadent in the run-up to the holiday
season? Oh noooooooo. This is a learning experience – in theory,
anyway.
As the event blurb says, “After enjoying several different signature
Morton's hors d'oeuvres, guests will take part in the pairing of
champagne and chocolate using sensory vials. The sensory vials contain
an essence (lilac, etc.) and those scents will pull the flavor out of
the chocolate and champagne!”
So there… No slacking at the back!
The event is being held at both OC Morton's locations (October 15 in
Anaheim and November 6 in Santa Ana). The cost is $45 per guest, and
reservations are essential.
