Chocolate and wine tasting

Good idea for a pre-Valentine’s Day brush up on how to use some of the world’s best chocolate.

From Slow Food Katy Trail:

Slow Food Katy Trail
Chocolate and Wine Tasting
February 7 at 7:00 p.m.
The Wine Cellar & Bistro
505 Cherry St., Columbia, Missouri

Have an early dinner at home or at a local eatery, and then come join us for a
special evening. We’ll be celebrating two of humankind’s greatest
accomplishments—turning cocoa beans into chocolate and grapes into wine.
Slow Food member Alan McClure, local artisanal chocolate maker and owner of
Patric Chocolate, will sample four of his delicious creations. He’ll also enlighten
us about chocolate making, including a discussion of why micro, bean-to-bar dark
chocolates are in a different class from mass-produced bars.
Just two years old, Patric Chocolate already has garnered accolades from many
national epicureans. There are just a handful of such chocolate makers in the
country, and we’re so lucky to have one right here in Columbia!
After the chocolate tasting and talk, we will re-taste the chocolates with wine and
port. Sommelier Sarah Cyr, co-owner of The Wine Cellar & Bistro, will discuss
the pairings as she pours special selections to go with the chocolates.
Bringing the event to a delicious close will be a special Patric Chocolate dessert
made by chef-owner Craig Cyr, who will chat with us about his creation.
After dessert and coffee, Alan will have all his chocolate products for sale, so
you’ll have to shop no further for your chocolate-lover valentine!
Don’t delay. Seating is limited to 30 participants, with preference
given to Slow Food members.
Slow Food members, $25 ~ non-members, $35
Please send your checks
(including names of all attendees covered by check) by February 2 to:
Slow Food Katy Trail
1840 Cliff Drive
Columbia MO 65201

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Author: Scott

I am a married father of two. I graduated from Rock Bridge High School and then Mizzou before spending six years in the Washington, D.C. area. We returned to Columbia, Missouri in 2006.

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