The appetizer course was a slice of toasted ciabatta bread topped with goat cheese and crushed cacao nibs and then drizzled in local clover honey. Very good and something easily made at home. It was paired with their Legacy Chardonnay, produced in limited supply and only available for sale to their wine club members (hence the name Legacy) so it was a treat to be able to taste it.
|Goat Cheese Crostini with Cacao Nibs|
|Summer Salad with White Chocolate and Raspberry Vinaigrette|
The main course for most people was a cocoa crusted pork tenderloin. The vegetarian option was a portobello mushroom stuffed with quinoa, topped with the same dry rub as the pork loin and then a layer of cheese. The rub was a spicy combination of cocoa, chili powder, cayenne pepper and some other spices, dried cherries and a red wine reduction. The combination was exquisite and probably one of best things I have ever tasted. The wine pairing was the Phat Hogg Red.
|Portobella Mushroom Stuffed with Quinoa, Topped with Spicy Cocoa Chili Mix & Cheese|
|Trio of Chocolate|