If you love chocolate and food you NEED to attend the Chocolate Dinner Extraordinaire at The Hotel Hershey to kick off Chocolate-Covered February. If you consider yourself a foodie you need to grab a date, a group of friends or just enjoy the evening by yourself at this dinner.
But when I say ‘foodie’ I am not talking about someone who enjoys food just to maintain life but a Foodie who takes slow bites, allows the flavors to develop in their mouth and allows the essence to linger before the next bite. A Foodie who considered why the Chef paired certain ingredients together for the sake of art. A Foodie who wants to know the origins of each of the ingredients. All Foodies need to attend the Chocolate Dinner Extraordinaire. If you aren’t able to attend you should definitely mark your calendar for the Hotel Hershey Food And Wine Festival.
Getting back to the Chocolate Dinner Extraordinaire.
This was our place setting when we arrived. You know there will be lots of delicious food when there is THIS many forks and knives at your place setting.
Yes, that is my cell phone on the napkin. I have a clear case for it and my girls take turns making decorative inserts for my phone. They know I love York Peppermint patties and the fact we live in York this image was the perfect fit.
Amuse-Bouche~ The pre-course before the appetizer. This course give your an idea on the style of the Chef. It is usually just a bite or two and gives you an idea of what to expect in the coming meal.
Chilled Cocoa-Chili Prawn
- Gingered Butternut Squash Puree
- Toasted Pumpkin Seeds
- Pickled Red Onions
Terra d Oro, Chenin Blanc/Vlognier Blend, California
We didn’t get the recipe but you might want to try this recipe from the Hershey Sweet Recipe Collection for Cocoa Seared Scallops. Not the same but definitely a great option to serve at home.
Chocolate Braised Veal Cheek
- House Made Three Cheese Ravioli
- Wilted Spinach
- Chocolate-Curry Sauce
Argyle Pinot Noir, Willamette Valley, Oregon
The appetizer was SOOO tender. But that is what happens when the cheek of veal is used. LITERALLY falls apart in your mouth.
Baby Red & Green Oak Frisse
- Chocolate-Port Wine Poached Pear
- Brie Cheese
- Chocolate Almond Brittle
- Lemon-Chocolate Vinaigrette
Vetiver Bodegas, Ontaῆon, Rosado Tempranilla, Rioja, Spain
I LOVE the paring of poached pear and brie cheese. And the Lemon-Chocolate Vinaigrette was devine!
You might want to try and recreate this salad with the Chocolate Balsamic Vinaigrette recipe.
Prosecco Blood Orange Sorbet
The intermezzo is to cleanse your palate from the previous courses because the main event is about to happen and your tastebuds need to be ready for what is about to happen!
There were 2 options for the entree. My husband asked for one and I asked for the other. In my opinion it is always best to get each option the Chef offers. Plus, I always make the choice to get the fish when I eat out. Fish is something I enjoy but I don’t put forth the effort at home.
- Chocolate-Chorizo Quinoa Cake
- Saffron Buerre Blanc
Louis Jadot, Pouilly-Fuisse, France
Spiced Cocoa Rubbed Tenderloin of Beef
- Whipped Potatoes with Caramelized Red Onions
- Roasted Carrots & Parsnips Scallions
- Madeira-Chocolate Sauce
Daou, Cabernet Sauvignon, Paso Robles, California
Here is your make at home recipe for Coffee and Cocoa Crusted Filet of Beef Tenderloin
Dark Chocolate Raspberry Torte
- Pink Peppercorn Meringue
- Blackberry Merlot Sauce
Thorn Hill Vineyards, “Fire” Late Harvest, Petite Sirah, Napa Valley, California
You have to eat this one slowly.
There are so many layers of deliciousness in this one dessert. The attention to details make my head spin around.
Yes, the red sphere is a hollow shite chocolate ball.
There are still more events happening for Chocolate-Covered February. Follow #loveHersheyPa on social media for all the yummy details and photos.