Pairing red wines with chocolate treats is easy. What is hard is finding savory dishes featuring this tasty New World food.
Sign up for the Feb. 18 Death by Chocolate Dinner at Desert Wine Winery in Prosser, and you will discover four ways to incorporate chocolate into a dinner menu. Plus you will end the evening on a sweet note with two delectable desserts.
The menu is: Butterflied prawns in chocolate sauce with a chocolate-cherry tomato pop, a mixed green salad with cocoa nibs and Chukar Cherries, spiced chocolate and tomato bisque, stuffed pork tenderloin with a cacao-chile rub and chocolate polenta, chocolate ganache torte with raspberry coulis and, for an after-dinner treat, chocolate port with chocolate dipped bacon.
Each course will be paired with a Desert Wind vintage.
Cost is $60 per person and includes dinner, wine and gratuity. Seating limited; reservations required.
For more information or to book a seat at the table, call 509-786-7277. Or go to www.desertwindwinery.com.
The book: Recipes to Remember by Barbara Magro.
Best for: The book preserves the soul-satisfying food of an Italian-American family through recipes and stories around them. The recipe portion of the book is divided into two sections; the first includes the appetizers, soups, sauces and pastas, meat dishes and vegetables and salads that her mother prepared through the year. The second part of the recipe section includes holiday specialties, including the traditional seven-course fish dinner that her mother prepared every Christmas Eve and Easter favorites.
*Loretto J. Hulse: 582-1513; email@example.com. To receive a recipe via e-mail each Tuesday register at tricity herald.com and click on newsletters. If you already are registered, click on edit account and newsletters to select Recipe of the Week.