| Step inside Suite 227...a warehouse converted into the Taste Project Room. We ask you to leave your established ideas on taste outside and enter with an open mind and a willingness to explore. You’ll be greeted by the scent of fresh-baked puff pastry matched perfectly with an offering Roaring 40’s Blue Cheese and Recchiuti Burnt Caramel Sauce. (We want your tummy to be properly *primed* for the trip you’re about to take.) From there we’ll take you on an taste exploration of some of the world’s most luxurious flavor sensations: chocolate, cheese and port. This interactive experience will delight, surprise and challenge your palate, so get ready for a ride. Your hosts for the afternoon will be Michael Recchiuti and wine educator Marni Rubin, C.S.W. They’re there to ensure your comfort, enjoyment and education.
Your journey will include a rare peak into Michael Recchiuti’s personal stash of limited estate grown and origin chocolates from around the globe. These very special chocolates will serve as the focal point for taste experiments with fine cheese and dessert wines. Gould Campbell Vintage Port with Raspberry Chocolate. De Bartoli Tawny Port with Salted Caramel. 5-Year Aged Gouda with Amano Ocumare Chocolate. Some will be a transformative experience…others will not. Discovering which is which will be part of the trip, but we invite you to join us and to find out for yourself.
Attendees will also receive an 8-piece box of Recchiuti Chocolates to take home. This event will be held at the Recchiuti kitchens in San Francisco (address and directions to be provided after completing registration.) For more information about Michael’s James Beard-award nominated cookbook, click here. |
