It’s the perfect time to be a chocolate addict in L.A. In addition to this Sunday’s Luxury Chocolate Salon, Rosa Mexicano is taking our favorite sweet stuff back to its Meso-American roots with a month-long chocolate festival. Desserts and sauces rich with chocolate tones will be served until October 25th on special menus, with dishes like clove and cinnamon dry-aged bistec under a chocolate tamarind sauce, and naturally, more than a few moles with chocolate influences. This Saturday, the recent NYC import to L.A. Live! will hold a cooking demonstration for guests to learn how to prepare recipes with chocolate, like a cocoa-cured duck leg salad. The 10 a.m. class is followed by a luncheon, and costs $35, with the first 15 registrants receiving a $25 gift card to use at Rosa.
The following Wednesday, Rosa will hold a four-course chocolate festival tasting dinner, pairing dishes like steamed halibut with chocolate Diablo sauce and Negra Modelo, pomgrante margaritas, and chocolate cocktails. Reservations can only be made on Rosa Mexicano’s website for both the $55 dinner and the $35 cooking class.
The full menu for next week’s tasting dinner is below.
Rosa Mexicano’s Chocolate Festival Tasting Dinner
Wednesday, October 14, 2009
6:30 pm cocktails, 7:30 pm dinner with beverage and cocktail pairings
$55 Per Person, Including Tax and Gratuity
Reservations online only
Rosa Mexicano at LA Live, 800 W. Olympic Blvd, Los Angeles, CA
Evening Includes:
Passed Antojitos
Special Chocolate Cocktail
Frozen Pomegranate Margarita
Ensalada de Pato Ahumado con Chocolate
Cocoa Cured Smoked Duck Leg Salad
Cocoa cured smoked duck leg with roasted apples and pecans over mixed greens, guava-chipotle dressing.
Paired with Negra Modelo
Pescado Cocido al Vapor
Steamed Halibut with Chocolate Diablo Sauce
Fresh halibut steamed with lime, epazote, habanero onions, plum tomatoes and shitake mushrooms with a spicy chocolate-guajillo chile sauce.
Paired with Modelo Especial
Bistec Asado/ Spiced Rubbed Dry Aged Beef
Clove and Mexican cinnamon dry aged beef, served with roasted fall vegetables, chili dusted potato crisps and chocolate tamarind sauce.
Paired with Cabernet Sauvignon
Pingüino
Hazelnut Chocolate Cupcake
Homemade Mexican chocolate cupcake filled with hazelnut mousse and
topped with crème fraiche whipped cream. Served with an espresso-piloncillo-chocolate sauce.
