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| Friday, September 25, 2009 |
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| 7:30 p.m. - 10:00 p.m. | Evening of Chocolate & Wine | $45.00 per person | ||||||
| Salado Wine Seller | 254-947-8011 | |||||||
| The festival kickoff begins on Friday evening with an Evening of Chocolate & Wine from 7:30 p.m. to 10:00 p.m. at the Salado Wine Seller. Guests will be invited to savor the taste of premier Texas wines paired with decadent chocolates. The Evening of Chocolate & Wine will feature the finest in artisan chocolates and wine tasting from Texas vineyards. Free shuttle transportation will run from 7:00 p.m. – 10:30 p.m. | ||||||||
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| Saturday, September 26, 2009 |
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| 11:00 a.m. - 3:00 p.m. | Chocolate & Wine Pairing - 254-947-8634 | $35.00 per person | ||||||
| Heart of Darkness…Red Wine
and Dark Chocolate! Rich, dark, chocolate and deep, red wine…two of everyone’s favorite things! But do they go well together? Are they a match made in Heaven or food-and-wine disaster-in-the-making? They certainly have a lot in common, all full-of-flavor, richly textured, and love-inspiring as they are. And they can be a great match, but like any complicated relationship, you have got to follow some rules. Join “Miss Jane” Nickles and Chef Denice Woods, both instructors at The Texas Culinary Academy, for the ultimate red wine and chocolate class. You will taste some wonderful red wines, some delicious chocolate creations, all while you learn the nuances, secrets, and tricks to one of the food and wine world’s greatest gifts…the pairing of red wine and chocolate. Chef Marc Doherty is a Certified Professional Chocolatier through L’Ecole Chocolat. He has over four years of restaurant management experience with Whole Foods Market and the Driskill Hotel in Austin. He is currently a Pastry and Baking Instructor for the Texas Culinary Academy in Austin. Chef Marc will demonstrate how to make a chocolate box for your sweetheart, which is something you won’t want to miss! Chocolate demos by Chef Marc Doherty - 11:00-12:30 and 1:30-3:00 Wine Pairing by Miss Jane Nickles - 1:00-2:30
 Thirteen
years ago artist and Chocolatier Kevin Wenzel first
opened the doors to the Wiseman House to begin
offering fine handmade chocolates to the public.
Having studied fine arts in Europe, Asia and the
U.S., and chocolate making at a fifth generation
chocolate school in Pennsylvania, this
confectioner’s son possesses the perfect combination
of talent, training, and heritage for this delicate
art. Customers who frequent the Wiseman House often ask us what makes our chocolates so unique. The answer is quite simple; we combine real chocolate from origins such as Belgium and Venezuela, with real ingredients such as fresh whipping cream and chopped fruits, and real flavors like crushed coffee beans, and authentic liqueurs. In fact, what makes our chocolates so unique is not so much what we put in, but what we leave out – added sugars, glutens, sodium nitrates, and trans fats. The result is a fuller flavor profile, smoother texture, and richer taste that you will begin to appreciate from the very first bite. When tasting our fine chocolates you will step back in time and enjoy the same richness and flavor that inspired the Ancient Mayans to revere chocolate as the nectar of the gods. At Wiseman House Chocolates, we believe that chocolates are meant to be an experience – to be shared with friends, given as a gift or enjoyed alone in your thoughts. We take time in hand crafting each of our fine chocolates so that our customers will be pleased as they take time to savor every bite. So please, slow down, enjoy your chocolates, and savor life. Gallery Night in September - Free Salado’s Historic Downtown District 5:00 p.m. to 9:00 p.m.  Gallery
Night in September will open Saturday evening activities with
all eight Salado galleries hosting featured artists and art
enthusiasts with a wine and cheese reception between the
hours of 5:00 p.m. and 9:00 p.m. Chocolate sculpting
demonstrations will also take place at several galleries.
Specific times and locations will be announced at a later
date. Gallery Night is free and open to the public. |
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| Sunday, September 27, 2009 |
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| 11:00 a.m. seating only | Chocolate & Art Brunch | $65.00 per person | ||||||
| This event will take place at
various Village locations. On Sunday, September 27th, between the
hours of 11: 00 a.m. and 2:00 p.m., a Chocolate & Champagne
Brunch will take place throughout the Village. Participating
restaurants and inns will dazzle guests with their finest
chocolate and gourmet recipes. Free shuttle transportation will run from 10:30 a.m. – 2:30 p.m. Adelea's - Chocolate Festival Champagne Brunch - $65.00 per guest Amuse-Bouche Cocoa Rubbed Duck Confit in puff pastry drizzled with Spicy Mango Chutney First Course: Butternut Squash Ravioli with Sage Brown Butter and Bittersweet Chocolate Second Course: Cocoa glazed Quail atop Spinach and Orange Supremes dressed with a White Chocolate and Orange Vinaigrette Main Course: A 6 oz Filet Mignon drizzled with a Chocolate Merlot sauce served alongside Risotto and Sautéd Summer Vegetables in Lemon Thyme Butter Dessert: Dark Chocolate Mousse and fresh Raspberries in a Pecan Lace Cookie Cup Inn on the Creek - $65.00 per guest Croustades of Red Peppers & Caramelized Onions w/ Goat Cheese Sunflower Spinach Salad Individual Beef Wellington Grilled Green Beans & Roma Tomato w/ Balsamic Reduction Wild Rice w/ Roasted Pecans & Golden Raisins White Chocolate Mousse w/ Lemon Curd The Range - $65.00 per guest |
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| Upon Arrival Fresh Pomegranate Laced Mimosa’s Chocolate-Cherry Scones with Flavored Butters Fresh Fruit Parfait with House made Granola |
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| First Course: Crispy Lump Crab Cake “Benedict” Topped with a poached Egg and Choice of Hollandaise or Fresh Dill Cream Sauce | ||||||||
| Entrée Selection: Coffee Smoked and Roasted Tenderloin of Beef over Gratin Dauphinoise Potatoes, Grilled Veggies and Cocoa Infused Reduction Sauce | ||||||||
| Dessert Selection: Warm Valrhona Chocolate Pudding Cake with Black Cherry Ice Cream | ||||||||