Chocoholics, rejoice!

We’ve got the menu all planned for the Chocolate & Wine Dinner at 6:30 p.m. on Wednesday, February 16. As promised, every dish includes chocolate, and every one is going to be special:

Aperitif Wine
San Giulio Malvasia

First Course
Seared Day Boat Scallop
Wild Mushroom Risotto
White Chocolate and Lemon Sauce
Wine: Piper Sonoma Blanc de Blancs

Second Course
Chocolate and Espresso Coffee-Rubbed Pork Tenderloin Medallions
Mango Sauce
Chocolate Noodle Kugel
Wine: Rebel Wine Company “The Show” Malbec

Third Course
Parmesan and Chocolate Basket
Mixed Greens
Organic Chocolate Nibs
Dark-Chocolate-Dipped Bacon
Ginger-Citrus Vinaigrette
Wine: Graffigna Pinot Grigio

Fourth Course
Duck Confit with Chili-Chocolate Mole Sauce
Agave Rum-Grilled Bosc Pear
Wine: Campo Viejo Rioja

Fifth Course
Panko-and-Hazelnut-Crusted Scampi
Hazelnut Chocolate Sauce
Brunoise of Fresh Melons in a Chocolate Liqueur
Wine: Maschio Prosecco Treviso Brut

Sixth Course
Chocolate Crème Brulée
Chocolate Cigar
Fresh Berries
Wine: Terra d’Oro Port Zinfandel

Think of what a special gift this dinner would make for your Valentine — this year, skip the box of candy and give an original “assorted chocolates” surprise! Not only that, but maybe your sweetheart will enjoy the idea of dining out after the rush. Especially when it means enjoying a relaxing, elegantly served six-course meal that’s full of chocolate magic.

You won’t want to miss this one, so call now and make your reservation ($75 per person, excluding tax and gratuity) at 216.481.9635. Chocolate may be the food of romance, but our Chocolate Wine Dinner will be a sweet experience even if you’re enjoying it solo!

Behind the Dish: Chicken Tetrazzini

Chicken TetrazziniToday we think of Chicken Tetrazzini as a rather common dish, but it wasn’t named after a common person, or so the story goes. There was once a trend for naming culinary creations after celebrities, and Chicken Tetrazzini, we are told, was named to honor the Italian opera singer Luisa Tetrazzini, “The Florentine Nightingale,” star of the San Francisco Opera. Although there are many variations on the recipe, the common elements are chicken, a butter-cream-Parmesan cheese sauce flavored with wine and vegetables, spaghetti and a grated Parmesan topping.

Most people have eaten Chicken Tetrazzini at some point, but have you ever eaten James Beard’s recipe for Chicken Tetrazzini? Chances are you haven’t — and you’ve never had it quite the way we’re cooking it for tonight.

Beard’s recipe calls for chicken, sweet red peppers, butter, flour, chicken broth, heavy cream, black pepper, Tabasco sauce, sherry, spaghetti, bread crumbs and grated Parmesan cheese. We’re using close to the same ingredients, with a combination of white and dark meat chicken, but we’re roasting the sweet red peppers for extra flavor, adding roasted garlic, and substituting Sriracha hot sauce — the popular chili sauce most often found on the tabletops of Chinese and other Asian restaurants — for the Tabasco and Marsala wine for the sherry. The bread crumbs topping our tetrazzini are a combination of regular and Japanese panko bread crumbs for extra crispness.

This isn’t your old school cafeteria’s Chicken Tetrazzini — as you will find out when you taste it! You get crisp, creamy and just a little spicy in the same dish — definitely uncommon.