And when we say champers, we mean the good stuff, and to go with it, Vosges Haut-Chocolat, no less. Yes, them of the bacon and chocolate combos, although, sadly, I can't find any of those on the following menu:
Featured Wine and Champagne:
Piper Sonoma Brut
Piper-Heidsieck Rose Sauvage
Gianduja (almonds + caramelized hazelnut paste + deep milk chocolate)
Ambrosia (macadamia nuts + Cointreau + white chocolate)
Naga (sweet Indian curry + coconut + deep milk chocolate)
Goji Berry (goji berries + pink Himalayan salt + deep milk chocolate)
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So is this just an excuse to be decadent in the run-up to the holiday season? Oh noooooooo. This is a learning experience - in theory, anyway.
As the event blurb says, "After enjoying several different signature Morton's hors d'oeuvres, guests will take part in the pairing of champagne and chocolate using sensory vials. The sensory vials contain an essence (lilac, etc.) and those scents will pull the flavor out of the chocolate and champagne!"
So there... No slacking at the back!