Chocolate. Dearest sweet, creamy, silky and decadent chocolate. How do I love thee? Let me count the ways...
It’s no secret that the better portion of humanity is straight-up obsessed with dessert, especially desserts crafted with chocolatey goodness. Regarding those other peculiar people out there who do not appreciate the wonder that is chocolate, they are not our friends, and are definitely not to be trusted. Mark my word!
When there is something as delicious as chocolate mousse or chocolate fudge brownie cake patiently waiting as the last course, it’s just plain cruel to make us sit through regular dinner before digging in for dessert! Sure, I can’t truthfully say that I don’t enjoy a great tuna tartare or juicy filet, but enough with these nutrients already, let’s clear the plates and get ready for dessert!
I’ve been preaching a chocolate-based diet and lifestyle since my youth, and now one San Diego restaurant has heard my cry and delivered an evening dedicated to the magic that is chocolate.
El Bizcocho at Rancho Bernardo Inn presents a Chocolate Dining Odyssey on Friday, May 7 – a savory and sweet culinary experience where dessert comes first … and last!
El Bizcocho – the praised fine dining restaurant at Rancho Bernardo Inn lead by Chef de Cuisine Ryan Grant – is known for its signature dining odyssey event series, which is aimed to be a intellectual and spiritual wandering or quest; an exploration of creative cuisine. The themes and culinary visions ebb and flow with the changing seasons, offering fresh dining events for Inn guests and San Diego locals on a bi-monthly basis.
The Chocolate Dining Odyssey features six courses of cocoa-crafted culinary bliss, and each dish will be paired with a signature beverage.
Interactive Bonus – Eclipse Chocolat Truffle Box: Exotic Artisan Hand-rolled Truffles, paired with Raspberry Port
First Course – “Coco Caesar”: White Chocolate and Parmesan, paired with Parmatini
Second Course – Chocolate Stout Braised Oxtail Angliotti: Dark Chocolate Consommé, paired with Root Beer Stout
Third Course – Pan Seared Diver Scallops: White Chocolate Scallop Cream, Chocolate Basil Seeds, paired with White Sangria)
Fourth Course – Cocoa Dusted Venison Tenderloin: Rainbow Chard, White Chocolate & Truffle Celeriac Puree, Dark Chocolate-Cherry Jus, paired with Vanilla/Juniper Red Wine
Fifth Course – White Chocolate Spaghetti: Chocolate Truffle Meatballs, paired with Strawberry Basil Whit Port
Sixth Course – Chili Valrhona Chocolate Brownie: Olive Oil Ice Cream, Fleur de Sel, Chocolate Mint, Smoked Bacon Chocolate Bar, paired with Gadiva Ice Coffee
Chef de Cuisine Ryan Grant is the culinary mastermind behind the dining odyssey event series at El Bizcocho. Though his resume is filled with notable names – he’s been on Iron Chef and even a character in a book – but at the end of the day, for Ryan, the culinary experience still rules. It’s all about global flavors. Unique style. And bringing to the table a balance between the familiar and unexpected.
“I like to bring together unique flavors that may seem crazy at first, but they work together beautifully on the palate,” Chef Ryan Grant says. “Sweet, salty, sour, spicy and bitter – all perfectly balanced so you don’t get a judo kick in the mouth. Plates so pretty you don’t want to destroy them and food that tastes so good you wish you had another bite.”
Chocolate is decadent and sweet, but at El Bizcocho, it is also unexpected and bold. Don’t miss the incredibly inventive Chocolate Dining Odyssey at Rancho Bernardo Inn’s fine dining restaurant on Friday, May 7th. For reservations, please call 858.675.8550 or visit RanchoBernardoInn.com/Bizcocho.
Want more? El Bizcocho is keeping things fresh in the kitchen with bi-monthly odyssey events. Coming up next is: Food with Roots Vegan Dinner in July, Best of the Best in September, and Beer vs. Wine IV in October.
About El Bizcocho at Rancho Bernardo Inn
The earthy tones of El Bizcocho’s dining room are complemented by the panoramic view of the resort’s golf course and the San Pasqual Mountains beyond. Wood-burning fireplaces add warmth throughout the space, while classical piano music is played live each night. Specializing in Modern French fare, the menu at El Bizcocho features seasonal specialties, and a professionally wine-paired chef’s tasting menu. The seasonal specials feature items such as Santa Barbara Spot Prawns, Avocado and Uni Mosaic, Crispy Tapioca, Meyer Lemon ($18); Sweet Onion Bisque, Slow Duck Egg, Manchego, Shaved Chives ($15); Slow Cooked Lamb Loin, Baby Artichoke Barigoule and Mousseline, Wild Arugula, Cherry Tomato ($38); and Roasted Dover Sole, Morel Cream, English Peas, Pearl Onions, Butter Lettuce, Fumet Emulsuion ($40). Rancho Bernardo Inn also “demystifies haute cuisine” through their educational tableside tasting program, “Les Secrets de la Cuisine.” Chef Canepari creates seasonally inspired tastings that are prepared and served tableside. These tableside tasting menus are educational studies in food, featuring specific culinary techniques or a single seasonal ingredient.
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