Milk Chocolate Crisp: This is not the chocolate crisp of your childhood. A custom blend of Belgian Milk Chocolate and French Bittersweet chocolate with rice crisps throughout.
Now available at www.cheflopinto.com/store/
Milk Chocolate Crisp: This is not the chocolate crisp of your childhood. A custom blend of Belgian Milk Chocolate and French Bittersweet chocolate with rice crisps throughout.
Now available at www.cheflopinto.com/store/
Caramel: So, diamonds are a girls best friend. No more! Our custom blend of milk chocolate holds the creamiest salted caramel that will change your mind on the diamonds.
Now available at www.cheflopinto.com/store/
Cappuccino: COFFEE! Yes! A hand painted bon bon with white and dark chocolate filled with Dark roasted coffee infused bittersweet chocolate ganache.
Now available at www.cheflopinto.com/store/
El Porto: our newest flavor. A vintage port infused dark chocolate ganache coated in dark chocolate.
Now available at www.cheflopinto.com/store/
Almond Rocher: Oven roasted crunchy slivered almonds coated in Dark Chocolate.
Now available at www.cheflopinto.com/store/
Peanut Butter: Creamy peanut butter captured in a hand painted dark and milk chocolate pyramid shell.
Now available at www.cheflopinto.com/store/
Hazelnut: Oven roasted French hazelnuts paired with Gianduja and Dark chocolate equals into a luchious Bon Bon.
Now available at www.cheflopinto.com/store/
Here we go folks! Please join us for a fun filled evening!
Growler & Gill
2nd Wine & Food Pairing Event
Monday, September 21, 2015 at 7pm
1st Course
Last of the Season Tomato Soup
2nd Course
Salad of Haricot Verts, Black Mission Figs,
Frisee’, Gorgonzola Dolce, Toasted Almonds, Saba
3rd Course
Wild Mushroom and Savoy Cabbage Risotto,
Roasted Garlic, Pecorino, Truffle Broth
4th Course
Duo of Duck
Roasted Breast, Braised Leg & Thigh
Cauliflower, Sweet Potato
5th Course
Trio of Chocolate
Chocolate Hazelnut Panna Cotta, Amaranth
Bull Dog Mocha Cream Filled Eclair
Chocolate Chip Mint Gelato
Menu paired with select wines from around the world
Early Bird: $55.00 per person or $105.00 per couple
EB price: Good thru Labor Day September 7th.
$65.00 per person or $125.00 per couple
Taxes included.
Reservations required. Limited seating.
Call 845 507 0899 to reserve with credit card
www.growlerandgill.com www.ChefLoPinto.com
Spring. A truly exciting time of the year. This species from the Allium family are so delicious. I like to give a quick pan sear to them, add some mirepoix, garlic, fresh thyme and a bay leaf to the pan. De-glaze the pan with some wine. Then add a little bit of water to the pan. Bring to s soft boil, season with salt and pepper. Cover your pan with a tight fitting lid and gently braise them until they are tender.
They go great with Seared Scallops, Grilled Fish or Pan Roasted Duck basted with it’s own fat.
A Rose’ goes well with the Spring Onions. If you decide to serve red meat with them, a Meriatge or Syrah.
Absolutely delicious. Very floral and herbal. Seared Sea Scallops with Sweet Potatoes or a Steamed Lime Buttered Fluke. Check them out:tornevalleyvineyards.com