Food Pr0n: Hot Chocolate's 5th Anniversary Dinner
By Chuck Sudo in Food on Feb 23, 2010 5:00PM
Young coconut soup with organic brown rice and olive oil poached shrimp from Bill Kim of Urban belly. Paired with Half Acre\'s \"Ginger Twin\" India Red Ale.
From Hot Chocolate\'s Aric Miech: braised oxtail brioche tartlet, fried quail egg, lolla rosa and Nichols farm cipollini onion vinaigrette. Paired with Lagunitas Pils.
Salt and vinegar smelts with black hummus, guanciale, Werp Farm baby greens and espelette pepper from Paul Kahan.
Kahan\'s smelt and guanciale dish was paired with this beer from Three Floyds: Ham on Rye (a smoked rye lager).
Michael Kornick and Erick Williams came with duck confit, carrots, leeks, parsnip puree and warm sherry vinaigrette. Paired with Goose Island Juliet.
Rick Bayless and his Frontera Grill/Topobolampo chef Brian Enyart served up Kilgus Farm Boer goat braised in goat\'s milk, red peanut mole, ancho candied kumquats, quinoa and grilled green beans, paired with Surly Bender.
Paul Virant of Vie served Dunbarton Bleu cheese with butter-fried Three Sisters Farm corn pone, marinated Werp farm golden beets, witbier-orange marmalade and City Farm Mache.
Virant\'s dish was paired with this bright Belgian Wit, Bottom Up, from Revolution Brewing.
Segal closed the dinner with chocolate cream pie, liquid fudge, milk chocolate cocoa nib cream, and bacon and smoked almond toffee.
Segal and Piece brewmaster Jonathan Cutler collaborated on this smoked chocolate porter, brewed with cocoa nibs.
Mindy Segal celebrated five years of Hot Chocolate last night with a $150 per person dinner to benefit Share Our Strength's Taste of the Nation event this August. This year Segal wanted to feature the chefs who helped influence her on her way to becoming one of the best pastry chefs in the country. The lineup she put together resembled a chef's Dream Team. Rick Bayless and Brian Enyart, Paul Kahan, Michael Kornick and Erick Williams, Paul Virant, Bill Kim, Nick Lessins of Great Lake and Benjamin Caulfield of Three Floyds Brewpub joined Segal and her new executive chef Aric Miech in producing a tightly orchestrated seven-course meal paired with beers from some of Segal's favorite breweries.
Segal even collaborated on a beer with Piece's Jonathan Cutler for the dinner. Enjoy the photos of the courses served last night.
