Vine to Bar brings their innovative chocolate to The Matheson for one unforgettable night. Dustin Valette reimagines chocolate as you’ve never experienced it: savory, bold, and woven through four extraordinary courses that challenge everything you thought you knew about this ingredient.

Marc-cured Hamachi, duck with cocoa nibs, and New York strip with chocolate “mole” become revelations of flavor, each course paired with wines from Hartford Court, Stonestreet, and Matanzas Creek.

Hosted by Chef Valette alongside Vine to Bar co-founders Peggy Furth and Barbara Banke, this February 5th event is your chance to taste what happens when culinary innovation meets world-class hospitality.

~ Hors D’oeuvres ~
Passed with Copain Daybreak White Blend

~ Course One ~
Chardonnay Marc-cured Hamachi
Makrut lime – Charred avocado

Featuring dried chardonnay skins used to cure the Hamachi

Paired with Stonestreet Upper Barn Chardonnay

~ Course Two ~
Liberty Farms Duck
Vine to Bar Cocoa Nibs – Preserved Cherry – Pomegranate Glaçage

Showcasing Vine to Bar nibs as both texture and aromatic depth

Paired with Hartford Court Land’s Edge Pinot Noir

~ Course Three ~
Charred New York
Celeriac – Smoked Brisket – Fermented Garlic – Chocolate “Mole”

Elevated with Vine to Bar chocolate folded into a fermented garlic demi glace

Paired with Verité Cabernet

~ Course Four ~
A Classic Chocolate Dessert

Paired with Matanzas Creek Bennet Valley Merlot