Serve Chocolate For Dinner
CHEF INCORPORATES INGREDIENT INTO ENTREE FOR EVENT
Posted: February 10, 2010 at 4:07 a.m.
Chef Chrissy Sanderson of Bordinos will be making chocolate-inspired dishes, like this appetizer of crostini with chocolate pate, mascarpone mousse and port wine syrup, for a Feb. 18 fundraising dinner to benefit the Jackson L. Graves Foundation.
“You don’t normally think about having chocolate incorporated into every course,” said Chrissy Sanderson, chef and part-owner at Bordinos in Fayetteville. But for the Jackson L. Graves Foundation’s upcoming Chocolate and Wine Pairing Event, that’s just what she’s been asked to do.
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Life, Pages 8 on 02/10/2010
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