A Black Velvet Affair: Paris in the Fall

10/18/18

6:30 PM to 8:30 PM

$65

1400 Food Lab

1400 Dublin Rd., Columbus, OH 43215

(614) 636-3164

Get Details

Details

In Autumn - after the harvests are in, the fields are tilled, the fruit is picked - the pace of life in France is distinctly slower and more relaxed. The evenings draw in, and local life enjoys their traditional customs and lifestyles of Paris in the Fall.


Experience Paris, France by joining us for a relaxing and splendorous evening with a traditional French atmosphere and gourmet French desserts! You will be greeted with a glass of sparkling wine, a wistful Crepe Cart, and a captivating Croquembouche. Chef Missy of Black Velvet Desserts will feature authentic French desserts plated and paired with French wine. Jackie Ketchel of A Wine Lady Speaks is joining us again to guide us through the art of wine pairing.


This event will be bringing awareness to the ever growing world of human sex trafficking. Black Velvet Desserts has a social mission to bring light to a dark place as well as to help change the culture that keeps the industry thriving. At the event, Missy will speak about the culture of human sex trafficking here in Ohio as well as throughout the world. Her goal is to bring awareness of the realness of the sex trade and how easy it is to slip into.


“Every person should be free!” - Join in the fight to end human slavery by purchasing a ticket! $5 of each ticket sale will be donated to Exodus Cry. (Find out more by visiting www.exoduscry.com)


During the event, we are hosting a GIVEAWAY where you'll have a chance to win a crate full of freshly baked goods and cheese from the Fromagerie (local bread baker and cheese expert) accompanied with a bottle of French wine simply by attending!.


~Menu~


Mont Blanc

A chestnut puree with creamy whipped cream and meringue. This light dessert will have you dreaming of Mont Blanc that sits just 7 hours from Paris, France.

Paired with Cave du Lugny Les Charmes


Opera Cake

Traditional French dessert with layers of Joconde soaked in coffee syrup, layered with chocolate ganache, cafe’ buttercream, and covered in chocolate glaze.

Paired with Chateau Bonnet Bordeaux


Creme Brulee

Most popular dessert known for its burnt sugar on top of a creamy custard filling. This dessert it made with a vanilla sable’ tart that adds a bit of buttery texture.

Paired with Nicolas Potel, Pinot Noir


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A minimum of 15 registrants are required for this class. All ticket purchases must be made prior to 5:00 PM, Oct 15th. No refunds or cancellations after Oct 11th. If you are unable to attend, tickets are transferable to other individuals with notice to 1400 Food Lab at 614-636-3164. Tickets are NOT transferable to different events.