If you love chocolate and champagne, you can’t miss this event

It’s hard to find a better pairing than chocolate and champagne.

Luckily for us -- and just in time for the holiday season -- El Meson is hosting the return of The Chocolate & Champagne Tasting at 6:30 p.m. on Tuesday, December 19. 

>> This local shop has amazing holiday-themed donuts 

“We had such a great time with this event last year,” said Bill Castro, owner of El Meson. “This time of year shouldn’t just be errands and obligations, but a chance to take time with family and friends to come together and celebrate!” 

>> Daytonian of the Week: Meet the founder of ‘Mutt’s Sauce’

The event features a handpicked selection of sparkling wines paired with chocolate and chocolate-themed tapas from the El Meson kitchen.  

>> Remember when El Meson’s Bill Castro was Daytonian of the Week? 

>> PREVIOUS COVERAGE: El Meson serves delicious Spanish food for adventurous grown-ups 

“Chocolate is a wonderful ingredient that can be used in a variety of sweet and savory dishes,” Castro said. “We’re still finalizing the menu, but it promises to be a delicious and indulgent event for you and your guests!” 

>> Downtown Dayton restaurant has launched daily menus this winter

For those interested in attending The Chocolate & Champagne Tasting, the event costs $35. More information can be found at the Facebook event page, and tickets are available at the restaurant or online at Eventbrite.  
Want to go?

WHAT: The Chocolate & Champagne Tasting

WHEN: 6:30 p.m. Tues. Dec. 19

WHERE: El Meson, 903 E. Dixie Dr., West Carrollton

COST: $35/ticket

INFO: Facebook event | Eventbrite tickets

Reader Comments ...

Next Up in Food & Dining

Acorn squash with wild rice, havarti stuffing
Acorn squash with wild rice, havarti stuffing

Colorado-based food blogger Tieghan Gerard is known for putting a new spin on favorite foods. She adds Guinness to her French onion soup, and molasses is an ingredient in her apple pie. Her new “Half Baked Harvest Cookbook,” named for her blog, is a collection of 125 creative recipes accompanied by her beautiful photographs. She says this...
Born to eat fi-i-i-iber

After a lifetime of undisciplined eating, I finally embarked on my first real diet, just in time for the holidays. Making my dietary choices by gut instinct it seemed, had resulted in a gut-centric body. Now I’m going after the core of my guts in my belly, the visceral belly fat, the insidious deposits that lurk between your internal organs,...
Pastry bites for your party
Pastry bites for your party

If your parties can use a lift, reach for puff pastry. The dough, which rises spectacularly as thin leaves of delicate pastry, can be used for everything from cocktail nibbles to dessert tarts. Because tissue-thin layers of dough are spliced with innumerable lines of butter or some other fat to give that signature lift in baking, puff pastry has always...
Unfiltered fervor: The rush to get off the water grid
Unfiltered fervor: The rush to get off the water grid

At Rainbow Grocery, a cooperative in this city’s Mission District, one brand of water is so popular that it’s often out of stock. But one recent evening, there was a glittering rack of it: glass orbs containing 2.5 gallons of what is billed as “raw water” — unfiltered, untreated, unsterilized spring water, $36.99 each...
Recipe of the Week: Cashew-crusted chicken, kale salad for Whole30

You can’t go far without reading about the Whole30, a 30-day eating challenge that cuts out sugar, alcohol, grains, legumes, soy and dairy. It’s practically a national phenomenon now, and that’s thanks to Whole30 co-creator Melissa Hartwig, who first started it on her blog and now has written a number of cookbooks with recipes to...
More Stories