Neiman Marcus’ Mariposa hosts chocolate pairing dinner featuring John Kelly Chocolates
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The Mariposa restaurant at Neiman Marcus at Ala Moana Center hosted a Chocolate & Wine dinner March 27 featuring John Kelly Chocolates.
2/13
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First taste was a a beer, Honolulu Beer Works Cocoweizen, selected to pair with espresso dark chocolate squares.
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First course: Bruschetta with macerated figs with a dark chocolate and balsamic vinegar drizzle, served with Tattinger’s Prestige Rosé.
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Master sommelier Patrick Okubo selected the wines for each course.
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Second course: Roast chicken with mole sauce made with a dark chocolate spiced with habanero and jalapeno chilies. Served with Masi Costasera Amarone Classico 2012.
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Chocolatiers John Kelson, right, and Kelly Green founded John Kelly Chocolates in 2004.
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Third course: Smoked filet mignon with bleu cheese and a sauce of salted chocolate, served with Cakebread Cabernet Sauvignon 2016.
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Kelly Green talked with guests.
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Mariposa chef Lawrence Nakamoto worked on the dessert course.
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Dessert was a hazelnut milk chocolate soufflé cake with a cream made of gianduja, a chocolate-hazelnut spread.
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Mariposa manager Duane Kawamoto poured one of four ports that closed the dinner.
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Chris Forbes, export sales manager for Taylor Fladgate, introduced each port and spoke to guests.
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Master sommelier Patrick Okubo, left, and chef Lawrence Nakamoto, at the conclusion of the dinner.
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