A Chef Allen Valentine: Chocolate as Aroma, Spice, & Indulgence
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A four-course Valentine’s dinner explores chocolate beyond dessert, using cacao as aroma, spice and structural ingredient across savory and sweet dishes.
A Chef Allen Valentine: Chocolate as Aroma, Spice, & Indulgence takes place Wednesday, February 11 at the Café at Books & Books in Coral Gables. Led by James Beard Award-winning chef Allen Susser, the ticketed dinner presents a menu that treats chocolate as a culinary lens rather than a single-note indulgence, weaving cacao into each course in restrained, intentional ways.
The meal highlights single-origin chocolates sourced from regions such as Colombia, Ecuador and Venezuela’s Sierra Nevada, pairing them with seasonal vegetables, proteins and classic preparations. Courses include grilled asparagus and hearts of palm with Colombian Tumaco chocolate balsamic, roast red beet carpaccio accented with Ecuadorian dark chocolate, cacao nib-crusted filet mignon and a bittersweet chocolate tart made with Arhuacos Tribe chocolate.
Known for his ingredient-driven approach and emphasis on food as a form of connection, Susser brings a long-standing philosophy of generosity and craft to the table. The $65 ticket includes the four-course dinner, with wine and sparkling selections available for purchase separately. Seating is limited, and advance ticket purchase is required.