In honor of Valentine’s Day, this Event Spark includes:
This natural Sonoran Desert setting offers fresh air, lush desert landscape, stunning Arizona sunsets, and a bright star-lit sky for stargazing. The venue has outdoor seating and a rustic barn with high ceilings and open beams and rafters, this venue offers a casual, up-scale, modern, or themed evening.
For entertainment, experience a lip print reading. There are micro-expressions on the surface of our lips that can be recorded (in print) and understood. In these patterns, we find clues about mental, emotional, physical, spiritual, and creative states of being in any given moment. We also find information about the personality, talents, skills, abilities, and quirks of the lips’ owner.
Red for Valentine’s Day, we present a sleek merlot lounge set, perfectly accenting the barns red doors. Sit down and enjoy some truffles you may have picked up during a Chocolate Tour. The chocolate tour covers Scottsdale’s streets and comprises visiting local shops and chocolatiers where you will get the opportunity to learn fun facts and sample lots of chocolate. Better, yet during the reception or after dinner, enjoy a wine and chocolate pairing. We will create the ideal pairings; A Malbec or Pinot Noir for a Dark Chocolate Truffle, A Cabernet Sauvignon with chocolate caramel and a Moscato with white chocolate.
Thinking of White Chocolate for your cooking and dining delight, try this white chocolate mashed potatoes recipe inspired by one of our favorite chefs.
Happy Valentine’s Day!!
White Chocolate and Rosemary Mashed Potatoes
Prep Time: 45 Min Servings: 8
5 pounds Yukon gold potatoes, peeled and cut into large chunks
1 tablespoon salt
1 cup whipping cream
¼ cup butter
2 ounces white chocolate (Ghirardelli Chocolate Classic White Baking Chips)
1 tablespoon finely snipped fresh rosemary
1 teaspoon sea salt¼ teaspoon ground black pepper
In a 6-quart Dutch oven, place potatoes and the 1 tablespoon salt in enough water to cover. Bring to boiling; reduce heat. Simmer for 18 to 20 minutes or until tender. Drain completely; return to pot. Cover to keep warm.
In a small saucepan, stir together cream, butter, and white chocolate over low heat until butter and chocolate begin to melt. Add to hot potatoes. Mash with a potato masher until desired consistency. Stir in rosemary, 1 teaspoon salt, and pepper. Season to taste with additional salt and pepper and, if desired, additional butter.