Old Rittenhouse Inn, A Bayfield Wisconsin Bed and Breakfast

*NEW!* Chocolate Lover’s Weekend February 16-17, 2007

Calling all chocolate lovers…this is your weekend in paradise. Enjoy two relaxing nights at the Inn, an presentation and chocolate tasting with German Chocolatier Gabrielle, and our 6-course chocolate-theme dinner. Chef Miller's creative menu features the creative use of chocolate/cocoa in every course!

Unwind in one of our luxurious guest rooms or third floor suites with lake views, fireplaces and whirlpool tubs. Weekend packages include lodging two nights, full breakfasts, chocolate presentation, and 6-course Chocolate Dinner and a sweet treat from the Innkeepers.

Available February 16-17, 2007. Packages priced from $500/couple. Dinner open to the public for $75/person, plus tax and gratuity. Call now for availability.

6 Course Chocolate Lover's Dinner

Served February 17, 2007
Menu Subject to Change

Starter
Rabbit in Chablis with cocoa nibs

Soup
Mushroom and chestnut soup with cocoa cream and sage

Salad
Mixed greens with balsamic vin, toasted hazelnuts, parmesan, and shaved scharfenberger chocolate

Sorbet
Mint sorbet

Entrée
-Cocoa Dusted Scallops with sautéed apple and a sauce of dark rum and crème fraiche
-or-
-Braised Lamb Shoulder with cocoa caponata & tomato jus
-or-
-Turkey Tenderloin with Molè Sauce, zucchini, and masa “tamales”

Dessert
Trio of chocolate desserts: bombe, torte and mousse

$75 per person plus tax and gratuity. Call now 800-779-2129

A Tasty Trend
With recent episodes of television’s Iron Chef featuring elaborate chocolate battles, and Wisconsin Public Radio’s Here on Earth focusing on the history of chocolate making, it’s clear that America’s love affair with the cacao bean continues. As part of its Chocolate Lover’s Weekend, the inn presents a six-course Chocolate Lover’s dinner this Saturday, February 17. Executive Chef David Miller's creative menu features the use of chocolate and/or cocoa in every course.

“We experimented for about six months and came up with some fantastic recipes,” says Miller. “perhaps my favorite is Cocoa Dusted Scallops with sautéed apple and a sauce of dark rum and crème fraiche.” The lavish meal includes a starter course of Rabbit in Chablis with Cocoa Nibs, followed by a Mushroom and Chestnut Soup with Cocoa Cream and Sage. “There are just so many ways to use cocoa with both sweet and savory dishes,” Dave enthuses.

Following a salad of mixed greens with shaved Sharfenberger chocolate and a refreshing mint Sorbet, guests will have three entrée choices: Braised Lamb Shoulder with Cocoa Caponata & Tomato jus, Turkey Tenderloin with Molè Sauce, Zucchini, and Masa “Tamales,” or the Cocoa Dusted Scallops. For a sweet conclusion to the meal, chef Miller plans a trio of classic chocolate desserts including a bombe, a torte, and a mousse.

As part of the weekend’s activities, there will also be an educational tasting/presentation on Saturday afternoon by Ashland Chocolatier, Gabrielle of Gabrielle’s German Sweets. Guests will sample several varieties of dark, light, and milk chocolates and specialty candies and learn about the life of a Chocolatier.