HEXX Kitchen + Bar will lend its unique flavors to dishes set to be presented at the James Beard Foundation’s “Bewitched! A Valentine’s Eve Dinner” beginning at 7 p.m. on Saturday, Feb. 13 at the James Beard House in New York City (Pictured: HEXX Chocolate Soup – Photo credit: Peter Harasty).
HEXX is the only bean-to-bar chocolate maker in Nevada, creating distinctive chocolate bars from five countries 20 degrees north and south of the equator, including Peru, Tanzania, Venezuela, Ecuador and Madagascar. Each bar is made from only two ingredients: organic palm sugar and more than 70 percent cacao bean, making HEXX chocolate a certified health food by the Food & Drug Administration. The healthy and organic chocolate is made on the Las Vegas Strip in a fully-functioning chocolate kitchen inside Paris Las Vegas.
“We are thrilled to share our chocolate with an organization as highly-regarded as the James Beard Foundation,” says Matthew Silverman, head chocolate maker for HEXX. “This dinner gives us a chance to experiment with food and find new ways to infuse our unique flavors into various unforgettable dishes.”
Silverman and fellow head chocolate maker, Matthew Piekarski, will integrate HEXX’s unique flavors into dishes including seared sea scallops with white bean cassoulet, cocoa nib–lamb merguez, escarole, and preserved lemon; Ecuadorean crab salad with Concorde pears, cocoa–anise shortbread and High Road blood orange granita vinaigrette; and Peruvian chocolate soup with coconut milk, caramelized brioche and High Road fig, date, and pomegranate molasses ice cream.
James Beard Foundation award-winning author, Keith Schroeder, who sources HEXX Kitchen + Bar for his artisanal ice cream company, will also join the HEXX team to offer his gastronomy skills for an elevated experience.
Tickets for the dinner start at $130 for members and $170 for the general public. For more information and to purchase tickets, visit the event homepage at http://www.jamesbeard.org/events/bewitched-valentines-eve-dinner.