Vine to Bar brings their innovative chocolate to The Matheson for one unforgettable night. Dustin Valette reimagines chocolate as you've never experienced it: savory, bold, and woven through four extraordinary courses that challenge everything you thought you knew about this ingredient.

Marc-cured Hamachi, duck with cocoa nibs, and New York strip with chocolate "mole" become revelations of flavor, each course paired with wines from Hartford Court, Stonestreet, and Matanzas Creek.

Hosted by Chef Valette alongside Vine to Bar co-founders Peggy Furth and Barbara Banke, this February 5th event is your chance to taste what happens when culinary innovation meets world-class hospitality.