I didn’t realize I wasn’t paying attention to the rules when I attended “Whiskey, Wine & Chocolates,” which was held February 9th at Memphis Botanic Garden.
I saw lots of little chocolate candies on a table, so I began eating one right after the other — to the alarm of one of the people standing at the table. She quickly let me know the chocolates were for people to pair with the particular alcoholic product at that designated tasting station.
For instance, guests at one table sampled a piece of chocolate, which was described on a sign at the station as roasted sweet potato & spices with milk Chocolate in a dark chocolate shell, with old fashioneds made with Mama Jean & Old Dominick Tennessee Whiskey.”
Or, they tried a white chocolate and French bleu cheese with a Savoy & Coppola Diamond Prosecco at another table.
That’s like one piece of chocolate per drink. Not six pieces or so like I was doing.
The chocolates were from Phillip Ashley Chocolates. Prior to the event’s 7 p.m. opening time, Phillip Ashley Rix, the company’s founder, CEO, and master chocolatier, conducted a VIP guided tasting experience.
About 350 people attended the annual near-Valentine’s Day event, says Memphis Botanic Garden director of marketing Olivia Wall.
There were five pairing stations “plus the welcome cocktail,” Wall says. That was a drink called The Kiss, which was made with “Jim Beam, lemon juice, and amaretto.”
Wall was pleased with the event. “Overall, I think it was a great success,” she says, adding they were happy to be once again partnering with Rix as they have “for the past 10 years.”
“I think it’s a good, fun way to get out in February, whether just with your gal pals or a couple.”
From the “live music to the upscale drinks and chocolates,” Whiskey, Wine & Chocolates is “just a nice way to kind of indulge during the winter months.”
The Beale Street All Star Band was on hand for people to dance off any newly added-on chocolate calories.
All proceeds benefit the Memphis Botanic Garden.
Phillip Ashley Chocolates / Facebook