Molly and Judd Stoltz take in Whiskey, Wine & Chocolates at Memphis Botanic Garden (Credit: Michael Donahue)
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.
Myra Gill and Leslie Vescovo at Whiskey, Wine & Chocolates (Credit: Michael Donahue)
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.
Deladra Brown and Trent Rice at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Lauren Dishmon and Darius Starks at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Mike and Jaimie Dutoit at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Jacquator and Jonathan Eversley at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Dana and Jonathan Maley at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Ethan Doyle and Mollie Stringer at Whiskey, Wine & Chocolates (Credit: Michael Donahue)
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.
Anna and Jared Smith, Tony Brown and Kembree Darakshani, Aleisha and Justin Hunter, and Hollie and Brian Williams at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Chermaine and Montaurus Ross at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Brad and Gloria McCollum at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Jeanne Higbee and Zak Smith at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Melody and Joshua Smith at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Grayson Smith, Byron Davis, Janet Davis, Susan Peterson, and Andy Peterson at Whiskey, Wine & Spirits (Credit: Michael Donahue)
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.
The Beale Street All Star Band at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Peg Parish and Memphis Botanic Garden executive director Mike Allen and his wife, Christa, at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Zipporah and Andrew Chatman at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Thomas Williams and Justin Breaux at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Lee and Patsy Schulz at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Julian and Linda Prewitt at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Barbara Thompson and Joe Warren at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Evelyn Malone at Whiskey, Wine & Chocolates (Credit: Michael Donahue)Justin and Maya Tate at Whiskey, Wine & Chocolates (Credit: Michael Donahue)We Saw You
Michael Donahue began his career in 1975 at the now-defunct Memphis Press-Scimitar and moved to The Commercial Appeal in 1984, where he wrote about food and dining, music, and covered social events until early 2017, when he joined Contemporary Media.
