Veritas Vineyard and Winery Starry Nights

News Release
A Chocolate Lover’s Valentine’s Day Treat

CHANTILLY, VA -- Most everyone loves chocolate, especially when flavored with raspberries and strawberries. Chef Jonathan Boroughs, Veritas Vineyard and Winery (151 Veritas Lane, Afton, Virginia 22920) will demonstrate for WUSA-TV viewers exclusively Thursday, January 28th (9 a.m. news), how to bring these magical ingredients together for the ultimate Valentine’s Day treat, a Chocolate Raspberry Mousse and Chocolate-Dipped Strawberries (see attached recipe).

In the studio with the chef will be Joe David, author of Gourmet Getaways who will talk about the upcoming Virginia Wine Showcase February 6th and 7th at the Dulles Expo and Conference Center. The dessert, which Chef Boroughs will demonstrate on air, is the final course in a five-course dinner scheduled for Valentine’s Day at Veritas Vineyards and Winery, and a sample of the dessert will be among the many culinary treats awaiting visitors to the Showcase at the Dulles Expo Center next week.

Other demonstrations and tastings planned for the Showcase event will be provided by Former PBS Chef Jill Prescott and Chocolate Wonder Woman, Mary Schellhammer with Spice Rack Chocolates. Joe David who will team with Chef Prescott and Fabbioli Cellars will talk about some of the successful techniques to smart cooking, which he covers in his informative book on U.S. culinary programs, Gourmet Getaways.

The Virginia Wine Showcase is one of five Virginia wine-food events, sponsored this year by Farm Wineries Council of Virginia. For the gala tastings, winemakers from all over Virginia will be present to pour dozens of different wines, ranging from dry and semi-dry table wines to sparkling fruit and dessert wines, for event guests to enjoy. This will allow wine lovers the opportunity to enjoy Virginia in a day, discovering its large variety of award-winning, locally grown wines all in one place. (www.vawineshowcase.org).

Chef Boroughs who was born in Danang, Vietnam, revealed a passion for food at a very early age. By the time he was in his teens, he was working in restaurants. In 1990, after graduating from the Culinary Institute of America, he began to travel the world, where he familiarized himself with cuisine from over 55 countries. This exposure to world cuisine provided him with the background he needed to create his own signature culinary style. He is currently the chef at Veritas Vineyard and Winery, Afton, Virginia.

Joe David, author of Gourmet Getaways, has written five books. His latest provides information, interviews and recipes from over 50 top U.S. cooking schools. His articles on food have appeared in numerous magazines and newspapers. He is the author of five books, including Teacher of the Year and The Fire Within.

For More Information, contact: Joe David 540-428-3175 jdavid@bfat.com

Chocolate Raspberry Mousse With
Chocolate-Dipped Strawberries
Compliments of Chef Jonathan Boroughs
Veritas Vineyard and Winery

Chocolate Raspberry Mousse
9 oz Bitter Sweet Dark Chocolate
4 Tbsp Butter, unsalted
4 Tbsp Framboise (Raspberry Liqueur)
2 cups Heavy whipping Cream
6 ea Eggs Separated
2 Tbsp Sugar, Fine Granulated
1 qt Fresh Berries

1. Whip Cream till soft peak and store in refrigerator. 2. Combine chocolate, butter and Framboise over double boil over hot, but not simmering, water, stirring frequently until smooth. Remove from heat and cool until chocolate is just at body temperature. Test by dabbing on lower lip. It should just be slightly warm to the touch. 3. Once chocolate is cooled slightly, whip egg whites into bowl until soft and foamy. Add the sugar and beat until a soft peak forms. 4. When chocolate has reached proper temperature stir in egg yolks. Gently stir in 1/3 of the whipped cream. Fold in egg whites till just incorporated, then fold in the remaining whites and finally the remaining whipped cream. 5. Spoon or pipe mousse into serving bowl, then garnish with fresh berries. Refrigerate for up to 8 hours before service. Then serve.

Chocolate-Dipped Strawberry
12 ea Strawberries, Washed & Dried
4 oz Melted Semi-sweet Chocolate
4 oz Melted White Chocolate
3 oz Ground Walnuts

1. Melt chocolate separately in double boilers, the same as you would with the chocolate mousse. When chocolate is finally melted smooth, dip strawberries into the dark chocolate first and let cool till dark chocolate hardens and cools. Then repeat the same process with the white chocolate. Then sprinkle ground walnuts over white chocolate. Let cool till chocolate hardens and cools. Serves 6 people.