Masquerade of Flavors

# 🎭 Masquerade of Flavors

### A Five-Course Mystery Dinner Experience

Hosted by Chef Gary \| Tuesday\, December 2nd\, 2025\, \| Lakewood

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✨ An Evening of Culinary Intrigue Awaits…
Step behind the mask and into a world of flavor, mystery, and shared discovery. This intimate five-course dinner is designed to surprise and delight—with each dish hiding a secret twist for you to uncover. Guests will receive a beautifully printed Flavor Detective Scorecard and Take-Home Menu Keepsake to track their guesses and savor the memory.

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## 🍷 BYOB with a Twist

This is a BYOB event, but we ask that you bring just one bottle of wine—and consider sharing with fellow guests. Each course includes a suggested pairing, so you’ll have the chance to taste a variety of wines throughout the evening. Water, tea, and coffee will be provided.

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## 🎟️ Details & Reservations

Date: Tuesday, December 2nd, 2025
Time: Doors open at 6:30 PM \| Dinner begins at 7:00 PM
Location: Chef’s House, Lakewood
Cost: $44.95 per person Grab tickets here:
Masquerade of Flavors | Wednesdays Angels(https://www.chefirvin.com/event-details/masquerade-of-flavors)
Seating: Limited to 16 guests. First come, first served.
Dress Code: Masks encouraged. The most creative mask wins a treasure chest of goodies!

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## 🍽️ The Menu

Each course includes a Flavor Twist Game—can you guess the hidden ingredient?

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### 🥂 Course I – The Spark

Crispy Polenta Cubes with Porcini Dust & Lemon-Parmesan Cream
Golden polenta bites, flash-fried and dusted with porcini powder, served with a dollop of lemon-Parmesan cream and micro basil.
Wine Pairing: Prosecco
Flavor Twist Clue: Can you detect the hidden citrus zest folded into the cream?

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### 🍵 Course II – The Fog

Saffron Cauliflower Bisque with Crispy Leek Nest
Golden bisque infused with saffron and roasted garlic, topped with a delicate nest of crispy leeks and a whisper of lemon oil.
Wine Pairing: Viognier
Flavor Twist Clue: Guess the spice that adds warmth beneath the saffron—it’s not what you’d expect.

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### 🥗 Course III – The Garden’s Secret

Shaved Brussels Sprouts, Pickled Pear, and Hazelnut Salad
A crunchy, nutty salad with tart pickled pear, toasted hazelnuts, and a sherry-maple vinaigrette.
Wine Pairing: Grüner Veltliner
Flavor Twist Clue: Can you name the fruit vinegar used in the vinaigrette?

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### 🍽️ Course IV – The Grand Reveal

Tamarind-Braised Beef Shank with Bone Marrow Gremolata & Wild Mushroom Risotto
Slow-braised beef shank glazed with tamarind and star anise, paired with creamy wild mushroom risotto and topped with bone marrow gremolata.
Wine Pairing: Barolo
Flavor Twist Clue: Which umami-rich ingredient is folded into the risotto base?

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### 🍮 Course V – The Final Mask

Smoked Vanilla Crème Brûlée with Fig Compote & Pink Peppercorn Dust
Classic custard infused with smoked vanilla bean, torched to a crackled top, served with fig compote and a whisper of pink peppercorn.
Wine Pairing: Sauternes
Flavor Twist Clue: Can you identify the floral note infused into the fig compote?

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🎉 Bonus: Each guest receives a Flavor Detective Scorecard and a Take-Home Menu Keepsake to remember the evening’s culinary adventure.

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