Before skipping town for a Valentine’s weekend getaway, courtesy of the hubs, I made us a chocolate themed dinner. To warm up our palates, we started with a chocolate stout by Samuel Smith. Light and smooth, very chocolate flavored, and light on the ABV. I roasted cauliflower and Brussels sprouts to sit beside a NY strip, marinated with espresso salt, some of the chocolate beer, and vanilla paste. Yum!! I used this marinade to also sautéed the mushrooms. Seared the steak mid-rare and sliced it, then drizzled the chocolate sauce (the reduced marinade with some dark chocolate syrup added to it). See the pic! Paired with the dinner was a more robust stop – Southern Tier’s Creme Brûlée. Divine!!