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and spirits honoring the traditions and cultures of the Alps. Executive Chef Scott Manley, a former sous chef at Perennial Virant and Paul Kahan���s prestigious Blackbird Restaurant, is receiving great press on his imaginative menu. Enjoy! Matthew Sussman 7107 Vosges Haut-Chocolat Tour & Tasting for Six $1,700 A unique experience for the chocolate lovers in your life! Katrina Markoff, owner and chocolatier of Vosges Haut-Chocolat, will lead you and five guests on a private tour of Vosges Haut-Chocolat���s newest experiential factory, opening Fall 2013. Guests will be guided on a sensory tour and tasting of the company���s finest chocolates with Ms. Markoff. This package also includes a Grande Hatbox, which includes an assortment of chocolate bars, caramel toffee and chocolate chip pancake mix. Simply delicious. Restrictions - Please note that the Hatbox assortment of chocolate includes nuts.Tour date to be mutually agreed upon. Vosges Haut-Chocolat 7217 7219 La Ca���Nova Barberesco Magnum 2010 Brittan Vineyards Pinot Noir Basalt Block $125 $50 This magnum of 2006 La Ca���Nova Barberesco from the Piemonte region of Italy is sure to delight your guests with its subtle notes and flavors. Wine Spectator rating: 92. Enjoy this bottle of 2010 Basalt Block Pinot Noir by Brittan Vineyards, an intense, dark, rich yet silky Wilamette Valley, Oregon Pinot Noir. Robert Parker���s The Wine Advocate rating: 93. Ben Kaehler - Acute Angle Jillisa Brittan ���81 & Jeffrey Smith 7218 7318 2005 Rignac & 2007 Gundlach Bundschu Merlot An Evening of Interactive Cooking with Chef Susan Taves $70 Enjoy these two bottles of wonderful wine. The 2005 Rignach has a dense ruby/purple color and notes of graphite, black currant, some sweet cherries and spice box. It is a medium to full bodied wine with beautiful concentration, decent acidity, and ripe tannin. This wine received a 90 point score from Robert Parker. Then, open this 2007 Gundlach Bundschu Merlot with aromas of bing cherry and violets followed by a soft, rich palate of concentrated black plum and berry flavors. The Gundlach finishes with generous black fruit, tea leaf and vanilla. Cheers! $300 Gail & Trevor Colvin Sweet Cassava Culinary Concepts 19 Enjoy an evening of interactive cooking, fun and eating with Chef Susan Taves of Sweet Cassava Culinary Concepts. Classically trained in savory and pastry, Chef Susan has been catering, teaching, and consulting for two decades. Using sustainable ingredients, peppered with some global soul, Chef Susan will teach you to make a predetermined three-course dinner for four that you will want to serve again and again. Restrictions - Date to be mutually agreed upon. Some ingredients may require an additional charge. 2013 Auction Restaurants, Food & Wine