This morning I had the wonderful opportunity to visit The Broadcast with one of my favorite people, Chef Abraham Salum. Chef Abraham and I are hosting our upcoming Dallas Uncorked Sparkling Wine dinner at his Salum Restaurant on December 14 featuring wines from the Boisset Collection. Our segment with one of the great recipes we will feature that night will be up on The Broadcast site soon or check out the whole menu below.

The evening will benefit two causes important to our hearts, The Stewpot and The North Texas Food Bank, both generously caring for those in need this holiday and all year long. We have very few tickets left, for $85 each, available here.
We would love for you to join us!

Dallas Uncorked Holiday Sparkling Wine Dinner Menu
December 14 ~ 6:30pm at Salum Restaurant with Boisset Collection Wines

Reception
A selection of passed hors d’oeuvres
with
JCB #21 Brut Cremant de Bourgogne

First Course
Seafood Stuffed Pepper with Walnut Cream
with
Louis Bouillot Cremant

Main
Grilled Bison Ribe Eye, Wild mushroom risotto and and Morelo cherry demiglace
with
JCB #7 Pinot Noir

Dessert
Salum Chocolate Tart with Raspberry Coulis, Chantilly Cream and Toasted Almond
with
JCB #69 Brut Rose Cremant de Bourgogne

Salum Chocolate Tart Recipe
Chef Abraham Salum

Serves 12
Crust:
1/2 Cup of Toasted Almonds
1/2 Cup Graham Cracker Crumbs
1/4 Cup Sugar
3 Tbsp Melted Butter
Preparation: Mix all ingredients together. Place the mixture in a 9” papered spring-form pan and place in a 350-degree oven until lightly toasted and allow cooling completely.

Filling:
3/4 pounds Butter
3/4 Cups Water
3/4 Cups Sugar
Pinch of salt
1 pound Semi-Sweet or Dark Chocolate Chips
6 Egg Yolks
Preparation: Put the butter, water, sugar, and salt in a pot and bring to a complete boil. Pour over chocolate chips and whisk until fully incorporated. Then stir in the egg yolks. Pour in the spring-form pan evenly. Place in the convection oven with the blower on low and the temperature at 325 degrees for 5-7 minutes or until it starts to bubble around the edges. Cool overnight in the refrigerator and cut into 12 pieces. Serve with a drizzle of caramel and some raspberry coulis.