This Tuesday, April 21, learn how to taste the subtle notes of coffee and wine — and how to best pair each with food — with a special pairing class hosted by Oceana Coffee in Tequesta.
Oceana Coffee owners Scott and Amy Angelo have organized a series of tasting events at their newly-opened coffee shop off US 1, which boasts a custom-designed lounge for hosting private and public events. Alongside Howard Freedland of Bullet Proof Wine & Spirits, Rob McDonald of Art+Farm Wine, and chef Chris Marshall of Hampton Forks Kitchen & Table, the couple will help guide patrons in learning more about how to properly taste coffee and wine — and how best to pair each with food.
The beverage tastings will include a number of specialty Oceana roasts, as well as wines from The Messenger, several red and white blends produced by Art+Farm Wine from California's Napa Valley.
Marshall — whose kitchen at Hampton Forks creates small batches of unique food items from soups and specialty sandwiches, to roasted meats, charcuterie, and pasta — will serve a selection of small bites to pair with both coffee and wine. That includes an annatto roast pork crostini with bourbon syrup; swiss chard and corn polenta with citrus aioli and truffle cheese; a mini three cheese panini with tangerine marmalade; chicken and Spanish chorizo deviled eggs; and zucchini, spring pea, white chocolate and Pecorino canapés.
The Oceana Coffee pairing dinner will take place from 7 to 9 p.m. at the Oceana Coffee Lounge located at 150 North U.S. Highway One, Tequesta. The dinner is $25 per person ($30 at the door). To purchase tickets, call 561-401-2453, or visit eventbrite.com/d/local/oceana-coffee.
Can't make it this week? You can still get a taste of coffee and good food during the upcoming brunch event on Sunday, April 26. Fans of Mel & Cheffee of Cordon Blue Catering will have the opportunity to enjoy the duo's made to order brunch specialties at Oceana Coffee on Sunday, April 26, from 9 a.m. to 1 p.m.
The a la carte menu will include Greek yogurt with fresh mixed berries, fresh mint, and local honey; omelets filled with either black forest ham and sharp cheddar cheese, or spinach and feta cheese; and the “Oceana Special” scrambled eggs, baked beans, cheesy baked tomatoes, and baby portobello mushrooms with Oceana Coffee candied bacon.
Nicole Danna is a food writer covering Broward and Palm Beach counties. To get the latest in food and drink news in South Florida, follow her @SoFloNicole or find her latest food pics on the BPB New Times Food & Drink Instagram