Corks & Cupcakes

When you think of classic pairings — champagne and caviar, Chablis and oysters — prosecco and a cupcake seldom springs to mind. “And yet, they work so well together,” sighs Michael DeAloia, mastermind behind culinary-events creator, Emerging Chefs. He should know, having spent the past few weeks developing tonight’s 6-course Corks & Cupcakes menu in concert with baker Lilia Lipps, owner of Indulgence Cakes, and the wine experts of Tuscany Distributors. The lineup is uniquely tempting. Think: cannoli cupcakes (ricotta, bittersweet chocolate, and candied orange peel) partnered with a red Italian bubbly, or cheddar cupcakes (with candied pecans and blue-cheese frosting) with a luscious Lugana white. For the self-taught Lipps, a Cleveland native, tonight’s festivities have been a chance to broaden both her fan base and her palate. “I’m not really a drinker, but I have to say: Cannoli cupcakes go awfully well with wine!” Discover your own fave tonight beginning at 6 p.m. at downtown’s stunning Shaheen Modern and Contemporary Art Gallery. Tickets are $40; snag them online at emergingchefs2012-1.eventbrite.com.