What is it about Valentine's Day for food? Why is it that restaurants get slammed crazy busy for dinner on this night of love-struck couples looking for culinary bliss to help serve their libidos? I am not really quite sure, but it works. Food has a way of getting deep into one's soul, and in this case, both souls, and perhaps deeper into something else. Ok
, we'll keep it somewhat G-rated. For us chef's, it is a night that definitely keeps us rocking. It is a night that let's us play on the whimsy, gets
our creative juices flowing and climax in culinary ecstasy
! Sweaty yet...think back into the heart of the rush. It's 7pm. Tables are full. Lovers looking gleamy
-eyed into one another embraced with luscious ingredients and flavor and totally caught up in the moment. It has paved the way for us to be who we are. To let loose with our ability to give good experience. In some places I have been, the owners or managers tend to play it safe, relying on old classics, and boring food parings, or even worse, just going with the flow of normal business and menus. Lame. Why not test your kitchen brigade to excel
and rise to the occasion
. Challenge yourself to cook new things. This is a night that promotes excitement. Hell, they are almost begging for it! Here is a look at some of the dishes we did. The flavors rocked! Rich, wholesome and satisfying. Lush and moist, full-on with love that we labored over, with copious amounts of passion and intensity. It has really only begun the process of new dish development from this special day from the heart. Enjoy...
Pt. Reyes Bleu "Truffle", Pistachio, Cocoa-Almond Pan Forte, Green Olive Jam, Balsamic
Silky Foie Gras "Mousse"
House Preserved Bing Cherries, Foie Gras-Cocoa Nib Marbre, Sauternes Foam, Saba, Fleur
"Sweet Butter Poached" Dover Sole
Paddlefish Caviar, Olympia Oyster, Yellow Finn Potato, Leeks, Parsley Water,
Meyer Lemon Oil and Micro Celery
Ras el Hanout Crusted Lamb Loin
Farro Risotto, Hedgehog Mushrooms, Demi Roots, Lamb Tongue, Parsnip Milk, Micro Kale
Sexy Red Wine Braised Beef Shortrib & Diver Scallop
Caramelized Pearl Onions, Honshimejii, Cinnamon Cap, Butternut Squash, "Oxtail Candy"
and a creamy Celery Root-Walnut Puree
of Anise & Faberge Egg"
Orange-Olive Oil Sponge, Smoked Hazelnuts, Raspberry "Polenta", Tapioca, Kumquats
Fennel Heart and a Hazelnut-Chocolate-Coffee-Caramel filled "Package"