I guess I never really understood all the hoopla about Valentine’s Day. Maybe the romantic memo missed me somewhere along the lines. My childhood memories of Valentine’s Day involved receiving some kind of yummy red cupcake from my mom and a card with a box of candies, along with a big hug and kiss, from my dad; that’s all I’ve ever needed. As I grew up and became a chef, the prospect of Valentine’s Day grew dimmer and dimmer. You develop a hatred of heart-shaped anything and the dining aspect is one of the busiest and biggest days of the year, which, of course, leads to many terrible problems and mishaps, all of which usually include someone just not getting it. But overall, a feeling of later drunken accomplishment sets in after a couple glasses of champagne. I’m glad I didn’t have to deal with that this year.

This year, like every year, I celebrate the people who I care about the most. And most of all this year, I feel a sense of caring and understanding that I hope everyone can feel for their loved ones all year around. I see Valentine’s Day as a reminder of the love that everyone can possess and the honesty that we can all share with one another over an indulgent piece of chocolate, some pretty flowers, a nice meal or a loving whisper of thanks. I hope each and every one of you had a wonderful Valentine’s Day.

My day was filled with sweet smells and the savory satisfaction of cooking a big meal for some very special people.

Valentine’s Day Menu

Pan Seared Chilean Seabass with Roasted Garlic, Chardonnay and Thyme Beurre Blanc
Braised Sake, Mirin and Rosso Wine Short Ribs with Broccoli Stems, Green Peppers and Roasted Oyster Mushrooms
Yukon Gold Mashed Potatoes
Roasted Orange Cauliflower with Pepperoncinis
Roasted Candy Cane Beets with Shaved Easter Radishes, Arugula, Goat Cheese, Squaw Croutons  and Creamy Avocado Black Truffle Vinaigrette
Dark Chocolate Strawberries

One of my favorite menus. So fun and delicious!

Cheers

-Unrivaledkitch