Recipe: (Heart) Beet Wellington

When I was a kid, my mother treated Valentine’s Day with the same attention as most people give Easter. Valentine’s breakfast would feature heart studded socks tucked in my juice glass and conversation hearts in my cereal bowl. This was, of course, after sitting with me a few days prior to design and create an elaborate valentine’s box in which to stow all of the cards and candy I was sure to receive on the Big Day.

Now that I am a grown up, nothing says Holiday like a beautiful meal with an impressive culinary centerpiece. And nothing says ‘I Love You’ quite so well as ‘I made fresh puff pastry for you, with my very own hands.

I wanted to post this in plenty of time for Valentine’s Day, in case you ant to give it a test drive.

Buckle up, kids this one is an epic!

Recipes after the jump…. Continue reading

Restaurant 101: Valentine’s Day Tips

The Holidays with a capital H have passed, but Valentine’s Day is lurking around the corner– like a girl who’s high-maintenance-but-thinks-she’s-low-maintenance– just daring you to mess it up. Score high marks (for dinner, anyway), with these tips:
·      Book Now: Want that table at 8:00? Your best bet is to book sooner rather than later. You can always cancel, but you can never get it back.
·      Figure out your budget: You can have a great dinner out at any price, so pick a place you can afford. It’s more fun to go to a casual place and have the best things on the menu, rather than dine at the top your budget and pray your date doesn’t order a second glass of wine.
·      Expect a pre fixe menu: Many think it’s a way for restaurants to gouge you, but it helps the chef know how much to food to prepare, and makes sure you get your money’s worth on a special occasion.
Can’t stomach a pre fixe?  Find ethnic eateries or eat at the bar at a ‘classier’ joint—they usually offer a la carte.
·      For a ‘Quiet Table,’ book after 9:00pm: 8:00pm is the busiest time to dine on Valentine’s Day. Period. After 9:00, other tables are finishing, leaving you with a space that grows more intimate as you head toward dessert.
·      Be nice to the staff: You’ll stand out on a night when the hostess and bartenders are bombarded by “where the HELL is my table” and “this Riesling is COLD.”
·      Tip early: Not for the faint of heart, but if you’re serious about getting special treatment, excuse yourself from the table and find your server. Slip him a small token, $20 or so, and let him know that extra attentions showered on your date won’t go unnoticed when the bill comes.