Valentine's Day Menu: Bistro Seduction
As you get ready for planning your Valentine's Seduction Menu, remember
to dazzle your date with an array of alluring foods and beautifully
arranged dishes that will melt hearts with just one look. As your loved one walks through the door to the seductive tunes you have selected for this special evening, they will find themselves aglow in flickering candle light. Hand him or her a glass of chilled champagne and offer them a beautiful tray of Potato Chips with Creme Fraice, Caviar and shaved Truffles, as you set the tone for this very special romantic rendezvous. Hearts are sure to flutter. Valentine's Day Menu
Bistro Seduction
Home-made Potato Chips with Creme Fraiche, Caviar & Truffles
The Best Crab Cakes Ever
Steak Diane & Crispy French Fries with Garlic Shallot Salt
Spinach Salad with Pecorino, Pine Nuts, and Currants
Creme Brulee
Relish's Potato Chip with Caviar RecipeBistro Seduction
Home-made Potato Chips with Creme Fraiche, Caviar & Truffles
The Best Crab Cakes Ever
Steak Diane & Crispy French Fries with Garlic Shallot Salt
Spinach Salad with Pecorino, Pine Nuts, and Currants
Creme Brulee
STARTERS
Home-made Potato Chips with Creme Fraiche, Caviar & Truffles (Recipe below)
The Best Crab Cakes Ever
Home-made Potato Chips with Creme Fraiche, Caviar & Truffles (Recipe below)
The Best Crab Cakes Ever
We begin setting the stage for your romantic rendezvous with two show
stopping appetizers. First, home-made potato chips topped with creme
fraiche, caviar and shaved white winter truffles, and one of my favorite recipes for crab cakes topped with spicy remoulade. Here is a
simple, yet enticing appetizer that will begin to set the tone for your
special romantic meal for two created by owner and chef Matt Fackler of
Relish restaurant. Both appetizers can be served with a glass of chilled champagne. This will perfectly whet the appetite for the next course.
MAIN COURSE
Steak Diane & Crispy French Fries
Spinach Salad with shaved Pecorino, Pine Nuts & Currents
Another one of my all time favorites - Steak Diane. A juicy, rib eye steak (you can also use filet mignon), served with a luscious brandy-laced cream sauce topped with sauteed mushrooms. For this main course, I would splurge on a really good bottle of red wine, and serve with homemade thin-cut crispy French Fries with gourmet seasoning from Beyond the Shaker--garlic shallot salt. We also have a spinach salad with pecorino, pine nuts and shallots by Bon Appetit magazine.
DESSERT
Strawberry Rhubarb Creme Brulee
And what better way to end our Seductive Bistro Menu that with the all time bistro classic--creme brulee. Take a spoonful and close your eyes to concentrate on all its glory; the seductive qualities of vanilla (an adored aphrodisiac), its soft creamy texture interrupted by delicate shards of caramelized sugar. As if that isn't enough to put your senses in a tailspin...try adding a dollop of homemade strawberry-rhubarb compote and you'll be taken to another level.
Recipe by Chef Matt Fackler
Recipe & Photo SeductionMeals.com
MAIN COURSE
Steak Diane & Crispy French Fries
Spinach Salad with shaved Pecorino, Pine Nuts & Currents
Another one of my all time favorites - Steak Diane. A juicy, rib eye steak (you can also use filet mignon), served with a luscious brandy-laced cream sauce topped with sauteed mushrooms. For this main course, I would splurge on a really good bottle of red wine, and serve with homemade thin-cut crispy French Fries with gourmet seasoning from Beyond the Shaker--garlic shallot salt. We also have a spinach salad with pecorino, pine nuts and shallots by Bon Appetit magazine.
DESSERT
Strawberry Rhubarb Creme Brulee
And what better way to end our Seductive Bistro Menu that with the all time bistro classic--creme brulee. Take a spoonful and close your eyes to concentrate on all its glory; the seductive qualities of vanilla (an adored aphrodisiac), its soft creamy texture interrupted by delicate shards of caramelized sugar. As if that isn't enough to put your senses in a tailspin...try adding a dollop of homemade strawberry-rhubarb compote and you'll be taken to another level.
Recipe & Photo SeductionMeals.com
- Idaho potatoes, thinly sliced
- Truffle sea salt
- Cracked pepper
- Black River Sturgeons Oscetra Caviar
- Crème Fraiche
- Thinly sliced Italian winter truffle
- Rosemary infused olive oil
- Garnish with finely chopped rosemary and/or thyme
- Thinly sliced deep fried Idaho potato chip tossed in truffle sea salt and cracked pepper.
- Top each potato chip with a very small dollop of Crème Fraiche, Black River Sturgeons Oscetra Caviar and thinly sliced Italian winter truffle
- Drizzle with rosemary infused extra virgin olive oil.
Chef Matt Fackler started his distinguished culinary career at The Culinary Institute of America in Hyde Park, NY in 1989. After graduating in 1991, he spent time in Nantucket, Colorado, Florida, Chicago, and North Carolina before moving to Breckenridge, CO in 1996.
Over the next 10 years, Matt was the sous chef for 7 years at Café Alpine in Breckenridge. In May of 2004 he became the head chef of Ski Tip, an elite restaurant in Keystone, CO. In 2005 he was awarded the chef of the year by his peers and students that he instructed at the Culinary Institute in Keystone.
In 2006, Chef Matt Fackler and his wife Lisa opened Relish. A 60-seat restaurant located in the heart of Breckenridge, featuring an eclectic menu, focusing on local, regional, and seasonal influences