As quoted on the new James Beard web site: "There are decadent dinners and then there are those that are downright sinful. For this event, guest Chef Thanawat Bates created an inspired menu of indulgent dishes that embody the seven deadly sins. You may have to say a few extra Hail Marys, but each delicious bite will be well worth the penance."  I immediately called James Beard to reserve my place for this seductively sinful dinner.

Being in a kitchen with Thanawat Bates is like being in an artists studio. The way in which he creatively "paints" each dish is something to behold. Watch the slide show below for a step-by-step lesson on how he plates his Wagyu Beef dish, or the two images showing his salad creation. I could easily see his dishes in a gallery. So let's shift gears now and focus on his concept of presenting the evening's masterpieces as the 7 deadly sins.
 
Guest Chef: Thanawat Bates of Palace Arms at the Brown Palace Hotel, Denver, CO. The hotel is a Mobil Four-Star, AAA Four-Diamond luxury landmark and Palace Arms has been referred to Denver's eminent equivalent to New York's 21 Club.

Hors d'Oeuvre

Pride
Enjoying one of our first spring like evenings, Pride was served and devoured in the outdoor garden

Whimsical Coq au Vin with Caramelized Onion-Mushroom Duxelle, Red Wine Reduction, and Bacon Chips. Rossini with Toasted Brioche, Bison Roulade, and Madeira-Foie Gras Hollandaise
Gin-Cured Tuna with Toasted Nori, Watermelon, and Chinese Black Vinegar
Served with Domaine Carneros Brut Rosé NV

Dinner

Wrath
Represented by the anger and wrath of the Scorpian, this dish was artfully prepared. I love the big yellow swoosh on the plate.
 
Scorpionfish with Spicy Slaw, Roasted Poblano Sauce, and Micro-Cilantro
Served with Don Olegario Albariño 2006

Sloth
Beets were chosen because they are easily cooked to perfection with little fuss. Roasted, steamed, or boiled there isn't much effort required to ensure great results. However, rest assured an easy preparation was not taken, as this chef flavored the water, combined distinct elements of contrasting tastes, and added his enchanting artist's touch to plating this abstract artistic salad.

Beets with Watercress Salad, Candied Walnuts, Blue Cheese, and Horseradish Vinaigrette
Served with Louis Jadot Pinot Noir 2005

Gluttony
Foie Gras, Sweetbreads, and Bone Marrow. What more needs to be said...Pure gluttony!.

Foie Gras with Sautéed Sweetbreads, Bone Marrow, Sabayon, and Hazelnut-Mustard Streusel
Served with Inniskillin Vidal Icewine 2006

Greed
The most expensive beef you can find, Wagyu, also known as Kobe beef, combined with Truffles - deliciously extravagant.

Wagyu Beef with Sautéed Abalone, Truffled Potato Purée, Sea Urchin, and Shallot-Sherry Vinaigrette
Sequoia Grove Cabernet Sauvignon 2004

Envy
Envy and jealousy are represented by the richness of this panna cotta, not to mention the Jackson Pollock splash of red sauce the sets the stage for this wonderful dessert..

Lemon Panna Cotta, Vanilla Cloud, and Orange-Vodka Caramel
Michele Chiarlo Nivole Moscato 2007

Lust
And last but not least, let us not go home without the aphrodisiac qualities of chocolate which just screams LUST!

Truffles with Strawberry-Champagne Gelée, Gold Dust, Rose Aroma, and Chocolate

In a recent interview to promote her new memoir, author Isabelle Allende said it best. While having lunch with Sunday Star Times writer Janet Hawley, Isabelle served a specially prepared meal served with Chilean white wine. "Gluttony and lust are the only deadly sins worth the trouble, my dear," she says, raising her glass. "Please eat more." 

You've got to love her!

Chef Thanawat Bates, thank you for a truly seductive, sinful gourmet feast!

For future events at the James Beard House, sign up for the James Beard newsletter--there is no better place to learn from the pros. 

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Spice up your Valetine's Day with provocative, sensual games for a little extra fun...





Cosmos Naughty Notes   gotta have it!
Cosmo's Naughty Notes is perfect for anyone who wants to excite and entice that someone special. Just peel out these racy messages and leave them on his dashboard, her pillow, or wherever else they might find them...and watch the temperature rise!

The 100 sexy stickies provide the ultimate precursor to passion. Complete with clever innuendos and exciting designs, they're perfect for any seductive scenario you might be planning--whether it's describing a naughty night ahead, your next midnight Seduction Meal, or revealing a racy secret. there are notes that will make any special occasion sizzle, from a birthday to Valentine's Day to the Fourth of July.

Truth, Dare, or Chocolate Gotta Have It!
From the makers of the wildly popular Strip Chocolate, comes a new and revealingly delicious adult dessert game Truth, Dare or Chocolate. Chocoholics has given the age-old game of Spin the Bottle a new chocolate twist. If you are hungry for dessert and some very seductive action, turn the lights on low, spread out a comforter by a cozy fire and get ready for some embarrassing, but titillating fun. You will earn points for telling Truths, taking Dares and tattooing your partner with delicious Chocoholics Body Frosting.

An Enchanting Evening Game-- A game of Laughter and Romance  Gotta Have It!
Use the playful spirit of a great game to bring more passion to your partnership. Designed to help you grow closer together, this game is full of unique suggestions and delightful ideas. Roll the dice and travel around the game board drawing cards that correspond to the space you land on. The cards may ask you to express a thought (What is it about your partners body that you find alluring?) or perform an activity. To win the game, you'll make an exact roll to land on the finish space. But of course, there are no losers in this game! For 2 players 

Dirty Minds   gotta have it!
In this naughty game, the chaster your mind, the better chance you have of winning. Two or more adult players guess the correct clean answers to the dirty clues provided. The winner is the first person to spell "D-I-R-T-Y" with the cards collected for correct answers. Cleanse your mind and begin! This holiday season the 2nd edition of the worlds cleanest "dirty" Game is available, this one is even more outrageous than the original classic party game. While you are guaranteed some laughs, the dirtier a mind you have, the worse you will be at playing dirty minds, since all of the answers are clean!

Sex Smarts Gotta Have It!
Fun, frisky facts that will make you laugh, and learn. Play SexSmarts and open new worlds about the culture, practice and history of sex. 100 titillating, brightly illustrated question and answer cards ask: Which sexual positions are the most popular? Where are the body's hidden erotic spots? You'll find pleasure in every card. Play SexSmarts with your friends, a partner, or at a party and enjoy how your conversations develop. If you want to show off how sex smart you are, play competitively with the score sheet enclosed in the game.

Strip Chocolate Gotta Have it!
Tempting more than your taste buds, Strip Chocolate can be exciting in every sense of the word. You will laugh, you will strip, and you will eat delicious chocolate in new and different ways! Only one thing is certain in a game of Strip Chocolate, everybody wins. Just play by the rules and anything can (and usually does) happen. Complete with Chocolate Body Frosting, dice, and 'Dare' cards, this gift will provide hours of fun. Perfect for a honeymoon or other romantic occasion.

Nooki (for the more intimate/adventurous couples)   gotta have it!
For adults only, this game takes a playful look at romance. Your three categories are Mmm, Ooh and Aah, progressing from playful to much more provocative activities. One of the most popular grown up games for couples, the game is designed to generate sexy fun for two - there is no board...both players explore each other! Roll the dice to see how much time you'll spend on each one. And get ready to have fun with your partner. Comes with a do not disturb sign to hang on the door, a luxurious sheer purple scarf, six packs of cards (three for each player), two dice and a timer. Editor's Note: this game is sexually explicit. Not first date material.


Chocolate Body Talk Tatoo Set Gotta Have It!
Chocoholics Body Talk Chocolate Tattoo Set! Adorn your body with a tantalizing chocolate tattoo. Comes with a jar of delicious Chocoholics Body Frosting, paint brush, and stencils to help you craft a provocative design. Say it with chocolate! Then eat your words!

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A favorite of food lovers throughout the world, oysters carry a long standing reputation as the ultimate aphrodisiac-- said to increase one's libido when eaten raw. Many a romantic gourmand has thrived on eating raw oysters and  sipping a glass of wine or champagne with lascivious visions of the glory to come. It's no wonder Casanova, one of the World's most notorious lovers, would start each meal with a dozen oysters to set the stage for his evening's conquest. And the mere notion of Aphrodite the Greek Goddess of Love, emerging from the sea on an oyster shell firmly plants the oyster as a bewitching charm to be reckoned with--a true elixir of love.

While the best oysters should be eaten raw, there are wonderful oyster dishes that provide a completely different taste from raw oysters. I was recently given a great gift--86 New Orleans - a recipe box filled with 86 recipes from some of the best restaurants in New Orleans--one of my all time favorite cities. I love the people, the food and the myriad of restaurants in New Orleans. To celebrate this glorious city and one of the most revered aphrodisiacs--the oyster, I have selected this recipe to share as a tribute to both.

shucking an oyster

Before shucking, scrub the shell with a stiff brush and rinse under cold water to remove all sand and grit. You will find a "hinge" at one end of an oyster. Take a good sharp knife, preferably a sturdy oyster knife, and insert this into the hinge. Apply pressure to pry the top and bottom shell apart until you hear the hinge pop. Take the knife and slide it pointing upwards being careful not to scrape the roof. Your goal is to cut the muscle that connects the two shells, slicing through this connective muscle. You can now separate the top and bottom shells.

char-grilled oysters with roquefort cheese and red-wine vinaigrette
Chef Scott Snodgrass / One Restaurant & Lounge in New Olreans

1 cup of crumbled Roquefort cheese
1 tablespoon chopped garlic
1 tablespoon of  chopped shallots
1 green onion, sliced
1/8 cup of honey
1 cup of red wine vinegar
1/2 cup of pure olive oil (not extra virgin olive oil)
Juice of 1 Lemon
1 tablespoon of kosher salt
1/2 tablespoon of ground black pepper
12 - 18 oysters on the half shell

Combine all ingredients, except oysters, in a mixing bowl. Put oysters on the half shell, over a hot charcoal fire. I placed the oysters on a  fish/vegetable rack to keep them even on a tray. It is also easy to move them on and off the grill this way. Top each oyster with 2 tablespoons of the vinaigrette and cook until edges of the oysters start to curl, about 2 minutes.

plating the dish

Place a mound of rock salt (about 1 cup) on a salad plate and top with 3 - 6 oysters on the shell per person.
Serve with your favorite white wine or a glass of champagne.

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A must have for your aphrodisiac arsenal and your Holiday bar--a magical love potion with a titillating taste that is sure to enchant and seduce. PAMA Pomegranate Liqueur. A delicious, tasty liqueur made with all natural pomegranate juice, premium vodka, and a touch of tequila, PAMA captures the sweet and tart taste, and seductive color of the wonderfully exotic aphrodisiac...the pomegranate.



Yuzu Panna Cotta:

¾ cups yuzu juice

4 cups of heavy cream

½ cup sugar

1 lime zested

1 lemon zested

4 gelatin leaves, or one 1/4 packet of gelatin

5 vanilla beans

Combine yuzu, cream and sugar. Heat until simmering. Add lime and lemon zest and split & scraped vanilla bean. Cover and allow to infuse for one hour. Strain. Heat up enough to melt bloomed gelatin leaves or gelatin packet. If using the gelatin packet add 2 tablespoons of water to a bowl and sprinkle gelatin over this. Let stand to gel for a few minutes--place gelatin into the heated cream mixture and mix well. Strain cream mixture through chinoise and cool.

You can find YUZU juice at gourmet shops or online at GourmetSleuth.com


Pomegranate Gelee:

2 ½ cup pomegranate juice

½ cup PAMA Pomegranate Liqueur

¾ cup simple syrup (2/4 cups of sugar, 1/4 cup of hot water, mix well)

6 gelatin leaves


Warm together juice, PAMA Pomegranate Liqueur and simple syrup until warm enough to melt bloomed gelatin leaves Strain through chinoise. Note: Simple syrup is a water/sugar mix typically 2 parts sugar / 1 part water.
 
5-Spice Caramel Sauce:

2 ¾ cups of sugar

5 oz corn syrup

1 vanilla bean

4 cups heavy cream

1 tsp 5-spice

Combine sugar, corn syrup and cook over medium-high heat until caramelized. Add split & scraped vanilla bean and 5-spice powder to heavy cream. Bring to a simmer. Deglaze caramel with cream. Strain through chinoise. Cool.

Citrus Tuile:

1 ½ cup sugar

5 oz a/p flour

6 oz orange juice

1 lemon juiced

Zest of 1 lemon

Zest of 1 orange

1 cup butter, melted and cool

 Mix together sugar, zests and flour. Slowly add juice and combine - no lumps! Add butter slowly. Let rest in fridge for at least 2 hours.  Smooth a thin amount on a silpat with an off set spatula. Bake at 325 degrees F for 10 minutes. Once cool, break into shards. Note: The Silpat is a liner made of silicone and fiberglass which replaces the need for parchment paper.You can use either.
 
Assembly / Plating the dish:

Add a small amount of 5 spice caramel in bottom of your glass. Followed by yuzu panna cotta, almost to the top (leaving enough room for gelée). Top with pomegranate gelée. Garnish with citrus tuile.

PAMA and Champagne

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I had my eye on a recipe I wanted to try--a special mushroom seduction meal-- and lucky me, the market was filled with mushrooms galore.The mushrooms I used are photographed below and include portabello, crimini, shiitake and white button. 

Other mushroom varieties include maitake, oyster, beech, enoki, chanterelle, the odd looking morel mushroom, and edible wild mushrooms. And let's not forget my all time favorite--truffles. Here's the recipe I was dying to try.  

I went to my cookbook / magazine library and took out my copy of Vol 4 Issue 7 of delicious. magazine for Tobie Puttock's Open Lasagne of Mushrooms with Fontina Cheese recipe. After converting the ingredients from grams to cups as best as I could; and altering the recipe slightly...I made this amazingly seductive dish. I share with you Tobie's recipe as printed in the magazine.

Mushroom and Fontina Cheese Lasagne

2 lbs of mixed gourmet mushrooms

3 tbsp of unsalted butter

3 tbsp of olive oil, and 2 extra tbsp

1 small onion, finely chopped

1 tsp marjoram, or a small handful of fresh marjoram

1/3 cup of dry white wine

2 tbsp veal glaze or beef stock

3-4 fresh lasagne sheets, cut to make twelve 3" x 5" rectangles (I used regular boxed lasagne sheets)

3 cups fontina cheese, thinly sliced. Plus extra grated for top

Preheat oven to 350. Wipe mushrooms using a damp towel. Cut into thick slices.

Melt olive oil and 2 tsp of the butter in a skillet over medium-high heat. Add mushrooms and cook until tender. stirring often. Add more butter if needed. When mushrooms are done remove to a bowl. With same skillet heat extra oil over medium heat. Cook onions and garlic, stirring, for 3 minutes until just starting to brown. Add marjaram and wine and bring to boil. Reduce the heat to low, stir in mushrooms and glaze and remove from heat. Season with salt and pepper to taste.

Place pasta in salted boiling water and cook until al dente, then drain. Place 4 pasta pieces on a greased baking tray. Leaving space inbetween each one. Use a slotted spoon (save any mushroom liquid you may have) and top each sheet with mushrooms, then some cheese. Repeat process ending with top sheets of pasta and grated cheese on top. Bake for 10 minutes to heat through and melt cheese.

Boil the mushroom liquid over medium heat for two minutes (terry:I didn't have any left).  Serve lasagne drizzled with mushroom sauce.  

 

 

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Elixirs of Love--do you have a culinary seduction story to share? Please email it to me or post it in comments below. 

Years ago I attended a party in Midtown Manhattan filled with glamorous people, wonderful food and free flowing champagne. The arresting, surreal part of this setting was the 50 foot wall lined with trophy heads of animals from around the world gazing over this NY scene. To top off the night an announcement was made. The host, a worldly hunter, just returned from a highly successful jaunt and invited everyone to join him for a celebratory cocktail mixed with Rhino Tusk. Everyone happily sauntered over to the bar and lustily imbibed. I was one of the few who curiously observed (today I would happily knock one back). But really...could a phallic shaped animal part really enhance your libido and turn you into a rock star lover? Do aphrodisiacs really work? Regardless, I had my eye on the door in case everyone suddenly turned into a "pack of dogs in heat". Luckily this never happened.

 

Myth of fact? Throughout the centuries aphrodisiacs--and there are many, have been attributed to increased sexual desire, fertility, and the ability to ignite wild lust and passion in us all. Who are we to argue? If you believe, anything is possible. As I've said before, a little culinary alchemy never hurt anyone (except that poor rhino!)

 

 

When serving Elixirs of Love to enhance your Seduction Meal--not necessarily rhino tusk but perhaps oysters, avocado, honey or chocolate, be creative with your music selection to get the mood going in the right direction. Have a little fun, maybe mix in a little voodoo magic with your romantic tunes:

Music Play List: Elixirs of Love #1

1. I Put a Spell on You - Screaming Jay Hawkins
2. Love Potion #9  - The Clovers
3. Old Black Magic - Frank Sinatra
4. Black Magic Woman - Santana
5. Please make suggestions for more.....

 

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