VALENTINE'S CHOCOLATE FONDUE

INGREDIENTS

  • Semi-Sweet or Dark Chocolate 4cups
  • 35% Cream 1cup
  • 10% Cream 1cup
  • Fresh Mint - optional  1pc
  • Orange Zest - optional  1pc
  • Brandy - optional 2oz
  • Fine Sea Salt pinch

Cherries, Pineapple, Bananas, Raspberries, Strawberries, Blackberries, Oranges, Grapefruit, Melon, Kiwi Marshmallows, Palmiers, Pound Cake, Macaroons, Shortbread, Gingerbread

TECHNIQUE

  • Heat cream and milk until simmer, incorporate chocolate in batches folding until melted, reduce heat
  • Add orange zest, mint leaves and brandy if desired

FIRE AND ICE OYSTERS

INGREDIENTS

  • Fresh Oysters 6pc
  • Lime Zest and Juice 1pc
  • Fresh Mint - leaves pulled and chiffonade 2pc
  • Fresh Ginger - peeled and grated 1tbsp
  • Clover Honey 1tsp

TECHNIQUE

  • Store oysters on ice in the refrigerator, well-drained
  • Shuck just before serving, find the seam where the shell halves come together
  • Gently work a knife into the crack, twisting left and right until it comes free, lift to separate
  • Free the muscle from the shell using a paring knife, preserve juices in half shell, return to ice
  • Combine lime zest and juice, mint, ginger and honey, top oysters before serving

BEEF TENDERLOIN with BLACK CHERRY SAUCE and ROASTED HEIRLOOM BEETS

BEEF TENDERLOIN

INGREDIENTS

  • Beef Tenderloin - cleaned and trimmed 2pc
  • Fresh Black Cherries - pitted  18pc
  • Coarse Sea Salt taste
  • Fresh Ground Black Pepper taste

TECHNIQUE

  • Portion tenderloin into desired thickness, season with salt and pepper on both sides
  • Heat a heavy bottom sauté pan with butter and olive oil over medium-high heat
  • Place the beef in the pan without moving for 3 minutes, turn for another 3 minutes
  • Finish in a 350°F oven until desired doneness, 130°F for Medium Rare
  • Remove beef from pan, deglaze with alcohol, add cherries, cook over low heat until sauce reduced
  • Finish cherry sauce with 1tbsp cold butter, serve

ROASTED HEIRLOOM BEETS

INGREDIENTS

  • Red, Golden or Chioggia Beets 16pc
  • Extra Virgin Olive Oil as needed
  • Kosher Himalayan Salt taste
  • Fresh Ground Black Pepper taste

TECHNIQUE

  • Preheat oven to 350°F
  • Place the beets on a roasting pan, drizzle with olive oil, cover with foil,
  • Roast for 45-60 minutes or until tender, remove, cool slightly, gently peel while still warm