Simply Sin...sational

Finding Your Love Potion One Bite At A Time

By Jim Begley

As the host to St. Valentine’s Day, February is a time for love. Whether you spend time with a loved one or a hoped-for, soon-to-be loved one, there’s no way better to celebrate than over a good meal. My wife can attest that the way to my heart is through my stomach. So if you’re a kindred spirit, here are some dishes that just might get you in a romantic mood … on Valentine’s Day or otherwise!

 

Sage — foie gras custard ‘brûlée’

Chef Shawn McClain’s outpost at City Center boasts probably the most memorable, decadent “dessert” in town … and it’s not even a dessert. The foie gras custard brûlée appetizer is a wonderful amalgamation of sweet and savory. The balance of the foie gras’ richness — foie gras is fatty duck liver — with the custard brulee’s sweetness is an epiphany.

The dish is completed with Bing cherries and toasted cocoa nibs; however, the coup de grâce is the salted brioche accompanying the brûlée. The combination of salty and sweet is memorable and is a must-have during any visit to Sage.

For a special treat, ask to pair the dish with a Lindeman’s Framboise. The raspberry lambic beer perfectly complements the dish — one which you’ll soon not forget. Isn’t that what the special evening is about?

 

Sen of Japan — nigiri sushi

There’s no more intimate dining experience than one that requires using your fingers. The tactile sensation of the food creates a link with the dish and provides a whole different experience. That’s why I suggest a couple courses of nigiri sushi at the Valley’s best neighborhood sushi spot — Sen of Japan.

Now you may ask: Why you would use your fingers when eating sushi? Because it’s tradition and no one would expect you not to, of course! Nigiri sushi is simply cuts of seafood on rice. If a sauce is applied, you’re using chopsticks; however, with traditional sauce-less sushi you’re encouraged to use your fingers. It’s easiest to grasp the sushi from the rice, providing a means for a quick dip in soy sauce, if desired; however, there’s no need for even soy sauce with quality seafood.

Sen is serving the best sushi in the Valley this side of Bar Masa, at a fraction of the price. Ask Shinji-san to prepare you a selection nigiri for your Valentine’s Day dinner and enjoy a different side to sushi.

 

The Melting Pot — fondue

There’s something about cooking your own meal in unison with someone else that allows you to develop a connection. It’s even better when the meal involves cheese and ultimately chocolate, with some meat in between.

The Melting Pot is a simple concept. Each diner is given a choice of colored skewer, chooses a selection of proteins and shares both a cheese fondue appetizer and a chocolate fondue dessert with another. You pick your ingredients and after your server prepares the mixtures, you do the heavy lifting and cook in front of one another. Cheese fondue gets transported by a selection of breads and vegetables, while proteins cook in your choice of broths.

The chocolate course? It’s served alongside pound cake and various fruits. But don’t shortchange yourself with chocolate only — it’s time to gild the lily. I suggest a light chocolate fondue with a serving of Frangelico, a hazelnut liqueur. Chocolate and hazelnut are a sublime combination — melted chocolate and hazelnut are even better. Chocolate and liquor — what else could you ask for?

 

Swish — shabu shabu

Not in the mood for fondue but still interested in cooking your own food? Then maybe Swish is the place for you.

Swish is home to shabu shabu, which is essentially Japanese fondue. Pieces of meat, fish or vegetables are dipped into a seaweed-based broth in a tabletop hot pot. Served alongside ponzu (Japanese citrus) and goma (an addictive sweet sesame sauce) dipping sauces, you cook the pieces in the heated broth as you dip them. The more you want them cooked, the longer you let them linger. This can be a very healthy and enjoyable dining activity.

While not as healthy, sukiyaki is another option at Swish. Instead of cooking in a broth, a skillet is filled with a soy sauce-based concoction. Sukiyaki is served with a raw egg to provide some textural interplay, and as the sauce reduces in the skillet the flavors become more intense. I enjoy combining the final reduction with any remaining egg and pouring the resultant mixture onto steamed rice. Trust me on this one — it’s not an amateur move.

Swish is a different take on the more commonly known fondue. If you haven’t tried it, why not dare to do something different for a little excitement?

 

Parma PastaVino & Deli — pasta

Who can forget the heartwarming scene in the classic Disney flick where Lady and the Tramp find themselves in the back alley at the end of a single piece of pasta? If you would like to recreate that wonderful moment, minus the “eating in the back alley” part, I can think of no better place to do so than Chef Marc Ritz’ Parma PastaVino & Deli.

Why Parma? It’s primarily because of the care Ritz takes to include quality ingredients and dishes throughout the menu — a surprisingly high quality meal in an otherwise nondescript strip mall. The constantly rotating menu includes a variety of housemade pastas alongside traditional Italian offerings, so you can visit on multiple occasions and never eat the same meal twice.

If you’re lucky, nay, VERY lucky, one of the pastas will be the spaghetti ahi tuna bolognese. This remarkable dish consists of housemade spaghetti in a tomato-based sauce with ground ahi tuna substituting for the more traditional red meat component. The ground tuna is reminiscent of turkey in color and texture; however, the incredibly light taste complements the tangy tomato sauce.

Even better is the Chef’s Table — a selection of four courses Ritz chooses, depending on the freshest ingredients at his disposal. Having partaken of the Chef’s Table multiple times, I can assure you’ll not be disappointed. And who doesn’t like a surprise now and then?

 

Bonito Michoacan — tableside guacamole

Avocado is rumored to be an aphrodisiac. So if you’re looking for ways to get this love-inducing fruit (that’s right, it’s a fruit) into your life, what better way than with some fresh guacamole? The best I’ve encountered in town is at Bonito Michoacan, where the guacamole is prepared to order tableside.

The beauty of tableside preparation, besides the freshness, is getting to choose exactly the ratio of ingredients you like. Like your guacamole spicier? Ask for more jalapeños. Not a fan of cilantro? Request less or none at all. It’s completely up to you and no one will hold it against you.

I personally like ample amounts of the myriad ingredients, which include the aforementioned jalapeños and cilantro, along with onions, tomatoes and fresh-squeezed lime juice. Jalapeños add heat, the onions texture and lime juice a bit of acidity. Another plus — the freshly made mix tends to be somewhat chunky, also contributing to the textural variety in a positive manner. You’ll hardly believe you’re eating something good for you, all while mega-dosing on the aphrodisiac.

 

Serendipity 3 — Frrrozen Hot Chocolate

Do you want chocolate? Well, you’re in luck as Serendipity 3’s Frrrozen Hot Chocolate combines more than 20 types in a single drink. The seemingly oxymoronic dessert is anything but - the “frozen” describes the slushy consistency, while the “hot chocolate” denotes the flavors of the slurry itself. Topped with whipped cream and chocolate shavings, this dessert truly lives up to its hype. Even better, one of these drinks is so filling you’ll definitely want to share a straw with that someone special.