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Heating up the Business of Love
By Amy Tarr
Chefs may be notoriously
unlucky in love – long hours with little time off leave
hardly any room for relationships, platonic or romantic. “Just
about every relationship I’ve ever been in has been
ruined because of my work,” one talented New York pastry
chef lamented to me recently. Chefs, take heart. While we
can’t help you out with your personal love lives, we
can offer some menu suggestions for heating things up for
your customers. Valentine’s Day is the single most profitable
day of the year in the restaurant industry. Even if skeptics
among us may blow it off as just another “Hallmark Holiday”
there are plenty more who embrace the opportunity to put love
on the front burner. Consider the overall experience you want
to offer guests on Valentine’s Day, but don’t
sacrifice your restaurant’s identity in changing up
the menu or dining format.
RECIPES
Chef
Katsuya Fukushima of Café Atlantico and minibar
Chocolate
Covered Foie Gras Mousse Truffles
Chef Cathal Armstrong of Restaurant Eve
Lobster
Crème Brulée
Chef Cornelius Gallagher of Oceana
Loup
de Mer En Croute with Basmati Rice and Tamarind Emulsion
Chef Brian Bistrong of The Harrison
Pan-Roasted
Quail with Sweet Potato Gnocchi
Chef Jean-Georges Vongerichten
of Jean Georges
Filet
Mignon with Artichoke and Black Truffle Crumbs
Chef Frederic Delaire of Tamara
Strawberry
Brioche
Chef Michael Laiskonis of Le Bernardin
Chocolate
Passion Fruit Fondue
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