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aphrodisiacs:
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Features on StarChefs.com
Aphrodisiacs volume 10
 

RECIPES
from
LA Chefs to
Tantalize and Romance

Chef David LeFevre
of Water Grill
»
Fresh Wasabi and Organic Soy Marinated Blue Fin Tuna with Ton Buri and Yuzu

Chef Piero Morovich
of Tower Bar
at Argyle Hotel
»
Roasted Monkfish with Lobster Fettuccine in a Scampi and Forest Mushroom Sauce

Chef Rodelio Aglibot
of Yi Cuisine
»
Avocado Mousse with Lychee Sorbet

Pastry Chef
Koa Duncan
of Water Grill
»
Cajeta Tart with Chile-Almond Goat’s Milk Ice Cream, Guava Puree and Tequila Caramel

Pastry Chef
Ron Mendoza
of Sona
»
Smoked White Chocolate Mousse, Meyer Lemon Granita and Shiso Ice Cream

 

Sex and the City of Angels
By Miriam Marcus

Aphrodisiacs – a word derived from the Greek goddess of love, Aphrodite – are agents said to cause the arousal of sexual desire. They have been around since before recorded history, but the meaning and purpose behind them has not changed. People employ these magical substances reputed for romance in hope of stimulating instant amour and erotic interest.

Whether it’s for love or lust, food is frequently utilized to trigger the release of endorphins and other body chemicals to send messages of pleasure throughout the body. It’s no surprise then that in preparation for Valentine’s Day, restaurant reservations around the country are booked far in advance, dining rooms are rearranged for tables of two, and chefs strive to concoct sensual menus.

We asked five chefs from Los Angeles to offer their recipes for a seductive dish, each one engaging a different sense—sight, taste, touch, sound and smell—to inspire Valentine’ Day menus in restaurants across the country.

SIGHT

Sometimes a dish can simply look sexy. That is the case with Fresh Wasabi and Soy Marinated Blue Fin Tuna from Water Grill’s Chef David LeFevre. Chef LeFevre tries to engage all the senses using bright flavors to stimulate an erotic imagination. The eye is appealed to first; the dish is plated to make the food look as if it is growing from the plate—a sophisticated, naturally sexy presentation.

TASTE

Delicate monkfish, silky mushroom scampi, and succulent lobster meat heat up animal passion when feasting on Roasted Monkfish with Lobster Fettuccine. Chef Piero Morovich of Tower Bar tantalizes the taste buds and motivates a healthy libido.

TOUCH

The mythological arrows of Cupid’s bow are aimed directly at Avocado Mousse with Lychee Sorbet from Chef Rodelio Aglibot of Yi Cuisine. Physical appetites are indulged with the lovely texture of mousse, inducing bodily ease and dreamy looks of love-hungry diners.

SOUND

“Ooooooh, Ahhhhhh, Mmmmmm…..” The sounds of deep carnal pleasure will barely escape the lips of anyone who tastes Cajeta Tart with Chile-Almond Goat’s Milk Ice Cream, Guava Puree and Tequila Caramel from Pastry Chef Koa Duncan of Water Grill. This totally decadent dessert ignites a chemical cascade and leads to an audible shedding of sexual inhibition. Garnish this dish for your intended with poached quince—a fruit considered by the Ancient Romans to be a symbol of love and commitment.

SMELL

The olfactory sense is the most powerful of the five senses. It’s also the most primitive, traveling a direct route to the brain and provoking emotions of ecstasy. Inhale enough of the amorous scent of Smoked White Chocolate Mousse, Meyer Lemon Granita and Shiso Ice Cream from Pastry Chef Ron Mendoza of Sona, and the natural high will send the ‘pleasure center’ of your brain reeling!

 

 


   Published: January 2006

  • Love Potions Volume 7
  • Drinking Chocolate
  • Oysters
  • Los Angeles Travel for the Food Savvy
  • Forum: NYC's Most Romantic Restaurant

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