Blue Ribbon Valentine's Day Dinner

If you’re searching for Valentine’s Day indulgence, this pair of cooking classes offers a generous helping of DYI culinary romance. Instead of sitting in a restaurant crowded with everyone else’s high expectations, you and your sweetheart can learn how to prepare a romantic, six-course meal, then chow down. Read the menu and weep: oysters, a Cognac-poached fig salad topped with marinated goat cheese and hazelnut lace, and lobster tail with macadamia nut butter and winter greens. Pause here for a palate cleanser: lavender sorbet paired with rosé champagne. The entrée: flaming fillet mignon with a port reduction and flambéed pears, gorgonzola leek crème brûlée, and Brussels sprouts with pancetta. Dessert is a twofer: caramelized apple and basil tarte tatin with vanilla ice cream, and hazelnut chocolate. Each course is paired with a Northwest wine selected by the instructors, Virginia and Mike Duppenthaler and Vanessa Johns-Webster. A separate dessert class and wine tasting follow, and you get extra truffles to take home afterward—if you need any more help getting in the mood. (Dessert class follows at 9:30 p.m., $70 per person.) ADRIANA GRANT

Sat., Feb. 13, 6:30 p.m., 2010

 
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