Getting their heart on - celebrating Valentine's Day + Russell's 40th Birthday

great food, excellent champagne and lots of love flowed through out the evening.

Even the chefs had a romantic dance

(in between courses + in the kitchen, of course!)

Getting Their Heart On

If your birthday happens to fall on or even near Valentines Day, it's not surprising that the plans for your 40th birthday celebration would involve an intimate dinner for two with foods that you love and the woman you love. Russell threw a great party for Savi, catered by CuisinEtc, on her big birthday a few years ago, but for his landmark birthday, his hearts desire was to spend the evening alone (well almost alone, besides the two chefs) with the woman he loves with all his heart. This couple is amazing - they are so happy together - and so much in love, that it positively glows and lights up the room.

So through the meal, hearts abound

with delicious+ decadent tastes.

Hors D'oeuvres before the 5 course meal

included

our favorite petit samosas with chili lime dip

and

heart shaped crab cakes infused with

lemongrass, peanuts + ginger

served with spicy lovers peanut sauce.

the birthday boy loved the

over the top lobster mac and cheese

butter poached maine lobster mac and cheese

(ode to Thomas Keller)

After enjoying the hors d'oeuvres

and some romantic dancing

and cuddling in the living room,

the first of 4 dinner courses

was presented in beautiful fantasy

champagne goblets (Savi's fav drink)

and immediately the compliments

were flying across the table and

drifting into the kitchen

"this is outrageously good"

enjoying the lobster mac and cheese

and EACH OTHER!!

plump juicy ruby red grapefruit

and warm panko crusted herbed goats cheese

perfectly complimented the wild arugula,

baby organic spinach, fresh mint + Vermont bacon

Since both Russell and Savi love lamb

and especially meats that are on the bone,

rosemary infused baby lamb chops

with pomegranate glaze was perfect!

nestled on a bed of heart shaped

Israel cous-cous primavera,

accompanied by grilled asparagus bundles,

and roasted veggies,

deliciously sweet jerusalem artichokes

(neither from Jerusalem nor an artichoke)

roasted whole shallots

+ cumin scented roasted cauliflower.

Starfruit, commonly used in Trinidad,

where Savi hails from

made a delicious and beautiful garnish.

The stars are aligned for this fantastic couple!

oven roasted veggies included

jerusalem artichoke,

a creamy sweet tuber vegetable.

closeup of heart shaped israeli cous-cous

and asparagus bundles wrapped

in yellow+ orange carrot strands

This meal was made with lots of love

Originally for dessert the Valentines menu
included desserts that centered around chocolate

- however, that was the only
request that Russell had
he emailed me to say,

"As far as dessert
I'm more of a vanilla,lemon, citrus, creamy, crunchy type. "

in that mode we created the following delectable dessert...

Not Your Mama's Baked Alaska Finale

Grilled Pineapple +

Rosemary Brown Sugar Shortbread Base

with Vanilla Bean Speckled Ice Cream

and Meyer Lemon Meringue

Flambeed Tableside with Meyers Rum

by Chef Andrew Alexander-Crossan

Savi and Russell enjoying the show

as Chef Andrew flambes their Special Baked Alaska

Dark Rum is lite and poured

atop the Meyer Lemon Baked Alaska