Valentine's Day is easily one of the busiest restaurant days of the year. Right up there with Mother's Day in terms of volume of business. It's the time for those who are in love to show how much they care. And one of the most popular ways for couples to show their devotion is to go out to dinner.
There is nothing more intimate than sharing a meal with someone you love. All of your senses are engaged: arousing smells, exciting sounds, intriguing textures, beautiful colors, shapes and of course all the wonderful tastes! This can come from the meal you are enjoying or the company you are keeping.... There are undeniable parallels between food and sex, making an amazing meal the perfect way to bond.
There are foods that are recognized as aphrodisiacs. These foods on there own are said to arouse the libido, but add beer or wine and the effect is intensified. Take these Valentine's day dishes and pair them with beer or wine to take dining to a tantra level.
Oysters are the quintessential aphrodisiac. Oysters can be fried, grilled, broiled, baked, steamed and of course my favorite raw. Raw oysters served with cocktail sauce or a red wine shallot vinaigrette is classic preparation, but a little hot sauce and lemon on a raw oyster is perfecto for me. Drinking beer? Try a dry stout smooth and creamy light in alcohol, hints of chocolate and toasted malt like Sly Fox O'Reilly's Stout or Southampton Oyster Stout. Drinking wine? Sancerre is a white wine dry, clean, minerally, bright with acidity with light fruit characteristic like gooseberries from the Loire Valley in France. Try producer Henry Brouchard for a great value.
Adding spice to any food can create complexity and depth to the dish. A persons physical reaction to spice can get the heart pumping and the blood rushing. Chili, cayenne, scotch bonnet, poblanos, chipotle, jalapenos are just some ways to add spice to an otherwise dull meal. Ethnic cuisine like Moroccan, Indian and Thai are full of aromatic and spicy flavorful fare. Drinking beer? Made with citra hops IPA Kelso IPA has tropical notes like mango with a touch of sweetness to compliment spice. Drinking wine? A nice German Riesling Spatlese or sweeter like Dr. Loosen, Mosel-Saar-Ruwer has a touch of peach and honeysuckle.
Fruit is the reproductive organ of the fruit tree, representing fertility and reproduction. On a cheese plate, in a salad, in a bowl with some fresh cream, or dipped in chocolate strawberries can be a perfect way to start a meal or to end one. Drinking beer? Try a lambic inspired wild ale like Ithaca Excelcior Brute, sweet and tart just like the fruit. Drinking wine? Try complimenting the sweet and tart fruit with dry, biscuity champagne like Veuve Cliquot Yellow Label.
Chocolate was created to satisfy your indulgent craving. White chocolate, milk chocolate or dark chocolate truffles with coconut, caramel, cherries, or hazelnet... who can choose? There are so many different kinds of delicious chocolate but it is hard to deny dark chocolate packs the sexiest punch. Drinking beer? A high alcohol rich imperial porter like Stone Russian Imperial Porter. Drinking wine? A Napa Valley Cabernet Sauvignon with hints of vanilla and berries. A wine with present but not overwhelming tannins like Rombaur Cabernet Sauvignon.
I am a hopeless romantic at heart. I am unfortunately not in love, and my cynical guarded reaction to this day is that its superficial hallmark holiday that puts undue pressure on budding romantic relationships. But don't get me wrong-- I do love, love. In fact, I do still have hope that I will find that one special person someday. It is my wish that that when I do, I will be able to show them I love them everyday, not just on Valentines Day when its mandatory. In the mean time, I am fortunate to be surrounded by the love of friends and family and that too is a blessing.
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