Our early Valentine’s Day dinner show-stopper: a Spencer rib eye steak. (The heart? It came that way from the butcher.) Salt and paprika on one side, spice rub from our friend Mike on the other.
Blood and Chocolate: Valentine’s Day Dinner
For our “Blood and Chocolate” Valentine’s Day dinner, we served steak for dinner and chocolate fondue for dessert. Guests brought the steaks: rib eye, New York strip, filet mignon, chuck roast. We added buffalo tri-tip to the mix. (Oh, it wasn’t all beef; we also had roasted root vegetables and a salad of mixed greens with pears, Pecorino Romano and crispy prosciutto.) Dessert was chocolate fondue (recipe from Eric Ripert via Food & Wine), with pound cake, toasted croissant, banana, raspberries, caramel, and sugar shortbread cookies for dipping.
Stef McDonald 