Love Day

I've never been a fan of Valentines' Day. It's always been an occasion of anxiety for me. So, though I have a sweetheart, he and I are of one mind on the matter. We find it lazy to emphasize one day on the calendar on which couples are expected to behave. One should find little ways to express his or her love year-round.

Aside from that, I once worked for a florist... I'm pretty through with roses.

So, on Valentines' Day, David and I try to give back, express our love for others. One year we went to a retirement home to volunteer at their Valentines' Day dance. It was awkward, but rewarding. The following year we supported the independently owned yoga studio here in Williamsburg and took their Partner Yoga Workshop.

This year, we decided to support a family-owned business.

We chose Art Café 26. The German-born owner just last week invited us to a private wine reception she put together to thank a handful of us who have actively supported her business over the last year. She certainly did not have to do this- we had free wine and hors d'oeuvres and a pleasant place to spend an afternoon with friends.

Her restaurant is a European style bistro and her chef is creative and gifted. When I met him to organize a menu for my Bridesmaids' Luncheon, he was very accomodating to the different dietary issues within my group (two vegetarians, two lactose-intolerant girls). His English is shaky (He is from Austria) and he's a bit shy, but he created a beautiful, custom-made luncheon just for me and my ladies.

He made an equally innovative meal for his guests for February 14th. The meal was presented European style, served slowly over a period of 3 and a half hours, and presented in 7 courses.

Course One: Amuse Bouche
This term means "tickle the mouth." It's typically a cocktail mixed with something slightly unusual that should offer a unique taste and a little texture. Our Amuse Bouche was a champagne and rum cocktail prepared with hand-prepared mango juice (ever so slightly pulpy). On top of the glass sat an appetizer of dark bread with a unique herb paste, tomato, and salami (I passed my salami to David). It was fun... I could have had 10 glasses and I never would have known I was drunk until I passed out on the floor. It was a light, entertaining flavor.

Course Two: Trilogy of Foie Gras
The chef created three foie gras offerings. Again, I passed my serving to David, so, I only have his word that this dish was brilliant. One version of the trilogy was foie gras crème brûlée (served in a small, Oriental spoon), the other a Terrine in "Baumkuchen" or, basically, a foie gras mousse over tropical chutney, and the last was roasted foie gras on brioche. Very rich.

Course Three: Cappuccino of Wild Mushroom Soup
The soup was warm and creamy... served in a wide drinking glass with a homemade cheese straw. Next to the glass was a shot glass of wild mushroom consommé , which was clear and amber. Both glasses filled with warm, hearty liquids were soothing on the throat and warming in the belly. It was just good.

Course Four: Small Valentine Surprise
Well, that's what the menu said. We were served a shot glass filled with something called a "basilitto" which was highly pureed basil with sugar and mint. You drink it through a straw... it sounds weird, but it's very refreshing. The chef's own creation. We were also served popcorn (I was so excited- I am inordinately fond of popcorn) that had been cooked in truffle oil... my new favorite unpractical obsession. I was so sad when I had eaten it all and I almost knocked David out of his chair when I realized he had left one kernel in his own bag... it was that tasty.

Course Five: Filet of Hereford Beef (or Arctic Char) with Semolina Strudel and Truffle sauce
Well, again, I had to pass off my meat to my dinner companion who, kindly, passed his side vegetables to me. I had potatoes, carrots, and the semolina strudel (which was quite special) all doused in truffle sauce... I'll be having dreams about that sauce for weeks. Truffles are so earthy but... indescribable flavor. It coats the tongue, rises into the nose, and tingles the chest as you swallow.

Course Six: Homemade Truffle Brie and Truffle
The taste was heaven... Three of my favorite things... brie... honey... truffles...

Course Seven: Small Petite Four Variation
Five little offerings of chocolate: A cold raspberry sorbet inside a cone of dark chocolate, a chocolate cup filled with vanilla and raspberry mousse topped with a fresh raspberry, a dark chocolate cake, a spongy jam roll, and, my favorite, a chocolate praline ball filled with Bailey's.

All this inventive, delectable cuisine in a dimly lit restaurant... A pianist played love themed show tunes (I actually went to high school with the guy playing the piano... it was nice and weird to catch up, to feel old). The owner gave all the ladies a red rose. Some couples danced in the space emptied in the middle of the room. It was lovely... not something for everyday, but a great way to thank a smart, cultured businesswoman for having the courage to open such a great restaurant.

I hope the rest of you, no matter how your day was spent, had a moment to celebrate the love you have in your life, your family and friends, lovers and fond acquaintances.