by Steven Doyle
Each year on February 14th people exchange cards, candy, gifts or flowers with their special “valentine.” The day of romance we call Valentine’s Day is named for a Christian martyr and dates back to the 5th century, but has origins in the Roman holiday Lupercalia.
You do not need to be a martyr to understand the day that now represents love is bigger on the romance charts than any other on the calendar through out the year, and we have a way to celebrate that might possibly match no other in the DFW area.
Check out the menu presented to us by Dallas Fish Market Executive Chef Richard Triptow who is every bit an artist as he is a chef. He is also generous and has kindly offered to a pair of Crave readers dinner for two on the auspicious holiday. This will save one lucky couple enough to kick in for a lovely bouquet. For the rest of us the dinner is prix fixe at 65. per person (serious bargain for the beautiful downtown Dallas restaurant). Add 55. if you care for wine or champagne pairings selected by DFM Wine & Spirits Director George Calderon.
Make comments below and tell us about your favorite Valentine. We will choose a couple at random February 1, 2018. The dinner is Wednesday, February 14, 2018 at whatever time that evening you care to make a reservation. Reservations made at the website or call 214-744-3474
Choose one from each course of the following menu:
SUNCHOKE SOUP nasturtium leaf purée
GRILLED RIDICCHIO SALAD roquefort blue cheese, chive, hazelnuts
SPANISH MACKEREL TARTARE tomato water, picholine olives, basil oil
BEEF TATAKI green onions, crispy garlic, red onion
SALMON MARINADE pickled cauliflower, daikon, tomato, yuzu’s jelly
LOBSTER MASALA baby gold beets, asparagus, lemon garlic cream
PATAGONIA SALMON cous cous, tomatoes, cucumber caviar, mint
HALF ROASTED POUSSIN lavender-infused purple potatoes, citrus glaze, natural jus
BLACKENED FLAT IRON udon noodles, maitake mushrooms, serrano, sesame-soy emulsion
BLACK COD WITH MISO brown butter dashi, mustard tofu cream, parsley oil
GRILLED TOFU golden raisin caponata, garlic purée, merlot-black olive emulsion
THE ULTIMATE CHOCOLATE PUDDING raspberry-yuzu fluid gel, chocolate crumble, chocolate tuile
STRAWBERRIES & CREAM lemon heart marshmallow, strawberry compote, olive oil cake croutons
RED MISO SOUFFLÉ yuzu ice cream
Wine and Champagne
G.H. Mumm ‘Cordon Rouge’ Champagne
2015 Cakebread Cellars, Napa Valley, Chardonnay
2014 Mt. Veeder, Napa Valley, Cabernet Sauvignon