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S E C T I O N Food&Drink N February 8, 2012 A LSO INSIDE CLA SSI F I E D S |RE A L E S TAT E Dinner for Two Sharing chocolate fondue as a finale to a Valentine’s Day dinner at home are Kathleen Jensen and her husband, Bruce Goitia. By Jane Knoerle Almanac Lifestyle Editor Photos by Michelle Le M Almanac Photographer ost couples celebrate Valentine’s Day by dining out. But if your favorite restaurant is already booked, or you can’t get a sitter on a week night (Valentine’s Day is next Tuesday), don’t despair. Together, the two of you can make a simple, but luxurious, dinner for a romantic evening at home. Menlo Park residents Kathleen Jensen and husband Bruce Goitia show us how to put it together. Kathleen Jensen knows her way around a kitchen. After working as a personal chef for 10 years, last year she launched Butterscotch on the Go, a food truck serving office buildings in Menlo Park. She also joins food truck gatherings. “I work with Mobile Gourmet,” she says. “We have four to seven food trucks that meet every Wednesday at the Hiller Air Museum in San Carlos.” Retired Menlo Park police chief Bruce Goitia Kathleen Jensen and Bruce Goitia prepare an intimate Valentine’s Day dinner at home isn’t a chef, but “he helps all the time at dinner parties,” says his wife. For this Valentine dinner, the menu is filet mignon with merlot sauce, roasted yellow fingerling potatoes, green salad with pear and toasted walnuts, and chocolate fondue for dessert. Filets are a natural choice — tender and easy to prepare. Mr. Goitia can saute them in minutes in a cast-iron skillet. The wine sauce makes them extra festive. Fingerling potatoes are cut in half, tossed in olive oil, lemon, salt and pepper, sprinkled with fresh herbs — parsley, rosemary or thyme — then roasted in a 425-degree oven for about 35 minutes. For a green salad, Ms. Jensen adds pear or citrus and toasted walnuts to mixed greens. She prefers making her own dressing, using olive oil, honey ginger vinegar, a little Dijon mustard, salt and pepper. The secret is using the assorted flavored vinegars found at gourmet food markets. Busy three to six days a week with the food truck, Ms. Jensen likes to plan dinner ahead. “Before leaving for work, I set the table,” she says. “For the salad, I put the greens in a bowl, measure other ingredients, and get as much as possible out of the way.” With everything assembled, it’s a snap for Mr. Continued on next page On the cover: Chocolate fondue doesn’t have to be served in a fondue pot. Try it in margarita glasses rimmed with red sprinkles. Almanac photo by Michelle Le. February 8, 2012 N The Almanac N17

The Almanac 02.08.2011 - Section 2

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