Love these Starters

MEGHAN PADGETT - BUSINESS DEVELOPMENT MANAGER – EXCLUSIVE BRANDS

February is a month for celebrating LOVE. Here are a few ideas on how to best prepare for what, hopefully, will turn into a 3 day celebration of LOVE

Start advertising early. This will help maximize your exposure efforts. You can update your website, table cards, and social media networks with news of the promotion, repeat leading up to the big weekend. It’s also a good mention to stress the importance of making a reservation, if applicable.

Consider offering some type of promotion that sets you apart from your competition. You can offer a prefixed menu, ½ priced bottles of wine with purchase of two entrees, etc. You can also play on the couples vs lonely hearts and separate your location into “sides”. Partner with dating groups in your area to help gain a larger crowd.

Offer foods that coincide with the occasion. Consider aphrodisiac foods: artichokes, asparagus, chocolate, figs, oysters, spicy chili peppers, strawberries, and watermelon, just to name a few. Use creative love-evoking names. You can also add a special dessert just for the Valentines Day menu offering. I have a few recipes below to help get your creative juices flowing.

Pétoncles Avec Salsa Aux Fraises

INGREDIENTS

1 pound strawberries diced 1 shallot minced 6 tsp basil minced plus 4 tbsp chiffonade basil 3 tsp red wine vinegar 1 pound scallops Salt and Pepper to taste 3 tsp unsalted butter 3 tablespoons olive oil

DIRECTIONS

1. Mix first 4 ingredients in a small bowl. Add salt and pepper to taste. You want this to be a sweet and sour flavor profile, nice balance.

2. Heat butter and oil to medium high heat, add scallops to sear both sides.

3. Remove scallops to serving plate. Top each scallop with salsa and garnish with chiffonade basil.

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Magellan Figs in a "Blanket"

INGREDIENTS

¼ cup balsamic vinegar 6 tsp honey 1 tsp red pepper flakes Salt and pepper to taste 25 Mission Figs Egg wash 12 oz Puff Pastry 8 ounces Goat Cheese

DIRECTIONS

1. Combine vinegar, honey, red pepper flakes, salt and pepper, figs and water into a sauce pan.

2. Bring to a boil and then reduce heat. Stir occasionally until figs soften and liquid has evaporated by half. Pull figs out and let cool. Cut puff pastry to 1 inch wide strips and 4 ½ inch long.

3. Once figs cool add ½ to 1 tsp of goat cheese into the fig. brush puff pastry with egg wash, add fig and roll to enclose.

4. Once all the figs are stuffed and rolled transfer seam side down to a prepared baking sheet, sprinkle with sesame seed. Bake for 15-18 minuets at 400 degrees.

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