Wendy and I enjoyed an extended Valentine’s Day celebration this year. This past Saturday our friends Matthew and Sarah invited us to join them and two other couples for a Valentine’s dinner of special magnificence. I don’t want to know how much time, effort, and resources went into the five-course meal they prepared for us.
The table was beautifully set and there were four different wine glasses at each table setting. Even before we sat down we enjoyed drinks with an appetizer of various kinds of cheese. The first course was a cream of leek soup paired with a Cabernet. Next came a luscious salad that blended a host of flavors and was accompanied by a wonderful white Riesling. We finished the white wine with a baked salmon filet. As if we weren’t already stuffed, the main course of Beef Wellington was served with an exquisite French red. We enjoyed conversation and let things settle while the chocolate soufflé was baking. Dessert was paired with a sweet dessert red. After dinner the men excused themselves to the deck for Cuban cigars and a sip of single-malt Scotch while the ladies continued to chat around the dinner table. It was a six-hour, five-course love feast.
Of course, while the food and drink were excellent it was the love, laughter, and conversation among good company that made the meal.
Valentines Day itself was a low-key affair for Wendy and me, as it usually is. We decided to stay in to make and enjoy one of our favorite meals together. Wendy made homemade bread during the day which we used for garlic bread. I made Filet Mignon in a dark chocolate balsamic and red Zinfandel glaze and Wendy made some of her amazing sweet potato medallions. A little sea salt caramel gelato was our after dinner treat. A romantic meal for two right here at home.