It was great that Valentine’s Day fell on a Saturday this year. Who has time to cook a fabulous dinner after work? I think one year I took the day off, so I could make Matt this feast of Mexican foods courtesy of his favorite
chef Rick Bayless.
This year, I didn’t have to do any cooking – and no, no restaurant was involved. In fact, no restaurant could have held a match to the evening. We had Valentine’s Day with our
good friends Jason &
Amy, and it was a surprise. The boys sent us off to get manicures and pedicures (I haven’t had a pedicure in three years!) while they cooked us a 5-course meal.
The good – very good and new – china was brought out for the occasion and they set the table with flowers and had everything just perfect.
We couldn’t have loved it more. Thank you and Happy Valentine’s Day!
View all photos here.1st course – Asparagus and goat cheese omelet on a whole wheat cracker --Champagne

2nd course – Leafy greens served over thinly sliced prosciutto, sun dried tomatoes and a lemon vinaigrette -- Sauvignon Blanc

3rd course – A perfectly seared scallop over grapefruit infused fennel risotto -- Stag’s Leap Karia (excellent)

4th course – Filet mignon over a potato cake and onion marmalade, served with green beans --It was a red wine that was delish (can’t remember the name)

5th course – an assortment of cheese and sweets -- A sweet wine – again, very good but what kind?