Last night’s Chef Tales Dinner was pure magic! With just 16 lucky guests we turned up the romance and dined on dishes inspired by history’s most legendary aphrodisiacs. This intimate dining experience truly captures the heart of what I love most about being a restaurateur, bringing people together over delicious food and warm conversation. To me, sharing a meal is all about connection- My dream has always been to create a special space that allows guests to escape from the noise of the outside world- a warm and cozy vibe that transports you far away from the daily hustle and bustle. It’s one of the main reasons we don’t have televisions in the bistro.

Since Valentine’ Day is upon us, our dinner theme this month was Aphrodisiac Delights- a playful nod to the foods rumored to inspire romance for centuries. Alongside Chefs Jenn and Marisa, I designed a special multi-course menu inspired by those foods rumored to spark romance and passion. We had a wonderful time preparing, cooking and personally serving these dishes paired with unique wines. But, I think our favorite part was getting a chance to mingle with the guests and let them get a glimpse of our kitchen world. Who knew food could be this fun- and maybe even a little scandalous?

We began our dining adventure with a classic Champagne toast and Oysters Rockefeller- a timeless indulgence-who doesn’t love bubbles and bivalves! My Oysters Rockefeller recipe is one of my old school favorites and I add a little bacon and Sambuca to mix it up a bit.

Oysters, one of the most fabled aphrodisiacs, are rich in zinc, which is believed to enhance dopamine levels and promote pleasure. The infamous Casanova himself claimed to consume 50 oysters a day to fuel his amorous escapades!

The second course was a seductive salad, a vibrant medley of arugula, asparagus, hearts of palm, and a jammy egg, all dressed in a lovely lemon-artichoke vinaigrette. Each ingredient has a fascinating history tied to love and vitality. Chef Jenn crowned the salad with a perfect 7 minute egg- perfectly set whites and dreamy golden yolks. And if you’ve never tried a perfectly cooked jammy egg, here’s the trick: boil for exactly seven minutes, then transfer to an ice bath.

Eggs are long known as an aphrodisiac throughout many cultures- there is actually some science to back this up. Loaded with amino acids, L-arginine eggs are proven to help men rise to the occasion.

For the main course, we went big- a tender perfectly cooked medium rare filet mignon in a red wine demi-glace, paired with a velvety Love Pinot Noir- who could resist such an elegant dish.

Chef Jenn shared some secrets and inside tips on cooking steaks.

To end on a sweet note, we served a chocolate fig spice cake, rich with history and flavor. Figs, Cleopatra’s alleged favorite fruit, have been considered an aphrodisiac since ancient times.

Combined with spices like cinnamon, nutmeg, cloves, and ginger- key ingredients in many ancient love potions- this dessert was the perfect finale.

Our dessert was paired with a glass of mead wine, a drink so legendary it might just be responsible for the term “honeymoon”. Honey is long reputed to have romantic qualities. In medieval times mead wine was given as a wedding gift to ensure a fruitful union.

So, do aphrodisiac foods really work, How much truth is really in these Chef’s Tales- we will never really know for sure. What we do know is a great meal with great company and a little wine is surely one of life’s pleasures.

We look forward to seeing you at one of our Chef’s Tales Dinners.

Happy Valentine’s Day to All!