The Black Tie Valentine Dinner

While living in Dallas, we started a custom of hosting an annual Valentine's Dinner for couples. We required Tuxedos and evening gowns. I added the stipulation, communicated personally to the girls, to think of two words: plunging and strapless. Most of them ignored me. A couple of friends groused about the inconvenience of formal attire, suggesting that blue jeans and T-shirt were good enough where they ate. We stuck to our guns, however, and finally prevailed upon the resistant ones, one of whom actually bought a tuxedo for future dinners.

After the fourth year, we decided that it had grown too large and too costly and two stressful, so we abandoned the event. Later, we moved back to California, and this year we revived the event for our friends in the Bay Area. Only twelve at table this year and that is manageable, though we do wish my sister-in-law and her husband could have joined us. Well, next year, she assures us.

So, here is the scene: We brought out the crystal, china, and silver. We printed menus on vellum for each guest and put romantic music on the ipod.

Shawna and Angel

We started the evening with my leading the gentlemen in a toast in honor of the ladies. Mary Lou next lead the ladies in a toast honoring the gentlemen. We moved from champagne to aperitifs and chat at the table for awhile. Next, two lovely young high school girls from across the street, Shawna and Angel, brought out the next course, an apetizer of baked pear wrapped in bacon and drizzled with honey. A salad of hearts of Romaine, Prosciuto, and Mandarin oranges with a poppy seed dressing that Mary Lou prepared appeared at precisely the right moment thanks to the skill and attentiveness of Shawna and Angel. Following that the girls brought out the special asparagus soup, Mary Lou's doing again. We got through that at a leisurely pace and when concluded, presented the duck breast ravioli in butter sage sauce with pine nuts. We then took a break to move around, relax, take care of things, y' know?

When we returned to table there was a small dollop of Meyer lemon sorbet to cleanse the palate and get us ready for the main course, a wild coho salmon baked in a salt crust, which I broke apart and plated with Haricot Vertes touched by just a bit of olive oil and lemon juice. Once the plates were cleared, guests enjoyed some more wine, oh yes, there was wine. We finished the meal with Mary Lou's deep rich chocolate terrine.

Mary Lou sparkled in elegance, as did all the ladies. The gents were gallant and in their best Cary Grant mode. The team work among hosts and guests and help was precise. Shawna and Angel won the hearts of every guest. It was great to revive this Valentine's tradition, and we look forward to it next year.