Valentine's Dinner

By Peter McKinney, Jr.

Here's a great menu for a special occasion, Valentine's Day or otherwise!

Appetizer

• Blue Point oysters on the half shell with the usual fixings.

• Shrimp Cocktail

• Champagne

Main Course

• Lobster Truffle Pappardella

• Steamed Asparagus

Dessert

• Mini-Cupcakes

Tips

• If you can't get the fish market to shuck the oysters for you (they won't do it here in NC), it's not that hard, just takes a little practice. Also, make sure you have the right equipment! And here's an instructional video too from the Executive Chef at Legal Seafood!

• As good as California sparkling is, nothing beats French champagne! Our favorite is Veuve Clicquot!

• Michelle loves napkin folding videos. Here's one with the rose!

• While sticking with champagne or good crisp sauvignon blanc is fine with dinner, the richness of the truffles can certainly stand up to a good red. My favorite with this pasta is a Red Zinfandel called Saldo, from The Prisoner Wine Company. Prisoner has a bunch of amazing reds and this one is well worth the $25 price tag.

• Last but not least... the cupcakes are from Saarloos & Sons, one of our favorite vineyards just up the hill from Santa Barbara in Los Olivos. They have great reds too and free shipping if you buy a case!