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
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!