At a loss on how to celebrate your loved one(s)? Well dive on in to our top picks for this coming week.
Antonelli's Cheese House | 500 Park Boulevard | February 14th 6:30 | Tickets $50
Fact: You love cheese. Fact: You love chocolate. Want to find out what happens when you bring those two perfect pairings together?! Join us at Antonelli's as we eat through 7 perfect, chocolate-y pairings, along with extra goodies like fresh Easy Tiger bread, olives and nuts. Dark, milk, white, local, imported! Chocolates from around the world, all hand-crafted bean to bar by phenomenal artisanal American producers will be served up, along with a rich history of the people and recipes that make it all possible. With delectable cheeses to pair with each craft chocolate - what could be better!
The Chef's Social | 11410 Century Oaks Terrace | February 14th | 7PM | $100
About the event The Chef Social is a place where inspiring cooks of all levels can come together to learn about, prepare and enjoy good food with friends and family. We offer a variety of recreational hands-on cooking classes. Examples include pasta-making, healthy cooking, ethnic cooking, basic skills, making the most of the season’s fresh produce, to digging into a four-course meal you’ve made yourself (with a little help from our prestigious chefs, local butcheries, fisheries, and farms). Our cook-along beings with a light appetizer and an overview from our chef instructor before embarking on a journey to creating the perfect meal. You can enjoy everything you make at our long dinning table or take it home and enjoy. ***Location currently under Construction. We will email suite number once complete.*** Main Course "Chicken Under a Brick in a Hurry Chicken" Ingredients 2 skin-on, bone-in legs (thigh and drumstick; about 1½ lb. total) Kosher salt, freshly ground pepper 1 Tbsp. extra-virgin olive oil 1 oil-packed anchovy fillet 1 garlic clove, smashed 1 tsp. kosher salt, plus more ½ cup parsley leaves with tender stems ¼ cup extra-virgin olive oil 1 Tbsp. sherry vinegar or red wine vinegar 1 tsp. Dijon mustard ½ tsp. crushed red pepper flakes 3 scallions, white and pale green parts only, thinly sliced Appetizer “The Greatest Deviled Eggs" Ingredients Kosher salt 8 large eggs 3 tablespoons mayonnaise 3 tablespoons very finely chopped celery 2 tablespoons finely chopped drained pickle relish 2 tablespoons very finely chopped scallion 2 teaspoons yellow mustard 2 teaspoons very finely chopped parsley, plus more for serving 2 dashes hot sauce (such as Tabasco), plus more for serving Freshly ground black pepper Dessert "Gluten-Free Chocolate-Tahini Brownies" Ingredients 3 tablespoons cornstarch 2 tablespoons unsweetened cocoa powder 6 ounces bittersweet chocolate, coarsely chopped 3 tablespoons virgin coconut oil 4 tablespoons tahini, divided 2 large eggs ⅓ cup granulated sugar ¼ cup (packed) light brown sugar 1 teaspoon kosher salt 1 teaspoon vanilla extract 1 tablespoon light agave syrup (nectar)
Adiamo Ristorante |2521 Rutland Dr. | February 14th | Seats $85
Delight your sweetheart with a sensorial meal to remember with appetizers named,Baci e abbracii - kisses and hugs and desserts called Ti vorro' sempre bene - I will always love you. Swoon!
The V-Day Plant Party | 1200 East 11th st | 6PM or 8PM Reservations for two $85
This Valentine’s Day, relax under the plants, sip some bubbly and play on your creativity together at our Terrarium Bar, in the Rosewood District.
Enjoy snacks by Spread & Co, Cake pops from Blake Pops, a Dosi Essential Oil Experience and complimentary bubbly while you design.
One ticket for two includes:
•Two seats to our event
•All elements to make your own Mineral Tilly Garden
•Choose to build either in two 4x5in glass-orbs or in one 7x8” large glass-orb.
•Design from 50 different sand/crushed glass/substrate elements at our Terrarium Bar.
• Your choice of 10 different species of tillandsias (airplants) to design into your assembled mineral garden.
•Box and care instructions
•Charcuterie board by Spread & Co.
•Cake pops c/o Blake Pops @blakepops
•Complimentary bubbly, + you're welcome to byob