(Chicago) – Valentine’s Day is one of those yearly events that I don’t mind indulging in good food. If I eat in quantity on turkey, ham and desserts during Thanksgiving Day, I search for something restrained, distinctive, pretty and gratifying for Valentines. Something I could not make in my own kitchen. Something I could savor leisurely with close friends while exchanging friendly banter for hours.
This year, I found my perfect hearts day dinner at Ritz Carlton in Chicago. The executive chef, Mark Payne, created a beautiful, satiating prix-fixe menu that left an unforgettable experience in my food journey. The dinner began with a couple of amuse-bouches, transitioned gracefully to delicately plated appetizers, progressed dramatically to exquisite entrées and culminated with heavenly desserts. It was a full circle and I left the place wanting for more.
In the beginning, there were amuses of Smoked Salmon, Caviar Blini and Kumamoto Oyster with Prosecco.
Followed by appetizers of Bison Carpaccio and Fresh Goat Cheese Ravioli
All prepped up for the main event, the entrées of New York Strip and Oxtail Red Wine Sauce, and Butter Poached Maine Lobster with Golden and Black Chanterelle succeeded climactically.
At this point, I got my money’s worth already and I would be happy getting the check and leaving a generous tip to my very attentive waiters. But wait, the highlight of the night was yet to come. The desserts of White Chocolate Passion Fruit Napoleon and Molten Chocolate Raspberry Cake with Milk Chocolate Ice Cream took center-stage and completed the meal gloriously. I thought I had died and gone to heaven with these desserts.
The dinner included a free glass of champagne, as advertised. You read my mind; a glass is not enough for me. I can finish a whole bottle by myself. The waiter kept re-filling my glass and I stopped him after the third. I didn’t want to pay an extra hundred bucks for drinks alone. The bill came and no charges for the extra glasses of champagne. Damn! It was unlimited! I could have asked for more. Nonetheless, I had three already. This was an unexpected bonus to an already perfect dinner.
I don’t even need to describe the taste of each dish in detail. They were rich, succulent, well-thought-out, intelligently composed and just exquisite, overall. All of my senses were jumping in excitement from the moment the dishes were served on the table until the time I wiped the plates clean. If I could just lick the remaining sauces on the plate, I would certainly do so but I didn’t want to embarrass my friends.
All these dishes forged friendship stronger, brought hearts closer and made this unhurried night sparkle.
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