Luke Melia


February 14, 2004

Valentine’s Menu

I outdid myself in the kitchen this afternoon/evening, cooking for Jeanhee. Here’s the menu…

  • Butternut squash ravioli dressed with sage & orange-infused olive oil
  • Roasted Portabello Mushroom, finished with a splash of balsamic vinegar
  • Grilled vegetable napoleon made with eggplant, vidalia onion, polenta, and zucchini, on a roasted red pepper coulis
  • Braised belgian endives
  • Tofu dulse watercress salad

All served with a heart-shaped black sesame semolina loaf from Amy’s Bread and a glass of sparkling wine. Dessert, not yet served as I write this, will be warmed italian figs stuffed with a tofu maple creme; a small cup of blood orange sorbet, and some fair-trade dark chocolate by Green & Black.

The biggest accomplishment of it was getting everything to finish at once, and served hot. The biggest failing, that the kitchen currently looks like a small bomb went off in it.

2 Responses to “Valentine’s Menu”

  1. Mike Melia chimed in:

    Luke -Two Comments
    1) You continue to give the rest of man-kind (I mean the male members of the species) an impossible standard to live up to.
    2) How can you guys eat all that?

  2. Liz Jones chimed in:

    Wow. I’m impressed…and now hungry.

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