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A Chef Inspired Valentine's Day

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A Chef Inspired Valentine's Day

We love our chef community! And we have an awesome one! We are so lucky to be surrounded by thousands of talented, passionate creators that love to put together beautiful and delicious dining experiences for their guests. So, we thought that this was the perfect time to ask a few of them just how they like to “Spread the Love” in their restaurants on Valentines Day? And here’s what they said….


Chef Pawan Pinisetti

Executive Chef - Fiamma Italian Kitchen
MGM Grand Hotel & Casino

What’s your favorite way to spread the love to your customers on Valentine’s Day?

On Valentine’s Day, our team creates an interactive and/or shareable holiday dessert. We feel this creates adds to the guests’ dining experience – making it fun, intimate and memorable.

What is your favorite valentine’s day trick or tip?

Last year, we featured a Chocolate Fondue with dipping items such as fresh berries, lemon poppy seed pound cake and heart-shaped marshmallows. It is simple, yet playful which is reflective of my personal cooking philosophy. 




Chef Eric LeVine

Chef/Partner - Eric B. LeVine

Morris Tap & Grill

Paragon Tap & Table

What’s your favorite way to spread the love to your customers on Valentine’s day?

To me its just another day to share the love like every day, but customers look to share a meal for two making it a more intimate occasion. We offer menus for two so two people can come and share a special menu together selecting form different courses. We offer desserts called “Four play” where we feature Carmel four ways, gets the imagination going.

What is your favorite valentine’s day trick or tip?

Plan dinner accordingly and don”t waste too much time cooking valentines night. Spend time with the one you love, um, eating.


Dominick Maietta

Chef de Cuisine - COQUETA

Pier 5, The Embarcadero

San Francisco, CA 94111

Chef Dominick Maietta, Chef De Cuisine at the beautiful sea-side restaurant Coqueta in San Francisco, loves to treat his guests to beautiful and creative presentations, such as Pinxto Quail Egg Diablo Escabeche. He was generous enough to provide our community with the recipe for this dish to not just inspire but also to help our fellow Chefs create.

We asked chef Dominick…

What’s your favorite way to spread the love to your customers on Valentine’s day?

By welcoming our guest to our Home (Restaurant), be their servant, Cook from the heart and make them feel special. It's what we do every day at Coqueta not only Valentine's Day.

What is your favorite valentine’s day tradition?

A trip to Tamales Bay for Epic Oysters at the Marshal Store looking over the water. 



PINTXO QUAIL EGG DIABLO ESCABECHE



Cooking Quail Eggs:

- Put water in pot with kosher salt

- Bring to a boil

- Place Quail Eggs in slowly so they do not break.

- Cook for 2.5 minutes

- Shock in Ice Water, then peel without breaking the egg.


Diablo Escabeche - (Marinade for the Quail Eggs)

Smoked olive oil 1 oz.

Sparkling wine vinegar 1/2 oz.

Hot pimenton 1/4 tsp

Calabrian Chili 1/4 tsp

Bay leaf 1 ea

Thyme, sprig 1 ea

Grey salt to taste

Black peppercorn 1/4 tsp

Shallot, sliced 1/2 ea

Sweat the shallots in a small amount of smoked olive oil. Add the aromatics, salt and the hot pimenton. Once all ingredients are incorporated, add the vinegar and bring to a boil. Remove from the heat and add the remainder of the smoked olive oil. Allow to cool slightly before pouring over soft-boiled quail eggs so as not to cook eggs further.


After Marinating the Quail Eggs:

Take Pintxo (skewer from Pick On Us!) place through the top of the marinated qual egg.

- Additions you can add on to the dish: thinly sliced serrano Jamón. Cut into squares, place one of the bottom of the egg and one on the top of the egg.



Happy Valentine's Day to You and Yours

From Pick On Us




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