Valentine’s is a toughy.
On the one hand, you really want to pamper the one you love, make them feel special. On the other, you’re kind of a contrarian and you hate the crowds and the card companies and the set (prix fixe) restaurant menus that cost an arm and a leg for too-tough meat and sad chocolate desserts.
There’s a way to beat the system—you know that, right?
When we’re not dreaming up recipes for this little website, we’re cooking all over New York, in really cool spaces. (Remember our last Valentine’s Day at the Culinary Loft in SoHo?) We want all of our favorite couples to start cooking together and to realize that time in the kitchen with a bottle of wine and the four burners on high is a lot of fun—and much sexier than sitting at a table for two, hoping the waiter remembers to bring more water.
I digress… I’ve got to get back to beating the system! This Valentine’s, we’re cooking at one of the city’s best-kept secrets—the DeGustibus Cooking School, perched on the top floor of Macy’s Herald Square. (Check out the list of chefs that the school hosts-Hello, Jacques Pepin, Michael Anthony and Jean-Georges!)
We’re trumping all of those February 14th prix fixe menus by getting our hands dirty with you and helping you learn how to cook your favorites. Because everyone wants a fancy filet, bubbly and a big hunk of chocolate for Valentine’s. But how often do you get the chance to make a cooking memory?
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