By William Loeffler
TRIBUNE-REVIEW
Tuesday, February 10, 2009

An intimate Valentine's Day dinner is more than flickering candles, roses and Sinatra closing the deal on the CD player.

For the partner who dons the chef's apron, a romantic repast boils down to four ingredients: Simplicity, preparation, creativity and chocolate.

"I don't always believe that the way to a man's heart is through his stomach, but I do think that food can be very sensuous, almost an aphrodisiac," says Susan Dunhoff, owner of the Modern Matchmaker in Squirrel Hill.

Whether prepared for a spouse or a crush, a romantic meal is best kept simple, experts say.

It's not necessary to serve sherry bisque and smoked pheasant terrine with bacon and horseradish sauce, which are two of the items on the Valentine's Day menu at the Hyeholde Restaurant in Moon.

Hyeholde executive chef Chris O'Brien says that planning a fussy, elaborate meal could backfire by confining the cook to the kitchen.

"If I'm doing it for myself at home, I try to think simplicity," O'Brien says. "I try to think of prepping (the ingredients) so I can have an easy time putting everything together."

O'Brien says he tries to do as much of the legwork ahead of time as he can. That means making and refrigerating the salad in advance.

But avoid the humdrum iceberg lettuce and tomato wedges.

Penny Folino, owner of Folino's in the South Side, suggests organic greens from a local farm. Throw in fresh, chopped pears, cranberries and some candied pecans. Toss in some jumbo lump crab meat and top it off with some balsamic vinegar.

For the main course, a one-skillet meal is the quickest and easiest, she says.

"Cook some penne pasta after sauteing shrimp with garlic butter, and spalsh it with wine and Asiago cheese," Folino says. "It's a skillet dish, so they don't have to worry about turning on the oven, and 'how long do I cook this thing?' "

Steak and seafood always have been popular staples of Valentine's Day dinners, because they symbolize luxury, says Michael Lench, owner of UUBU6 on the South Side Slopes. If you're serving either, buy the best cuts. They require the least work and minimal seasoning.

Play to your strengths, Lench says. Don't try a dish you haven't cooked before.

"You make what your skills can handle," he says. "Make a good judgement call. Do what you do well."

Lench suggests topping a chocolate dessert with raspberry sauce. Puree a package of frozen raspberries in the blender and add a little sugar.

Instead of regular chocolate, take the time to seek out a gourmet or exotic chocolate to melt over strawberries. O'Brien suggests melting some in a squeeze bottle and using it to draw chocolate hearts on the plate.

"I try to artistically plate our food," O'Brien says "I think the important thing is just to have fun. It's not supposed to be a stressful thing."