Throwback Thursday: A Caribbean Valentine's Day with Cindy Hutson
Priyanka AnandPriyanka Anand
February 11, 2016
When you think of Valentine’s Day, you might imagine chocolate, flowers, and decadent dinners—perhaps in Paris, known as the City of Love. Many of our dinners dedicated to the holiday have featured talented chefs exploring the captivating qualities of French cuisine, their menus replete with lavish dishes like Roasted Squab Breast and Foie Gras with Truffle Périgourdine Sauce or Butter-Poached Lobster with Roasted Tomato Tartare and Red Beet Essence. But the French don’t have a monopoly on romantic gastronomy. This Throwback Thursday, we’re looking back to 2005, when chef Cindy Hutson won the hearts of Beard House diners with her Caribbean-themed Valentine’s fête. Hutson, a self-taught chef, proved that Curried Beef Puff Patties were just as sexy as Cheese Soufflés. Featuring zesty, bold flavors, this vibrant meal sent diners on the relaxing, tropical getaway they'd been lusting after all winter.
During their brief culinary vacation, guests experienced a variety of island flavors and aromas from Hawaiian Jumbo Sweet Prawns to Yuzu-Scented Golden Tilefish Ceviche. They also tried what were considered exotic ingredients at the time, such as guava and saffron. Chef Hutson’s dinner was met with rave reviews, and we wouldn’t be surprised if a few of the guests booked their next romantic holidays in the Bahamas or Cayman Islands. Read on for the menu from Hutson’s event, and check out the chocolate-infused feast on tap for this year’s Valentine’s dinner.
Valentine’s Day Celebration
Monday, February 14, 2005
Coral Gables, FL; Las Vegas; and Washington, D.C.
Yuzu-Scented Golden Tilefish Ceviche
Calabazza and Saint Andre Pockets with Port Drizzle
Curried Beef Puff Patties
Sweet Pea–Carrot Bisque with Peekytoe Ravioli
Pineapple–Toasted Hazelnut Salad with Applewood-Smoked Bacon, Mixed Field Greens, Cucumber Curls, and Roasted Pineapple Vinaigrette
Pan-Seared Hawaiian Jumbo Sweet Prawns with Gingered Parsnip Purée, Saffron–Vanilla Glaze, and Pea Shoot Salad
Black Truffle Crêpe Stuffed with Braised Short Ribs, Gigante Beans, Sweet Onions, Grape Tomatoes, and Chèvre-Smashed Potatoes
White Chocolate–Guava Swirl Bread Pudding