Red Velvet Twinkie Recipe
In honor of Valentine’s Day, Chef Roger Waysok of South Water Kitchen will be preparing a special Red Velvet Twinkie for guests on their Five-Course Valentine’s Day Dinner Pre-Fixe Menu. For those not in Chicago, South Water Kitchen has kindly shared the recipe below, which is easy enough for at-home chefs to replicate!
Valentine’s Day eBook Holiday + Party Kit
Part of our DIY Holiday + Party Kit series – we’re giving you everything you need for Valentine’s Day.
Valentine’s Day eBook Holiday + Party Kit
Included in the eBook:
Here are a few DIY Valentine’s Day cards and craft ideas from Chicago Shopping! View more @ www.chicagoshopping.com
Saturday, February 14
5-11 p.m.
$100 per couple
Ani Sushi + Japanese Kitchen will offer a special three course menu for two this Valentine’s Day. On Saturday, February 14 from 5-11 p.m., Chef Shin Matsuda will prepare a couples’ prix fixe menu (seared madai; rack of lamb; togarashi-spiced chocolate mousse). Priced at $100 per duo, each course is designed to share. Pair the prix fixe with a seasonal cocktail, interesting sake or Japanese beer.
For reservations, please call 872-206-8553 or visit AniChicago.com.
Course One
Seared Madai with frisee salad, pork belly, pickled beets, red onion, hearts of palm persimmon vinaigrette
Valentine’s Day Prix-Fixe at Commonwealth Tavern
Saturday, February 14
$40 per person
Commonwealth Tavern invites guests to celebrate Valentine’s Day with a decadent four-course menu created by Chef Donny Farrell. The prix-fixe menu will feature Bay Scallops, Braised Short Ribs, Sauteed Shrimp and more (complete menu below). Drink specials include half-price bottles of wine and $6 craft cocktails. The regular menu will also be available. Guests can make reservations by calling 773.697.7965.
FIRST COURSE (choice of):
Cauliflower Soup with chili oil, pickled shishito, mint, smoked almonds
Endive Salad with currant, hazelnut, Gravity Hill cheese, tarragon goddess
SECOND COURSE (choice of):
Bay Scallops with sunchoke puree, maitake, preserved lemon, spiced walnut
Celery Root Risotto with brown butter, vinaigrette, pickled grape
THIRD COURSE (choice of):
Sautéed Shrimp with Burmese rice, winter citrus, smoked almond, harissa aioli
Braised Short Rib with cranberry mostarda, smoked potato, shishito pepper, mustard jus
FOURTH COURSE:
Chocolate Budino with basil, candied orange, hazelnut
Made by Kids 