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Chefs’ Choir: Chef Brandi Solomon’s Valentine’s Day Menu

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At Great Performances, food is woven into every moment from a quick coffee break to a grand celebratory feast. We bring this belief to life through delicious food, warm hospitality, and boundless culinary creativity. At the heart of it all is our Chefs’ Choir℠ ensemble – a unique and diverse group of extraordinary chefs and cooks who power our catering, café, and restaurant services. With their diverse talents, perspectives, and culinary expertise, they shape the unforgettable menus that define our events, from corporate gatherings and nonprofit galas to weddings and milestone celebrations; and that feed our diners at our cafés and restaurants.

Chef Brandi Solomon’s Valentine’s Day Menu

About the Menu

Chef Brandi has shared a Valentine’s Day Menu that can made with simple and easy to find ingredients in your local area. Her Paloma recipe is a perfect pairing with the meal or before. We’ve curated some easy recipes to help you create the perfect dinner, scaled for roughly 2 servings but you can increase as needed if you’re hosting more loved ones. Happy Valentine’s Day!

Cocktail: Rose & Ginger Paloma

 
Ingredients
    • 1/4 cup fresh grapefruit juice
    • 2 oz silver tequila
    • 1 TB fresh lime juice
    • 1-2 TB rose water
    • ginger beer for topping
Instructions
  1. Salt the rim of a cocktail glass.
  2. Combine grapefruit juice, tequila, lime juice, and rose water in the glass. Top with ice. Pour ginger beer on top. Garnish with a grapefruit wedge.

Appetizer: Watermelon & Goat Cheese Salad with Balsamic Mint Vinaigrette

 
Ingredients
    • 1 small watermelon
    • 1/2 cup goat cheese crumbles
    • 3 TB EVOO
    • 2 TB balsamic vinaigrette
    • 2 tsp fresh mint, chopped
    • 1 tsp lime juice
    • 4 TB honey
Instructions
  1. Prepare the dressing: combine EVOO, balsamic vinaigrette, mint, lime juice, and honey in a bowl. Whisk to combine.
  2. Cut the watermelon into 1 inch cubes, removing the rind. Place in a large bowl.
  3. Add the goat cheese and dressing, folding gently to combine.
  4. Refrigerate for 10 minutes before serving.

Entree: Herb Crusted Lamb Chops

 
Ingredients
    • 1 lb lamb chops in a rack
    • 1 tsp kosher salt
    • 3/4 tsp garlic powder
    • black pepper, to taste
    • 1 TB dijon mustard
    • 1/2 cup panko bread crumbs
    • 1 1/2 TB EVOO
    • 1/2 cup fresh herbs such as rosemary, thyme, and mint, finely minced
Instructions
  1. Let the lamb chops rest for up to 45 minutes before preparing. Preheat oven to 425 F. Place a wire rack over a baking sheet.
  2. Brush the outside of the lamb with dijon mustard.
  3. Season the lamb with salt, garlic pepper, and black pepper.
  4. Combine the bread crumbs, herbs, and EVOO in a shallow dish.
  5. Dip the lamb in the bread crumb mixture to coat all sides. Place on the wire rack.
  6. Roast the lamb for about 20 to 30 minutes until it reaches an internal temperature of 135 F for medium-rare.
  7. Remove from oven and allow to rest for at least 10 minutes before serving.

Side: Sour Cream Mashed Potatoes

Ingredients
    • 1 lb potatoes, yukon or russet suggested, peeled and quartered
    • 1/2 cup milk
    • 1/4 cup sour cream
    • 2 TB butter, softened
    • salt and pepper to taste
Instructions
  1. Boil the potatoes until just soft enough to easily pierce with a fork. Drain the water from the potatoes.
  2. Place the potatoes back into the pot and leave covered whil you heat the milk.
  3. Add the warm milk, butter, and sour cream into the pot and mash everything together until you’ve reached your desired texture. If too thick, add more milk. Season with salt and pepper to taste.

Dessert: Strawberry Shortcake Cups

 
Ingredients
    • 1 cup fresh strawberries, sliced
    • 1 TB sugar
    • 2 pre-made dessert shells or sponge cake dessert cups
    • 1 can whipped cream
Instructions
  1. Place strawberries in a small bowl with the sugar. Stir to coat, cover and refrigerate for roughly 15 minutes until the sugar has dissolved.
  2. To plate, place a dessert cup then top with half of the strawberries and whipped cream to taste.

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