Put Love on the Table
Every February at Holly Hill Inn, Chef Ouita Michel and her culinary team delve through stories of great lovers to mine culinary symbols of love and fertility from around the world. Hindu, Mayan, Arabic and Roman cultures have all informed our aphrodisiac menus over the years.
Nothing better illustrates the connection between body, mind and spirit than a delicious meal shot through with aphrodisiacs, served by candlelight, and enjoyed with fine wine. It’s the most seductive way we know of to light the imagination and fill our hearts with the magic of love.
Of course, love should sustain us all year round. So we’ve compiled an arsenal of Cupid-worthy ammo to arm you in your own efforts at kitchen romance.
Aphrodisiacs come in all shapes, sizes and flavors, and derive power from different sources. Some are representational: cucumbers, bananas, figs, oysters, peaches, asparagus. Others such as coffee and chiles are stimulants that increase circulation and promote blood flow; or relaxants like red wine and, surprisingly, okra.
Foods full of vitamins, minerals and nutrients believed to aid potency and stamina, or that boost fertility, comprise the third group. And a rare few fall into all three groups — definitely worth seeking out.
Choose your weapons below. Play around with different combinations for maximum effect — a dukkah blend, a salad of bitter greens and fruit with honey vinaigrette, eggs softly scrambled with mushrooms and goat cheese, beef with garlic and red wine, chile-spiked hot chocolate. When you’re ready, light the candles, pour your favorite libation, and toast each another with a chef’s kiss!
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