A Digest of Love
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.
We believe that 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 their powers from different sources. Some are representational: cucumbers, bananas, figs, oysters, peaches, asparagus. Others such as coffee and chiles are stimulants, increasing circulation and promoting blood flow; or relaxants like red wine and surprisingly, okra. Foods containing certain vitamins, minerals and nutrients believed to aid potency and stamina, or that boost fertility, comprise the third group. And finally, there are a few that offer the most bang for the buck and fall into all three groups.
Choose your weapons below. Mix up a shaker-full of Josh’s Lover’s Indulgence. Play around with a few combinations for maximum effect — a dukkah blend, a salad of bitter greens with fruit and a honey vinaigrette, eggs softly scrambled with mushrooms and goat cheese, beef with garlic and red wine, chile-spiced hot chocolate. Finally, light the candles and pour your favorite libation. Toast one another with a chef’s kiss!
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