Valentine's Day. The rest of the world is fighting for overpriced reservations and rushed service. I am in the kitchen.
Inside my 4-course Valentine's protocol: a clean carrot potage, fresh sea bass, single-origin Peruvian chocolate, and a little bit of calculated rebellion—Carbonara de Zucca. Tradition meets experimentation. Respect the roots, bend the rules.
Read MoreValentine's Day. Four courses. Two kids helping in the kitchen.
This isn't about reservations or crowded restaurants. This is about showing up for my wife with white asparagus hollandaise, porcini mushroom risotto, pesto-crusted black sea bass, and chocolate panna cotta.
Lumi is my sous-chef. Lui hands Mom flowers. And I'm cooking every single course from scratch—because that's what she deserves.
Read More
