Celebrate Valentine's Day With Us

If you are tired of the hassle of making reservations at your favorite restaurant, waiting for a table and eating in a crowded room with lots of other people, A Forkable Feast has an alternative for you.  Let us help you craft that special romantic evening for you and your Sweetie at home.  Build a fire, kick off your shoes, take your best china and crystal out of the closet and pick up dinner from us...

Begin with our dreamy butternut squash bisque with creme fraiche, then our house salad with toasted almonds, dried cherries and Parmesan cheese topped with our house made shallot vinaigrette. We are offering a choice of entree; pan seared duck breast with roasted pear chutney, herb crusted rack of lamb au jus, or marinated flank steak with chimichurri sauce. To create a beautiful presentation plate, all entrees come with whipped sweet potatoes and roasted beets with winter greens.  Appropriately, dessert is chocolate, chocolate, chocolate - our award winning flourless chocolate cake with bittersweet chocolate ganache and chocolate covered strawberries.

The price is $25.00 per person.  Add a split of Gruet Champagne for $10.99 plus tax or a bottle of Gruet Champagne for $17.99 plus tax.

Your Only Gratuity Will Be From Your Sweetie - Call and order today, 513-871-TOGO (8646)

Seared Duck Breast

Ingredients

• 4- Duck Breast Halves- Skin On
• Salt and Pate Spice (recipe to right)

Directions

1. Preheat oven to 375 to 400 degrees F.
2. First don't use frozen duck breast. Go to your local butcher if they don't have it, usually they have no problem ordering it special for you.
3. Score each breast shallowly in a crisscross fashion. Do NOT slice to the meat. These cuts allow the fat to render into the pan and the skin to get crispy.
4. I like to use my cast iron skillet; you could also use stainless steel. I do NOT recommend using a non stick skillet. It needs to be oven proof.
5. Sprinkle each breast on both sides with salt and pepper. You can be generous with the salt on the skin side. It really helps dry out the skin so you get a super crispy skin.
6. Heat skillet over medium high heat. Place duck breasts skin side down and cook for about 5 minutes or until the skin is golden brown. Remember watch it carefully you want to crisp the skin, but not overcook the meat. You might have to lower the temperature a bit. Patience is the main ingredient for a perfect duck breast. I reserve the fat that renders off and use with roasted potatoes or anything really. It's so tasty. Remove the drippings from the pan before placing in the oven.
7. Place your skillet with your duck breasts into the preheated oven. Cook for about 12 minutes or until Medium Rare. Remember watch your duck carefully because cooking time varies on how thick your breast is and how much has already cooked through on stove top. It will also carry over cook once you remove from oven. If you have a thermometer it should read about 125 to 130.
8. Do NOT turn your breasts. It still should be skin side down.
9. Remove to warm plate skin side up and let rest for 5 to 10 minutes and then slice about 1/2 inch thick and on the diagonal and serve with Roasted Pear Chutney.  (recipe below)

Roasted Pear Chutney

• 2 ripe Bosc pears, peeled and cut in half
• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup plus 1 tablespoon sugar
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 tablespoons vegetable oil
• 1/4 cup pure maple syrup
• 1 small red onion, cut into 1/2-inch slices
• 1 garlic clove, chopped
• 1 teaspoon grated fresh ginger
• 3 tablespoons currants
• 3 tablespoons golden raisins
• 1/2 cup white wine vinegar
• 1 teaspoon hot red pepper flakes
• 1 teaspoon chopped fresh thyme

Preparation

1. Preheat the oven to 350°F.
2. Toss the pears with the lemon juice, 1 tablespoon of the sugar, the cinnamon, and cloves. Coat a sheet pan with half the vegetable oil. Set the pears cut side down on the pan. Brush the pears with the remaining oil. Roast until caramelized and tender, 40 to 50 minutes, depending on the degree of ripeness. Remove from the oven and allow to cool.
3. While the pears are roasting, bring the remaining ingredients to a boil in a nonreactive saucepan. Reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool.
4. Using a small spoon or a melon baller, scoop out the cores of the cooked pears. Cut the pears into 1/2-inch slices.
5. Combine the pears and the onion mixture. Cover and refrigerate for at least 1 day before serving.