Chocolate (see the January/February issue of Salt Lake magazine), of course, is the number one flavor associated with Valentine's Day. Sweets for the sweet, endorphins, blah blah blah. But lots of other foods are associated with love and passion.
Like seafood. Like oysters.
Doesn't make a lot of poetic sense to me–cold, buggy or slimy creatures serving as a symbol of affection. But there it is. Lots of other foods are mysteriously thought to be aphrodisiacs–like spices, mainly pepper. Also carrots, asparagus, anise, mustard, nettles, and sweet peas. And potatoes.
There's a lot of folklore and pseudo-science about why foods come to be thought of as aphrodisiacs, but the main two are anatomy
or rarity. Foods that are perceived to be rare or expensive are considered sexy.
But I find these foods even sexier when they're only perceived as expensive. Which is why I'm excited about a new food shopping event: Harmons' First Annual Valentine's Day Seafood Frenzy.
For one day only, at the City Creek store, chefs will be offering samples of seafood dishes throughout the store. Customers can enter to win a whole snapper. Harmons will be featuring an ocean of seafood: Dungeness, King and Snow crab. Blue Point, Hutton and Kumamoto oysters. Atlantic and Pacific salmon. Whole halibut.
Tomorrow I'll be posting their recipe for butter-poached lobster–just the words make me look forward to staying home on Valentine's Day.
On the other hand, we'll be posting a list of great places to dine with your sweetie on Valentine's Day. Check here.
And on yet another hand, for the whole month of February market Street is offering fresh Blue Point oysters for 99 cents apiece.
Valentine's Day is starting to sound like a three-day and three-handed celebration of loves and fishes. Pardon the pun.