Originally Posted by Leingod

I am working on a course meal for Valentines day. Gotta start planning now so I can test everything and tweak as needed. As of right now, it's sparse.

Pre appetizer: homemade pretzel with a piped honey mustard

Appetizer: Mozzarella and basil wrapped together with thin strips of prosciutto. Piped balsamic glaze overtop. (Will need to thicken glaze for it to stick)

Salad: Any ideas? Was thinking of pickled radish's, hard boil egg, red leaf lettuce, and red onion

Main Course: Either duck or a rack of lamb. Sous vide bath for either followed by roasting. The cuts would sit atop a small pool of creme fraiche. Sides would be either minimal starch and whipped potatos or a risotto. Paired with french bread mixed with amylase.

Cheese cleaner: Gruyere overtop a soft baguette slice and piepd with raw honey. Goat type cheese overtop a cracker with almonds and a blue cheese overtop a pita chip with some sort of fig. I want to garnish these better.

Dessert: Flan or cheesecake. Need garnish ideas still.

Originally Posted by F.I. Inc.

Yes, they are Tony approved! Frank, when I get around to it, I may put your pipes into production. We will call them, "The FP" option.
-Tony