Food has evolved over time from a simple means of sustenance to a complex art form that, when done properly, can arouse all of the senses. As a chef, the combinations of color, smell, taste, and texture are the key ingredients in stimulating the palate resulting in a successful meal. There is no other medium that uses all of these components like food. The others are limited to being one dimensional. Paintings are visual, music is auditory, perfume is olfactory, petting is tactile, and food is, of course, primarily taste. But if one thinks about it, food combines them all. This is why I believe that food is the most sensual of all art forms.

Imagine the smell of freshly baked bread or of garlic being sautéed with shrimp, the rich vibrant colors of a ripe plum or fresh green spinach, the brilliance of a red or yellow bell pepper, the texture of a crisp cold bite of a pear, the smooth velvetiness of chocolate as it rolls off of your tongue, the heat of a jalapeno or the coolness of fresh mint, and the sound of an apple or celery as they snap. Now, all of your senses should be awakened.

For centuries, man has refined the culinary arts to inspire all of the senses. Food and romance are intertwined similar to dancers in a ballet. Most of us remember the first date of a budding relationship and that food was a part of it in some way. Special occasions are often celebrated with a memorable meal. Dining can become and often is, an event, no matter how large or small- as are the celebrations of marriage or the simple French peasant lunch. Rumors and myths of the aphrodisiac infl uences of certain foods abound. Chocolate, ginger, oysters, lobster, nutmeg, caviar, and anise are among numerous ingredients that have supposed invigorating results. Is it any wonder then that we keep trying to validate and perfect these various enhancements and intoxicating affects that food can play in our affections? The recipes that I have included are some examples of food that I believe to have all of the components of my own passion for the art of cooking. I hope that you enjoy them.

Bon appétit!

Shrimp & Scallops with Mignonette Sauce

Ingredients:

• 1/2 cup dry white wine

• 1 tablespoon sherry vinegar

• 1 shallot, fi nely chopped

• white pepper to taste

• salt as needed

• 6 ea large scallops

• 6 ea jumbo peeled & deveined shrimp

Method:

Place wine and vinegar in saucepan and reduce to one-half. Turn off the flame and stir in the shallot, white pepper, and salt as needed (remember: oysters tend to be salty). Set aside to steep. As you shuck your oysters, collect their juices and add to the mignonette

sauce. Serve the sauce in small dishes or ramekins, letting your guests spoon it on top of each chilled, raw oyster on the half shell.

Poach the shrimp, chill, and set aside. Heat a skillet over medium-high heat and sear the scallops until brown on both sides. Remove from heat and chill. Place the scallops in a spoon, shell, or shot glass and pour about a teaspoon of the mignonette sauce over them. Garnish with a fine dice of shallots, red, and green peppers. Serve chilled. Oysters are a wonderful substitute for scallops – especially Bluffton or Harris Neck oysters.

Grilled Beef Tenderloin and Poached Lobster with Lobster Choron Sauce

Ingredients:

• 2 ea 6 ounce filet mignons

• 2 ea 1 ½ pound lobsters

• 2 ea egg yolks

• 12 ounces clarified butter

• 1/2 teaspoon tomato paste

• 1/2 ounce lobster stock

Method:

Blanch the lobster in boiling water for approximately 10 minutes. Remove from water and immediately immerse in ice water until chilled. Remove the claws and tail meat and reserve.

To make the stock- Chop the lobster shells and add 1 onion, 2 stalks of celery, and ½ bunch of leeks per lobster. Saute until the onions are clear. Deglaze the pan with sherry, add about 3 cups of water, and bring to a boil. Reduce heat to a simmer and reduce by 2/3. Strain the liquid through a fi ne mesh strainer and adjust with salt & pepper.

To make the Choron:

Separate the eggs and place the yolks in a metal mixing bowl. Over a pot of boiling water, temper the eggs until they have a consistency of an “over easy” egg. Slowly add clarified butter and whisk until thick. Add the tomato paste and the lobster stock slowly. Adjust with salt & pepper.

Chocolate Gran Marnier Souffle’

Ingredients:

• 6 ounces chocolate syrup

• 2 ounces Gran Marnier

• 4 ½ ounces sugar

• 4 ½ ounces flour

• 4 ea egg yolks

• 2 ea whole eggs

• 18 ounces milk

• ½ teaspoon vanilla extract

• 2 ¼ ounces butter

Method:

Reserve the egg whites from the 4 yolks. Combine half of the sugar and the flour, egg yolks, and eggs in a bowl, whip them together to a smooth consistency. Bring the milk, vanilla, remaining sugar, and butter to a boil and reduce the temperature to a simmer. Pour the hot milk slowly into the sugar and flour mixture, mixing it into a smooth paste. Allow to cool. Add the Gran Marnier and the chocolate syrup. Beat the egg whites to a soft peak. Keep separate until ready to bake.

Preheat the oven to 375 degrees (Convection Oven) or 400 degrees

(Conventional Oven).

Take a 6 ounce ovenproof soufflé dish and butter the inside, just as you would a cake or pie pan. Dredge the inside with granulated sugar. Gently fold in the mixture of whipped egg whites- a ratio of 1 cup of egg whites to a ½ cup of pastry cream- until completely mixed.

Fill the soufflé cups with the mixture. Fill a pan with hot water so that when the filled cups are placed in it, the water rises to about halfway up the cup. Bake for 40 minutes. Don’t be tempted to look in the oven! When they are done, SERVE IMMEDIATELY!