Two local event planners are using their expertise to make Valentine’s Day celebrations easy for others.

     Christian O’Dowd, owner of Westport’s The Cantering Caterer, points out, “There are a lot of people who enjoy spending Valentine’s Day together, but it’s not the sort of holiday that gives you a day off or the time required to prepare a romantic meal.”

     For those who don’t have the time to prepare an intimate dinner, O’Dowd is offering a selection of Valentine’s Day meals for two that can be picked up or delivered.

     “We will supply couples with the perfect, intimate dinner, from appetizers to wine to dessert,” O’Dowd said. “We also will provide instructions on how to best garnish, present and serve the meals.”

     Selections for The Cantering Caterer’s Valentine’s Day menu include an “All White Dinner,” featuring baked brie en croute, cauliflower gruyere gratin, potato soufflé, and chevre and prosciutto ravioli with chicken mousse served with thyme butter. The meal will be accompanied by Veuve Clicquot champagne and strawberries.

     Also offered is a meal that starts with a crab cake with zesty green sauce, followed by stuffed flank steak medallions with roasted red peppers, smoked gouda, exotic mushrooms accompanied by a raspberry spinach salad with macadamia nuts, grilled asparagus and champagne risotto.  The meal, which comes with Domain de Rome Sancerre Sauvignon Blanc, will conclude with a white chocolate and blueberry bread pudding with amaretto cream.

     Orders for the holiday must be placed by Feb. 10 and can be picked up 12-6 on Feb. 14. For information, call 227-2208, e-mail chris@canteringcaterer.com or visit the web site www.canteringcaterer.com.

     Michele Liguori, owner of VIP Chef Services and Event Planners in Weston, urges her clients to use passion foods on Valentine’s Day.

     “Valentine’s Day is a wonderful opportunity to transform simple ingredients into sensual and delicious dishes that fire the blood and satisfy the heart,” she said. “Create bold sensual dishes and trust your senses letting aphrodisiacs grace your plate.”

     She notes that cooking is a gesture that expresses much more than love because it’s a purely personal act.  “Cooking a meal with plenty of aphrodisiacs, opening a bottle of wine, flickering candles and enjoying music and intimate conversation creates an atmosphere for romance,” said Liguori, “Making a romantic meal is a sure-fire formula for enhanced intimacy.”

     She suggests that a Valentine’s Day dinner for two include shellfish, particularly the oysters (which she calls, “the king of aphrodisiacs”), chocolate (“the queen of aphrodisiacs”), vanilla (“ranked one of the five most attractive aromas to men”) and chili peppers (“straddling the fine line between pleasure and pain to create that frenzy of passion”).

     She also suggests using licorice or anise flavors, finger fruits like figs, strawberries and grapes, and of course, caviar and champagne.

     “If you can afford the best in caviar, that is the platinum standard of exquisite indulgence to start the evening and enhance glamorous amour,” she said.

     Liguori, who works for hire as a professional chef, is available to take over the arrangements for a dinner for a cozy couples night gourmet affair. “This allows everyone to relax and spend time with one another in the comfort of their own home,” she said.

     Her idea of the perfect Valentine’s Day menu includes asparagus strudel in parmesan-crusted puff pastry, followed by a warm spinach salad with grilled Asian pears.

     The main course would be a choice of lobster tails stuffed with medallions of lobster and petit poix of zucchini and basil chiffonade, or filet mignon with a Cabernet reduction.  The meal would conclude with a dark chocolate soufflé topped with warm vanilla sauce.

     Liguori can be reached by phone at 221-7711 or by e-mail at info@vipchef.com.

     Her web site at www.vipchef.com includes caviar recipes to ensure an enjoyable romantic evening. 

     Both Liguori and O’Dowd shared favorite Valentine’s Day recipes with the Westport News, which appear below.

Luscious Langostino Martini Cocktail

(Submitted by Michele Liguori, owner of VIP Chef Services and Event Planners, Weston)

For the Mango Salsa:

1 ripe mango, chopped coarsely (can substitute peaches or papaya)

1 sliced jalapeno pepper, seeded and chopped

½ small red onion, chopped

1 clove garlic, minced

juice from ½ lime

1 teaspoon cilantro

½ teaspoon cumin

Combine all the ingredients and chill.

For the Spicy Avocado:

1 ripe avocado

½ onion, chopped

1 garlic clove, minced

juice from ½ lime

one pinch cayenne pepper or hot pepper sauce

salt and pepper to taste

Mash avocados with fork until smooth.

Add remaining ingredients; mix until well blended. Cover and refrigerate.  (You can substitute store prepared guacamole.)

For the Portobello Mushrooms:

1 portobello mushroom, chopped

salt

Saute chopped mushrooms in olive oil until soft. Add salt to taste. Set aside.

For the Langostino:

1 cup cooked langostino

½ cup red pepper, diced

2 T basil, chopped or chiffonade

Vanilla-infused Vinaigrette (1 vanilla bean, split, with seeds removed, 1 tsp pure vanilla extract, drizzle olive oil, 1 chive, chopped, and salt to taste.)

Toss langostino with vanilla-infused vinaigrette, red pepper, fresh chopped basil.

To assemble:

Nestle layers in a martini glass beginning with mango salsa, followed by spicy avocado puree, chopped mushrooms, and finish with top layer of langostino with vanilla-infused vinaigrette.

Garnish with mache sprig and crispy plantain chip (can substitute sesame flat bread.)