Sweet Somethings: See’s Candy Melts a Valentine’s Heart
It’s Not Too Late to Make V-Day Plan; Yard House May be Perfect Last-Minute Choice
EXECUTIVE DINING
by Fifi Chao
Chocolate and Valentine’s Day are intertwined.
This holiday is the fourth-biggest sales occasion for the industry and Americans spend more than $1 billion a year on Valentine’s candy.
See’s Candies Inc. sells about 3.5 million boxes of chocolate for Valentine’s Day alone. I probably shouldn’t admit that I am early to the party and have already been savoring some mixed varieties of See’s candies and their succulent little milk chocolate hearts wrapped in red foil.
But, since I share all of my food quirks with you, why not?
A stroll into See’s Candies (my recent foray was to the South Coast Plaza store) is always a sweet tooth wonderland; however, this year they have upped the temptation with quite an array of chocolate gifts in heart motifs.
There’s an impressive red heart box holding one pound of dark, milk and white chocolate truffles and a two-pound sampling of See’s finest chocolate pieces for $20 and $37, respectively.
Imagine the impression a four-pound box will make, this one a fancy velvet heart filled with varied flavored truffles and nearly every candy they make. There also are mixed chocolates in pink boxes and heart-shaped tins.
Remember that chocolates, candy chews and caramel nut confections are not only for ladies.
I love the Tuxedo Collection for men: nuts and chews in a box dressed with a bow tie and boutonniere for $20.
For kids, the Dalmatian box is adorable. It’s filled with foil-wrapped hearts, signature Little Pops, lollipops and sugar sticks for only $4.50.
As much as I enjoy much of what they do, especially the truffles, I admit my personal downfall resides in the little pure chocolate hearts individually wrapped in red foil.
I can’t find anything better than letting that smooth chocolate melt slowly in my mouth with the richness and luxurious texture making such decadence so appealing.
Alas, my heart tin is almost empty and I think I’ll need to stop in a See’s shop in a day or two to replenish my supply.
There are See’s locations throughout the county, helping you to save the day. Call (800) 347-7337 for the nearest location.
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It’s not too late to make Valentine’s reservations.
Some restaurateurs have told me that this year reservations are solid and people seem to be placing more significance than before in this romantic holiday.
The good news: since the big day is falling on Friday restaurants, in many cases are devoting the whole weekend to celebrating.
So Saturday or Sunday might work out better for many of us. Here’s a possibility.
On both Friday and Saturday evening, Napa Rose, the lush fine dining restaurant in Disney’s beautiful craftsman-style Grand Californian Hotel, is offering a four-course menu that can be paired with wines.
Executive chef Andrew Sutton presents a choice from five appetizers (two of them being fire-roasted quail and pan-seared foie gras).
The second course is a choice of lobster bisque splashed with coconut milk or a salad of selected greens and roasted pears.
There are five entr & #233;es: John Dory perfumed with saffron and champagne, grilled diver scallops, breast of pheasant, grilled free-range veal loin and rosemary-roasted rack of lamb.
Grand finales for the special dinner are chocolate fondue for two, Hawaiian passion fruit iced souffl & #233; or chocolate espresso mousse.
The prix-fixe price for food is $85 per person. For an additional $45, a world-class flight of four wines will be paired with the courses.
If you’ve not yet seen this architecturally wonderful hotel, then you have additional enticement.
The restaurant managed a coup of sorts when, upon opening, they spirited Andrew away from his chef duties at a famous Northern California restaurant. Also, Napa Rose has the talents of Michael Jordan, sommelier extraordinaire, as the manager.
Napa Rose is at 1600 S. Disneyland Drive in Anaheim. Reservations are highly suggested and can be made by calling (714) 300-7170.
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And, just supposing that you never get around to dialing the phone and the Valentine weekend creeps up on you, the Yard House restaurants in Costa Mesa and Irvine will be seating customers on a first-come, first-serve basis Feb. 14 through 16.
Since these restaurants are big, the wait for a table should not be too long. Executive chef Carlito Jocson is a very talented young man whose food has received much acclaim. I have known him for several years and have introduced many friends to his menu.
Guests are free to order & #341; la carte. But for the upcoming weekend, Carlito has suggested certain dishes that fit the occasion.
Sashimi of seared sea scallop and ahi tuna with creamy white truffle sauce sounds romantic.
I’ve had his version of Oysters Rockefeller twice and both times they’ve been luxe in presentation and taste.
Lobster alone or combined with a steak seems like the kind of entr & #233;e that would suit this holiday.
To make sure your meal is extra memorable, I would suggest the sophisticated Baked Alaska,raspberry sorbet, caramel ice cream, chocolate truffle ice cream inside and berries surrounding it,or the decadent banana chocolate cr & #269;me br & #369;l & #233;e.
These Yard House “happy” restaurants feature exhibition kitchens, lots of wood and brass, good artwork on the walls and oval bars with up to 250 beers on tap.
The Irvine restaurant is in the Spectrum, 71 Fortune Drive, (949) 753-9373. In Costa Mesa, the Yard House is on the upper level of Triangle Square, 1875 Newport Blvd., (949) 642-0090.
