On Ramping, Off Ramping: Just give me ramps

As a parent of school-aged children and a stay at home parent (occasional work at home parent), I have seen this little word that buzzes by me periodically “on-ramping”.  I love to write and I have a close relationship with my OED and Roget‘s but I am not a huge fan of made up words (especially business-related lingo).  Now I’m not sure if I dislike the word more or the concept, but I’ve decided I’d rather spend time with my ramps and not worry about what on-ramping is so here we go.

If you haven’t seen or tried a ramp yet, they are becoming a bit easier to find these days as wild, fresh, seasonal food has become trendy.  Ramps are a spring wild allium that makes an appearance in New England at the same time as fiddleheads; right about now.  They look a bit like a wild scallion or spring onion, but the taste is nothing like a scallion.  Locally, they are available at Formaggio Kitchen and Russo’s (among other shops I’m sure.)

So what have I done with my ramps lately?  Well today I decided to do a variation on a theme of my husband’s most beloved treat, Robert Sinskey Vineyard’s olive oil roasted almonds.  I had a bag of raw cashews that I wanted to roast and I decided to do the same technique with the cashews as I had done with the almonds, but instead of the herbs, I put in the greens and whites of 2 1/2 ramps.  Sprinkled with some fleur de sel (Le Sel D’Isabelle to be specific) and I’m very happy with the results.  Now I just need a warm afternoon a glass of wine and some friends or neighbors over for an aperitif in the yard.

Just as I finished making the roasted nuts, it was time for lunch so I cut up a tomato and some pickling cucumbers and grabbed a handful of baby spinach.  Then, a forkful of Dijon went into a jar with some white wine and balsamic vinegar and I poured some of the warm ramp infused oil, left over from making the nuts, on top.  It makes a delicious salad dressing and was the perfect lunch, topped with some croutons made from last weekend’s stale Brioche.

Speaking of last weekend, we had family over for brunch and I was in the midst of putting together various elements of the school’s auction for that Sunday so I wanted something quick and easy to serve.  Dad and I picked up some delicious house-made bacon from Formaggio Kitchen (salty but meaty).  I wanted to scramble eggs as my uncle George does in a small sauce pan.  So, after cooking the bacon I threw the ramps into the bacon fat to flavor the fat and lightly cook the ramps.  I then put a teaspoon of the fat into the saucepan and swished it around to coat the sides of the pan.  10 eggs were cracked and whisked into the saucepan and continuously whisked slowly over low heat.

I took out a serving of eggs for the kids (no ramps please mommy).  I then tossed in the ramps cooked in the bacon fat and paired with the bacon itself, a huge Francese that mom and Isabelle picked up from Iggy‘s and a bottle of Prosecco Riondo Rose was opened, and brunch was served.

Happy Spring.

Spring has Sprung Restaurant Style

Photo by Isabelle Klein age 5 1/2 (taken for her blog borrowed by mommy)

Not only are crocuses popping up here and there, but in Boston and environs some fabulous sounding restaurants have popped up here and there.  Flour Bakery (you know the one near the children’s museum) is working hard to open their third location down by Central Bottle Wine and Provisions in Cambridge, Bergamot has opened in Somerville, and Rafiki Bistro is in the works on Mass. Ave between Harvard and Porter Sq.

Another restaurant that I have been anxiously awaiting is AKA Bistro because it is a hop, skip and a jump from our CSA and sometimes I just don’t have the time or desire to pack a picnic for dinner (although we enjoy many of those a growing season) and pizza next to the gas station is okay every once in a while, but now we have an extraordinary option….and check out this fabulous children’s menu!

There are snails (no puppy dogs tails) and instead of chicken wings how about some frog’s legs.  Wait….don’t start  to guffaw or shake your head.  This food is actually more child friendly than you might think. Read on and then I’ll explain.

Kids Menu

9 Frog legs, broccoli purée & garlic sauce

6 Ham & Cheese Sandwich

5 Grated Carrot Salad

8 Black olive tomato confit tart

9 Steak “hache”  (as in hamburger French style no bun) & french fries

8 French Mac & Cheese

7 Mashed potato and ham

9 Cod fillet, lima beans, cherry tomato confit, chorizo oil

9 *Hawaiian Poke (Marinated tuna cubes) with sweet onions, ginger & pickled mung beans

dz 9 Snails with herbs and garlic butter

For the most picky children there is the gratin of noodles and cheese (and I’m sure if necessary you can get them plain jane.) and a simple grated carrot salad is divine. As for the snails, my daughter loves garlic and butter and bread…that’s what snails are essentially with a snail hidden in there somewhere (don’t judge and your kids won’t either).  Marinated tuna cubes are great little bites of pinkiness.  Who wouldn’t want that?  Nothing fishy there and it’s the perfect finger food (even in a fancy resto).  The steak hâché should be a perfectly cooked patty with a side of fries.  Who needs a bun when the meat is good.  Mashed potato is another kid-friendly dish and who knows maybe they’ll like it with ham and then you can add a little protein in with that starch (and maybe even make your own version at home.)

I expect great things from AKA Bistro in Lincoln.  The quality should be top-notch which means the prices are perfectly fair and dare I say even reasonable.

If you get a chance to go…please share your experiences in the comment section below!

Valentine’s day with the Kids

I have never been a fan of Valentine’s day…well, I did always look forward to those little red hot Valetine’s heart candies.  The ones that make your tongue tingle and scream “CINAMMON” in your mouth.  Then there was the year abroad in college in the UK when I discovered they had candy hearts with mean sayings on them.  I had fun taping them to my friends’ doors.  All in love and with the true British sarcastic spirit.

So here we are and Valentine’s day is approaching somewhere between shuttling the children to and from classes and school, and working on projects, I guess I should consider what our plan is.  Do I buy/make cards from the children for family members? just my husband? no one?  I think I’ll do whatever I have time to do and whatever we feel like between now and then.  That’s got to be good enough. Then, if it strikes our fancy, everyone is healthy, we have it in our budget (money or time), perhaps we’ll do something around town.

For places to go and eat with the kids in tow at either breakfast, lunch, or dinner here are a few suggestions.  If it is chocolate that you’re after, either for your loved ones or for yourself, then here’s a full but not absolute list of where you can find everything from Cadbury chocolate to some exquisite hand-made chocolates.

Our slightly less local than it was toy store, Henry Bear’s Park, is having a chocolate lollipop workshop at each of their locations.  I am not sure how hands on the workshop will be, but it is free and when you call to reserve your spot you can get all the details.  Arlington’s workshop is on Saturday February 6th from 11:00 -1:00, Brookline’s is on Wednesday February 3rd from 3:30 to 5:30 and Cambridge’s is Friday February 5th from 4:30 to 6:30.  The recommended age from the Candy Factory Kit is ages 10 and up, but for the workshop (or using the kit with help) younger children will be fascinated as well.

You can’t eat it, but you can definitely cook in it and eat from it, if you made it at Made By Me.  Made By Me has some of the nicest options for pottery pieces to paint.   It turns out, on Monday February 1st you can eat it.  Made By Me is celebrating it’s 10th anniversary with cake and goodies.  There will be surprise specials for all painters (make something for the grandparents for Valentine’s day or plan way ahead for Mother’s day.)  If you can’t make it on Monday, then throughout the month of February, Monday through Friday will be Ten Dollar Days when some of the special, more expensive items will be offered for $10 while supplies last for any given item.  Items will vary throughout the month.

On Valentine’s Day proper, Sunday, February 14, paint with someone you love.  You each buy your item but the painting time will be two for the price of one.  Made by Me will provide the music, ambience, flowers, and even chocolates.  You are on your own for the creativity and affection.  We do enjoy eating our cereal or ice cream out of the hand-painted dishes the children have made at Made by Me.  I expect when they’re in college we’ll appreciate them even more.

Valentine’s Day in Boston With or Without Your Little Cherubs

By Friday will you be in love?  No matter.  You know you’re in love with your children because of everything you put up with.  You know they love you too because otherwise they wouldn’t put you through what they do.

Now that that’s been determined let’s see what you can do this week and weekend to celebrate the love that got you where you are now.

Boston Magazine has a great slide show of options for those of you looking to get out on the town.  From hotel packages, to special dinners at Clink.

If you’re doing a party at home and need some resources you can always get some fun decorations and serving dishes at Target.  I also really like plumparty.com for themed party wards.  Tags in Porter Square also has some great stuff as does China Fair just beyond Porter Square.

Several years ago we had a fun party with cocktails and finger food.  It was our Music and Massage party.  We had instruments out for the children to jam to a cd compilation of kids and grown up music.  We had two massage school students upstairs and the adults took turns getting 30 minute massages.  It was inexpensive and much fun was had.  If you want to celebrate out on the town, at the zoo, or just want to get out of the house to celebrate here are some options.

From Monday through Friday

Salem So Sweet Chocolate & Ice Sculpture Festival
This festival features specials at many local Salem businesses.  The ice sculptures may not be faring well with this weather, but I can guarantee that the chocolate isn’t melting.   While you’re there you can check out Harbor Sweets, recently featured on the Phantom Gourmet.

New Bedford Valentine’s Day Cookie Decorating
I’ll admit I don’t even know where New Bedford is and I certainly have never heard of cookie decorating at the Zoo.  However, if you happen to be heading out to the Buttonwood Park Zoo this week, stop at the Bear’s Den Café for some cookie decorating.  Everyone loves to decorate cookies and most love to eat them too. (If your child has food allergies, be sure to bring a special treat that they can eat after decorating.)

I’m in Love with Chocolate Cocktails (Wednesday)
Well I’m not yet, but I sure could be.  This is the theme for the party at Upstairs on the Square this Wednesday.  Call up a couple of friends and make your reservations for an evening of Chocolate themed cocktails and small plates.  The party begins at 6:30 and is $49.  A bargain if you leave your true love at home with the kids (no sitter to pay) and head out with your friends.

Cupid’s Wine Dinner (Thursday & Friday)
No more whining by Thursday because you can find yourself in the Soirée Room at Upstairs on the Square for Cupid’s Wine Dinner.  Reservations begin at 6:30 and seatings continue throughout the evening.  Thursday there’s no pressure (it’s not the day) you can relax and enjoy a meal of amorous food matched with sensuous wines.  Four delectable courses paired with four wines.  Who do you trust more Cupid or the Sommelier?  On Friday, if Cupid doesn’t perform, head downstairs for the St. Single’s Day party.  This is for singles only.

Step Outside the Box with Chef Maws (All week)
You are invited to celebrate Valentine’s day any day this week at Craigie on Main.  A four-course prix fixe valentine market menu is available for $80.  This meal will be created from the best of what is available in the market that day and includes dessert wine and, for the love of chocolate, a Valrhona hot chocolate.  

It’s Friday I’m in Love

Friday Tea for Two, Four, Six, Eight (Friday and Saturday)
Upstairs on the Square is at it again.  This is a divine and magical place to have tea with your children.  It’s like sitting in the pages of a well-illustrated Alice In Wonderland Book (no Disney need apply).  This is from 3:00 – 5:00 on both Friday and Saturday.  There will be hot chocolate and housemade marshmallows.  The three-tiered Valentine Tea is $28 and a special children’s tea is $15. 

Once, Twice, Three Times a Celebration (Friday, Saturday, Sunday)
T.W. Food is celebrating three days of  “St. Valentine”.  There will be two seatings each night and two different menus.  The first menu is four courses for $59.  The second menu is seven courses for $79.  Dishes will include some special locally raised pork, fabulous, seasonal winter citrus, and plenty of local vegetables (yes there are still local vegetables).

If You’re in Love Say OM (Friday, Saturday, Sunday)
OM will have an aphrodisiac menu each night with open seatings.  The 5:00 – 6:30 seating is $75.  The 6:30 – 8:30 seating is $95.  After 9:30 is $75.  There will also be specials at the bar including the two person French Kiss cocktail, Om’s twist on a French martini.

Saturday Night Love

Ice Cream Social
This is a fund raiser for the Medford Family Network.  From 2:30 to 4:30 you can bring the family down to the Medford High School Cafeteria for ice cream and entertainment.  It is $5 per person with a maximum of $15 per family.

Valentine’s Day Lunch & Dinner
Upstairs on the Square will be offering a $38 prix-fixe lunch at the Monday Club.  There will also be an $85 prix fixe Valentine’s day dinner ($135 with champagne or wine pairings) in the Monday Club.  In the Soirée dining room there will be a $125 prix fixe Valentine’s day dinner ($185 with pairings)

Sustainable Food Sustainable Love
Craigie on Main has a five course prix fixe at $150 will a wine flight of $50 or wines ordered separately from their wine list.  Vegetarian versions are always available.  I love the new energy at Craigie on Main.  If you haven’t been lately or at all, I recommend getting there at some point soon.  I can’t wait until they are open for lunch and I hope to make it over there for brunch in the some time after February Vacation.  One needs a little incentive to make it to spring!

Sandrine’s St. Valentin
You can celebrate at Sandrine’s with their special Valentine’s day menu or the Valentine’s day prix fixe dinner.  The prix fixe is a three course meal for $58.

Sunday is for Lovers

Sunday Afternoon Tea
The Mass Audubon Society in Canton is having a tea hosted by the Visual Arts Center.  You can relax in the estate house by the fire and enjoy elegant pastries, tasty sandwiches and sip some fine teas.

Bisou, bisou, bisou & Bon appetit. ttyl your BFF (Boston Family Foodie)

For more info: Upstairs on the Square (Call 617-864-1933 for reservations), T.W. Food (Call 617-864-4745 for reservations),Craigie on Main (Call 617-497-5511 for reservations), OM (Call 617-576-2800 for reservations),Sandrine’s (Call 617-497-5300 for reservations)

Valentine’s Day: May Your Flowers Bloom Not Your Chocolate

For this season of celebrating the things you love, there has to be mention of flowers and chocolate.  I am more a fan of flowers than chocolate.  There is something magical they do for me.  There is nothing better than having fresh flowers on a table or in the bedroom on a dresser or bedside table.  I do like chocolate, but I’m much more a fan of candy and chocolate candy bars than the “real deal” chocolate.

The theme today is blooming.

You want your flowers to bloom when you get home not just in the flower shop.  So I recommend buying flowers that may not look perfect in the flower shop.  Also, ask the florist for recommendations.  I was surprised to learn that some flowers should be put in hot/warm water in their vase.  Finally, for a special bouquet, bring a vessel from home and have the florist make the arrangement for you.

You don’t want your chocolate to bloom.  Bloom is harmless to the chocolate but it takes away the appeal.  Bloom is a harmless white dusting over the chocolate that makes it look like it has gone bad.  It has not.  Most often, bloom happens because the chocolate has been refrigerated.  If you have chocolate that has bloomed, then I recommend using it for chocolate fondue or some other recipe that requires the chocolate to melt.  You can also cut it into little chunks for chocolate chip cookies or to sprinkle over ice cream.

Bon appettit. ttyl your BFF (Boston Family Foodie)

For more info: Chocolate Fondue (Rachel Ray)

Listen to Your Mother: Hydrate

My mom is the one who taught me to buy a case of water to keep in the back of the car so I would drink enough water.  It usually stayed cool enough in the summer and then when the snow began to fall, I had to stop buying water because it would just freeze.  I used to drink water all the time as a dancer out of habit and necessity, but as a mom I’m constantly pouring myself glasses of water then putting them down because something came up:  diaper change, spilled orange juice, Isabelle did her own eye make-up,  Henry’s on the porch in his socks in December,  and the list goes on.

I am the one who taught my mom that it’s just not good to buy bottled water anymore.  So we have moved on to the Sigg bottles and the  BPA-free Nalgene bottles and the I Am Not a Paper Cup.  Now we fill our re-useable bottles regularly and bring them wherever we go.

Now that I’m on twitter, I have @skinnyjeans to remind me to hydrate.  It really works for me.

Most recently, my mom sent me off a quick email telling me about freezing meat.  What does this have to do with hydration?  Well she has  a great little tip of how to freeze meat so it doesn’t get all dried out (de-hydrated).  I do not like to cook from the freezer.  I go to the freezer for my coffee (yes I know there’s a debate about that), my ice cream (when I give in and buy it), the kids’ Kashi waffles (for breakfast) and my smoothie ingredients.  That is about it.  Every once in a while though I will have some meat that I need to freeze.  My mom’s tip is to marinate the meat in olive oil, season withsea salt and freshly ground black pepper, wrap it in plastic wrap, and seal in a freezer bag.  Then, toss it in the freezer, the olive oil protects the meat from dehydration.

So now you can go hydrate yourself without hurting the planet and freeze your meat in such a way that you won’t mind cooking and eating it at a later date.

Bon appetit et à vôtre santé. ttyl your BFF (Boston Family Foodie)

For more info: 10 BPA-free Nalgene Alternatives (The Green Blog), Skinny Jeans Blogs

Citrus: A Little Slice of Sunshine

Citrus is what’s in season.  It is the perfect item to wake up the senses.  The smell of an orange being peeled is intoxicating.  The sound and the feel of an ever so light mist of a lemon being zested is enticing.  The taste of a juicy blood orange is refreshing.  A perfectly sliced and sectioned grapefruit ready for you when you wake up is a simple treat worth waking up for.  My grandmother used to broil her grapefruit with a little sugar and cinnamon.

Bon appetit. ttyl your BFF (Boston Family Foodie)

For more info: How to flame a citrus peel (Chowhound),Blood orange vinaigrette (Chowhound), Citrus syrup for soft drinks (Food Network)

Weekly Bump: Better Late than Never

It’s okay to talk about Chicks and Breeding with your teen

Breeding, Hatching and Brooding Chicks for 10-14 year old – Codman Farm Class  This class starts February 25th, which is just after most school’s February vacations come to an end.  

Monday night _ _ _ _ _ _ _ _ _

Schnitzel!  Come in from the cold to Sandrine’s for some Monday night Schnitzel.  Soup and Schnitzel ($22), Schnitzel and Dessert ($25), or Soup, Schnitzel and Dessert ($29).  Schnitzel is served with fries or salad.

Boston University Food and Wine Seminars

Hot Wines, Cool Prices with Sandy Block -Tuesday, February 10, 6–8 p.m.
Nesto’s Nebbiolos with Bill Nesto -Wednesday, February 11, 6–8 p.m.
Sweet Basil with David Becker -Friday, February 27, 7–9 p.m.

2009 Kick-off Events for Grow-Out of New England heirloom vegetables

This project features New England farms that have agreed to grow heirloom vegetables and participating chefs who agree to buy these vegetables and put them on their menu.  It is a project of Renewing America’s Food Traditions (RAFT).  The meetings will be focused on distributing heirloom seeds to participant growers and fostering partnerships between producer and chef. For more details email elizabeth@chefscollaborative.org.

Boston’s event will be March 9th, 2009 at Craigie on Main.  There are also kick-off events in Providence and Portsmouth.

One Man,One Cow, One Planet

The 2009 Slow Food Boston Film Series will be showing three documentaries, starting off with a One Man, One Cow, One Planet on Sunday, February 8th at 3:30pm.After the film, three local farmers Jeffrey Schmalz from Silverbrook Farm and Greg Maslowe from Newton Community Farm, as well as Timothy Griffin, a professor at the Tufts Friedman School of Nutrition Science and Policy will be available for discussion.

Mind your own bees wax

Beekeeping basics class at Codman Farm started this Wednesday.

The Boston Shaker

The Boston Shaker now carries some great tools from OXO.  To read more about what’s in store and what’s coming soon check out the website and sign up for the newsletter.

B&B:  Barbecue and Blood

Redbones is partnering with Kate’s Mystery Book shop and Haley Booksellers for a Murder Underbones evening.  Tuesday, February 17th from 5:30 – 7:00 head over to Redbones for a series of free book release parties and some killer appetizers on the house.

Kendall Square gets Big Sky
Big Sky Bakery is now open in Kendall Square.

Brunch just got better
Craigie on Main is now open for brunch.  Sometimes you want pancakes and sometimes you want a little Maws.

Craving some CSA

Winter CSA shares are available.  Check out the January newsletter for details.

Family Friendly Fine Dining

Family friendly dining is now available at Aura on Tuesdays and Fridays.  Their special family friendly menu includes dishes crafted for babies and toddlers.

Bon weekend.  ttyl your BFF (Boston Family Foodie)

You can “twack” me down on Twitter @ bffoodie

For more info: Boston University Food and Wine Seminars, Chefs Collaborative, Slow Food Boston

Steak Recipe: Penny Wise and Foolish in Love

Whether the economy is going down the garbage disposal or you are living in a golden age it never hurts to be penny wise.  Here is a great recipe for steak hâché, which in all fairness has nothing to do with steak, but a little French can’t hurt if you’re looking for romance.

As a 6th grade student in Grenoble, France, one day “hamburger Americain” (pronounce with French accent dropping the “h”, rolling the “r”, and scrunch your nose for the “ain”) was served for lunch.  No one ate it.  It was a flat, overcooked patty of beef served on a plate.  Alone.  No wonder the French don’t think much of our food.  Well that was a long time ago and North American food has changed for the better.  Even so, a hamburger needs a bun and some fixin’s to make it a hamburger.  A steak hâché, on the other hand is served alone as a well cooked patty of beef with some seasoning and (if you’re lucky) a beautiful sauce.  I guess, with the hamburger Americain something got lost in translation.

To make your very own penny wise, romantic dinner of steak haché here is what you need.

A pan.  Cast iron is good.

For the steak haché
salt
pepper
olive Oil or butter
ground beef (lean but not too lean)

Form the patties.  Heat the pan and cook the patties until they are done to your liking.  Don’t forget to season with salt and pepper.  Let the steak haché sit on a rimmed plate.

For the sauce
salt
pepper
butter
a small onion or shallot (I prefer shallots)
Dijon mustard
red wine or brandy (if you like)
crême fraîche or sour cream (I prefer the former)

Chop 1/2 the onion or shallot finely.  Sauté the onion or shallot in some butter until nicely golden. Add a teaspoon of Dijon mustard (less or more to your taste).  Splash a little red wine or brandy into the pan and deglaze the pan.  Add a dollop of crême fraîche or sour cream.  Taste and add seasoning as needed.  Pour the juices on the steak haché plate into the sauce and stir.  Then add the meat to the sauce just to re-warm. Serve with a salad, a baguette to mop up the sauce (this is expected and not considered rude), and perhaps a cheese or fruit course.

Set the table with candles.  Put on some nice music.  You have the perfect dinner for 2,4,6,8 on the penny wise side leaving you plenty of time and some money to be foolish in love.

Bon appetit.  ttyl your BFF (Boston Family Foodie)

For more info: Steak haché au poivre vert, Steak hache à la sauce Roquefort

Valentine’s Day: A Different Type of Bubbly

Now that you have little ones, your lifestyle may have changed a tad.  It might be time to revamp Valentine’s day.

If you still fit in your lingerie or have purchased something new to show off your hot mama bod then go for it. For me, lingerie is no longer in the front, or even somewhere in the middle of my dresser drawer.  It has fallen out the back of the drawer and is flattened in the back between the dresser frame and the drawer.  In fact, lingerie is more of a goal like saving money for the kids to go to college some day.  But this isn’t about changes in the bedroom so let’s move on to the kitchen.

In truth, I am not a huge fan of Valentine’s day and never have been.  The thought of a romantic dinner for two might be the perfect evening for some parents.  The sitter comes,  you have reservations at some Boston area romantic spot, and you look fabulous in your new outfit.  The anticipation of a romantic candle-lit dinner with your partner in life without crumbs under foot or under tush nor mysterious noises coming across the monitor just as you sit down to raise a glass of wine) has made you giddy all week.  You get yourselves primped and pampered and head out the door arm in arm.

In our life it’s more like we have reservations at some fabulous restaurant.  We say our goodbyes (9 times out of 10 someone is screaming as we walk out the door).  Okay, sometimes it’s me but getting dressed is really traumatic these days.  So we’re finally out the door, we find our romantic dinner spot.  We then drive around for 20 minutes to find parking.  Once we’re parked we go into the restaurant.  The lights are dim the air is warm and all we really want is a pillow and a blanket.

Since it is rare that we eat together as a family and I think it is important to do when we can, this year Valentine’s day is about the romance of family.  It’s about doing things together.  Letting the usualy schedule flex a little bit.  The teacher in me knows that the more prep I do in advance and the earlier we schedule our evening the more relaxing our experience will be.

So my suggestion for this Valentine’s day is to enjoy the dynamics of your family as it is, not as it could/should/would be.  If that means that the morning is spent apart.  Dad goes out for a Pilates class.  Mom takes the kids out for breakfast.  Mom goes out for a walk around the reservoir.  Dad takes the kids out to play or stays in to do a project (house, painting, laundry).  Just make little changes to the day.  Stop and have a tea break together.  Put on some music to fold laundry to and do it as a family.

And for dinner skip the Champagne, steaks, and chocolate mousse.  Okay, you can keep the chocolate mousse just make it the night before or after school with the kids.  The new Valentine’s menu is heart-shaped hamburgers any style.  The bubbly is beer.  And, dessert is chocolate (perhaps white chocolate for the kids if you want them to sleep).  Plan an early family dinner. Once the kids are in bed you can serve another course. I do mean a little bite to eat here:  a cheese course, a fruit course, dessert, or after dinner drink.

For more info: The recipes and details will be coming soon.  Some great beer choices and pairings will accompany the menu.