Happy Valentine's Day!

I’m in Atlanta right now and I wish my wife Marja was here so that we could celebrate Valentine’s Day together at Market, my restaurant in Buckhead’s W Hotel. Of course, I’ll be thrilled to see her back at home tomorrow, but I’d love to share this experience with her. Atlanta is beautiful and green, even in the winter, and everyone is so nice. Also, my menu at Market reads like a collection of my “greatest hits” from all of my New York restaurants, so my favorite dishes are available in one spot.

In fact, I’m here working with chef de cuisine Ian Winslade on new dishes for the menus both here and at Spice Market in the W Midtown. Spring comes early to the south—strawberries will be ripe in the next few weeks. Since Market’s dishes revolve around local, seasonal ingredients, I want to make sure we’re ready to use the great produce here as soon as it’s available. We also incorporate those ingredients into Spice Market’s dishes, and I’ve enjoyed working with Ian at both restaurants.

When I arrive home tomorrow, I’m going to have to switch gears. It’s definitely still winter in New York. We’re doing a family Valentine’s Day dinner with our daughter Chloe, my son Cedric, and my brother Philippe and his children. (I only wish my daughter Louise could’ve made it up from D.C. too.) I think I’m going to roast a rack of Berkshire pork chops with a maple syrup and soy sauce glaze and pair that with a quince puree. For dessert, I may forgo chocolate in favor of cheesecake. Better yet, maybe I’ll do both. Whatever I cook, I’ll just be happy to share the meal with family.

Marja and I enjoy spending this little holiday at home. Besides, we’re really looking forward to our trip to Egypt the last week of April. Neither of us has ever been and we can’t wait to go. Admiral Travel invited me to be a guest chef on an amazing land and cruise tour. With the other travelers, we’ll get private tours of Queen Nefertari’s tomb, the Karnak Temple, Kom Ombo, and the Temple of Philae.

What I’m most excited about, though, is the final dinner. I’ll be cooking under a Bedouin-style tent on the Giza Plateau, with a spectacular view of the pyramids. Needless to say, this is a first for me. I’m always up for a new cooking adventure, and I can’t imagine a better one. If you’re already planning on going or would like to sign up for this trip, I look forward to seeing you there.