Romance Across the Globe

What makes a restaurant romantic? The question alone can ignite hour long debates depending on your definition of the word and concept. At Bon Vivant, we’ve done some dining and drinking for you and have came up with some simple criteria to help ignite the flames of passion.

Here’s what fuels our fire: the restaurant must have ambience, preferably off-the- beaten path so you’re not sardine crammed with every self-proclaimed Casa Nova, the food and drink must be delicious-not necessarily in a 5 star sense, speak to its locale, and the service must be attentive without being rigid or stuffy. Most would agree this makes for a special evening, no matter what time of year.

So we’ve taken our wish list and looked around the globe for some highlights- by no means exhaustive- to whet your appetites and get you in the mood to share a sensual meal with your loved one. Buen Provecho to you all!

Pan Latin Love at Cucharamama- Hoboken, NJYes, New Jersey! I said slightly off-the-beaten-path- and Chef Maricel Presilla’s ode to pan Latin specialties is worth the twelve minute ferry ride from downtown Manhattan. The wood burning oven casts diners in a golden glow- or is that the Guarapita de Aragua working its mojo? This is one of Venezuela’s most delicious drinks, made with Santa Teresa Ron Antiguo de Solera and passion fruit juice. From spicy Peruvian fare spiked with panca peppers to Argentinean churrasco, the continent is literally your oyster. With Chef Presilla at the helm (she has studied the food ways of Latin America for over 20 years), you are in expert hands.

Moyo Restaurant on the Spier Wine Estate, Stellenbosch, South AfricaReserve a table in the “tree tops” (like your own tree house) and enjoy the a cappella choir gently serende you in Zulu as warm water pours over a basin so you can wash your hands. If the night’s chilly, wrap up in wooly blankets slung behind your chair and head over to the generous, South African buffet where potjies (cast iron pots) full of savoury stews and other specialties await. Don’t miss the malva pudding with a ladle or two of Cape Velvet liquor. Lekker! And you’re in wine country after all, so there’s no shortage of fabulous offerings and South African Ruby Ports to finish dinner with.

Wine Region North- Ravine Vineyard, St. Davids, OntarioRemoved from the bustle of Niagara-on-the-Lake, this is undoubtedly one of the Niagara region’s best dining destinations. Family owned and operated, this vineyard takes wine making seriously, and now that prodigal son Paul Harber is back from his culinary stage in Germany, the food does the wine proud. Check their website often for special events where wine-paired, seasonal tasting menus are beautifully prepared by Chef Harber (who staged under Canada’s legendary Michael Stadtlander). Don’t miss the vineyard’s 2007 Redcoat- a food friendly Merlot redolent with plums and spice or Ravine’s Rieslings- the 2007 is sold out, but good things are expected for future vintages (see above picture for some Ravine wines). You’ll likely dine in a recreation of the original 1920s fruit packing shed where wood fired oven breads that are made on-site begin to tempt the palate for what’s to follow. Canadian terroir at its best!

A Dash of La Dolce Vita at La Petraia- Chianti Classico, Tuscany, ItalyIf the weather’s warm, dine al fresco on the spacious stone-lined patio off the kitchen of La Petraia where Susan McKenna-Grant will be helming the stoves using her farm’s organic, pristine products. You’ll settle in with a Prosecco and a dash of blackberry syrup, some artisanal bread made in-house, dips and a captivating vista of Tuscany’s gently rolling hills. As course after course of carefully curated dishes regales the senses, you look out over nectarine-hued sky and the majestic Cyprus trees and wonder how you got so lucky. McKenna Grant’s agriturismo is high-end without any pretense or stuffiness, and her food is flawless. Prepare to be enchanted, Italian style. That’s amore!

Fire it up: Spicy aphrodisiacs

My first memory of spice came with a Bombay sandwich, back home in India. And no, I didn't want to kiss the guy who prepared it for me. It was delectable though, with two slices of soft white bread moistened with butter and a fiery coriander chutney, on which sat evenly cut slices of tomato, potato, beetroot and onions. I barely knew the word aphrodisiac, let alone that foods like chillies could put both the mind and body ‘in the mood’. So I couldn't say if it stirred anything inside of me, but I did enjoy sharing more than one sandwich with my husband all those years ago.

When you think of aphrodisiacs, the first thought is oysters. But coming from the land of spices (and the Kamasutra) we take the fact for granted that we eat these ‘romance inducing’ ingredients every day. Nutmeg, chillies, and cloves – we have them all in our spice cupboard. My mother used ginger, considered good for women's blood flow and temperament, daily. Cinnamon, used to perfume rice dishes and desserts was also a favourite. Once used by the Queen of Sheba to attract King Solomon, the warming spice is known to increase sexual desire – and historical references proves it obviously works.

When I travelled to Thailand, I quickly got addicted to their spicy papaya salad, which comes chock-full of dried chilli flakes, with the perfect balance of sweet and sour dressing. Served on small plates at makeshift carts along the streets, it was refreshing and left a gentle heat on the tongue. Now I'm not complaining because some scientists have theorized that when one consumes chillies it creates the same reactions as when making love, such as, increased heart rate, palpitations and perspiration. And it gets the 'feel good' endorphins going as well. Now who can argue with that?

One of the joys of living in a culturally diverse country like Canada is the ability to find a veritable banquet of cuisines from all over the world. Japanese sushi and sashimi are one of my favourites, and considered an aphrodisiac by some. But it’s not the freshest coral salmon and tuna that ignite the fire within. That distinction goes to the freshly grated horseradish that it’s often paired with it, which has long been considered one of nature’s best stimulants, and known to work particularly well for women.

Right now one of my favourite double-whammy aphrodisiacs is available in most grocery stores - Lindts' dark chocolate with chilli. A square melting on the tongue starts innocently enough with the rich cocoa turning creamy. But then you feel a slow heat emanating and you know that the chilli is starting to work as well. We know chocolate is commonly known as the ‘Food of the Gods’ and releases serotonin, a chemical that scientists say puts the consumer in a state of bliss. Add these amorous properties along with the chillie's heat (pardon the pun) and you should have your honey eating right out of your hands before the night is over.

Bubbles of Love

All I know about St. Valentine is that he was a Christian priest in Roman times who died a gruesome death for his beliefs.

Isn’t that romantic?

Maybe not, but I think bubbles are. Sparkling wine conjures images of celebration and there is nothing more worthy of celebration than your relationship with the one you love. If one special person should not be available, good bubbles can help you fall in love with the world at large.

Sparkling wine is any wine with bubbles in it. Champagne is the king of sparklers and comes from one place….Champagne. This is a magical region of northern France, an easy drive of just over 150 kilometers from Paris. Reims (sort of pronounced Renz) is prettier than Epernay and has great historical significance, but Epernay is the business end where most of the famous producers reside.

Like a good relationship, it takes a lot of work to make a good Champagne. First you have to make wine and then you have to create a second fermentation. This happens in the bottle in which the wine will eventually be sold. A little sugar and yeast are added and the resulting fermentation creates alcohol (something that has always helped my relationships) and bubbles. The bubbles are trapped in the bottle and re-absorbed into the wine, only to appear when the cork is popped.

Here’s a note on opening a bottle of bubbles. There is a lot of pressure in the bottle of Champage. (I will refrain from any relationship connection here.) Never aim the bottle at a loved one. Hold it at a 45 degree angle and firmly grip both cork and bottle. Then gently twist the bottle instead of the cork. If done correctly, a Champenois once told me the cork should not ‘pop, but sigh like a satisfied woman’. How very French! If this is true I am yet to open a bottle correctly. (Either that or I have never satisfied a woman.)

I always keep the metal cage on the cork to help me grip. This is however, a very bad idea if you don’t follow my earlier advice about not aiming it at a loved one.

So, why is Champagne the drink of lovers around the world? For this answer, I think I will defer to the iconic Epicurean, Brillat-Savarin.

“Burgundy makes you think off silly things, Bordeaux makes you talk of them and Champagne makes you do them.”

Should you find yourself without companionship on the 14th, allow me to make a suggestion. Be somewhere with a glass of Champagne and a fabulous view.

[Photo]Nick in Istanbul without his wife, but with his Champagne.