The marriage of meat and seafood is a match made in heaven. Whether you want to highlight one or both on your plate, our meat and seafood departments have the best ingredients you need to make a spectacular dinner for your sweetheart.
Looking for the best of the best? We asked two of our experts to tell us about their really special offerings (and why they’re worth it).
from Beau Klose, Global Meat Procurement Team Leader:
A steak dinner is always a sure-fire winner, but make it a dry-aged steak and a special meal just got a lot more special. What’s the big deal about dry-aged beef? Flavor and tenderness. Our butchers take the most prized cuts of beef off the rib and loin and age them in-house for 14 to 21 days in a humidity- and temperature-controlled environment until they reach the pinnacle of flavor. The aging process reduces the moisture content and concentrates the robust, meaty flavor, much in the same way that the flavor of stock is enhanced when it’s reduced. Additionally, enzymes that are naturally present in the meat break down the fibers on a microscopic level making for a very tender finished product.
Since there’s less moisture in dry-aged cuts, they’ll cook up slightly faster than your typical steak. Have your meat thermometer handy — 130-135 degrees for medium rare, 140-145 for medium.
All the beef at our meat counters are raised without the use of antibiotics or added growth hormones. Our meat is also rated to Global Animal Partnership’s 5-Step™ Animal Welfare Rating System.
If, like the famous love song, you want to try a little tenderness, look no further than filet mignon. This is the absolutely the most tender cut of beef. Our filets are hand cut in-store by our skilled butchers, so you’ll get the cut you want as fresh as it can be.
Filet mignon is so tender that home chefs can easily turn out a gourmet performance. Here’s a simple technique from Ina Garten. Topped with a crumble of blue cheese and accompanied by a special wine, you’ve got the perfect meal.
“The perfect meal.” That’s a bold statement. Our global seafood coordinator David Pilat might see things a little differently. He thinks seafood is just the thing that’ll make your special someone swoon.
from David Pilat, Global Seafood Coordinator:
Who knows how the connection between seafood and romance came to be, but they are most certainly entwined. Is it any coincidence that the Greek goddess of love Aphrodite is said to have risen from the sea on an oyster shell? I don’t think so.
Let’s take the lovely oyster: Roman emperors are said to have paid equal weight in gold for oysters and rumor has it legendary lover Casanova began each meal with dozens of the mollusks. Whether oysters’ aphrodisiac effects are myth or not, there’s nothing quite like fresh, velvety, sweet oysters. Our seafood departments carry varieties from both the Pacific and Atlantic.
If oysters aren’t your thing, a great Valentine’s dinner can start with the classic favorite -- salmon. This time of year we see fresh, farm-raised salmon delivered to our stores daily. Our industry-leading aquaculture standards means that these farmed salmon are never treated with antibiotics or added hormones. We also offer previously-frozen wild salmon, hand-selected by our port buyers in season, then frozen at the peak of freshness.
There are many other delicacies waiting for you in our seafood departments -- from lobster tails and shrimp to line-caught cod and caviar – the perfect picks for a most romantic meal.
With industry-leading standards for meat and seafood and expert butchers and fishmongers to help you make a great selection, you’ll find the best, highest-quality options at your local Whole Foods Market.
So, surf or turf? Is there really a reason to choose?
What’s your favorite meat and seafood combination for a romantic dinner?