Wild Menu Planning – Date Night
Whether you’re making dinner for a potential match for the first time, or keeping the romance alive in a well-established relationship, date nights are always a great idea!
Choosing a menu to cook for date night can lead to some anxiety though, so we did the work for you, providing recipes for an amuse-bouche, an appetizer, and a main dish, along with some recommendations for drink pairings and dessert.
Our first date night menu plan sticks to a Wild Japanese theme, with elegant dishes that aren’t too hard to make, but are sure to impress. Read on to learn more!
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We’re going to start with an elegant amuse-bouche by Adam Steele – Bay Scallop Tiradito. This starter is perfect for two, and is light enough that it won’t steal away your hunger for the main!
Adam writes: Bay scallops are a culinary delight. Tiradito is a cousin to ceviche, crudo, and carpaccio. Although the dish is Peruvian in origin, it reflects the Japanese influence on the local cuisine. A raw dish with components to contrast and complement its centrepiece without overwhelming, where the whole truly is greater than the sum of its parts. Tiradito is less recipe and more technique, allowing room for personal expression as well as infinite variety.
The flavors and textures in this preparation are subtle yet dynamic. The numbing effect of the Sichuan peppercorn with the heat of the chile, meets the cooling citrus and smooth rich sesame oil. The nori and sesame seed round out the overall picture with umami and crunch.
Any fancy dinner needs an appetizer, and who doesn’t like dumplings? Rikki Folger’s Venison Gyoza are Japanese-style dumplings that are stuffed with seasoned ground venison and served with a soy or chili oil dipping sauce. They’ll provide a nice bite without being too filling before the main event. Rikki suggests using pre-made dumpling wrappers to make this dish quicker and easier to get to the table.
She also writes: This is a fun way to use up that ground meat and is also a fun way to involve your family. These gyoza can be frozen in an airtight container for up to 3 months! You can cook them from frozen the same way you would cook the freshly made ones.
For the main dish, we recommend Adam Berkelmans’ Venison Steak and Miso Ramen. Sticking to the Japanese theme, this ramen is hearty and filling, while remaining fancy enough to impress your date. It’s a great way to serve venison steak in a new and unique style, and slurping the soup is a fun way to break the ice!
Adam writes: I must say, the flavour of rich meaty venison broth mixing with the freshly seared venison steak was phenomenal and a nice change from the more common braised meat you find in soups.
Have fun with the garnishes. You’ll definitely want a jammy egg in there, but customize the rest of your ramen by adding any or all of the garnishes I’ve suggested, or you can come up with some of your own! [Pro-tip: heart-shaped fish cakes are available in Asian grocery stores and would be a cute and tasty addition]
We suggest serving this meal with a light dessert of matcha cookies, squishy mochi, fresh fruit, or a Japanese-inspired ice cream or sorbet (yuzu sorbet would be fantastic!).
Drink pairings could include a Japanese lager such as Asahi or Sapporo, a lightly sweet white wine like a Chenin blanc or Pinot gris to balance the rich saltiness from the ramen, or an ice-cold full-bodied sake, who’s earthy tones will work wonderfully with the beefy ramen.
Stay tuned for more Wild Menu Plans to help you out in the kitchen!