Ever since Chris and I were married five years ago we have forgone fancy restaurants on Valentine's Day. Instead we have a tradition of making a delicious surf and turf dinner in the comfort of our own home. Working together is what makes our little supper so special. Last nights menu consisted of filet mignon in a red wine reduction with portabella mushrooms, butter garlic lobster tails, white truffle mac and cheese, and a shaved asparagus and arugula salad. I will share our dessert with you next week. Needless to say I am still full.