A Love Story Told Through Food: Valentine’s Day at CORE Kitchen & Wine Bar
Valentine’s Day dinner at CORE Kitchen & Wine Bar was an unforgettable journey, where each course unfolded like a love story. Located at The Ritz-Carlton, Dove Mountain, this elevated dining experience was designed by CORE’s chef de cuisine Christian Dyson.
Chef Dyson’s objective was to craft a menu that mirrored the romance and progression of a relationship. From the excitement of a first date to the deep bond of marriage, each course symbolized a different stage of love.
As Alex and I made our way through the prix-fixe tasting menu, we were captivated by storytelling of the various dishes, some which featured multi-sensory elements– like the edible bouquet. What made the evening even more special was how the courses sparked memories of our own relationship. With each bite, we found ourselves reminiscing about past dates and travels. Chef Dyson beautifully captured the magic of love and connection.
Continue reading for a closer look at how CORE Kitchen & Wine Bar’s prix-fixe Valentine’s Day menu unfolded at The Ritz-Carlton, Dove Mountain.
Disclaimer: Thank you to Chef Christian Dyson and The Ritz-Carlton, Dove Mountain for inviting me to experience Valentine’s Day dinner at CORE Kitchen & Wine Bar! All thoughts and opinions are my own.
Amuse-Bouche
Edible Engagement
Foie gras pearl, 24 KT gold, sugar gem
As we sat down for our Valentine’s Day dinner at CORE, a plate holding a velvet red box was placed before us. Chef Dyson explained that this amuse-bouche symbolized the start of a relationship, with marriage as the ultimate goal.
Inside the ring box was a foie gras pearl, adorned with 24-karat gold leaf and a sparkling sugar gem. The delicate crunch of the crystallized sugar balanced the richness of the foie gras.
First Course
For the first course, we had two options to begin our “courtship”—the St. Valentine’s Day Bouquet or Dinner and a Movie. Naturally, Alex and I tried one of each.
St. Valentine’s Bouquet
Edible flowers, exotic kale, candied walnuts, desert honey goat cheese, prickly pear vinaigrette
I chose the St. Valentine’s Bouquet, which arrived as a stunning edible bouquet in a large martini glass. After a moment of admiration, the food runner delicately transferred the “arrangement” onto my plate—no tossing necessary, as it was already dressed. One of my favorite details was the prickly pear vinaigrette that was made with a tart and tangy prickly pear pureé, dijon mustard and champagne vinaigrette. When in season, the culinary team likes to forage the prickly pears from the area surrounding the property. As a salad fan, this was perfect in every way, and it reminded me of when Alex brought me a corsage for our senior prom (which I still have to this day).
Dinner and a Movie
Roasted corn bisque, textures of corn, brown butter snow, aged cheddar double cream, sea salt, caramel tuille
Alex, a soup lover, opted for Dinner and a Movie. For the presentation, they carefully poured the bisque from a small pitcher over the textures of corn, brown butter snow, aged cheddar double cream, and sea salt caramel tuile. As the caramel tuille dissolved into the corn bisque, it added a touch of sweetness. This dish took me back to our first movie date at Foothills Mall in high school, where we watched The Holiday—though I’d take this soup over movie theater popcorn any day!
Second Course
The second course represented the deepening of a relationship, with dishes inspired by intimate conversations and travel adventures.
Conversation over Coffee
Mushroom “capuccino,” mushroom ravioli, porcini broth, baby heirloom tomatoes, Parmesan foam, micro basil, black truffle
When I reviewed the Valentine’s Day menus on my blog, I had a feeling that Conversations Over Coffee would be a favorite course of the evening at The Ritz-Carlton—and I was right.
This dish arrived in a cappuccino mug, topped with frothy Parmesan foam and delicate shavings of black truffle. After it was placed in front of me, the food runner poured in a fragrant porcini broth. When I took the first spoonful of raviolo from the mug, I was instantly enamored by the savory and warm flavors.
Cappuccinos and lattes remind me of the brunch dates Alex and I have shared over the years—both in Tucson and on our travels. Almost every time, he would order a hot latte. While he no longer does, the memory of him doing so in the early days of our relationship brought a smile to my face.
Trip to Trinidad
Sous vide Muscovy duck breast, callaloo, coconut taro purée, roasted roots, hibiscus verjus
Truthfully, I didn’t eat much of this dish since I was fully focused on my four ravioli, but I did take a small bite of the tender duck breast and a few heaping tastings of the callaloo. It was actually my first time trying callaloo, a traditional Caribbean dish made from leafy greens, often cooked with coconut milk, garlic, and spices.
The flavor resonated with me in a way I didn’t expect. While we haven’t been to Trinidad, this dish is one of the reasons why we enjoy traveling the world. We find great excitement in seeking out new flavors, local dishes, and cultural experiences through food.
Third Course
As the meal progressed, it reached its most symbolic moment—the stage of deep connection and commitment. Each entrée option reflected a romantic destination, making the selection feel like you’re choosing your own love story: Honeymoon in Hokkaido, Passionné en Paris, or Mediterranean Matrimony.
Honeymoon in Hokkaido
A5 Japanese Wagyu beef ribeye cap, served with confit garlic pommes purée, romanesco, roasted roots, and cherry blossom demi glace
Though this was Alex’s dish, I couldn’t resist trying a bite. The sweetness of cherry blossom demi-glace paired beautifully with the confit garlic pommes purée.
It’s also a bit funny that, despite visiting Japan three times, our only experience with A5 wagyu has been in the U.S. If nothing else, this dish reinforced that we need to finally try it on our upcoming fourth trip to Japan.
Passionné en Paris
Dover sole, kohlrabi purée, blistered heirloom tomatoes, braised baby fennel, and barrel cactus beurre blanc
Passionné en Paris showcased the elegance of French cuisine while making a thoughtful nod to the Sonoran Desert. Chef Dyson perfectly cooked the Dover sole, highlighting its delicate texture with one of the smoothest beurre blancs I’ve ever had. But, what made this sauce exceptional was Chef Dyson’s infusion of barrel cactus.
Growing up in Tucson, Chef Dyson recalled tasting barrel cactus fruit during hunting trips with his dad. While he loved its bright, citrus flavor, the slimy texture was less appealing. To refine it for this dish, he de-seeded the fruit, infused it into the beurre blanc reduction, strained the mixture, emulsified it with butter, and finished with the black seeds—allowing the citrus profile to shine in a beautifully smooth sauce.
Beyond its rich, silky sauce, this dish was my favorite plating of the evening. Chef Dyson successfully created something that was indulgent but not heavy—much like the meals we’ve enjoyed in Paris.
Dessert
The final course captured the joy and sweetness of lasting love, offering two decadent desserts that felt like a celebration in every bite.
Red Velvet Romance
Red velvet prism, cream cheese bavarois, gold chocolate entremets, red fruit kranfil, raspberry confit, Chambord ice cream
Anniversary Toast
Strawberry champagne mousseline, flourless chocolate sponge, champagne yogurt sorbet
Experiencing Valentine’s Day dinner at CORE Kitchen & Wine Bar was truly unforgettable. From symbolic ingredients to playful interpretations of classic date nights, Chef Christian Dyson curated a dining experience that was memorable, immersive and heartfelt.
If you’re looking for a romantic getaway, consider booking a stay at the Forbes Five Star luxury resort to enjoy its world-class hospitality firsthand. View my blog post to see what culinary adventures you can expect on your stay at The Ritz-Carlton, Dove Mountain.
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