They say the way to a person’s heart is through their stomach, and we think there’s no better way to show your love than cooking your special someone, well, something special. If you’re planning to skip the restaurant scene this Valentine’s Day, treat your love one(s) to one of these decadent dishes by Saltbox Farm, Capers Catering and Blackstone Caterers. Not in the cooking mood? Be sure to check out the gourmet take-out menu for two curated by Forklift Catering.
Want to make your dining table extra romantic this holiday? We’ve got a variety of colored goblets, specialty napkins and more to create the ultimate swoon-worthy setting!

Sweet Potato Gnocchi

Saltbox Farm


For the Ragu:
2.5# boneless chuck short ribs
1 onion, medium dice
1 carrot, medium dice
1 rib celery, medium dice
2 cloves garlic, smashed
1 cup red wine
½ teaspoon fennel seed
½ teaspoon coriander
2 bay leaves
1-2 sprigs each thyme and rosemary
salt and pepper

For the Gnocchi:
2# sweet potatoes
1 teaspoon freshly grated nutmeg
1teaspoon salt
2 cups flour, plus additional if needed


  1. Heat oven to 325°. Pat short ribs dry with paper towels and season with salt and pepper. In a Dutch oven over medium high heat, heat 1 tablespoon vegetable oil until just smoking. Working batches if needed, brown beef on all sides (2-3 minutes per side).
  2. When beef is browned, remove from pot and add onion, carrot, celery, and garlic. Cook for about 5 minutes until vegetables have brightened a bit. Fill a teabag with fennel and coriander.
  3. Add beef back to pot and deglaze with ½ cup wine, reducing by half. Cover ribs by half with water and add bay leaf, thyme, and rosemary. Cover and place into oven for 2.5-3 hours until meat is easily shredded with a fork.
  4. Remove beef from cooking liquid and allow it to cool for a few minutes before shredding. Meanwhile, bring cooking liquid to a boil and reduce by half with the remaining 1/2 cup of wine. Strain out any vegetables through a fine mesh strainer and add reduced liquid to shredded beef mixing well. Preheat oven to 350° degrees. Line a baking sheet with parchment and place potatoes on pan. Bake potatoes until they are soft to the touch, about 2 hours. Remove from oven and allow to cool slightly.
  5. Remove skins from potatoes and process through a food mill or ricer while still warm. Gently toss in nutmeg, salt, and flour until a dough forms. Keep your fingers wide and toss dough into dime-sized pieces (as you might for biscuits or pie dough). Then knead dough until it feels soft, but stable. If it feels very sticky, add additional flour a bit at a time (about 1/4 cup) to achieve a cohesive dough.
  6. Line 2 baking sheets with parchment and lightly flour. On a lightly floured countertop, cut off sections of the dough and roll out into a 1/2-inch thick log. Then cut 1/2-inch pieces from the log and place neatly on the baking sheet. Be careful not to crowd the gnocchi or they may stick together. If you are saving the gnocchi for another time, freeze on the baking sheets and place in a storage bag. Gnocchi will keep for up to 3 weeks.
  7. Bring a pot of salted water to a boil and turn down to a simmer. Cook gnocchi in water for about 2-3 minutes, until gnocchi float. Carefully remove gnocchi from water and move to a pan with the beef ragu. Serve in bowls with shaved parmesan.

Dark Chocolate & Peanut Butter Fudge

Capers Catering


18 oz 60% dark chocolate
14 oz sweetened condensed milk
4 tablespoons crunchy peanut butter*
1/2 teaspoon vanilla extract


  1. Melt all ingredients together in a saucepan on medium heat, stirring often.
  2. When the chocolate is melted, remove the pan from the heat.
  3. Add the vanilla and mix with a wooden spoon for 2-3 minutes, until the mixture has thickened.
  4. Pour into a greased 8×8 pan and spread evenly.
  5. Refrigerate for 1 hour, then turn onto a cutting board and cut into squares.
  6. Store at room temperature in a sealed container for up to one month.

*Can substitute peanut butter with 3 tablespoons unsalted butter 

Grilled Rack of Lamb with a Sweet Corn Custard, Haricot Vert and Blackberry Gastrique

Blackstone Caterers

For the Lamb:
1 rack of lamb
1 teaspoon fresh rosemary, chopped2 cloves fresh garlic, minced
2 tablespoons Dijon mustard
1 cup red wine
1/4 cup balsamic vinegar
1/4 cup olive oil

Mix all ingredients together. Marinate Lamb Rack overnight. Remove from Marinate. Brush with Olive Oil. Grill Lamb over Medium Heat until an internal temperature of 130 degrees and rest at least 10 minutes for a medium rare chop.

For the Blackberry Gastrique:
1/2 pint fresh blackberries
1 cup red wine
1/2 cup sugar
2 tablespoons  balsamic vinegar
1 tablespoon butter

Combine first 5 ingredients in a small saucepan. Bring to a boil and simmer until slightly thickened.  10 minutes or more. Mashing the blackberries into the sauce. Strain through sieve to remove seeds whisk the butter into sauce.

For the Sweet Corn Pudding:
1 cup fresh or frozen corn
4 eggs – (2 whole + 2 yolks)
1 cup heavy cream
1 teaspoon salt (or more, depending on preference)

Add corn to cream and simmer for 5 minutes on stove. Cool mixture slightly and purée in blender with eggs and salt. Pour into buttered ramekins and bake in oven at 350 degrees for 20 minutes or until center is slightly puffed. Let sit until room temperature and unmold puddings from ramekins.

Pre-Made Dinner for 2

Forklift Catering

Enjoy the elegance of a chef-prepared gourmet dinner from the comfort and safety of your home. Menus from Forklift Provisions are designed to be served at your convenience* with simple reheating and assembly instructions.  Available in curated menus or a la carte, with rotating options for hors d’oeuvre, desserts, and drinks, sitting down to a meal is easier than ever!


Gruyere Gougères

Winter Salad
Apple Chips, Point Reyes Blue Cheese, and Red Wine Vinaigrette

Duck Two Ways
Fennel Dusted Seared Breast + Confit Leg with Pickled Mustard Seed, Maple Sherry Gastrique, and Salsa Verde

Hazelnut Romesco Potatoes
Smoked Brown Butter Carrot Purée

Flourless Chocolate Cake

Lavender Shortbread Cookie Sandwiches with Strawberry Jam**


Cozy up with the ones you love and enjoy homemade hot chocolate with Forklift’s Peppermint Marshmallows and Shortbread Cookie Sandwiches.

*Orders may be placed Thursday, February 4th – Monday, February 8th for pick-up or delivery Friday, February 12th or Saturday, February 13th. 

**Add Shortbread Cookies to your Valentine’s Day Menu for 2 and get them for FREE with code VENDORLOVE