With a little finesse and some help from local Atlanta chefs you can cook your own special Valentine’s Day dinner with ease.  We’ve got an appetizer, main course and fun dessert that is sure to impress your sweetie.  Click on each image to get the full recipe.

Special thanks to Chef Dwayne L. Hairston, Chef Alex Friedman and Pastry Chef Elizabeth Matheson for their insight and direction. If you try one (or all) of these recipes – make sure to come back and tell us here at Buzz Entertainment Magazine how it turned out. Leave your comments below and happy cooking!

Shrimp & Crab Bisque
By Chef Dwayne L. Hairston

Ingredients:

2 Cans Condensed Cream of Shrimp Soup
2 Cups Whole Milk
1 Ounce White Wine (preferably Chardonnay)
1 Pound Large Cooked Shrimp (Diced)
8 Ounces Lump Crab Meat
1 Teaspoon Garlic Powder
1 Tablespoon Grated Parmesan Cheese
Dash Coarse Ground Black Pepper

For Cooking Instructions Click Here
 

P'cheen's Orange Bourbon Glazed, Roasted 1/2 Chicken
By Chef Alex Friedman

“This is an adaptation of P'cheen's Orange Bourbon Glazed, Roasted 1/2 Chicken.  This simple yet sophisticated recipe is sure to impress anyone's Valentine’s Day date.  Serve with herb roasted potatoes and asparagus and your meal is complete."

Ingredients:

1 whole 3 pound organic chicken
1 can orange juice concentrate
1/2 cup bourbon
2 tsp red chili flakes
1 medium yellow onion roughly chopped
2 oranges (1 roughly chopped, 1 thinly sliced)
6-8 cloves of garlic peeled
4 pats of unsalted butter

Salt and Pepper as needed
Chopped parsley for garnish

For Cooking Instructions Click Here
 

Pacci’s Chocolate Fondue Body Paint
By Pastry Chef Elizabeth Matheson

Ingredients:
1 cup water
1 cup corn syrup
1 ½ cocoa powder
1 pound chocolate chips

For Cooking Instructions Click Here