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Falling In Love At The Brampton Lodge
So, you’ve met someone special and you’re ready to invite her for a weekend getaway. You’re looking to make an impression but prefer something casual, and you’d like the option for activities. We’ve got just the place for you.
Head upstate New York for The Brampton. Located in Warrensburg, near Lake George, The Brampton is a secluded lodge set among 10 acres of woodlands. If you like to travel with a pack of friends, there’s the main lodge – a cozy, contemporary cabin with six bedrooms that can be booked as a group for a fun-filled weekend. Be sure to ask for one of the private rooms for two.
Or, perhaps you’re the romantic type and prefer an intimate romantic rendezvous for two? There’s a refurbished vintage VW mini-van on the property that sleeps two with a moon roof for stargazing. Or, consider their luxury tent for two. You’ll ascend a long wooden staircase and at the top is a very private camping area featuring a very cozy large tent. Yes, this is your chance for romantic glamping!
And let’s not forget, Fall is such a seductive time of the year on the East coast. You can’t help but cozy up to each other on a brisk day under a backdrop of vibrant red, orange, and yellow trees against a clear blue sky. Sigh….
You’ll feel right home at The Brampton…cozy is their mantra.
Here’s a sample of what you can do.
Day One: For a mellow start to your weekend, unwind with an outdoor yoga class, or sit by one of the two fireplaces and enjoy a shared breakfast. Then, wander over to the hot tub for some pure relaxation. Ready for a little more action? Tucked away in the foothills of the Adirondack Mountains, you’ll find many activities to choose from. You can go swimming, hiking, fishing, kayaking, enjoy a round of golf and more.
After a day of exploring the area – head back to The Brampton for a romantic meal for two. Get this: The Brampton offers an onsite chef that will cook all your meals, or maybe you just want a romantic fireside dinner? Either can be arranged.
Want to freshen up before dinner? You’ll LOVE sharing an outdoor shower. There’s one outside some of the bedrooms, right on the balcony. After dinner, be sure to share a nighttime toast under the stars at the fire pit. And if you’re up to it, there’s a rec room for a game of ping pong or pool.
Day Two: On your second day, shoot for some fun in the sun. The Brampton has a speed boat ready to whisk you away to one of 165 mini-islands on Lake George. Each island is equipped with a fire pit, a deck for a picnic blanket or tent, a picnic table, and outhouse. And, the views are spectacular.
It’s a good time to fall in love. xoxo
The Brampton / Visit their Website to book your trip
1525 River Rd, Warrensburg, NY 12885
Easy Entertaining for a Group with Beautiful Baked Salmon Platter
Get ready to dazzle your guests with this easy, delicious dinner.
Inspired by a beautifully assembled deconstructed Salmon Cobb Salad I discovered on TasteSpotting, I decided to try my hand at creating a Salmon Board for a Saturday evening get-together with eleven friends. I love the idea of a shareable platter of delicious treats so everyone can pick and choose their favorite combo. Your platter can feature fish, chicken, or meat as the star of your meal surrounded by any combo of vegetables, cheese, nuts, citrus, etc. This is the kind of dinner you can get creative about. And of course, vegetarians can serve up a mushroom medley or a curry tofu as the central focus/main course.I see doing this for breakfast too – scrambled eggs or a frittata as the main course surrounded by smoked salmon, tomato and lemon slices, cheese, olives, potatoes, sliced radishes, and so on. Scale down the portions and you have a beautiful way to present a romantic meal for two. Start cooking 1-2 hours before everyone arrives and have it assembled for that WOW factor.I served a simple green salad as a side: lettuce, cucumbers, avocado, and endive with a simple olive oil/lemon dressing.
The presentation is easy. Just have all ingredients ready for assembly and get creative. Working on a large wooden board, a tray or your favorite serving dish – arrange vegetables along the edges, leaving a place in the center for the salmon. Lay a few lettuce leaves in 1 or 2 corners and in the center under the salmon.
Once all ingredients are in place, add the main course, garnish and you’re ready to serve!
Baked Lemon Garlic Salmon Platter
Easy Bake Lemon-Garlic Salmon (Recipe Here)
Roasted Tomatoes (Recipe Here – go for the fast bake version on the bottom of the page)
Roasted red onion, quartered
Boiled baby potatoes, cut in half lengthwise
Boiled Eggs, cut in half lengthwise
Kalamata Olives pitted
Grilled Baby Sweet Peppers, sprayed with olive oil and grilled
1/2 brick of Feta Cheese, cut in cubes
1 large Cucumber, sliced
Mixed Greens or Large Salad leaves
Pre-Prep: Each of these items take between 10 and 30 minutes to prep. Once grilled or cooked, set aside for final assembly.
In one pot boil the potatoes. Drain the potatoes and cut in half and set aside covered.
In another pot boil the eggs, drain the water and let cool. When cooled, peel and cut the eggs in half. Set aside
Grilled the sweet peppers and red onion on the same sheet as the tomatoes (or on the grill if you prefer)
Baked Lemon Garlic Salmon – Recipe Here
The fish takes 15 – 20 minutes to cook and can be served hot, warm or cold. Figure about 1/4 lb of salmon per person.
Plating the Platter
Take a large serving platter, wooden board or tray, place a small bunch of greens in each corner
Working from the outside in, place ingredients around the board – work with color, and place things that look good together, or pair well together (like cucumber and feta, or potatoes and Kalamata olives).
Place mixed greens or large salad greens in center, place salmon over this and garnish with lemon slices on top
Option: you can sprinkle herbs over the platter like chopped basil or parsley.
Add sea salt and fresh ground pepper to taste.
Scrape the juices from the grilled peppers, onions and blistered tomatoes over the vegetables on the platter. (There will be a little)
Dressing: This recipe for baked salmon is very juicy so you don’t need to add a dressing over the fish. However, you may want to sprinkle an oil/citrus based dressing or a Green Goddess Dressing over the vegetables. Or, simply sprinkle a little extra virgin olive oil – but go very light on the dressing or oil.
Dinner is Served! #RomanticMeals #SeductionMeals
Easy Bake Lemon Garlic Salmon
Looking for a tasty, easy no fail recipe? Here you go! Easy Baked Lemon Garlic Salmon is one of those recipes to learn that you can whip up anywhere, anytime. And, for your next romantic meal for two, check out our next post for a beautiful way to dazzle your date: Baked Lemon Garlic Salmon Platter. She/He will swoon over this dish – I promise!
And, for your next romantic meal for two, check out our next post for a beautiful way to dazzle your date: Baked Lemon Garlic Salmon Platter. She/he will swoon over this dish (and you, give the effort you made to impress) – I promise!
Easy Bake Lemon Garlic Salmon
1/4 cup freshly squeezed lemon juice
zest of one lemon
1 stick (8 tablespoons) unsalted butter, melted
1 clove of garlic, minced
1 tbsp fresh or dried thyme
salt and pepper to taste
1 – 2 lbs of salmon, skin on (figure 1/2 lb per person)
garnish: 3-4 rings of lemon, thinly sliced
Preheat oven to 375 degrees F.
Mix the first 6 ingredients together in a small bowl
Line a baking sheet with a large sheet aluminum foil, and place salmon on top skin side down. Fold up the four sides of the aluminum foil and pour the butter mixture over the fish.
Fold up the four sides of the aluminum foil over the salmon and seal it closed on the top. This method of cooking allows the salmon to steam in the herbed butter mixture while cooking – giving an amazing flavor to the fish.
Bake for 15 – 20 minutes until opaque. Test the thickest part to be sure it’s cooked to your liking.
Place fish on serving platter.
Garnish with lemon rings/slices overlapping on top and serve immediately.
*Note: If you are creating our recipe for the beautiful Lemon Garlic Salmon Platter, remove salmon from oven and cover to keep warm.
Slow-Roasted Tomatoes: The Perfect Side Dish
You can’t help but love the sweet flavor of roasted tomatoes. This pairs so well with grilled steak, chicken, and lamb. It’s one of the best ingredients to toss into a pasta salad (with strips of fresh basil or arugula – YUM!). There are so many applications for this flavor packed treat. Think roasted garlic tomato bruschetta with goat cheese, basil and a dash of sea salt, or a topping for homemade pizza. I could go on and on. Give it a try and share your recipes with us – we’d love to see your creativity!
Here’s a dish where I served up roasted cherry tomatoes over baked cod garnished with strips of basil.
The tomatoes will collapse as they cook; this is what you want. And, with slow roasting, they will not dry out. FYI: You can use plum tomatoes, small vine tomatoes or cherry tomatoes with this same recipe.
1 pint of tomatoes, cut in half lengthwise or you can keep them whole.
Sea salt and Fresh ground pepper
3 cloves or garlic, sliced
2 tablespoons Olive oil
(option) A few sprigs of fresh thyme or rosemary
Preheat oven to 200 degrees F.
In a small bowl, mix together all ingredients
Place tomato mixture on a rimmed baking sheet or non-stick pan (you can also use parchment paper)
Slow bake for 6 – 8 hours
You can serve immediately or let cool, they taste fabulous either way
NOTE: If you don’t have 6-8 hours, you can use the same ingredients and fast bake them.
Preheat oven to 450°. Toss all ingredients together and place a rimmed baking sheet. Roast, tossing once, until tomatoes are blistered and beginning to burst, 20–25 minutes. Let cool.
A Romantic Lunch for Two at the Tuthilltown Distillery
When visiting the Tuthilltown Spirits Distillery in Gardiner, NY, be sure to make a reservation at the Tuthill House at the Mill Restaurant and Tavern. You’ll be in for a very special treat.
Yesterday, I featured a post about my visit to the Hudson Valley’s Tuthilltown Spirits Distillery, a tour of the facility, and the coveted tasting room experience for a flight of New York Corn Whiskey, Baby Bourbon Whiskey, Single Malt Whiskey, Four Grain Bourbon, Manhattan Rye Whiskey and Maple Cask Rye Whiskey.
For this post, we focus on the food and drinks served at the Tuthill House Restaurant. Gourmet. Delicious. Innovative. Beautifully plated. What more would you hope for? The restaurant has two floors. Downstairs you will find the kitchen, a bar in the center of the room, and tables alongside the wall. There is a lovely bank of windows in the back overlooking the stream and an outside deck for al fresco dining. Take a look at the photos below for a sense of the artistry coming out of this kitchen and from behind the bar. It’s a great place for a romantic meal for two and a day spent in the Hudon Valley.
First, a little bit of history. Built in 1788 by 18-year-old Selah Tuthill, the Tuthilltown Gristmill is listed on the National Register of Historic Places. In the early 1980s, the mill began grinding Kosher matzoh flour which continued until 2003. Back in the day, before the railroads were built in the 30s, Tuthilltown was the commercial, cultural and social center of the town. While the mill has undergone a series of upgrades and additions over the years, you can still experience a sense of its history with mill equipment, shafts, hoppers, grain elevators, hullers, blowers and original stone grinding wheels dotted throughout the restaurant and the gardens.
The Tuthilltown Gristmill of the past is now home to the Tuthill Restaurant and Tavern. The menu is inspired by American country cooking, featuring fresh, local artisan products and ingredients of the Hudson Valley.
Here is what we enjoyed at the Tuthill House Restaurant. Every bite, every sip, was absolutely delicious. You know, the kind of meal that with each bite or sip taken, you have to close your eyes to savor every moment. To whet our appetite, we were served what is now my new favorite drink: Getting Caught in the Rain #JustDivine
Heirloom Tomato Salad
Kaffir Lime Panna Cotta
Getting Caught in the Rain Coconut Infused Hudson Manhattan Rye, Pineapple, Vanilla, Egg White
Burnt Ends Smoked Apple-Vanilla infused Half Moon Orchard Gin, St. Elizabeth All Spice Dram, Lemon
Friends with Benefits Hudson Manhattan Rye, Dolin Blanc Vermouth, Aperol
***Check out our next post for recipes to some of the restaurant’s specialty cocktails***
That’s a wrap!
An alluring destination for foodies, cocktail aficionados, a hot date, or an al fresco gourmet meal overlooking the Shawangunkill River – be sure to make the trip upstate NY to experience a refreshing day in the Hudson Valley.
A friend called the other day asking for my advice. He wanted to enjoy an upstate NY day trip with his new girlfriend. They’re both foodies. I didn’t hesitate. Having recently spent a day at Tuthilltown Distillery I knew he’d make an impression with a day of gourmet food, beautifully crafted cocktails, and whiskey tastings in the country. What’s not to love about that?
You’ve probably seen the ubiquitous bottles of Hudson Whiskey and Hudson Baby Bourbon, the signature expression of Tuthilltown Spirits, in your local bar or liquor store. Having earned the distinction of being New York’s first whiskey distillery since prohibition (a pretty big deal thanks to the passion of proprietors Ralph Erenzo and Brian Lee), today, Hudson Whiskey is recognized as an award-winning, iconic American Whiskey brand. All that hard work paid off; in 2010 William Grant & Sons acquired Tuthilltown’s flagship Hudson Whiskey. The distillery also produces Halfmoon Orchard Gin, Indigenous Vodka, Tuthilltown Cacao Liqueur, Casis Liqueur, Triple Sec Liqueur, and Basement Bitters – all of which can be purchased at their Visitor Center.
Upon arrival you’ll come to a sign with many arrows directing you to all the grounds has to offer. The restaurant is the first thing you’ll see. To the left is a festive outdoor deck overlooking the Shawangunkill River; to the right is the distillery. The grounds are beautifully landscaped and as an homage to the past, you’ll find vintage equipment and artifacts adorning the property and old grindstones can be found dotted throughout garden beds.
My day trip started with an introduction to the history of the distillery followed by a tour of the facility in action. Next, a leisurely lunch of beautifully prepared gourmet food and luscious craft cocktails. Tune in tomorrow for a review of our meal – a food porn post if ever there was one. You’ll definitely want to book a reservation when you see this seductive feast. After lunch, we moved to the tasting room for a flight of New York Corn Whiskey, Baby Bourbon Whiskey, Single Malt Whiskey, Four Grain Bourbon, Manhattan Rye Whiskey and Maple Cask Rye Whiskey. Truth be told – I wasn’t a whiskey or bourbon drinker before my visit. I now have a mix of Hudson Whiskey bottles in my bar.
Take a look at the photos below for a snapshot of a day at Tuthilltown Spirits Distillery in Gardiner, NY. For more information or to book a reservation visit their website: Tuthilltown.com
This is one of my favorite cookie recipes: A Thyme for Lemon Cookies. A buttery, melt-in-your-mouth lemon treat topped with a luscious lemon glaze – with the added flavor of thyme. I don’t normally crave sweets, but when I do, I just go with it – and lemon is a wonderful flavor profile for sweets. I had some lavender in my pantry and a basket full of lemons and, well, this is the result.
Lavender Kissed Lemon Love Bites
All you have to do is follow the Thyme for Lemon Cookies and replace the thyme with lavender. This is definitely, what I call – an adult cookie.
Bobby Flay’s Apricot Glazed Lamb Tacos with Tomato-Cucumber Salsa
I had Food Network on in the background as I was searching online for a July 4th menu when Bobby Flay’s TV show caught my attention. He was biting into an Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa – what’s not to love about this? A quick scan of the recipe and I made my shopping list. First, I am a huge fan of this chef and as I would expect, these tacos rock. The apricot/chipotle glaze is a wonderful complement to the flavor of the lamb and the salsa provides a refreshing bite with the Serrano pepper providing a good kick of heat.
I have no idea if Mr. Flay gave the warning at the beginning of the Lamb Taco segment, but let me warn you –this cut of meat is expensive. I found out from my butcher this is the prized little fleshy round found on a baby lamb chop – so cutting away the bone and leaving just the loin is time-consuming for the butcher and costly for the shopper. Did it taste wonderful? Indeed. But I have to wonder if there’s an alternate, less expensive cut. For a special occasion – like a hot date, I would recreate this recipe in a heartbeat. Thank you, Bobby Flay, xoxo.
Pre-Prep: The apricot glaze and the salsa can be made hours before you put the lamb on the grill; the flavors will only intensify during this time.
For the tacos: When using the corn tortillas, I would sprinkle a bit of water over them before putting them on the grill to keep them from getting hard. Follow the suggesting timing – you don’t want to overcook them or they will get crispy like store bought tacos.
Tortilla trick: As an alternative, here’s a trick from a friend who lived in Mexico: Corn tortillas are often made in the microwave which allows you to do more tortillas quickly. The trick is to stack 3 tortillas (has to be three for some reason) wrapped in a (dry) paper towel and to microwave it for 30 – 40 seconds. Doing this longer could result in hard/crispy tortillas, so do a test and adjust according to your microwave. As soon as they are done, start plating your dish and put in your next set of 3
Apricot-Smoked Chile Glaze Lamb Tacos with Tomato-Cucumber Salsa
Ingredients: Tomato-Cucumber Salsa
2 plum tomatoes, diced
1 serrano chile, finely diced
1/2 English cucumber, diced
1/2 small red onion, diced
2 tablespoons extra-virgin olive oil
2 tablespoons red wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup chopped fresh dill 1/4 cup chopped fresh mint
1/2 cup apricot preserves
2 tablespoons red wine vinegar
1 tablespoon chipotle in adobo puree
Kosher salt and freshly ground black pepper
1 1/2 pounds boneless lamb loin
Canola oil, for brushing lamb
8 to 12 flour or corn tortillas (8-inch size)
Heat a gas grill to high.
For the tomato-cucumber salsa: Combine the tomatoes, serrano chiles, cucumbers and onions in a medium bowl. Add the olive oil and vinegar and season with salt and pepper. Toss in the dill and mint.
For the lamb: Mix together the apricot preserves, vinegar, chipotle puree and salt and pepper in a small bowl.
Brush the lamb with canola oil and sprinkle with salt and pepper.
Grill, covered, until nicely charred, 3 to 4 minutes.
Flip, brush with the apricot glaze, cover and cook until a meat thermometer inserted in the thickest part reads 125 degrees F for medium rare, another 1 to 2 minutes.
Transfer to a cutting board, brush with more glaze and let rest 10 minutes.
Tortillas: While the lamb rests, grill the tortillas for a few seconds on each side; keep warm.
Slice the lamb into 1/2-inch-thick slices.
Brush each tortilla with a little of the glaze, put a few slices of lamb into each, top with the salsa and serve immediately.
Jump Start 4th of July with Love Bites & Bourbon
July 4th weekend is just around the corner and I find myself online searching for something to serve to jump start my BBQ feast. Keeping it simple is always a plus in my book and this recipe by the Pretty Blog caught my attention. A four-ingredient recipe and no cooking required. Sweet! I’d like to serve up something other than prosecco, beer or wine to start so bourbon seemed a nice pairing. #LoveBitesAndBourbon
Melon, Blue Cheese, Prosciutto & Basil Canapés / ThePrettyBlog – Click HERE to get the recipe
BABY BOURBON SMASH (lower left)
A very straightforward smash, this is likely what you’d get if you bellied up to most bars and asked for a ‘Whiskey Smash’
1 1/2 parts Hudson Baby Bourbon
3/4 ounce simple syrup
2 fresh lemon wedges
A couple sprigs of fresh mint Club soda
Muddle lemons, 4-6 mint leaves, and simple syrup in the bottom of an Old Fashioned/rocks glass. Add cracked ice, Hudson Baby Bourbon, and top with a splash of club soda. Stir briefly to combine and garnish with a mint sprig.
NEW YORK SMASH (upper right)
Here’s an Empire State variation with muddled apple, a splash of ginger ale and a float of port (or red wine), like is called for in a New York Sour.
1 1/2 parts Hudson Four Grain Bourbon Apple
Apple: a couple thinly sliced wedges
1/2 part simple syrup (1:1)
1/4 part Ruby Port (or a fruity red wine if you don’t have port handy)
Handful fresh mint Ginger Ale
Add apple slices, simple syrup, and two or three mint leaves to shaker tin (or pint glass half of ‘Boston Shaker’) and muddle together. Add Hudson Four Grain Bourbon and ice and shake well. Strain over fresh ice in Old Fashioned/rocks glass and top with
Channeling Frieda Kahlo – Snapper with Cilantro
After seeing a wonderful Frida Kahlo exhibit in St. Petersburg Florida, I purchased The Secret Book of Frida Kahlo: A Novel, a fictitious tale written by one of Mexico’s most celebrated new novelists, F. G. Haghenbeck. If you’re not familiar with Frida’s life story, which is filled with drama and great pain, this book offers a beautifully written reimagining of her fascinating life, her work, and her many lovers. For me, part of the allure of this book was that it featured recipes from Frida’s personal journal. Frida loved to cook for friends and family and was quite the seductress in the kitchen…and beyond. Being summoned to the home of Frida Kahlo and her husband Diego Rivera was a much sought after invitation for artists, intellectuals, and the famous traveling to Mexico City. Guests would find themselves seated next to Georgia O’Keeffe (with whom she had an affair), Trotsky, Nelson Rockefeller, Hemingway, Dos Passos, Henry Miller, and DalÍ.
Like Frida Kahlo, my friend Virgina LOVES cooking for friends and family, so it seemed natural to present her with this book. So… while in Mexico, it seemed natural that bring along the book and cook one of Frida Kahlo’s recipes in honor of this remarkable person (see below for recipe). So without further adieu…
We bought our fish at a small seafood shop in La Penita, Mexico and then headed home to prepare Frida’s Red Snapper with Cilantro. Here’s a visual diary of it all!
Snapper with Cilantro
1 snapper, about 4 1/2 lbs, cleaned and washed
8 cups finely chopped cilantro
5 pickled chiles, cut into thick slices (we used plain serranos)
2 large onions, sliced
4 cups olive oil
salt and pepper
Make three cuts across the snappers back so that it will be well seasoned
In a large pot, prepare a bed using half the cilantro, half the chiles, and half the onion
Pour half of the oil over it. Season with salt and pepper
Place the fish on this bed and then repeat, making another layer with the remaining cilantro, chiles, onion and oil.
Preheat oven to 400 degrees F. and bake for 40 minutes, occasionally basting with the sauce so it won’t dry out.
Serve in the pot.
After dinner, we walked to the beach for a beautiful sunset on Guayabitos beach and shared a tequila – toasting to our friend Frida – xoxo
It’s Thursday – Time for Tianguis Market in La Penita!
Thursday is THE DAY to set aside for shopping when you are visiting or staying near La Penita, Mexico. Every Thursday from 8:00 am to 1:00 pm, this little village springs to life as people comes from miles away to shop for local goods and crafts at Tianguis Market.
In this open-air market, you’ll find an array of treasures to remind you of your fabulous stay in Mexico, or to gift your friends and family back home. Be sure to look for the famous Huichol Indian beaded artwork, Talavera pottery, Oaxacan wool rugs, handmade silver jewelry, beautiful cotton and lace goods, beautiful handwoven baskets, placemats and bags, locally grown coffee, honey and so much more!
One thing you’ll have to find are the handmade leather shoes. About $15 a pair – I couldn’t help myself!
And of course – you’ll be drinking many margaritas this summer so be sure to set up your kitchen with some authentic Mexican glassware. They bubble wrap for easy carry-on!
Whew! Mission accomplished. After all that shopping, we worked up quite an appetite! Virginia, my traveling companion, and bestie, suggested the perfect spot – Hinde y Jamie bar and restaurant. First – the BEST lime margarita! And the fish tacos? Devine! See for yourself!
Hinde y Jamie – Av. Emiliano Zapata No. 57, La Penita de Jaltemba, Nay
There’s nothing as special as a good friend, except perhaps a good friend with a good bottle of wine . . .
Always strive to create temptation – a glimpse of the pleasure to come – SeductionMeals.com . . .
Seduction is always more singular and sublime than sex and it commands the higher price – Jean Baudrillard . . .
Age and glasses of wine should never be counted . . .
He was a bold man that first ate an oyster – Jonathan Swift . . .
A gentleman seduces his lady’s mind before he even touches her body . . .
First we eat. Then we do everything else – M.F.K Fisher . . .
Life is not measured by the number of breaths we take, but by the moments that take our breath away . . .
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Terry Dagrosa, founder and publisher of SeductionMeals.com. As President of Digital Marketing Collective and Tara del Mar Productions, she has extensive experience in sales, design, digital marketing and social media.
"Truly great friends are hard to find, difficult to leave, and impossible to forget, so we’re thrilled to introduce our very special and highly-talented contributors and friends. They’ll share their mouth-watering recipes, cheeky anecdotes and delightfully creative perspectives with all of us. Be sure to check out their websites and follow them, too – we promise you’ll learn to love and cherish them as much as we do!" xoxo
Thursday is THE DAY to set aside for shopping when you are visiting or staying near La Penita, Mexico. Every Thursday from 8:00 am to 1:00 pm, this little village springs to life as people comes f
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About Seduction Meals
Seduction Meals is about Food + Romance, and everything in-between. . . a sumptuous menu, alluring presentation, sensuous music, luscious cocktails and the right ambiance. Like a precious gift, preparing a romantic meal for two is about making that certain someone feel extra special. With just the right combination of ambience and culinary delights, you too can create a memorable, delicious experience for your loved one. Seduction Meals. Everyone has one - what's YOURS?