Looking for an idea for a romantic Valentine’s day? Have a date night at The Walrus Oyster & Ale House!
Chef Ashish Alfred is a classically trained French chef, who owned and operated restaurants in Bethesda, Washington, D.C., and Baltimore for the past several years.
One of the owners of The Walrus, who was also a fan of restaurant Duck, Duck Goose in Baltimore, approached Chef Alfred about coming to work to change the creative direction of The Walrus brand.
Chef Alfred talked a bit about The Walrus: “The Walrus celebrates the rich and varied flavors of our great American coastline. They are so much more than a seafood restaurant, serving an incredible Prime USDA Steak selection, a Duroc pork chop, and Chicken Under a Brick.”
He gave tips to make a Valentine’s Day date night special.
“Whether it’s the restaurant or romance, it’s the little things that people remember,” he said. “Make sure to plan little moments throughout your evening to keep your date on their toes, such as surprise notes, hidden gifts, and their favorite candy instead of just chocolates. The little things are what make any experience memorable.”
The Walrus Oyster & Ale House has special menu items for Valentine’s Day to offer diners.
These special menu items are:
Whole Lobster With a Spicy Calabrian Chili, Wild Mushroom Risotto, and 14-Hour Cabernet Braised Short Rib With Wild Mushrooms.
He talked about his favorite dish at The Walrus, Shrimp Ducky, and what makes The Walrus a great place to visit and for date night.
“The vibe, the music and sexy candlelit atmosphere is incredibly exciting and romantic. The Michelle Bove redesign really brings a beautiful vibrant quality to the restaurant.”
The Walrus’s Columbia location not only offers brunch with live music on Saturdays and Sundays, but also offers weekly specials such as Tower Tuesdays (50% off all shucking bar and seafood towers), Wine Wednesdays, and affordable lunch deals.
Check out these recipes for a Valentine’s day romantic meal, courtesy of Chef Alfred and The Walrus Oyster & Ale House.
Whole Lobster With Calabrian Chili
Here’s a delightful recipe for a whole lobster grilled or baked with a spicy Calabrian chili butter.
Ingredients
1 whole lobster (about 1.5 to 2 pounds)
1/2 cup unsalted butter, softened
2 tablespoons Calabrian chili paste (adjust to taste)
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon lemon zest
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Lemon wedges (for serving)
Instructions
Prepare the Lobster and Spicy Calabrian Chili Butter
1. Preheat Oven/Grill: If grilling, preheat your grill to medium-high heat. If baking, preheat oven to 375°F (190°C).
2. Boil Lobster: Bring a large pot of salted water to a boil. Add the lobster and cook for about 5-7 minutes until it turns bright red. Remove the lobster and let it cool slightly.
3. Split Lobster: Once cool enough to handle, use a sharp knife to split the lobster in half lengthwise.
Remove the tomalley (green part) if you prefer, but it’s edible.
4. Make Butter: In a bowl, combine the softened butter, Calabrian chili paste, minced garlic, lemon juice, lemon zest, salt, and pepper. Mix well until all ingredients are thoroughly combined.
Cooking the Lobster
5. Baste the Lobster: Place lobster halves on a baking sheet (if baking) or directly on the grill. Generously baste the cut sides with the spicy Calabrian chili butter.
6. Grill or Bake
For Grilling: Place lobster halves cut-side down on the grill. Grill for about 5-7 minutes, then flip and baste again with butter. Grill for another 3-5 minutes until the meat is opaque and cooked through.
For Baking: Bake in the preheated oven for about 15-20 minutes, basting with the butter halfway through,
until the lobster meat is opaque and cooked through.
Serve
7. Garnish and Serve: Remove lobster from grill or oven. Garnish with fresh parsley and serve with lemon wedges on the side. Enjoy your grilled or baked whole lobster with spicy Calabrian chili butter!
Wild Mushroom Risotto
Here’s a delicious recipe for wild mushroom risotto recipe that serves two.
Ingredients
1 cup Arborio rice
2 cups vegetable broth (or chicken broth)
1 cup mixed wild mushrooms (such as shiitake, cremini, or oyster), cleaned and sliced
1 small onion, finely chopped
2 cloves garlic, minced
1/2 cup dry white wine (optional)
2 tablespoons olive oil
2 tablespoons unsalted butter
1/4 cup grated Parmesan cheese (plus extra for serving)
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Instructions
1. Prepare Broth: In a small saucepan, heat the vegetable broth over low heat to keep it warm.
2. Sauté Mushrooms: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the sliced mushrooms and sauté for about 5-7 minutes until they are golden brown and cooked through. Remove the mushrooms from the skillet and set aside.
3. Cook Onion and Garlic: In the same skillet, add remaining tablespoon of olive oil and 1 tablespoon of butter.
Add the chopped onion and cook until it becomes translucent (about 3-4 minutes). Add the minced garlic and cook for another minute.
4. Toast Rice: Add Arborio rice to skillet, stir for 2 minutes until rice is lightly toasted and coated with oil.
5. Add Wine: If using, pour in the white wine and stir until it has mostly evaporated.
6. Add Broth Gradually: Start adding the warm broth, one ladle at a time, stirring frequently.
Allow each ladle of broth to be absorbed before adding the next. This process should take about 18-20 minutes until the rice is creamy and al dente.
7. Finish the Risotto: Once the rice is cooked, stir in sautéed mushrooms, remaining butter, and Parmesan cheese. Season with salt and pepper to taste.
8. Serve: Spoon risotto into bowls, garnish with fresh parsley and additional Parmesan cheese if desired.
