Cold hands, warm hearts took on a whole new meaning Saturday the 14th at the annual Perk Up Valentine's German Dinner.

Last year guests had to get through a half of a foot of snow to enjoy the night of food and fellowship. This year, the gusty winds and sub-zero temperatures made arriving at the cozy cafe on Cornell even more of a Valentine's treat.

It was the 6th year that owners/bakers/culinary magicians Alice Matsuo and Jeanette Footman hosted two dozen guests serving up a multi-course meal influenced by their German heritages. (Five extraordinary courses started with smoked salmon, then a clear broth with cabbage wrapped sausage, followed by a refreshing carrot/cabbage salad dressed with ginger dressing, then an apricot/cranberry stuffed pork loin roast with mustard sauce & potato croquettes, and ending with home made apple strudel with hot vanilla sauce and ice cream. Oh yes, Perk Up hand-roasted coffees, espressos and teas rounded out the meal.)

The NCHS Jazz trio "Groove IN" warmed up guests as they entered and sipped on a fruit punch aperitif.

Once seated, guests selected a glass or bottle of wine to go with their meal. Dulce and John from Crush and Brew (www.Crushandbrew.com) provided an affordable and assorted selection. The favorites of the night included:

Sombres Chardonnay Reserva-tropical fruit, creamy,

Simple Life Pinot Noir-dark red fruit and notes of sandalwood and clove

Sombres Del Sol Cabernet Reserva-smooth baby smooth--dark black fruit and hints of mocha.

Domaine Bousquet Malbec-intense blackberry, mulberry and spice. Rich finish

La Fiera Moscato-crisp stone fruit off dry and delightful

While Alice and Jeanette prepared the food, their wonderful friends Veronika and Jenny lent a hand in the kitchen and the dining room. The night ended with Alice's husband Inacio gifting each couple with his hand-made, precision cut Valentines. These are TRULY pieces of art. And a wonderful reflection of the artistry and passion that Alice and Jeanette offered on the plates. It was my 5th time to be able to talk wine and serve the cuisine to the guests, most have attended previous dinners, so the evening is really more like a family reunion. If you want to come next year, I suggest you make a reservation NOW.