About the Dish

Per Serving
Calories 410
Total Fat 17 g
Saturated Fat 7 g
Trans Fat 0 g
Cholesterol 80 mg
Sodium 150 mg
Total Carbohydrates 52 g
Dietary Fiber 4 g
Sugar 7 g
Protein 13 g
Robert Lupo

Armed with a degree in journalism, Robert Lupo began working in restaurants in Columbia, SC and Atlanta, GA.

With a degree in Journalism from the University of South Carolina, Robert Lupo has worked in restaurant kitchens from his hometown of Columbia, SC, to Atlanta, GA, including Motor Supply Company, The Globe in Tech Square, Eclipse di Sol, Aria, Brick Store Pub, and Leon’s Full Service. In 2012, he founded the vegetarian Sherrywood Supper Club in Atlanta, where he lives with his wife. Lupo currently works for the Atlanta Neighborhood Charter School, on the Nutrition staff.


Let's change things up and try one beer with three different foods. For this meal of a cheese plate, creamy mushrooms and chocolate cake, we need a beer that can stand up to the challenges—a hefeweizen. Wheat beers have a long history as a cheese accompaniment, just like wheat crackers. They allow the cheese to shine off of the sweetness of the wheat. For noodles and mushrooms, a wheat beer will provide a contrast to umami mushrooms. Finally, for the chocolate cake, a hefeweizen will bring a complementary banana flavor to each bite.

Champagne, Pinot Noir & Tawny Port

Sarah Pierre from 3 Parks Wine recommends these wines to get the romance flowing: for the cheese course, Champagne Taittinger Nocturne Sec, France - a slightly sweeter style Champagne way to start the Valentine's Day Dinner; for dinner, a Becker Pinot Noir from Pfalz, Germany; and to cap off the evening, a rich Croft Tawny Port.


Make and enjoy Sweet Grass Dairy Green Hill Cheese with Elderberry Jelly.
Fill a saucepan half full with about 6 cups water. Stir in 1 teaspoon kosher salt, and place over high heat. This is your noodle cooking water.
MISE EN PLACE • Discard tough mushroom stems. Thinly slice caps. • Peel, halve and thinly slice shallots. • Thinly slice chives. • Pick and chop parsley leaves.
• When water boils, add noodles. Cook, stirring occasionally, until noodles are tender but not mushy, 6-8 minutes. • Reserve 1/2 cup cooking liquid. • Drain noodles.
While noodles cook: • Place a large sauté pan over high heat. Add 2 teaspoons cooking oil. When oil is hot, add mushrooms. Cook without disturbing until golden on bottom, about 3 minutes. • Stir mushrooms. Cook without disturbing until golden on other side, 3-4 minutes. • Add shallot. Cook, stirring, until shallot begins to become translucent, 2-3 minutes.
• Reduce heat to medium. Add noodles, butter, poppy seeds, nutmeg and reserved cooking liquid. Cook, stirring occasionally, until most liquid has evaporated. • Remove pan from heat. Fold in sour cream, chives and parsley. Taste and adjust seasoning as desired with kosher salt and black pepper.
• Adjust sauce consistency as desired with water. • Divide between 2 bowls, and enjoy!
Make and enjoy Kathleen McDaniel’s Flourless Chocolate Cake with Cinnamon-Spiced Whipped Cream.