This week we're taking a field trip from the bar up to the kitchen with our special guest: Allison Ruff!

Joey's favorite chef is showing us around the Inn's kitchen with some of her favorite kitchen tech, while she preps us an amazing Valentine's Day dinner. If you take notes, you can make the same thing next week for your favorite sweetheart!

We're talking Sous Vide, Ninja Prestige, and Cast Iron Skillets (some of the best tech doesn't have wires!) while we're sipping on three different cocktails: New York Sour, Siesta, and a Strawberry Gin Shrub cocktail.

Interested in our recipes? Here you go!

New York Sour:

2 oz bourbon

.75 oz fresh lemon juice

.75 oz simple syrup

.5 oz egg white (optional)

Red Wine Float (Top it off)

Siesta Cocktail:

2 oz tequila

.75 oz grapefruit juice

.5 oz lime juice

.25 oz simple syrup

.25 oz Campari

Garnish with lime or grapefruit

Strawberry Gin Shrub Cocktail:

2 oz gin

1-2 oz strawberry shrub

Club Soda (Top it off)

Garnish with strawberry

Crispy Roasted Brussels Sprouts:

1 Bag fresh Brussel sprouts trimmed

.25 cup olive oil

Salt and black pepper, to taste

.5 tsp cayenne pepper

Herb Roasted Potatoes

1 bag small round assorted potatoes, halved

.25 cup olive oil

Salt and black pepper, to taste

1 tsp dried oregano (or 1 tbsp fresh, chopped)

1 tsp dried rosemary (or 1 tbsp fresh, chopped)

1-2 tsp minced garlic

Sous Vide Filet Mignon:

Freezer-sealed filet mignon steaks

Salt and black pepper, to taste

ButterGarlic (crushed or minced)

Whiskey Cream Sauce:

4 tbsp unsalted butter

1 medium onion, finely diced (or shallots for a milder flavor)

.5 cup whiskey

1 cup beef stock or broth (or substitute vegetable broth)

Salt, to taste

1 tsp freshly ground black pepper

1 cup heavy creamRolls:

Take a shortcut and buy from your favorite local bakery! You, and they, will be glad you did!