Vegan creme brulee, duck heart and dog treats for Valentine’s Day

Cory Burke is leaving out the meat this Saturday. Wade Spees/Staff (photographed at Butcher & Bee)

There’s nothing wrong with chocolates and candlelight on Valentine’s Day, but a number of local chefs have cooked up more creative ways to celebrate the holiday:

• If you’re looking to express your love without upsetting the animal kingdom, Cory Burke of Roti Rolls has the vegan solution. Burke (Roti Rolls, Commune) on Sunday is serving a four-course meal at Diggity Doughnuts; he promises an “eclectic menu with lots of ‘shrooms” and cream-free crème brulee for dessert. Tickets to the BYOB dinner – offered at 6:30 p.m. and 8:30 p.m. -- are priced at $65. Diggity Doughnuts is located at 616 Meeting St. For more information, call 478-1615.

• On the other end of the dietary spectrum, Edmund’s Oast is going the offal route with a Valentine’s menu highlighting hearts and tongues. Chef Andy Henderson plans to serve grilled duck hearts; beef heart tartare; duck tongue salad and braised beef tongue on Saturday night. And if rice porridge strikes you as slightly more romantic, the regular menu will also be available. To learn more, call 727-1145

• “Even our dog treats will be themed with hearts,” Sugar Bakeshop owner Bill Bowick promises. In addition to selling holiday-themed sweets, the shop at 59 ½ Cannon St. is hosting “lifestyle” portrait sessions with Karson Photography on Saturday from 1 p.m.-3 p.m.; the images will be posted online for free download. Cannonborough Beverage Co. is also planning to participate in the festivities with a sampling station. “Lovers can get cupcakes with sugar flowers; valentine heart candles and soaps,” Bowick says, referring to the shop’s new line of local artisan goods. For more information, call 579-2891.