Nick Balla, Chef, and Cortney Burns, Pickling Specialist, both at Bar Tartine

Where to Romance: A long hike along Lands End Trail
“We start at Sutro Baths, walk all along the beaches and hill sides, and always seem to find our way back to Clement Street to scour the Eastern European markets for loads of pickles, smoked fish, sausage, and cheese. From there, we like to find a park to picnic in, rest our legs, and enjoy some of our favorite flavors.”

Last-Minute Valentine’s Day Advice: Make a meal together.
“Nothing makes us happier. We have a very organic, shoot-from-the-hip sort of approach to collaborating in the kitchen. We see what’s inside the refrigerator, and from there, one of us gets an idea; we brainstorm, and then run with it."
"We like to cook flavors from our childhoods and cultural backgrounds. We usually find ourselves with stews, soups, salads, or Japanese food. The first thing we ever made together was an enormous chicory salad with anchovy dressing, and to this day it is a dish we never tire of.”

Photos: (Left to right) Courtesy of Nick Balla and Cortney Burns; Via Facebook/Sutro Baths; Via Facebook/Bar Tartine.