Host Laura Theodore prepares a festive Valentine’s supper menu. Special guests: T. Colin Campbell, Ph.D. and Chef Del Sroufe. Menu features “Red Pepper Boats” with rice, mushroom and caper stuffing, served with “Leeks with Raisins.” For the first course, “Creamy Butternut Bisque” presents a smooth texture and rich flavor. Decadent “Raspberry Fudge Truffles” make a mouthwatering dessert.