Brook Fitchett cooks for celebrities like Sandra Bullock and dignitaries such as Justice Sandra O'Connor. Most recently, the chef at the Williamsburg Inn prepared dishes for Queen Elizabeth of England when she visited Jamestown for its 400th anniversary.

Now, Brook cooks just for you. She provides these recipes so you can prepare a romantic dinner for you and your honey to enjoy for Valentine's Day or any other special occasion this year.

Having catered for years, the Johnson and Wales University graduate believes food should look appealing and taste even better than it looks.

"Simplicity can be the most elegant way to present anything," says Fitchett.

APPLE, BACON & BLUE CHEESE STUFFED PORK CHOPS

2 pork loin rib chops, about 1½ inches thick

¼ cup crumbled bleu cheese

¼ cup diced green apple

6 slices bacon, cooked crispy and chopped

1 clove garlic, minced

Dash of Worcestershire sauce

Salt and pepper

Preheat grill for medium heat. Trim the fat off the pork chops and make pocket in each one. Season the chops with salt and pepper. Combine the remaining ingredients thoroughly in a small bowl and stuff each chop with half the mixture. Press to close. If the chops are too full, use toothpicks to keep them closed during cooking and the stuffing from coming out.

Place on grill rack and cook for 30-35 minutes or until meat is no longer pink. Remove from grill and serve.

Side dishes: Herb-roasted Yukon potatoes and Garlic Spinach Saute

SHRIMP & PASTA WITH GOAT CHEESE CREAM SAUCE

Shrimp, ½ to 1 pound

Pasta, your favorite cooked according to package directions

2 tablespoons butter