As I continue on my quest to cook for you and your friends in 2016, I must first say THANK YOU for your overwhelming support and encouragement after my initial post. I am filled with joy embarking on this endeavor and have been inspired by cooking for many of you in times past and for numerous different occasions.
In the last week, a number of good questions came up about these monthly dinners, so let me answer a few of the most common questions:
- The dinners will take place in my apartment, located at 1205 7th Street NW, but I can be available to cater dinners at a different location or in your home upon request.
- Guests are asked to arrive at 6:30pm. Seating for dinner will be at 7pm. Once seated, the dining experience will last approximately 75-90 minutes, so please plan accordingly. Following the conclusion of dinner, guests are welcome to stay and share their thoughts and ideas for improvements.
- I will greet all guests, take their coats or jackets, and pour them a glass of wine, but then I must return to the kitchen and continue with meal preparations. It is kindly requested that guests limit their time in the kitchen due to space limitations, the chef's focus, and meal preparations that will require the full use of the kitchen.
- Lastly, I will have a fish entrée and a vegetarian entrée in the months ahead, so please stay tuned for those menus and make your reservations accordingly.
French Endive, Orange, and Walnut Salad with Honey Dijon Mustard Vinaigrette
Braised Lamb, Cauliflower Gratin with Turmeric and Hazelnut, Lemon Garlic Green Beans
Carrot Cake with Caramelized Pineapple and Nutmeg Cream Cheese Frosting
Reservations can be made for up to six people on Saturday, February 27th and Sunday, February 28th. The cost is $38 per guest. Full details for the dining experience, payment, wine pairings, and cancellation policy will be shared in email reply to each reservation request. The menu for Saturday, January 23rd and Sunday, January 24th (Sunday is fully booked) is as follows:
Orange Roasted Beet Salad with Rocket Greens, Goat Cheese and House-made Vinaigrette
Utica Greens Stuffed Veal, Brussels Sprouts Mash, Seasonal Vegetable Bake
Seasonal Fruit Tart Tatin with Vanilla Bean Gelato
The weekends I will be hosting dinners for the first half of 2016 are as follows:
March 19th & 20th
April 23rd & 24th
May 21st & 22nd
June 25th & 26th
Reservation requests can be made as far in advance as requested by emailing firstname.lastname@example.org. Full payment is required one week before your dinner. Thank you all again for your support, and I so look forward to cooking for you in 2016!