Leaped though back-to-back February dinners!

Good news, friends...monthly dinners in my apartment have continued with success, and this past weekend, I hosted the first back-to-back evening dinners of the year. What a feat, and I spent more time in my tiny kitchen on a beautiful day in DC (in FEBRUARY!) than I normally would, but I accomplished what I've only dreamt of before.

For February, I made a few key changes to the ambiance, offerings, and execution. As well, items on the menu were a completely new recipe or departures from what I knew, and for the first time, both Saturday and Sunday nights were fully booked.

Dinner was a three-course meal over two and a half hours, and it featured an endive and orange salad, followed by braised lamb with cauliflower au gratin and green beans, and for dessert, I proudly baked a three-layer carrot cake with caramelized pineapple and cream cheese frosting, which was complemented by garnished gelato, served a la carte.

The photos below provide brief insight, but the dining experience is truly, sincerely, and tastefully better with each course, in a bowl or plated, in front of you, and five other wonderful humans around the table sharing it with you. Oh, and wine pairings make dinner only that much better.

A few final notes before the photos below:

• Menus for March and April dinners will be posted this week. The March menu will feature fish (no meat products), and April will be entirely vegetarian. 
• Dinners for the next two months are March 19th & 20th, and April 23rd & 24th. At this time, there is availability on Sunday, March 20th, and Sunday, April 24th. Both Saturday dinners (March 19th and April 23rd) have been fully booked. Wait list only.
• FUN FACT: Beginning May 21st and 22nd, I will have space for up to EIGHT guests each night.

To reserve a night for up to six spaces, please email me: trevormsparks@gmail.com. Additional dates available further out, and for up to eight guests, are May 21st & 22nd and June 25th & 26th. And now, enjoy what went down over the weekend:

Lamb shanks before braising.

The Tiny Kitchen.

Browning the first set of shanks.

Lamb shanks for six!

Sunday night guests: Nima and Kelsey.

First course plating.

French and Belgian endive salad with blood oranges and a house-made vinaigrette.

Main course plating!

Braised lamb shank with cauliflower au gratin and lemon garlic green beans. 

(green sauce also pictured: mint chimichurri).

Sharing the ingredients with diners Carla and Karim on their dinner.

Dessert prep!

Three-layer carrot cake with caramelized pineapple and a surprise a la carte vanilla gelato with chocolate chips and pineapple.

Guests for Sunday, February 28th (L-R): Claire, Karim, Carla, Vivian, Kelsey, and Nima.

Stay tuned for menus for March and April - coming soon!