Monday, May 9, 2016

The Tiny Kitchen: May dinner menu now ready!

The dinner menu for May at The Tiny Kitchen will be:

Beer-Braised Pork Belly, Rocket Greens and Pear Salad

Frenched Pork Chop with Red Onion Soubise, Garlic Mashed Potatoes, Bacon-wrapped Asparagus

Strawberry Rhubarb Pie

Please email The Tiny Kitchen if you would like to make a reservation for either Saturday, May 21st, or Sunday, May 22nd. The price is $38 per guest, and an optional wine pairing is available for an additional $20 per guest.

I look forward to cooking for you!

-Chef Trev

Mother's Day 2016 at the Dilawri residence
Potomac, MD
(photo by Shravan Dilawri)

Monday, May 2, 2016

The Tiny Kitchen: Recap from April & May dinner info

Hands down, the Tiny Kitchen dinners on April 23rd and 24th (pictured below) included food that has been some of the most enjoyable to prepare. I mean, come on, who doesn't enjoy ricing potatoes and rolling out gnocchi (thanks Aunt Amy!)--so methodic and soothing--and then turn potatoes into dough, to then see them become little dumplings that soak up ALL THE SAUCE . . . what more in life and out of your kitchen does one need?

Making Panna Cotta (thanks Arjun!) for the first time was a unique and interesting experience. I even bought a scale and gelatin to make sure I made the Italian dessert to the EXACT specifications since I hadn't yet made it before. And after Saturday's first run, I increased the ingredients for Sunday by 150%--and tripled the fresh raspberry garnish: A VERY GOOD DECISION.

And replicating one of the best kale salads I have ever had west of the Mississippi (from Mariposa in Sedona--thanks Momma!) tickled my senses and memory recall in the loveliest of ways--just like the Copper Pennies (thanks Granny!).

A FINAL TRUTH: when I thought about preparing an all-vegetarian dinner for April, I did not have the best or most optimistic mindset, but I was determined to make a dinner I knew a few special friends would be able to enjoy, and in the end, it has been the most fun to make. And I further realized I need to start making fresh bread...


I will soon have the menu ready for dinners on Saturday, May 21st and Sunday, May 22nd, and I am now accepting reservations for May. To make a reservation, please email The Tiny Kitchen

And now, here is a short recap of the April dinners--many thanks to Claire for the photos:

Sedona's Mariposa Organic Kale Salad, Tofu Skewers with Harissa Yogurt Dipping Sauce

Handmade Gnocchi in Porcini Mushroom Sauce, Zucchini Bacon and Granny's Copper Pennies (not pictured)

Raspberry Panna Cotta