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


  1. GREAT decision about bread-baking! So wish I could have been there for the veggie dinner xo