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!