Our group dinner is a transparent excuse for eating and drinking while sharing tall tales. As host I chose a menu based upon less popular cuts of meat referred to as offal.
One of my favorite chefs is Jose Andres. He, at his D.C. restaurants Minibar and Jaleo introduced me to tapas and tasting menus. While searching for inspiration I found his tomato sorbet. It tastes just like a mouthful of garden fresh tomato right off the vine – with a spicy kick.