Three Points Kitchen is hosting its first group dinner in D.C. this weekend, and the cooking has already begun! With hints of spring on the horizon and a Persian theme on the table, a few quick pickles have been mixed for the fridge, an elderberry short mead bottled, some yogurt and chutney made up, and a couple flat breads baked (I will try my best not to eat them before Sunday!).
I’ll put my knife down and pick my camera up throughout the weekend, and we’ll catalog the recipes when it’s all over. Meanwhile, an amuse-bouche to get things started. Here we go!
