Yesterday we walked you through the décor elements that set the stage for our latest gathering, and today we’re onto the dishes and drinks that made the event a real success. One of my favorite restaurants in LA, Jessica Koslow’s Sqirl, put together the dinner for us, taking inspiration from the fall theme while using ingredients that were in season at that precise moment.
As people arrived, Sqirl served fresh spinach dip with spiced Meyer lemon tortilla chips, and cocktails made with vodka and blackberry lemon verbena jam. It was casual but special; the perfect way to welcome old and new friends to our home.
We started off dinner with a seared Brussels sprouts salad with fromage blanc, autumn citrus, and citrus vinaigrette followed by seared Santa Barbara halibut served over opal basil and fermented fig leaf and drizzled with fermented tomatillo sauce. It was so flavorful and perfect for a cool California evening. Three fresh sides accompanied the fish: charred broccoli rabe with toasted almonds, crispy potatoes with sauerkraut and dill, and cauliflower salad with ginger and herbs.
The night wouldn’t be complete without dessert, so Sqirl made a vegan chocolate layer cake with the thinnest layer of coconut frosting and fresh berries on the side. It was almost too beautiful to eat! Jessica was kind enough to share the recipe for the cake with us, which you’ll find below along with more photos from our gathering. XXJKE