TDPP Single Moms Dinner Sponsored by Black Bean Deli

Last month, we gathered a group of single moms together to treat them to a complimentary dinner party sponsored by Black Bean Deli. This is TDPP's 2nd Annual Single Moms Dinner, and we absolutely LOVE celebrating these strong, hardworking women by giving them a night away from the kiddos. We received an overwhelming amount of nominations from you all, so THANK YOU for taking the time to honor these special ladies!

 Tablescape designed by  @khalil.makdah

Tablescape designed by @khalil.makdah

Chefs Nick Grecco and Alex Carvajal put together a very special menu outside of Black Bean Deli's regular offerings, and man, did they WOW us! We started the evening with Tito's Handmade Vodka cocktails - a Blackberry Mint Prosecco Punch, as well as two delicious hors d'oeuvres including a Whipped Goat Cheese Crostini and Hushpuppy with Lump Crab Aioli. So YUM!

  Whipped Goat Cheese with Roasted Tomatoes, Shallot Jam and Pistachios

Whipped Goat Cheese with Roasted Tomatoes, Shallot Jam and Pistachios

  Hushpuppy with Lump Crab Aioli, Corn Puree and Louisiana Rub

Hushpuppy with Lump Crab Aioli, Corn Puree and Louisiana Rub

As our guests took their seats around the table, we began introductions led my our marvelous Guest Host, Sara. It's always so wonderful to hear everyone's different stories and walks of life, allowing our guests to find commonalities and connect with others right here in our community. That's why we love bringing people together! The next two courses were introduced by the chefs, which included the most beautiful Roasted Beet Salad and baked Clam & Scallop Half Shells. As if we weren't already amazed by this meal.

  Roasted Beets Salad with Mint Creme Fraiche, Grapefruit, Frisee and Red Wine Vinaigrette

Roasted Beets Salad with Mint Creme Fraiche, Grapefruit, Frisee and Red Wine Vinaigrette

  Clam & Scallop Half Shell with Herb Panko, Blackened Aioli and Lemon-Parsley Verde

Clam & Scallop Half Shell with Herb Panko, Blackened Aioli and Lemon-Parsley Verde

For the main course of the evening, Chefs Nick and Alex meticulously plated a 72-hour Sous Vide Short Rib that was oh, so tender along with Crispy Lobster. YES PLEASE!

  Main Course: Short Rib & Crispy Lobster with Celery Root Purée, Red Wine BBQ, Cipollinis, Franks Hot Relish and Cornbread

Main Course: Short Rib & Crispy Lobster with Celery Root Purée, Red Wine BBQ, Cipollinis, Franks Hot Relish and Cornbread

Last but not certainly not least, we capped off the night with a Chocolate Ganache Cake served with torched Marshmallow, hand-rolled Peanut Butter Mousse and Graham Cracker Ice Cream.

  Chocolate Ganache Cake with Burnt Marshmallow, Peanut Butter Mousse and Graham Cracker Ice Cream

Chocolate Ganache Cake with Burnt Marshmallow, Peanut Butter Mousse and Graham Cracker Ice Cream

Special thanks to Black Bean Deli for hosting us and to everyone who nominated a special lady in their lives to attend this dinner. We truly appreciate all of the heartfelt nominations we received, and we look forward to continuing this annual TDPP tradition!

Photos by Anna LaBeau