By DCist contributor Johanna Mendelson Forman

Billed as “Washington’s Sexiest Supper Club”, Yes Please More Please Seduction Suppers is the brainchild of Sarah Massey, a public relations professional-turned-caterer. When she started testing this concept in 2014, Massey found that her events were selling out, showing, she says, that “there is a huge demand for the aphrodisiac experience.” In a city rife with eating options, the idea that sharing a meal that contains the fixings for love with a group of strangers apparently can be an intriguing draw. “Couples are yearning to connect,” Massey adds.

The Mexican-themed Seduction Supper that I attended had all the potential for an eating adventure. Climbing the four stories of a townhouse to reach the dinner, I wondered whether the long trek upstairs was worth it, but the office-turned-dining-room was set with table rounds, candles, and the enticing aroma of a meal waiting to be consumed.

While the event is ticketed at $50 per person, guests were also asked to provide beverages to share, so we filled our glasses before being led up one more flight to the roof-top terrace, where we were greeted by a stunning 360° view of the city at dusk. With twelve people in attendance, both couples and singles, Massey lovingly described the night’s three-course dinner menu, explaining how the different ingredients are regarded as aphrodisiacs in Mexican culture.

First up: guacamole, made from one of the Aztecs favorite fruits, avocado — a word that, incidentally, means “testicle” in Nahuatel, the native Aztec language. It was not unusual in ancient Mexico to describe fruits with the names of the body parts they resembled, as this anatomical reference was thought to be related to the sexual powers it contained. Nineteenth century English adventurer William Dampier considered it “to be the fruit that provokes lust, and therefore much esteemed by the Spaniards.”

Second course: chicken mole with rice. The famous mélange of chiles, Mexico’s quintessential cooking ingredient, is associated with libido because of the “rush” of heat it produces. If the mole did not convey enough heat, Massey provided raw chiles on each table for additional garnish as desired.

Third course: declaring that “there had to be chocolate” for dessert, Massey tempted us with a vision of figs and chocolate. The sweet, fleshy fig is considered erotic in many cultures, while chocolate, a New World food, contains theobromine, a mood-lifting agent.

Once seated for dinner, each place card described one of the aphrodisiacs used in our meal, creating a better ice breaker than the proverbial Washington “What do you do?”. Mine mentioned almonds, an ingredient in the mole that is also said to inspire passion in women.

While Massey’s enthusiasm for her Mexican cuisine was contagious, the food fell somewhat short of her ambitions. I found the guacamole was underseasoned for my taste, although perhaps the omission of garlic and onions was deliberate to avoid any offensive breath for those who were planning a more intimate evening after dinner.

While the chicken mole had the right color for mancha manteles (“stain the tablecloth”) mole, it lacked the subtleties often found in this complex dish of spices, chocolate, and chiles; the accompanying steamed rice flecked with vegetables was good, but the addition of corn tortillas, usually considered essential for soaking up the sauce, would have added an authentic note. The tasty dessert of a fig and chocolate enrobed in dough and baked like an empanada was certainly seductive, if not absolutely Mexican.

Massey is a most engaging hostess even though the natural aphrodisiacs did not completely win me over at this particular supper. While the dining ambiance and guests were first rate, this was no “Like Water for Chocolate” movie re-enactment, no tears of the chef that could be transformed into passion for those who ingested her food. It was a pleasant environment to try a new cuisine, and a series of suppers that could have merit as the concept — and flavors — continue to develop.

Seduction Suppers‘ upcoming events include a Hot & Spicy BBQ and an LBT Singles Brunch in partnership with LezLinks.