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Avant Garden: Vegan Molecular Gastronomy
September 16, 2016 @ 7:00 pm - 9:00 pm$45
So often, the term ‘vegan’ conjures images of barefoot hippies munching on granola and acai bowls.
This meal aims to deconstruct, scramble, electrify, and reconfigure that notion, as we drag that old stereotype kicking and screaming into the modern age.
We’ll be combining the old world with the new, as we accent organic produce and traditional flavors, with exciting textures and surprises. If you are interested in coming, click here.
See you soon!
Blini with Cashew Creme Fraiche and Kelp Caviar
We’ll make a yukon gold and buckwheat blini, topped with our cashew creme fraiche, and a bit of kelp caviar and dill.