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Modern Vegan: Whole Vegetable Cookery
May 5, 2018 @ 7:00 pm - 9:30 pm$50
Cooking vegetables whole allows you to taste the spectrum from deep caramelization on the outside to barely cooked on the inside.
Imagine finely chopping an onion, and sauteeing it in a pan until it’s soft. Now imagine roasting a whole onion over a fire, peeling off the charred exterior, and eating the segments dipped in a rustic herb sauce. That’s one of the 15 vegetables we’ll cook whole.
We’ll utilize the flavors of whole vegetable cooking, and refine it into beautiful dishes for you!
Also, there is a gluten free option for the menu!
If you are interested in coming, the dinner is an all inclusive (no tax, no tip!) $50, and reservations can be made here.
That said, here’s the menu for the evening:
Carrot and Papaya Lox on Rice Cracker
Salt roasted carrots, sliced and cured, with edamame, and kelp caviar on rice cracker.Cured papaya with salt-pickled papaya seeds on rice cracker.Both fruit and vegetable being cured in the same fashion, with different textures and flavors.
Roasted Strawberry and Cucumber Gazpacho
Macerated and slightly roasted strawberries, grilled cucumber, and fermented Thai chile gazpacho. Served with fried ginger, basil, and basil seeds.
Whole peppers, sweet red onions, eggplants, and endives roasted in coals, chilled, and then dressed with an herbaceous salsa verde and fried capers.
Whole Braised Artichoke
We trim the artichokes of all their tough parts, and braise them in a rich seasoned broth until tender. Served with smoked lentils, bulgur, whole roasted cauliflower, parsley, preserved lemon and saffron aioli. This is whole vegetable cookery at its finest.
Baked Apple with Roasted Sweet Potato Ice Cream
A baked, stuffed apple filled with a golden raisin oat crumble, and topped with a roasted sweet potato ice cream and a little basil.
Hope to see you then!