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Avant Garden: Vegan Molecular Gastronomy
April 14, 2017 @ 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.
This is a very fun theme, and often sells out quite fast. If you are interested in coming, you can make reservations here.
There is a gluten free option for this meal as well.
That said, here is the menu for the evening:
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
Grilled Asparagus and Cashew Burrata
Grilled asparagus served with our own cashew burrata, and rich green olive oil.
Melting Snow Mushroom Soup
Hon shimeji and black chanterelle mushrooms, fermented savoy cabbage, pickled chiles, and pea shoots dusted in sesame snow.
Served with a warm Thai hot and sour mushroom broth.
Chile, Cheese, and Chicory Tamales
Poblano chiles, wilted chicories, smoked seitan chorizo, and meltable cashew cheese filled tamales. Served with mole, avocado, and whipped cashew foam.
Chocolate Allspice Mousse
A rich chocolate allspice mousse served with coffee meringue and parsnip creme anglaise.
This meal is an all inclusive (no tax, no tip!) $45, and reservations can be made here.
Hope to see you then!