Saturday October 19: French Connection Dinner


This dinner involves a lot of (mostly) French dishes to make a fantastic meal! We’ll be using summer produce to make a fantastic ratatouille in the style of the movie (seriously), have a wonderful trio of crostini, a mixed raspberry and beet salad, a trumpet mushroom ‘bourguignon’, and chevre stuffed dates wrapped in eggplant bacon. Not quite French, but French Nouveau!

This dinner has a gluten free option, and there is a 5:30 seating you can access here.

As well as an 8:00 seating here.

1) Trio of Crostini: We’ll make 3 wonderful crostini to serve you: 1) Smoked Beet Pate with Pepitas 2) Saag Paneer-inspired Spinach Dip 3) Roasted Pepper and Olive Tapenade
2) French Onion Soup: Onions slowly caramelized for 5 hours, deglazed with Champagne, and then cooked with an umami rich broth made from kombu and shiitakes. Topped with a crust of bread and melted cashew cheese. We’ve fed this to omnivores, who swore up and down, it tastes just the same as a French onion soup you’d find in a French brasserie.
3) Frisee and Lardon Salad with Carrot Yolk: Bright frisee, blanched haricot vert, and glazed pearl onions will be dressed in a whole grain mustard and red wine vinaigrette, and tossed with fresh parsley, tarragon, and chives, then topped with a piece of toasted bread and our spherified carrot yolk.
4) Trumpet Mushroom Sausage Bourguignon: This is a classic French dish we’re going to veganize just for you. We’ll use a red wine reduction sauce with mirepoix and garlic to braise trumpet mushrooms, and serve it with herb braised potatoes, carrots, button mushrooms, and pearl onions to make a very refined, veganized, classic French dish dotted with smoky eggplant bacon and fresh herbs.
5) Chocolate Raspberry Tart with Coffee Meringue and Pomegranate: We’ll have a wonderful chocolate raspberry tart to serve you with some meringue topping and pomegranate.

This dinner has a gluten free option, and there is a 5:30 seating you can access here.As well as an 8:00 seating here.

Hope to see you then!

Subscribe to our Newsletter
I agree to have my personal information transfered to MailChimp ( more information )
Join our newsletter to receive notice on upcoming dinners, and events. We share seasonal recipes with every email, and first time subscribers get a download of 5 of our classic recipes.
We hate spam. Your email address will not be sold or shared with anyone else.