Roots and Shoots ** A Vegan Feast

Saturday, April 6, 6:00 pm

      A nourishing and delicious twist on some of the beloved recipes of Chef Yotam Ottolenghi, one of Farm Chef Tami’s cooking heroes.  This dinner will leave you feeling clean and satisfied as we exit the long, cold Winter and enter into fresh and juicy Spring…a time to detox and remind the body of how good vegetables taste and feel!  This dinner is vegan and free of grains and gluten.  

  • Cashew “Fondue” with Roasted Root Kebabs and Crispy Socca Flatbread
  • Farm Micro Greens, Winter Citrus and Treviso Salad with Pomegranate 
  • Butter Lettuce, Semi Dried Tomato, Radish and Caper Salad
  • Cauliflower Pilaf with Crispy Chickpeas and Spiced Pumpkin Seeds
  • Potato Vindaloo with Fresh Herbs
  • Beet, Coconut Yogurt and Preserved Lemon Relish
  • Roasted and Stuffed Butternut Squash with Smoked Walnuts, Avocado, Maitake Mushrooms and Spicy Sweet Chili Harissa
  • Dessert Trio : Sweet Potato Caramel Dulce de Leche “Cheesecake,” Chocolate Mousse and Tangerine Dreamsicle “Ice Cream”

Price per person is $55 + tax and tip.  Guests are welcome to BYOB.

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