Cost: $75
Perhaps no other food group is as versatile and diverse as vegetables. Savory to sweet, appetizer to dessert, vegetables can practically do it all. Pickling, fermenting, roasting, drying, steaming, sautéing, eating raw or juicing, their vivid colors are a joy in the kitchen. What compares to the vivid ruby-purple of a fresh beet? Or the vibrant orange of a carrot, the verdant, snappy green of snow peas? Vegetables are naturally low in fat and calories, contain no cholesterol and are important sources of many dietary nutrients. Vegetarians have known this for eons. I just know that I love vegetables and can't get enough of them. The texture and richness of roasted cauliflower, the crunch of a fresh green salad, dressed in a piquant vinaigrette, or the snap of a crisp piece of celery--they all enchant me and take up a lot of space in my refrigerator.
On Saturday, August 25th, beginning at 5 p.m., I am inviting you to join us for an 8-course, all-vegetable tasting menu with wine pairings selected to bring out the best features in each dish. This dinner is a celebration of vegetables across the continents. Most courses are gluten free; there are small amounts of dairy in the form of cheese, butter yogurt and eggs. You can find the menu and some brief descriptions below.
I'm also proud to welcome our musical guest for the evening, Ms. Anslee Connell. Anslee has been a friend of mine for several years and she is a talented singer and composer of songs also known as Savannah Red, a name that gives a nod to her South Georgia roots. When she is not playing and teaching voice and ukulele, she sings with her jazz, blues, and blue-eyed soul band in Austin under the same moniker. Anslee enjoys most music varieties and has been compared to the likes of Adele and Amy Winehouse. Her upcoming recording projects include a live studio jazz EP called “Take Two,” an original jazz, blues, and Gospel-inspired album titled “Paper Doll” with her 5 piece band, and a guided meditation album, “Meditate • Elevate.” For more information on these projects and to find out where Savannah Red is playing next, go to her website at www.savannahredmusic.com or like her Facebook page atwww.facebook.com/savannahredmusic.
Having a musician at the table is a lot of fun and I hope you'll want to meet and hear her sing and play. I look forward to having her with us because she's truly the life of the party! Here's that menu I promised:
Amuse bouche and cocktail:
Baby Blue Hasselback Potatoes (Sweden)
baby Dutch yellow potatoes butter garlic rosemary thyme blue cheese powder
Cilantro-Cucumber Gin and Tonic (United States)
cilantro-infused gin cucumber lime premium tonic water akavit mist
I.
Roasted Tomato Provençale (France)
ripe tomato garlic shallot basil parsley thyme bread crumbs olive oil
Bieler Pere et Fils Rosé Provence (France)
lavender rosemary rose petals citrus wild raspberry tart cherry fresh acidity interwoven with richness pale, vivid pink color light-bodied
II.
Fava Bean and Fennel Salad (Portugal)
fava beans fennel garlic scallions cilantro champagne vinaigrette fennel flowers
Caiu a Noite Vinho Verde (Portugal)
balanced natural acidity green apple pear flowers light-bodied
III.
Red Lentil Curry (India)
red lentils onion tomato coconut milk green chili turmeric cumin coriander black mustard seeds toasted onion curry leaves yogurt
Dr. Heidemanns Reisling QbA 2016 (Germany)
tropical fruit honey bright and fruity intense flavors of apple and peach slight minerality refreshing acidity off-dry style medium-bodied
IV.
Raw Beet "Ravioli" with Walnut and Thyme Filling (Russia)
paper-thin slices of raw beet toasted walnuts garlic thyme extra virgin olive oil
Recas Castle Pinot Noir (Romania)
ripe berry notes fresh floral aromas elegant cherry and spice medium-bodied
V.
Fried Cauliflower with Mint and a Tamarind Dipping Sauce (Israel)
cauliflower florets egg panko ginger cumin curry powder coriander black mustard seeds dried red chili tamarind parsley cilantro mint maple syrup lime juice olive oil begonia flowers
Honoro Vera Garnacha (Spain)
intense aromas of ripe red fruits balsamic notes spice fruity floral fresh easy to drink medium-bodied
VI.
Asparagus with Black Garlic Hollandaise (United States)
blanched asparagus black garlic butter egg yolks lemon juice sherry vinegar crispy garlic chips
Louis Chavy Coteaux Bourguignon (France)
soft and elegant ripe cherry and berry notes soft tannins heady aromas hints of herb and red fruit unfiltered medium-bodied
VII.
Spaghetti with Mushroom, Eggplant and Olive Bolognese (Italy)
porcini, cremini, shiitake and domestic mushrooms eggplant onion carrot black olives capers garlic tomatoes basil thyme parsley pasta di Napoli Parmigiano-Reggiano
Piccini Chianti (Italy)
fruit-driven ripe cherries strawberries crisp, earthy finish
VIII.
Zucchini Chocolate Cake with Chocolate-Avocado Frosting (United States)
oat flour almond flour cocoa powder honey vegetable oil yogurt Tahitian vanilla eggs zucchini chocolate chips avocado almond milk espresso powder
Cordials, Coffee, Tea
we offer a wide selection of many fine name-brands as well as house-infused cordials
We hope you'll join us for this intimate and very special dinner event. All courses, wines and entertainment are included for a suggested donation of $75 per person. Please RSVP before Thursday, August 23rd by responding to this email, or call 512-55 EAT 44 to reserve your seats.
Vindaloo Tiramisu
