Local Event Premier Host
The Elegant Vegan
Sat, May 25, 2019 (6:30 PM - 10:00 PM)
Cost: $30
How much do you like plants? I can't get along without them in my kitchen, my backyard or my daily diet. And while I'm not completely vegan in my eating habits, I feel like something is missing without vegetables and berries. Whether you're fully immersed in the lifestyle or just vegan-curious, this five-plate menu elevates plant-based eating in a way that interacts with all the senses--and that is what food should really be all about.
The Elegant Vegan is offered as a BYOB dinner (wine pairings are suggested below) and it's my intention to create an intimate, communal setting; a pathway to the sensate as well as the delectable. This dinner is being offered for $30 (find tickets on Eventbrite or contact me about payment details) and will be held on Saturday, May 25th. Doors open at 6:30 p.m. And we're also offering an extra treat: Anslee Connell, her lovely voice and her adorable ukulele will also be in attendance. If you've previously heard Anslee out and about in the Austin music community or at The Voluptuous Table, then you know how much fun she is.
As you arrive, enjoy a Blood Orange-Basil Mocktail that is as refreshing as it is beautiful. Chat up the chef and get to know your fellow diners. Explore our beautiful gardens and sit by one of our three water features as we wait for everyone to join us. I'll soon gather you together in the dining room.
At the table, you'll be treated to an amuse bouche of Miniature Farinata with Wilted Beet Greens and Chocolate-Balsamic Beets. Farinata, a chickpea cake, is known under many other names along the Ligurian Coast, where it originated. My version is in miniature and it's topped with tender beet greens and small wedges of beetroot drizzled with a balsamic vinegar, chocolate and vanilla reduction. Sound interesting? I thought so...and it is delicious.
If you wish to pair a wine with this course, I suggest a juicy Pinot Noir from the Pacific Northwest.
Our second plate is a creamy, verdant bowl of green that gets its silky texture not from dairy, but from potatoes. Broccoli and Spinach "Velouté" with Crispy Broccoli Florets and Garlic Croutons is a bowl of veggie heaven, seasoned beautifully with aromatic vegetables, puréed to silky perfection and topped with crisped florets of broccoli and golden croutons that have been finished in garlic and olive oil.
If you wish to pair a wine with this course, I suggest a bright, savory Verdejo or a Grüner Veltliner.
Our third course is presented as both art and food: Green Tea Noodles with Emerald Sauce and Edible Ornaments. Words cannot describe this dish without spoiling the initial effect when your bowl is placed in front of you. I love being presented with pretty food, but pretty food also has to taste good. These elegant noodles have a subtle taste of green tea and are nestled in a sauce of house-made vegan green curry paste, petit pois and coconut milk. Served just warm so that the other delicate ingredients can dazzle you, these noodles are dressed to impress.
If you wish to pair a wine with this course, I suggest an off-dry Reisling.
Next on the menu is a Mediterranean Napoleon of roasted eggplant, red peppers, zucchini, tomato and potato, stacked like a fashion model and seasoned with fresh herbs and smoked paprika. Draped elegantly in extra virgin olive oil, posed dramatically on a dias of fresh tomato coulis and crowned with micro-greens, this course is served at room temperature so that the intensity of the flavors can best communicate with your palate.
If you wish to pair a wine with this course, I suggest an off-dry Spanish rosado.
Our last course is dessert, a luscious Coconut and Rosewater "Ice Cream" with Blackberry Sauce, served with Almond-Coconut Wafers. Timelessly gorgeous and hauntingly delicious, this is a dessert that welcomes summer with open arms. Enjoy it with a bottomless cup of Community Coffee, your own personal pot of hot tea and/or an after-dinner drink from our amazing collection of house-made liqueurs and cordials.
Tastefully yours,
Vindaloo Tiramisu
