Chef Garrett is creating a special menu inspired by traditional holiday comfort food, reimagined with chili, Sichuan peppercorn, garlic, and fermented goodness. The Nov. 18 dinner will be held at Farmhouse Wine Lounge (right by the SLO airport). Tickets are $30 per person. Beverages and tips are not included.

It's a fully plant-based feast where holiday classics meet the tingle, heat, and depth of Sichuan cooking. The final menu will come together around what's fresh and in season. Side dishes are expected to take center stage: sweet potatoes, cranberry-orange relish, dry-fried green beans, roasted brussels sprouts and winter squash, and homestyle potatoes, for example. And expect a few surprises: vegan dumplings, and black sesame pumpkin mochi bars are in contention.

Farmhouse Wine Lounge is open to all ages. Plenty of free parking available.

Whether you're vegan, veg-curious, or just love good food and good company, come hungry. Grab a glass, meet some new friends, and celebrate the season with us.

Central Coast Meatless Meetup is a series of restaurant visits, usually held once a month. Find updates at https://www.facebook.com/groups/2075857522987490

This is the second time Sichuan Kitchen has been featured in a Meatless Meetup. If you missed the first one, here's a link to a video: https://fb.watch/IMwiBUuRZQ/