Join us on Thursday October 6th or Friday October 7th for a vegan, eight-course Japanese dinner by Kinoko at Rooftop Reds in the Brooklyn Navy Yard!
Chef Kelseay Dukae is a NOLA native and the chef / owner of Kinoko, a vegan-friendly sushi concept with a cajun flair. Kinoko is"mushroom" in Japanese and this is one of the main ingredients found in Kinoko's sushi due to its meaty textures and flavors. Kinoko mostly highlights local and seasonal vegetables and mushrooms along with the occasional sustainable, local fish.
Chef Kelseay Dukae has run a catering company and food pop ups in California, New Orleans and New York. She also holds private sushi classes where shows her students how to make vegan sushi as delectable as fish-based and she has been on Fox Network’s ‘Masterchef’ show. As a pop up, Kinoko is currently a vendor at Smorgasburg, NYC's biggest weekly food market, at Williamsburg on Saturdays and Prospect Park on Sundays. Kinoko has also been a sushi bar in the French Quarter in New Orleans; held residencies at various bars and hotels; featured in New Orleans Magazine as ‘Best Sushi in the City’ and has been on Eater Nola’s top ten list.
NOTE: This meal will contain nuts, sesame, soy and other ingredients that are allergens for some. Unfortunately, alterations are not possible.
Rooftop Reds is the world's first rooftop vineyard, located in the heart of the Brooklyn navy yard. Besides being an industry leader in urban agriculture, Rooftop Reds is also a fantastic backdrop for special events and sit down dinners. Enjoy your meal amongst the vines, with panoramic views of Downtown Brooklyn and NYC.
This vegan meal will be eight courses, including desert. An optional wine pairing will be available for purchase as well as à la carte wines and craft beverages. Each ticket is $95 and includes the gratuity. The courses:
Pickled spaghetti squash and XO sauce with mushroom duxelles and ground walnuts
Panko fried oyster temaki with hot agave and yuzu kosho mayo
Green beans and nori with gojuchang candied seedy granola
Crispy eggplant and delicata squash with zhoug, white miso celery root puree and pomegranate seeds
Cucumber salad with a creamy miso dressing
Kinoko mushroom gumbo ramen with ground shiitake, oyster mushrooms, shredded trumpet mushrooms in a shiitake gumbo broth
Desert: Spiced pear upside down cake with coconut whipped cream