Come together to celebrate the refreshing, classic flavors of summer with a modern, plant-based spin from chef Sabrina Edelen. From hydrating and whole plant-based ingredients that are minimally processed, to rich and decadent classics like puff pastry, it is a meal to stimulate the reoccurring nostalgia the summer season brings.
Book seats in advance: bit.ly/2sYUHYA
Course 1: Watermelon + Jicama Salad
Jicama marinated in fresh cilantro balsamic dressing, layered atop cubed watermelon.
Course 2: Seared Tofu + Spreads
Homemade tofu marinated with pureed, roasted chili peppers, pan seared. Coated with cayenne applesauce and briefly aged cranberry cashew cheese.
Course 3: Heirloom Tomato & Rosemary Vol-Au-Vents
Home crafted puff pastry stuffed with slow roasted heirloom tomatoes & fresh rosemary atop date and cherry tomato cashew cream.
Course 4: Strawberry Jam & Corn Cake
Strawberry and rosemary reduction served atop sweet corn cake and home churned cashew ice cream.