This Saturday Vegheads held its classiest and most gourmet dinner this year! In addition to wonderful live music by the guitar and violin duo of Avery Merritt and Rory Glenn, we had a delicious meal prepared with all the freshest organic local ingredients from our local Farmers Markets. Ready for this?:
Menu
Starter- ciabatta bread with onions caramelized in chocolate olive oil and brown sugar
Salad- mesclun and kale with shredded beats and carrots, chopped bell peppers, tangerines and homemade spiced blood-orange vinaigrette
Soup- Ann Gentry's Yucatan Yam Picante
Side- artichokes with homemade veganaise curry dip, cous cous
Main- spaghetti squash topped with garlic, tomatoes, broccoli, asparagus, and snap peas
Dessert- Pumpkin pie spiced apple and pear crumble
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