To All My Vegan Friends!
Starting now, I’ll be putting together a vegan tasting menu that will change every month.
I recently had lunch with one of my best friends, Eric, who has been vegan for over a year. Eating together at the table has always been a big part of our social time. Since then, I’ve been introduced to some delicious and some not so delicious vegan meals. From my omnivore perspective, I feel kind of bad about the limited full service restaurant options that are out there for those who commit to this honorable, animal friendly, carbon footprint-reducing, vegan diet. So in honor of all vegans, I’ll be putting something special together, just for you every month!
The menu will be inspired by the seasons and will be delicious enough for an omnivore to devour. We’ll start with whole organic foods from local sources and cook them simply to let their flavors shine through!
I’ll be posting them on the blog the first of every month, so you can see what’s new!
Tilth Vegan Menu
Smoked Date Tatin 3/7
Crostini, sherry gastrique, chive
Oxbow Farm Lettuces 7/13
mustard vinaigrette, french breakfast radish, hazelnut
King’s Garden French Melon 7/12
anise hyssop, black pepper, olive oil
Spelt Berry Risotto 12/23
Corn milk, romano bean, heirloom tomato
Bluebird Grain Farms Farro 12/23
sorrel, sweet pepper, baby artichoke
Billy Allstot Farm Peaches 6
fresh fig, peach coulis, mint
* Consuming raw or undercooked foods may increase your risk of food-borne illness. Please note there is no organic certification for “wild” foods. Food items that are underlined may contain an ingredient that is not certified organic.