VEGETARIAN / VEGAN

Vegetarian / Vegan

The Magician and the Cook

An Experiential Evening of Cuisine, Magic and Music

Culinary Alchemy — a playful meal with an air of mystery. The Seasonal Sample Menu below is fine dining that not only satiates, but entertains the eater engaging their mind and senses through an interactive experience. The Celebrated Vegan/Vegetarian Chef combines a fundamental knowledge of plant based food and flavor with the worlds of Molecular Gastronomy and Make-Believe, resulting in an evening of haute cuisine dishes that take on a magic of their own.

 

Culinary Alchemy Sample Seasonal Vegetarian/Vegan Menu

Cocktail (served upon guest arrival)

Sparkling Cucumber Vodka Lemonade served in a spoon small edible alcoholic, carbonated sphere.

Amuse Bouche

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Tartare and Caviar

Watermelon Steak Tartare and Balsamic Vinegar Caviar, served on a cucumber canapé

Course 1

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Edible Organic Garden

Beet Carpaccio Sous Vide, Roasted Baby Beets, Edible Soil, Corn Pebbles, Mustard Seed Caviar, Snap Peas, Carrot Orange Spheres, Smokey Corn Spheres, Cucumber Dill Jelly, Lemon Crème Fraiche, Dill Sprigs, Seasonal Greens, Edible Flowers

Course 2

soup course

Instant Noodle Soup

Japanese Kombu Dashi Soup, Mushroom, Seaweed, Dry Red Miso Flakes, Tamari Caviar, and a Squeeze Bottle of Instant Noodle Cream. Guests squeeze the noodle base in to their soup thus ‘cooking’ their own noodles, then add the rest of the ingredients to finish the dish.

Main Course

The Mystery Dish Risotto (With a twist)

Curried Cauliflower Risotto, Mushroom Steak, Sweet Pea Clusters, Roasted Cherry Tomato, Roasted Baby Carrot, Garlic Asparagus, Microgreens

Dessert

Illusions – Warm Ice Cream

Warm Cream Cheese’s “Ice Cream,” Chocolate Sauce,  Raspberry Jelly, Carbonated Cherry Infused Berries, Toasted Almond Dust, Graham Crumbles, Cinnamon Tuille

 

Vegan Indian Summer Dinner Menu

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Passed Appetizers

Spanish Style Chilled Tomato & Cucumber Gazpacho Shooters served with Herbed Croutons

Tuscan Style Roasted Red Pepper and White Bean Tapenade on a Mini Crostini Topped with Arugula

Mini Phyllo Tarts with Cream Cheese, Spinach & Artichoke Filling Topped with Tomato Caviar

Caramelized Onion Tart With Creme Fraiche

Course 1

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Caramelized Yam, Savory Poached Pear, Burnt Grape, Cardamom Coconut Cream,

Curried Red Wine Reduction

Scent Paring: Cade / Hinoki / Lavender

A subtly burnt juniper and hinoki wood blend, softened with high elevation lavender.

Course 2

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Indian Summer Caprese Salad – Baby Heirloom Tomato, Watermelon, Mozzarella Spheres, Walnut Pesto Dressing, Local Olive Oil, Balsamic

Scent Paring: : Lemongrass / Paradisamide

A blend of bright bitter lemongrass with guava and rhubarb.

Main Course

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Otoño de Verano Tamal – Millet Tamale, Fall Pumpkin, Chili, Green Pistachio Mole, Quince Black Beans, Avocado Cream, Crema, Pomegranate Pico de Gallo, Corn Flake

Scent Paring: Cumin / Cilantro / Triplal

A bold aromatic cumin complemented with a fresh, green, leafy cilantro.

Dessert Course

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Ginger Peach Ice Cream, Brown Sugar Crumble and Sugar Glass

Scent Pairing: Methyl Cycle Pentenolone / Dewfruit

A sweet caramelized maple and coffee blend, with a surprising melon undertone.

* All items are plant based (vegan).  Menus contain nuts, soy and wheat.  Menus are subject to change.

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