The Vegan Dinner

Hello everyone,

Yes it has been a very looooooooooooooooooooooooong time and I promised that I would post pics of the Vegan Dinner that I was involved in on October 26, 2009 at Beaver’s Ice House.

Unfortunately, I did not have a chance to get photos, so I’m going to take the liberty of linking you to a few places to see for yourself.

Talking with diners - photo credit - Katharine Shilcutt

We had a great turn out, around 40 diners, mixed with vegetarians, vegans and vegan food naysayers.  The chef line up was amazing and I had a blast working side by side with some of Houston’s most prolific chefs, such as Jonathan Jones (Beaver’s), Monica Pope (t’afia), Plinio Sandalio (Textile) , Randy Rucker (Tenacity Supper Club), Russell Kirkham (Beaver’s) and David Coffman (Benjy’s).  We had an absolute blast back.  The kitchen was about the size of a cracker box, but we all worked together to expedite, plate and get one another’s dishes to the tables.

In the kitchen before service - photo credit Plinio Sandalio

Upon arrival, the guest had hors d’oeuvers, created by JJ, Randy & Russell - A wonderful Texas Caviar, a mushroom ceviche, Mushroom Chicarrones and a variety of nigiri rolls - sipping on house made cocktails and beer, before sitting down to the following menu:

Amuse Bouche
Forest mushroom shooter with soy froth (David Coffman/Benjy’s)
1st course
Brussels sprouts with chestnut pesto (Monica Pope/t’afia)
2nd course
Persimmon & radish salad, red Cerignola & green Castelvetrano olives & arugula (Monica Pope/t’afia)
3rd course
Roasted red bell pepper & garlic hummus with house made crackers (Russell Kirkham/Beaver’s)
4th course
Pumpkin-Cushaw squash & ginger risotto with smoked corn (Jonathan Jones/Beaver’s)
5th course
Heirloom grits cooked in corn juice, corn ricotta & salsify “in the style of bacon” (Randy Rucker/Tenacity Supper Club)
Intermezzo
Carbonated grapes, orange ice, celery root-soy bubbles (David Coffman/Benjy’s)
6th course
Salt cured smoked tofu, sloppy BBQ wild mushrooms, crispy garlic, sweet potato vine (Jonathan Jones/Beaver’s)
7th course
Interpreted Fall colors of New England as described by Alison Cook (Randy Rucker/Tenacity Supper Club)
8th course
Abalone mushroom “Lasagna”, smoked turnip “Cheese”, Texas eggplant Bolognese (Jonathan Jones/Beaver’s)
9th course
Roasted pear tart, mushroom iced tea (Plinio Sandalio/textile)
10th course
Sweet potato beignet, “Facon” ice cream (Plinio Sandalio/textile)
11th course
Autumn cake, candied carrots, pistachio (Jody Stevens/jodycakes)
12th course
“Hostess Cupcake” chocolate cake with vegan ‘buttercream’ (Jody Stevens/jodycakes)

Check out the photos at Great Food Houston - thanks Ruthie!

And a very funny write up by the Houston Press, with great photos! 

All in all, it was extremely well received by the community!!!

I had a great time and hope to do it again in the future.