Organic Vegan Dinner

When: Sun., March 20, 4 p.m. 2011

Chef Brett McKee hosts a three-course organic, vegan dinner with wine pairings. The first course is a hearty potato leek soup drizzled with white truffle oil and fresh, chopped chives (paired with La Garia Pinot Grigio 2009. The second course is a delectable grilled balsamic marinated portobello steak served over lightly smoked and braised lentils with roasted root vegetables and for dessert, guests will enjoy macerated winter berries with vanilla scented, vegan Chantilly “cream” (paired with Nivole Moscato d’Asti 2009).

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