DEPARTURE'S Summer End Vegan Dinner

January 31, 2012

DEPARTURE’S SUMMER END VEGAN DINNER

Thursday, September 27, 2011 

Chef Gregory Gourdet alongside Portland vegan-friendly-fan-favorites Wes Hannah from Blossoming Lotus and Lisa Clark from Petunia’s Pastries celebrated the End of Summer and the Freshness of Fall on September 27th at Departure. The 50 person special event was an Asian inspired Vegan Dinner that celebrated the end of summer and the freshness of fall ingredients.  Five dynamic courses were served focusing on vegetables, fruits, nuts, seeds, legumes, aromatics and spices. All three chefs partnered with a handful of local farmers and foragers to bring you this exciting and eclectic meal!

Vegan Dinner Menu

$50 Per Person

 

Vegan Charcuterie Board

A Selection of Asian Inspired Vegetable Terrines, Nut Cheeses, Savory Pate,

Live Seed Crackers and Early Autumn Pickles

 

Roasted Kabocha Squash Soup

 Sunflower Seed Cream, Sunchokes, Asian Pear, Crispy Ginger, Spice Oil

 

End of Summer, Fall Begins, 3 ways

Tempura Figs, Roasted Grapes, Candied Walnuts, Spicy Mustard Greens, Ginger Vinaigrette

Sweet Corn Custard, Grilled Runner Beans, Local Sea Greens, Pickled Shallot-Sesame Dressing

Maple-Soy Glaze Grilled Tempeh, Smoked Heirloom Tomato-Peach Marmalade, Tomato Crisps

 

Roasted Early Autumn Mushrooms, Wild Ginger, Spruce

Sake-White Soy Glaze, Crispy Hempseed Cake, Pumpkin Seed Condiment

 

Coconut Crusted Pistachio Tart

Black Pepper-Cherry Compote, Crystallized Ginger, Coconut Cardamom Ice Cream