Just recently we were able to make vegan burrata! I'd always considered burrata to be the ultimate soft cheese, as it is a mozzarella that has a creamy, rich, not-quite-set filling, encased in a stretchy, more formed mozzarella shell. It is solid on the outside, and soft on the inside making it eminently spreadable, and totally addictive. We'll drizzle nice green olive oil over it, salt, pepper, and serve it with our house baked bread.

We fill the arancinis with our housemade mozzarella, fry it in bread crumbs, serve it over a rich tomato sauce, and top it with fresh basil.

We'll roast beets, and marinate them with fresh squeezed orange, and serve it with shaved fennel, radicchio, toasted pecans, and a generous grating of our housemade almond parmesan.

I remember baked manicotti from my childhood, and I'm happy to make a grown up (and vegan) version to combat this cold weather! We'll fill them with a rich spinach, onion, and chickpea mixture, with our housemade cashew cheese, and serve it with a rich tomato sauce.

If you've had any of our pastry chef Tif Lowders creations, you know that everything she makes is fantastic. She'll be using Dark Matter espresso pulled from our Rancilio machine to make you a delicious vegan tiramisu.