We'll make a deliciously spiced panisse with garlic and chickpea flour, then cut it and fry it like you would French fries. We'll serve it with black garlic aioli and a sweet pepper jam.

Ripe summer melon and Persian cucumber gazpacho with macadamia nut cream, arbequina olive oil, and togarashi pepper.

We'll take many of the classic Italian antipasti ingredients, and present them in the form of a nice salad. Marinated cashew mozzarella, kalamata olives, pepperoncini, and smoked onion slices will adorn crisp romaine leaves, dressed with a garlic, red wine vinegar, and oregano dressing.

We'll use our vegan blue cheese to fill housemade ravioli, and adorn them with grilled radicchio spears, toasted walnuts, apple honey, chives, and shavings of our aged blue cheese.

Candy cap mushrooms have a sweet maple flavor to them, and are actually primarily used in desserts in many fancy restaurants. We'll be using them to make an excellent cashew based cheesecake with a pecan crust. This probably sounds a bit crazy, but when you've had candy cap mushrooms, it's difficult to think of it being used in a savory preparation. Surprise yourself! This dish will be a hit.