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The Whole Plant: A Protective Diet Dinner

East Lakeview, Chicago

1 SPOT LEFT

$45.00

Restaurant
BYOW
Large (15-20 Guests)
other
Vegan, Vegetarian
In-Person
There have been many requests for us to cook a delicious meal that follows the wisdom of the protective diet, and we are dedicated to making it healthy, inspiring, and invigorating. This meal will be free of animal products, saturated fats, oils, nuts, avocado, concentrated sugars, artificial sweeteners, and food additives. Many people adhere to this diet because of studies showing its effectiveness at boosting the immune system, promoting cellular health, and preventing against disease. I've always cooked vegan food to make it delicious, without thinking too much about the health benefits, as I tend to cook with whole, seasonal foods anyways. With this dinner, we'll see just how good plants can taste, while cutting out the nuts and fats I often use. There is so much texture and flavor with vegetables alone, that I'm eager to make this dinner be pure plant goodness, with fresh seasonal fruits, grains, veggies and herbs to make the meal sing. Also, we'll be using miracle berries...

Menu detail

Sprouted Rye Berry Bread with Spreads
Appetizer
We'll make a rich and creamy Lentil-Black Garlic Spread, Japanese Kabocha Squash Butter, and a Tomato-Pepper Jam to eat with our Home-Made Sprouted Rye Berry Bread. This bread is a 6-day process of sprouting the berries, using a wild-fermented yeast, and a slow 2-day fermentation to make an extremely digestible, complex, and flavorful Eastern European style artisan bread.
Grilled Pear, Persimmon, Nordic Greens, and Sumac Chop Salad
Small Plate
We'll make a hearty and complex salad using fresh and grilled fruits, Moroccan seasonings, crisp greens, and a creamy chickpea-pomegranate vinegar dressing.
Tuscan White Bean, Kale, and Mushroom Sausage Soup
Small Plate
The classic Italian white bean soup, made with mushroom sausage, kale, miripoix, and plenty of fresh herbs, to pack a complex bouquet of aromas into in a hearty, warming soup.
Cauliflower-Farro Risotto with Chanterelle Mushrooms & Shishito Peppers
Entree
We'll make a risotto with leeks, sauvignon blanc, whole farro berries, riced cauliflower, and enhance it with a rich cauliflower cream, slow braised chanterelle mushrooms, seared shishito peppers, chives, and a crack of black pepper. Topped with herbed breadcrumbs.
Miracle Berry
Dessert
The 'miracle berry' is a West African fruit that contains 'miraculin' compounds that bind to your taste buds, causing sour foods to be perceived of as sweet for an hour. Some call the practice 'flavor tripping,' and we'll eat it before our dessert.
Yuzu Panna Cotta with Green Apple Compote & Thai Basil
Dessert
We'll make a cultured soymilk yogurt, infuse it with fresh yuzu citrus juice, and set it with agar. We'll then top it with Thai basil and a green apple compote. All this with no added sugar, but many sour elements that the 'flavor tripping' effects of the miracle berry will make sweet.

The Whole Plant: A Protective Diet Dinner

East Lakeview, Chicago

(Exact Address will be shared upon purchase.)