Since moving to Chicago, we've really been working on our vegan cheeses, and would love to share the results with you! This is an indulgent menu featuring our cultured whipped cashew with roasted sunchokes and rosemary, a molten cheese covered bowl of hot French onion soup, our 'winter caprese' of mozzarella and smoked beets, a decadent pasta with cheese fondue, green garlic, and black chanterelles, and our cherry almond ricotta strudel. Hope to see you there!