Rome Inspired Vegan Feast
In-PersonHumboldt Park, Chicago
$32.00
House
BYOW
Large (15-20 Guests)
vegetarian, vegan, italian
Vegan, Vegetarian
In-Person
There is a style of cuisine that is specific to Rome, and uniquely different to the rest of Italy. Strongly influenced by early Greek culture, and encompassing more and more different provincial culinary habits as the Roman empire expanded, Rome also has a considerable Jewish population that immigrated from Libya, and favors a vegetable driven North African cooking style.
We'll be featuring a lot of rustic dishes, and using a lot of our homemade vegan cheeses with this meal. Come join us!
Menu detail
Cashew Burrata & Housemade Country Bread
Appetizer
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.
'Suppli Classici' Risotto Croquettes
Appetizer
We'll make a risotto, fill it with rich braised tempeh, and our meltable cashew mozzarella, form it into croquettes, roll them in bread crumbs, and fry them until hot and crisp.
This we'll serve over a rich tomato sauce, and grate our housemade almond parmesan over the top.
Otherwise popularly known as 'arancini di riso.'
One of my favorites!
'Insalata di Finocchio, Radicchio, e Pera' Fennel, Radicchio, and Pear Salad
Small Plate
A crisp, lively salad tossed with a lemon vinaigrette, fresh herbs, and topped with shavings of another housemade firm almond cheese.
'Pizza Rossa' Roman Sheetpan-Style Pizza with Tomato, Meltable Cashew Mozzarella, and Fresh Basil
Entree
This is a staple of the Roman diet, and are often snacks people will take with them wrapped in paper.
We'll make a slow-rising yeasted dough, top it with a rich tomato sauce, our cashew mozzarella, a bit of basil, and a nice drizzle of olive oil.
'Crostata di Prugne' Plum Crostata with Almond Crust
Dessert
A delicious plum preserve tart with almond crust.
Rome Inspired Vegan Feast
In-PersonHumboldt Park, Chicago