5-course Summer Solstice Vegan Feast

In-PersonHumboldt Park, Chicago


Large (15-20 Guests)
vegetarian, vegan
Vegan, Vegetarian
As we just cross the official line into summer, we're very happy to cook a wonderful 5-course vegan meal to honor the occasion! We'll be using some late spring ingredients that are at their peak, while using some of the early summer ingredients that have become available. If the weather is permitting, perhaps we'll have a nice dinner outside. We're very excited about a summer in Chicago, and can't wait to honor it with a lovely dinner.

Menu detail

Tomato and Cashew Mozzarella Caprese
Ripe, seasoned heirloom tomatoes, layered with fresh basil from our garden, as well as our homemade cashew mozzarella. Drizzled with grassy arbequina olive oil, a balsamic vinegar reduction, and dusted with course maldon salt.
Date Leather Tacos, Market Greens, Preserved Lemon Vinaigrette, Barberries
Small Plate
Moroccan food often has a wonderful interplay between sweet and savory, and dates often play a big role. What better way to sweeten a salad than to wrap it all in dates? We'll toss the greens with our preserved lemon vinaigrette and some barberries for a fruity and slightly sour kick.
Melon and Cucumber Gazpacho
Small Plate
Ripe summer melon and Persian cucumber gazpacho with cashew cream, arbequina olive oil, and togarashi pepper.
Chermoula Seasoned Grilled Portobello, Cous Cous, Tomato
We'll marinate portobello mushrooms in a class chermoula sauce, grill it, serve it with fresh tomato and couscous, and then top it with a touch more of the chermoula sauce.
Tunisian Orange Cake
A rich Tunisian orange cake, with almond crust, candied kumquat with their syrup, and whipped cashew cream.

5-course Summer Solstice Vegan Feast

In-PersonHumboldt Park, Chicago
(Exact Address will be shared upon purchase.)