It's always nice to share vegan food with nonvegans who are willing to experiment. Most find that the flavors make them forget to think that anything is missing, and instead they enjoy the adventure. Such was the case with the dinner party I catered for one of my clients this week.
Guests were traveling from out of town for the week, and rather than dining in another restaurant (though, to be sure, New Haven certainly has plenty that are remarkable), they decided to dine in and have me cook. I was happy to oblige!
We chose an Italian theme for the menu, figuring it would be the most familiar for guests.Baby Field Green Salad with Candied Pecans, Dried Cranberries, and Balsamic Vinaigrette
Creamy Butternut Squash, Leek, and Shiitake Mushroom Risotto
Ratatouille
Escarole and Cannelini Beans
Chocolate Ambrosia Tart with Macadamia Coconut Crust and Fresh Raspberries
It was the perfect comfort food for a frigid night. And I think the dessert was particularly a hit. Yummmm....
Creamy Butternut Squash, Leek, and Shiitake Mushroom Risotto
Ratatouille
Escarole and Cannelini Beans
Chocolate Ambrosia Tart with Macadamia Coconut Crust and Fresh Raspberries
It was the perfect comfort food for a frigid night. And I think the dessert was particularly a hit. Yummmm....
Happy holidays!!
All of the food looks so delicious. I wish I had some right now to offset this cold, winter evening. It would be so warm and comforting.
ReplyDeleteThis dinner looks great. I also see wine on the table, so someone must have brought wine that went well with what appears to be a deliciously appealing vegan meal. I have to admire the hostess and the chief who must be consummate entertainers.
ReplyDeleteHow do I go about arranging a dinner party? I'm sure some of my friends would enjoy it.
ReplyDeleteGreat! You can send me an email and I'd be happy to arrange the details with you based on your needs. My email is mary@wellonwheels.com.
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