First order of business….a glass of wine.
And a peek at the restaurant, pre-event…
My Mom getting a glass as well before the guests arrive…
My friends Courtney and Anthony were there for the first seating!
My only regret is that I didn’t get any photos of the vegetarian dishes as I started eating them too quickly! (ok and the other regret is that I didn’t have someone else taking photos. I barely got any.).
End of Summer Rolls
Autumn Greens Salad
Green Tea Brined Cartwheel Ranch Pork Chop with KYV Winter Squash Hash with Satsuma Reduction and Radish Slaw
Tracy, MJ, Kathleen, Vivian and me!
Tracy said a few words at the event about Slow Food and thanking everyone for coming…
Francisco stood up to give a touching and heartfelt speech about the trials, tribulations and rewards of running a farm…
I love this photo of everyone watching as he spoke…
2 cups uncooked, shelled peas
1 bay leaf
2 tsp salt
8oz brown rice (or whole wheat) pasta
2 small eggplant (I used white Japanese), chopped
1 onion, chopped
1 Tbsp olive oil
3 garlic cloves, pressed
1/4 tsp salt
1/4 tsp pepper
5 cups Chinese spinach (or baby spinach)
Alfredo (half this if you don’t like a lot of sauce)
2 cups plain, unsweet non-dairy milk (or milk of choice), I used rice milk
1/2 cup vegan mozzarella shreds (or shredded cheese of choice), such as Daiya
1/4 nutritional yeast (optional)
1. Fill a medium pot about 2/3 full of water; bring to a boil; add peas, bay leaf and salt. Reduce heat and simmer about 35 minutes or to desired tenderness. Drain and set peas aside in a large bowl.
2. In the same pot cook pasta to package directions; spray with cooking spray and toss to prevent sticking; pour into pot with peas.
3. Heat 1 Tbsp olive oil in a large skillet over medim heat; add eggplant and onion; cook stirring frequently for 10 minutes; lower heat, add garlic and cook an additional two minutes; stir in spinach, season all with salt and pepper and toss until spinach is wilted. Toss vegetables in with peas and pasta.