Vegetable Charcuterie: Not just an oxymoron anymore?
Vegetable Charcuterie: Not just an oxymoron anymore?
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Vegetable Charcuterie: Not just an oxymoron anymore?
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Post #1 - May 14th, 2011, 3:59 amI came across a blurb in Food & Wine about Gather Restaurant in CA, which serves vegan charcuterie. This put in mind the Japanese practice of Kansha. Yes, I know I can just make stock from vegetable odds and ends, but that's the last thing I want to do in the summertime.
Have you dined leaf-to-root? What are your favorite dishes and recipes?"To get long" meant to make do, to make well of whatever we had; it was about having a long view, which was endurance, and a long heart, which was hope.
- Fae Myenne Ng, Bone
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Post #2 - May 16th, 2011, 8:55 amPorcini-and-Pecan Pâté
Contributed by Sean Baker"To get long" meant to make do, to make well of whatever we had; it was about having a long view, which was endurance, and a long heart, which was hope.
- Fae Myenne Ng, Bone
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Post #3 - May 16th, 2011, 9:04 amGather's menu
Vegan charcuterie
- Mushroom tartar, parsnip “lardo”, roasted garlic
- Pear carpaccio, smoked persimmon celery root salsa
- Grilled watermelon radish “steak”, leek “butter”, horseradish salsa verde, wine grapes
- Oyster mushroom crudo, “tonnato” sauce, avocado, crispy sea palm
- Roasted carnival squash, sunchoke cashew bay leaf sauce, smoked maple
Dinner at Gather Restaurant in Berkeley - Foodhoe's Foraging"To get long" meant to make do, to make well of whatever we had; it was about having a long view, which was endurance, and a long heart, which was hope.
- Fae Myenne Ng, Bone
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Post #4 - May 18th, 2011, 8:43 amlemoneater wrote:
Dinner at Gather Restaurant in Berkeley - Foodhoe's Foraging
I was somewhat hoping...... clicked on your link and it's Berkeley CA, not Berkeley IL
ha.
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Post #5 - May 18th, 2011, 1:01 pmI'm verging off-topic but as a person who usually runs from anything vegan I had the meatloaf platter at m. henrietta (essentially on a dare from the waitress) and it was pretty great.
