Oh Chelsea! We can just imagine it! It is going to be so perfect! For the first course, we will start with Cauliflower Crudite with Sesame Curry Whip to dip and Tempeh Pate on crostini. These will be accompanied by farmer’s market tomatoes dusted with sea salt and fresh dill as well as Egyptian Dukkah (a delicious toasted nut and seed dust) with hot crusty bread and imported Grecian olive oil.
Oh, and of course, in honor of your father’s notorious love of fast food, we will do Oklahoma Bacon Cheeseburger Sliders you can pop in your mouth with homemade seitan and cornmeal battered dill pickles.
The second course will feature a Zucchini Roasted Heirloom tomato soup with homemade Cashew Parmasean and a California Caesar salad with Tanya’s blackened tempeh and sliced avocados from the farmer’s market (either reed or bacon, whatever is in season). Next, we will spotlight a Tempeh Scallopini with a savory mushroom shallot sauce and roasted garlic mashed potatoes. This will be accompanied by swiss chard sautee with cippolini onions. For dessert, mini Cardamom Rose cupcakes and blueberry cheesecake tartlettes.
Well, sometimes we let our imaginations run wild here at Native Foods. And it sure would have been wild to cater such a grand affair for such a sophisticated young lady. Nevertheless, we are completely ecstatic that she chose a vegan menu for the most important day in her life.
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