The Beard House Hosts Haute Vegan Horizons Dinner

I was giddy this morning when I read this tweet from the James Beard Foundation…

“Allison Vines-Rushing, Top Chef’s Sam Talbot, and haute vegan—all at the Beard House next week http://is.gd/cCIbM” –@beardfoundation

Sidenote. While reading Beard tweets, I was struck by how the Beard Foundation’s twitter background, is littered with piles and piles of meat and cheese. Oh the hilarious irony.

Haute Vegan at the House. Vegan, really? I am always perusing the Beard House events hoping that they will embrace a vegetarian or vegan Chef at one of their esteemed foodie dinners. So when I saw the “Sensational Spring Vegan” dinner featuring Kate Jacoby and Richard Landau from Horizons Restaurant in Philadelphia, I was thrilled. Hooray! Beard House has hopped on the delicious, healthy, happy vegan train. (Even if just for one night…) Event Details and Tummy Rumbling Menu…

The Good News. Bravo to Beard. Keep the vegan dinners, meatless Monday menus and perhaps even raw/vegan dinners coming. Green food is in! In case you haven’t heard…

The Bad News. So for all you excited vegan foodies out there, the event is next Wednesday June 9th and costs $165 if you’re not a Beard Member. Which I am not, sadly. So I don’t think I’ll be grabbing my tickets. But it is terribly tempting!

James Beard Foundation House Event Details on Website. Order Tickets Here.

Wednesday, June 9, 7:00 P.M.
Sensational Spring Vegan
Through the inventive cuisine of Horizons in Philadelphia, Richard Landau and Kate Jacoby transform meat lovers into vegan believers. The talented duo returns to the Beard House after an awe-inspiring performance in November to thrill more fans with their take on summer’s bounty.

The Beard House
167 West 12th Street NYC

Here is the super-yummy sounding event menu:

————————-

Sensational Spring Vegan Menu:

Hors d’Oeuvre

Hearts of Palm Fritters with Pickled Asparagus Rémoulade

Grilled Seitan and Horseradish Crèpes with Braised Butter Lettuce

Bruschetta-Style Tofu Banh Mi with Pickled Daikon and Charred Shishito Peppers

Wood-Grilled Shiitakes and Baby Leek Yakimono

Juvé y Camps Brut Rosé Cava NV

Dinner

Amuse > Truffled Fava Bean Vichyssoise

Sunchoke and Horseradish Bisque with Mustard Croutons and Dill Pollen
Pfaffenheim Pinot Blanc 2008

Salt-Roasted Golden Beet Carpaccio and Tartare with Applewood-Smoked Tofu, Avocado, Capers, Pumpernickel, and Cucumber–Dill Cream
Handley Gewürztraminer 2008

Glazed Nebrodini Mushroom with Smoked Miso, Chinese Broccoli Purée, Seaweed Caramel, and Cucumber Sashimi
Tõzai Snow Maiden Junmai Nigori Sake

Grilled Tofu with Spring Garlic Salsa Verde, Gigante Bean Purée, Pioppini Mushroom Nage, Raw Ratatouille, and Olive Jerky
Charles Joguet Cuvée Terroir 2007

Strawberry–Sorrel Bread Pudding with Saffron Ice Cream and Rhubarb Nectar
Rivetto Moscato d’Asti 2008

————————–

…yum and YUM!!! My tummy is growling.

Lots of spicy horseradish on this menu-love it! Horsradish was my secret ingredient in last week’s Black and White Panini…