What a wonderful evening! We were so glad you and Marie could join Wilson, Karen, Brandon, and myself to enjoy Jenny’s capstone project as she finishes up her course in vegetarian chef training at the Natural Gourmet Institute.
Fabulous menu. The food was, too. It looked better than my photos taken in the very low light of the dining room.
Inspired by flavors of Central America, we started with a wild mushroom ceviche. Who knew raw mushrooms could be so refreshing and tender?
I still salivate when I remember that mole sauce with the black beans. The smoky tempeh pupusa filling worked perfectly with the salsa roja, and even Wilson enjoyed the kale. Nothin’ like caramelizing some shallots to make something taste good. And I will do my best to extract the recipe for the vegan sour creme out of Jenny - even better than real sour cream, to my taste.
Still, as good as eating the meal was, the best part of my dinner was the end, when the crowd applauded the chefs (5 students created this meal for a crowd of 100) and Jenny looked so elated and relieved and happy.
Her last class is the 29th and then on to Mendocino for a brief internship before returning to NYC for a little more serving (to earn money) while she stages* at various restaurants to gain more experience and learn more. We couldn’t be prouder of her.
We spent the rest of the weekend enjoying NYC and a few more delicious vegan meals at some luscious restaurants, Blossom and Candle 79. We ate a heck of a lot better than the residents of Central Park’s Turtle Pond, though they had the fun of swimming in their food!
Oh, and did you notice what I was wearing in the above photo? Yes, the sweater I was going to wear for your retirement ceremony did get finished in time for Jenny’s dinner. I’ll post a bit more on that later this weekend.
Thinking about Jenny’s dinner made me hungry, so I’ll sign off.
*Staging is working as a guest in another chef’s kitchen. You do get paid, but in experience, not dollars.