Urban
Dinner Socials
By FBWorld Team
In
Los Angeles, the Urban Dinner Socials monthly pop-up restaurant
creates international vegan menus from local backyard
produce. On July 14, the project celebrated Bastille Day
with French cuisine - including vegan escargots made from
shiitake mushrooms. The dinners, conceived and produced
by avocational chef Megan Hobza, are supported by the
ultra-local growers of Whittier Backyard Farms. The backyard
farmers and other volunteers from local time banks come
together once a month to create a locally-sourced, organic,
vegan four-course dinner. Guests dine at one long, companionable
table under the stars. The Urban Dinner Socials use no
prepared ingredients but instead use vegetables and nuts
to replicate the textures of meat and dairy. At the Bastille
Day dinner, the menu included chickpea foie gras, portobello
boeuf bourguignon, and a raspberry charlotte made with
cashews instead of cream. The dinner used no soy or corn,
and the only wheat was found in the artisan baguettes
from The Baker's Mark.
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