Raw Kale Chips w/ Guacamole, Fresh Jalapeno, Lime, Cilantro, Tomato, Radish, & Scallion
I've written on numerous occasions (here + here) about my love of the food that Chef David Sweeney creates.... His flavor bursting dishes typically lean toward vegetarian, crafted with all fresh ingredients & influenced by what's growing in season.
If you've dearly missed David's former restaurant Dynamic Dish or interested in trying his cooking for the first time, you're in for a treat during the month of February.... David will be cooking at a pop-up of sorts, at The Sound Table, every Wednesday night, and fittingly titled - VW Vegan Wednesdays. Mr. Ferguson and I stopped in last night, and are just freaking out about the menu.... It's a scaled down offering of hearty vegetables, greens, nuts, layered with unexpected seasonings, and all beautifully (and skillfully) prepared into mouthwatering dishes. The Sound Table takes reservations and dinner starts at 6:30pm. My photos above & below....
Roasted Beet Carpaccio w/ Chopped Dressed Arugula, Roasted Ground Walnuts, Sprouted Rye, Red Onion, Horseradish - Apple Butter & Pink Peppercorn (Vegan)
Orange & Goji Berry Carrot Slaw w/ Toasted Pumpkinseed & Cilantro (Sprouted, Vegan, Raw, Gluten Free, Paleo)
Hokkaido Sunflower Pate w/ Grilled Flaxseed & Currant Honey Ciabatta, Slow Roasted Radicchio di Treviso, Balsamic Syrup, Mixed Olive & Parsley Salad (Vegan)
Cauliflower Bistecca w/ Apricot & Turmeric Chutney, Coconut Milk, Thai Basil, Toasted Almond & Coconut, Sprouted Fenugreek, Quinoa & Hiziki (Vegan, Gluten Free, Paleo)
Raw Chocolate, Bananito & Cashew Cream Pie w/ Seedy Crust (Vegan, Raw)
Interior of The Sound Table