Whether you’re a carnivore, vegetarian, or vegan, we can all relate to good food. I’m so blessed to work with chefs who care about my personal choice to be a pescitarian (I can’t seem to give up sushi!). I heard a rumor there was a particularly awesome vegetarian dinner special running this week, so I convinced my fiancé we HAVE to eat dinner at the Café. Sure enough, I was not disappointed.
Staying close to seasonal cuisine, we ordered roasted brussels sprouts with lemon-thyme sauce for our appetizer. So here’s the thing about brussel sprouts – they can be steamed, which turns them mushy and bitter, yuck! We certainly didn’t have to worry about bad brussels with Ray (the head chef) around; these were grilled to perfection, and the sauce really added character.
This was followed by a roasted acorn squash stuffed with black beans, corn, and goat cheese. Not only was this entree vegetarian, it was also gluten free, and the entire spread was inspired by Vegetarian Times magazine!
Ray incorporates a vegetarian special every week – hopefully next week I can convince him to give me a sneak peek.
– Kim Rodgers, Cake Decorator