here are just a few photos from my 5 course vegan meal inspired by vegetables at sutcliffe vineyards in cortez, colorado. i created this meal using vegetables i picked from the sutcliffe garden.
each course was paired with sutcliffe wines and prepared for my guests in the vineyard owner's kitchen.
i picked vine ripened heirloom tomatoes from john sutcliffe's garden.
these spicy green chills were perfect in the first course: raw cashew cheese with cherry chili chutney served on a crisp.
washing the golden beets for the second course.
the second course: salt, slow-roasted golden beets with lemon, red onion, capers and fresh dill.
dove creek white beans with caramelized onions, red bell peppers and chard were plated alongside the roasted beet.
the beginnings of the 3rd course: black bean soup with pickled radish and cilantro leaves and butternut squash soup garnished with red chile dusted corn bread croutons and chopped pumpkin seeds. i served these two soups side by side in the same bowl.
getting ready for the main entree by first painting each plate with arugula pesto.
the finished entree with cauliflower steak, mashed sweet potatoes, caramelized onions and mushrooms, pomegranate jus and chopped hazelnuts.
cutting the bread pudding for dessert.
apple croissant bread pudding with pumpkin mousse garnished with basil.