Three course vegan dinner by Chef Shawn Harrison of Tephra.
I. Zephyr squash with 'parmesan' and truffle. Seasonal greens. Baby fennel cornbread hushpuppies. Noda Brewing Company Jam Session aioli.
II. Birdsong Brewing Co. Jalapeño Pale Ale battered crispy fried cauliflower. Green garlic cilantro lime pesto. Pickled kohlrabi. Charred jalapeño crema. Homemade tortilla.
III. Banana Pudding. Coconut cream. Salted Caramel. Vanilla shortbread cookie.