4 course plant based dinner from Chef Shawn Harrison of Tephra Vegan.
I. Mustard glazed tempeh.
Cilantro cream.
Local carrot slaw.
Romaine.
II. Local green salad.
Fresh herb ranch.
Forsyth Farmers' Market pickled vegetables.
Watermelon radish.
Cornbread crouton.
III. Potato turnip gratin.
Roasted green onion lentils.
Preserved lemon cauliflower cream.
Lacinato kale.
Sunchoke chips.
Pea shoots.
IV. Raw cacao date avocado mousse.
Olive oil & fennel shortbread cookie.
Candied blood orange peel.