Join Executive Chef Jon Standen and Plant-Based Nutritionist Lori DePietro-Standen for this special vegan-friendly holiday dinner party. Kick off the evening with scrumptious butternut squash soup with fire-roasted apples, citrus cream and toasted pumpkin seeds. For the main course, enjoy tempeh steak with caramelized cauliflower mash, homemade steak sauce, and roasted Brussels sprouts. End the evening with a vegan vanilla cheesecake with peppermint chocolate bark and shortbread crumble.
Presentation class & tasting led by Lori DePietro-Standen & Chef Jon Standen.