Summer 2019 was one for the books for Vegans, Baby. It started with a special Vegas Vegan Dinner at the famous James Beard House in New York, and then the next month brought the dinner to Las Vegas.
The special dinner was curated by Vegans, Baby’s Diana Edelman and was the first vegan dinner of its kind at the House to highlight a city and its talented chefs.
Here’s a look back at the Las Vegas encore dinner featuring five celebrated chefs and five exquisite vegan dishes at CATCH Las Vegas inside Aria Las Vegas.
The Vegas Vegan Dinner Menu
Green Tartare with Zucchini, Avocado, and Pistachio Vinaigrette – Chef Oscar Amador, EDO Gastro Tapas & Wine
Morel Mushroom Velouté with XO Wontons and Black Truffle – Chef Brian Howard, Sparrow + Wolf
Rice Crackers with Japanese Sweet Potato, Creamy Tofu, and Plum – Chef Andrew Carroll, CATCH Las Vegas
French Ratatouille Rolls – Chef Yuri Szarzewski, EATT Gourmet Bistro
Champagne Laurent-Perrier La Cuvée Brut NV
Dinner
Chilled Sweet Pea, Spinach, and Mint Soup with Basil–Mint Foam and Fresh Strawberries paired with Albert Bichot Les Vaillons Premier Cru Chablis NV – Chef Yuri Szarzewski, EATT Gourmet Bistro, Partage
Sake-Compressed Watermelon with Ginger–Wasabi Sorbet, Sea Beans, Yuzu Soy, and Heirloom Tomatoes paired with Sōtō Super Premium Junmai Daiginjo Sake NV – Chef Andrew Carroll, CATCH Las Vegas
Marinated White Asparagus and Salsify with Warm Cashew Chutney and Muhammara paired with Ciù Ciù Merlettaie Offida Pecorino DOC NV – Chef Brian Howard, Sparrow + Wolf
Arroz Meloso con Setas Bomba Rice with Morel and Chanterelle Mushrooms and Australian Black Truffle paired with Raul Perez Ultreia St. Jacques Mencía 2016, Chef Oscar Amador, EDO Gastro Tapas & Wine
Chocolate Sphere with Coconut Mousse and Candied Pineapple paired with Albert Bichot Crémant de Bourgogne Brut Réserve NV – Chef Vincent Pellerin, EATT Gourmet Bistro, Partage
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