To celebrate our two year anniversary, Dylan, Jules and I will be cooking up a storm in the kitchen at Bed-Stuy Fresh and Local. Drawing from our own backgrounds and favorite cuisines, we'll be putting together a four course global vegetarian feast.
Here's the menu:
Desi-spiced cucumber and tomato salad, Carribbean deviled eggs, and bulgogi portabella tacos.
Savory vegetable karahi stew with fragrant rice.
Roasted apple and garlic jerk tofu steaks.
Sweet polenta cake with mixed berry compote and ice cream.
At $30 a person, how can you resist????
See our Eventbrite page for tickets.