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Plates from the 9/10/11 pasta dinner: Fazolleti di Seta al Pesto (“silk handkerchiefs with basil pesto”); grilled zucchini ribbons and baby bellas with raw sun-dried tomato marinara and macadamia cheese; baby greens salad with almond ricotta filled golden beet raw-violi, pickled green beans, cherry tomatoes and tarragon vinaigrette; lemon thyme cake with extra virgin olive oil ice cream and black olive caramel. Not pictured: homemade tofu ricotta filled porcini tortellini and Italian sausage with spaghetti squash and “butter” sauce.
A vegan supper club in Austin, Texas. Some folks are into "nose-to-tail" cuisine. We're into "leaves-to-roots" cuisine and real sustainability. To be added to the email list email hydenparksc@gmail.com.
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