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Photos from November’s dinner: Porcini Pecan Pate with baguette; Smoked Tofu with Wild Rice Pilaf, Roasted Root Vegetables and Prickly Pear Chipotle Sauce; Kale, Cabbage, Pomegranate and Pumpkin Seed Salad; Pumpkin and White Chocolate Mousse with Pecan Crisp. Not pictured: Creamy Chestnut Soup.
Photos by Christy Morgan
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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