VSS’ first supper of the year in Montreal! The supper is booked but if you are in Montreal, come by after ten for a drink, a book and a song!
VSS had a nice pop up supper in BK last week! We will be back in April!
Look what just came in the MAIL!!!! VSS has a cook book! Long awaited, and long in the making (maybe even 8 years!) has arrived on Arsenal Pulp Press! It should be in the Chapters and things in a week or so in Canada, and everywhere else in April! OR from me if I see you in NY for the APRIL Vegan Shop Up! or at one of the launches in NY Montreal, Toronto and Vancouver this Spring! Come and I’ll make you a snack!
Love,
ChefM
The last Brooklyn VSS’ this month. Thanks for a great time NY! See you soon Montreal!
THIS SUNDAY’S SUPPER
SUNDAY JANUARY 13th | 7pm {BROOKLYN!}***FULL***
4 course
menu:
Peanut and sweet potato soup with warm coconut bread
Roast beets with cashew cheese, sun-dried olives and shaved fennel
Mushroom, winter herbs and greens ravioli in a sesame cream sauce
White chocolate torte with pecan crisp, pomegranate coulis and root beer anise whipped coconut cream
Some shots from the last couple suppers!
VSS is moving to MONTREAL! There will be one last month of Brooklyn Suppers! this is one of them:
SUNDAYJANUARY 6th | 7pm {BROOKLYN!}
4 course
menu:
Back bean soup with coconut cream
Roast baby parsnips with shaved fennel, avocado, cilantro and pine nut parmesan
Hibiscus and beet empenadas with serrano mole, sunflower cream and sweet potato puree
pecan and fig shortbread with brown rice caramel and chocolate truffle covered in dark chocolate with candied orange and fig preserve
some snips from last Sunday’s VSS! the next one is December 16th!
NEXT VSS in BROOKLYN!
SUNDAY DECEMBER 2nd | 7pm {BROOKLYN!}
4 course
menu:
Butternut squash and apple soup with chipotle apple reduction and coconut sour cream
Roast beets and wild arugula with cashew cheese, orange vinaigrette and balsamic spiced pecans
Lentil and walnut tourtière with carrot tamarind chutney and balsamic reduction
Vanilla bean crème brûlée with chocolate covered avocado fresh mint ice cream truffle
A peek at last Sunday’s Thanksgiving VSS! They way WE do Thanks!
Happy American Thanksgiving!
Snips for this past Sunday’s VSS!
A few snips from last weekends VSS.
This Sunday:
SUNDAY NOVEMBER 4th | 7pm {BROOKLYN!}
4 course
menu:
Roasted cauliflower soup with cracked coriander seeds
Mustard roasted fingerlings with crispy fennel and smokey portobellos
Baked eggplant samosas with chickpea curry, coconut sour cream, and Okanogan peach chutney
Peanut butter white chocolate brownie cheesecake
Some tidbits from last Sunday’s VSS!
This coming Sunday’s menu:
menu:
Carrot ginger soup with lemon basil cream
Pine nut caesar with lavender croutons and crispy oyster mushrooms
Coconut fettuccini alfredo with seared brussel sprouts and cherry tomato
Carrot cake with caramelized figs, pistachio ice cream and cacao
I know there hasn’t been much lately, but that’s because I’ve been working my BUNS off to finish a very special and amazing thing! This spring (2013) VSS will have it’s first cook book out on Arsenal Pulp Press! more soon! But for now, SUPPER CLUB.
