Vegan Iron Chef in SF! Featuring NYC’s Jay Astafa and more! »
Well you guys, this looks downright fantasmic! It’s a live, vegan version of the Iron Chef! And this time around, Vegansaurus fave Jay Astafa is competing! So if you’re in the bay area, you have to go! Exclamation point!
Here’s the set up:
Theme: Impromptu Sunday Dinner Party for 10!
Chefs will be presented with a 3 basket of ingredients and they will have to make 1 appetizer (in 20 minutes), 1 entree (in 45 minutes), and 1 dessert (in 20 minutes).
The chefs will have access to the same ingredients and equipment, and will have 2 sous-chefs helping them.
So exciting! And Colleen Patrick Goudreau is one of the judges! It’s $30-50 for tickets and word is it will definitely sell out. There is a nice-sounding reception after the winner is announced:
Reception with Miyoko Schinner’s cheeses, appetizers prepared by Well.Fed featuring Field Roast and rhizocali Tempeh, & scoops of gelato by Genuto.
UM YES PLEASE! Event is March 23rd. Get your tickets here. AND TELL ME HOW IT IS I’M SO JEALS!
Jay Kitchen Pop-Up Dinner: Fine dining by vegan wunderkind Jay Astafa »
Late last month, your Vegansaurus was invited to attend a fancypants vegan pop-up dinner by up-and-coming vegan chef Jay Astafa. As part of our constant effort to bring you the most important news on the best vegan dining, we accepted.
The pop-up was an eight-course tasting menu of Jay’s savory vegan delights, with dessert by vegan pastry chef and fellow wunderkind Dani McGrath, and wines by the Vegan Vine.
Here are some photos that I took. They’re … adequate.
First course: King oyster mushroom scallop with aged balsamic caviar and green pea purée
Second course (one of my favorites!): Spring crostini duo (ramps & cashew chèvre; sorrel-mint pesto, micro pea tendrils, green peas, cashew parmesan)
Third course: Chilled potato and leek soup with chive olive oil foam
Fourth course (SO GOOD YOU GUYS): Ravioli with asparagus and ricotta (house-made cashew cream butter, cashew parmesan)
Fifth course: Smoked cauliflower steak with sunchoke purée, morels, fava beans, snap peas, green garlic, truffle vinaigrette, shaved black summer truffle
Sixth course: House-made cheese plate with aged cashew cheese and brie, strawberry-rhubarb compote, orange-infused vegan honey, rosemary-almond crackers
Seventh course: “Dragon Breath” caramel popcorn
Eighth course: Grand Marnier-infused chocolate rart with pistachio gelato, raspberry coulis, pistachio tuile, raspberry pop candy, fleur de sel salted caramel powder
Lucky for you, Ms. Hannah “Bittersweet Blog” Kaminsky took much better pictures of the menu that really do Jay and Dani’s dishes justice. She also has Jay’s recipe for the sorrel-mint pesto crostini, which was one of my favorite dishes and which I fully intend to (attempt to) reproduce, because holy moly, it was so good. Go see for yourself!
To find out more about Jay Astafa and Jay Kitchen, follow him on Twitter and Facebook. He also catered Farm Sanctuary’s Fashion Loves Animals event (which we attended, too!) last weekend. Keep an eye out for more from this super-talented kid; he is amazing, and we are lucky to have him on team vegan.
(And seriously check out Hannah’s photos, they are gorgeous.)
Got a tip about an awesome vegan-friendly event? Let us know! We love fun!