NIBBLES
Black Garlic and Chive Panisse with Citrus Aioli
TOASTS
Grilled Sweet Potato, Sriracha Caramel, and Kale Toasts
Avocado Toasts with Radishes and Meyer Lemon
Minted Pea Ricotta, Grilled Zucchini, and Charred Lemon Toasts
Grilled Baby Artichoke Crostini with Cashew Crème Fraîche and Horseradish
DIPS AND SPREADS
PLATED AND SHAREABLE APPETIZERS
King Satay with Spicy Peanut-Ginger Sauce
Cashew au Poivre Torte with Basil Parsley Pesto
Chickpea Blintzes with Cashew Sour Cream, Apples, and Dill
King Oyster Scallops with Shaved Asparagus and Corona Butter
Rye Crisps with Beet Merlot Jelly, Almond Cheese, and Cress
Smoked Tofu Dumplings with Spinach, Dates, and Black Vinaigrette
Corn Dumplings in Coconut Corn Broth
HANDHELDS
PIZZA
Breakfast Pizza with Peruvian Potatoes, Truffle Cream, and Rosemary
TACOS
Hot Chocolate Lentil and Grilled Asparagus Tacos
BURGERS AND SANDWICHES
Samurai Burger with Wasabi, Sesame, Cucumber, and Kimchi Mayo
Sloppy BBQ Jackfruit Sliders with Slaw, Sriracha Mayo, and Pickles
Banh Mi with Lemongrass Tofu and Ginger Aioli
PBLT—Plant-Based BLT with Tomato Habanero Jam and Herb Aioli
Kickass Plant-Based Reuben on Dark Rye
Grilled Almond Butter, Chocolate, and Raspberry Sandwich
VEGETABLE, BEAN, AND GRAIN BOWLS
Banana Blossoms with Coconut and Chile
Slow-Cooked Corona Beans with Rosemary and Lots of Garlic
SOUPS AND STEWS
Four-Bean and Sweet Potato Slow-Cooker Chili
OATMEAL BOWLS
STRAIGHT-UP VEGETABLES
STRAIGHT-UP VEGETABLES
Broccoli with Fermented Black Bean Sauce
Grilled Purple Cabbage with Mint and Peanut Sauce
Whole Roasted Zucchini with Nana’s Red Sauce
Baby Bok Choy with Roasted Kohlrabi Vinaigrette
Sriracha–Kung Pao Brussels Sprouts and Tofu
Sweet Potato Gratin with Crispy Onions and Rosemary
Smoky Cheesy Roasted Cauliflower Head
Grilled Eggplant Tenderloins with Beet Blood and Ninja Nuts
SALADS
Roasted Beet Salad with Citrus and Tarragon Cashew Cream
Niçoise Salad with Plant-Based Eggs and Olive Dirt
Kale and Avocado Salad with Wild Rice, Grapes, and Toasted Seeds
COMFORT FOOD
PASTA AND RISOTTO
Spaghetti with Nana’s Red Sauce
Cacio e Pepe with Lemon Chive Butter and Pink Peppercorns
Orecchiette with Grilled Squash, Preserved Lemon, and Herbs
Strozzapreti with Cauliflower Mornay, Mushrooms, and Kale
Porcini Ravioli with Garlic Butter and Sorrel
Spring Agnolotti with Favas, Mint, and Sherry Cream
Pumpkin Risotto with Chestnuts and Horseradish
FOOD BARS AND SHAREABLE PLATTERS
FRUIT DESSERTS
Grilled Peaches with Vanilla Spiced Gelato and Mango Sriracha Caramel
Drunken Berries with Amaretto Gelato
Brûléed Pineapple with Spiced Panko, Berries, and Meringue
COOKIES AND BARS
Chocoholic Fudge Brownies with Sea Salt and Dried Strawberries
CAKES, TARTS, AND PUDDINGS
Meyer Lemon Cheesecake with Grilled Peaches and Lavender Syrup
Kabocha Tart with Salted Almond Crumble and Espresso Syrup
WICKED HEALTHY JUICES AND COCKTAILS
JUICES AND COOLERS
Cucumber, Celery, Green Apple, and Kale Juice
Spicy Pineapple, Spinach, Kale, and Lime Juice
Watermelon, Cucumber, Lime, and Mint Cooler
COCKTAILS
SAUCES AND BASICS
SAUCES, DRESSINGS, BUTTERS, AND GLAZES
SALSAS AND HOT SAUCES
Carrot Habanero Citrus Hot Sauce
PICKLES AND PRESERVES
STOCKS AND BROTHS