Once upon a time vegetable was not king. Vegetable was not even a face card. Instead, it was a joker that got left in the box while the rest of the meal played out. But these days the game has changed. No longer a pile of half-steamed squash and broccoli sprinkled with dried herbs, the veg of the day is as varied and lovingly prepared as the protein.
At a Charleston Grill dinner last winter, the roasted vegetable entrée proved so delicious it threatened to outshine an amazing dish like seared flounder. Even having the choice of a vegetable entrée is a novelty, but Chef Michelle Weaver takes the time to plan one every day for her vegetarian guests, who should be thrilled to hear about this week’s Vegstock 2010, a seven-course vegetarian tasting menu with wine pairings. Expect bright flavors, the freshest produce around, and unexpected preparations.
This won’t be anything like your mama’s steamed broccoli, that’s for sure.