Have you ever gone to a fancy restaurant and ordered a vegetable plate despite being an omnivore? If you have, then this dinner is for you.
Chef Michelle Weaver puts the focus on veggies with a slate of amazing hors d’oeuvres (like grilled trumpet mushrooms with truffle fondue and cukes and seaweed with miso and lime) followed by three courses of vegetable-based deliciousness. A spinach and plum salad will be followed by a summer vegetable stew and a dessert of grits souffle pudding.
The evening kicks off with a reception at 6:30 p.m. featuring passed hors d’oeuvres and light red wines in the courtyard. Vegstock always sells out, so make reservations now.