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Vegan Drop-In Dinner: Mediterranean Veggie Bowl by Matt Mathews
November 3, 2017 @ 6:00 pm - 9:00 pm
Big, bold Mediterranean flavours and fresh herbs from his own organic garden elevate Matt Mathew‘s health-conscious, plant-based comfort food to an whole new level: food that feels as good as it tastes.
Links to Website:
Creamy chickpea & tahini hummus platter
with pickled turnips & fresh veggie crudités and choice of white or whole wheat pita.
Add warm mixed spiced olives
A colourful trio of Mediterranean-inspired dishes showcasing organic herbs from the chef’s personal garden.
Sautéed shiitake & cremini mushroom with onions and golden sage + Roasted carrots, potatoes, red onions and black olives with rosemary + Steamed yellow & green beans with tarragon vinaigrette.
On your choice of either short grain brown rice with parsley, scallions & lemon -or- long grain white rice with spanish paprika & garlic.
Raw fruit & nut truffles
intense date, apple, and walnut balls with a salted coconut caramel sauce
Starter + Main + Dessert
Matt first learned cooking from his grandmother at a young age, but it wasn’t until he started working in the restaurant/catering industry that his ideas of what food could and should be really expanded. The last 8 or so years working as a bartender and in catering have broadened his culinary horizons, revealing the diversity, quality and originality alive in the world of food. A shift towards vegetarianism over the last 3+ years has ignited a passion for new ingredients, flavours and techniques in Matt’s kitchen.