Reservations are now closed!
Please stay tuned for the next dinner!
Please stay tuned for the next dinner!
Chez Lyons Supper Club 002
Harvest Time - Meatless
September 9, 2012 | 7 PM
Charcuterie Plate
preserved seasonal fruits and vegetables
preserved seasonal fruits and vegetables
Soup and/or Salad
pear, parsnip, brioche, vendéen bichonné. choose your own adventure.
"Did he just say the word pumpkin to me?"
rice-free risotto
Sticks & Stones
potato, burdock, beets, seasonal fungus, lasang souchong
"Erth Beets"
beets, kale, quinoa, sesame, chocolate
BYOB | $45 SUGGESTED DONATION
Menu subject to change
Menu subject to change
For reservations, email chezlyonssupperclub@gmail.com with your first/last name and party size. We can only seat up to eight people per dinner, so act fast!
This page will be updated once reservations are closed.
Why 'Meatless'? One of the purposes of this Supper Club, aside from making people happy with awesome food, is to challenge and push myself as a cook. I don't think making vegetarian food is challenging in and of itself, but I do think it gets a bad rap and most meat eaters tend to shrug off the idea of a vegetarian dinner because it's usually assumed it will be boring, bland, under seasoned, and just not as good as a juicy steak. I want to challenge all that. In fact, I strongly encourage meat eaters to take advantage of this meal - it was designed with you in mind! Ideally, you will walk away from this meal not even noticing there were no meat products. I can't lie: I've been more excited to do this meal than any other Chez Lyons meal I have planned so far!
Big shout out to Radical Root Organic Farm, who I will be getting as much of the produce for this from as possible.
