REVITALIZE DINNER: Spring Edition!

Last night we hosted our Spring Edition Revitalize Dinner- a 5-course plant-based dining experience celebrating the eclectic colors and flavors of spring produce.

Pani puri shot appetizers! Chef Kumar put a creative twist on this by combining Indian and Japanese flavors. Each puri was filled with edamame, shiitake mushrooms and sweet potatoes, which was enjoyed with a shot mixture of green mango juice, ponzu, yuzu, ginger, rice wine vinegar and masala.

Pani puri shot appetizers! Chef Kumar put a creative twist on this by combining Indian and Japanese flavors. Each puri was filled with edamame, shiitake mushrooms and sweet potatoes, which was enjoyed with a shot mixture of green mango juice, ponzu, yuzu, ginger, rice wine vinegar and masala.

Beet and quinoa tikki appetizers topped with chana masala, cashew cream and cilantro.

Beet and quinoa tikki appetizers topped with chana masala, cashew cream and cilantro.

Spring pea and carrot salad with radish, roasted asparagus and meyer lemon confit.

Spring pea and carrot salad with radish, roasted asparagus and meyer lemon confit.

   Cream of cauliflower ginger soup with spring pea pesto and topped with a beet chip.

 

Cream of cauliflower ginger soup with spring pea pesto and topped with a beet chip.

Spring pea/basil pesto on sunflower seed bread, served alongside the soup.

Spring pea/basil pesto on sunflower seed bread, served alongside the soup.

Chickpea crepes filled with mung beans/roasted asparagus served with cilantro coconut sauce and drizzled with a tomato puree.

Chickpea crepes filled with mung beans/roasted asparagus served with cilantro coconut sauce and drizzled with a tomato puree.

Strawberry basil sorbet topped with sweet cacao nibs.

Strawberry basil sorbet topped with sweet cacao nibs.

Lime 'meringues' made from aquafaba... light and fluffy and completely plant-based!

Lime 'meringues' made from aquafaba... light and fluffy and completely plant-based!

My favorite part of the evening- passing out the personalized gift bags we make for each guest. We filled these with lime meringues, my "Little Bites of Strawberry and Cashew Love" date balls, and Navitas Organic bars. Each guest was given a potted herb to plant as well, as a reminder of the evening and how we all contribute our unique 'seasonings' to the world!

My favorite part of the evening- passing out the personalized gift bags we make for each guest. We filled these with lime meringues, my "Little Bites of Strawberry and Cashew Love" date balls, and Navitas Organic bars. Each guest was given a potted herb to plant as well, as a reminder of the evening and how we all contribute our unique 'seasonings' to the world!

Celebrating another successful Revitalize Dinner with Chef Kumar. What began as a simple idea brainstormed over lunch in the hospital cafeteria has blossomed into an delightful way to share delicious and nutritious whole food plant-based meals and creatively express our passion for community and wellness. Thank you to everyone who attends and adds their magic to the evening! Our hearts are so full of gratitude.

Celebrating another successful Revitalize Dinner with Chef Kumar. What began as a simple idea brainstormed over lunch in the hospital cafeteria has blossomed into an delightful way to share delicious and nutritious whole food plant-based meals and creatively express our passion for community and wellness. Thank you to everyone who attends and adds their magic to the evening! Our hearts are so full of gratitude.