Guest guest Posted November 29, 2005 Report Share Posted November 29, 2005 a food lover's paradise, whether you are vegetarian or not! So many choices, so much delicious food! Millennium Restaurant feels amber-lit inside, warm lighting with funky mesh chandeliers... sat at the bar while waiting for our table to be ready... happened to see Eric Tucker (the master Chef!) in the kitchen... DH got the bartender to ask him for his autograph, so I have the menu for the day, with the chef's autograph on it. THE MENU, entirely vegan of course olives and roasted peppers at the bar, DH had wine & I had a gingery-chamomile tea Starter: Cornucopia Medley roasted chestnuts, artichoke pepperonata, lentil-wild rice salad, a chutney, spicy toasted almonds, bread Actual roasted chestnuts - we had to crack them open to eat them *lol* Soup: roasted corn, butternut squash and anasazi bean chowder, with grilled oyster mushroom relish I loved the smokiness of the grilled mushrooms, but not being a mushroom afficionado would have preferred them chopped smaller. But the soup, even with the big 'shroom pieces, was delicious!! Salad: baby spinach and winter greens with thin sliced Fuji apples, shaved fennel, red cabbage, a pomegranate-ginger vinaigrette, and toasted almonds YUM! The ginger was very subtle, but this dressing was amazing with the winter greens/veggies! Entrees: Roasted Sweet Sumpling Squash or Wild Mushroom " Wellington " I had the squash: roasted and filled with - chestnut cornbread stuffing, smoked tempeh (OMG this was good), root vegetable and shelling bean ragout, then topped with sherried parsnip cream This was just standout! Everything was perfectly tender, and complemented the sweet squash very well. The sherried parsnip cream - no idea how that would be made - was just the finishing touch that made this a restaurant/holiday dish... yummy! DH was envious. He had the Wellington - marinated seitan, portobello & shiitake mushrooms, topped with a custard of truffled Yukon Gold potato, wrapped and baked in a crisp yuba skin (the stuff " yellow bird " is madefrom - part of tofu making I believe), and topped with porcini mushroom gravy. DH thought this was good, although his favorite part was the fantastic gravy (proving once again that veggies treated as veggies are often better than pretend meat, eh? Wellington is a classic beef dish) and I agreed. Very good flavor, good texture, though the yuba was sometimes a little chewy and difficult to cut... The sides that came with both entrees: maple pecan roasted yams - oh yum.... chunks of yam, roasted in maple something or other, with bits of pecan too... perfectly tender, crunch for the pecans, not at all syrupy - in fact the texture tended toward dry, more like roasted potatoes than glazed potatoes I kind of expected from the description. Very, very good! roasted shallot brassica vegetable medley - roasted shallots, garlic, cauliflowerets, and Brussels sprouts... earthy and tasty, very appropriate! cranberry-Satsuma mandarin relish - what can I say? YUM!!! cranberries, mandarin oranges, walnuts.... Dessert: Pumpkin Chiffon Pie with pomegranate reduction - a vegan pumpkin pie... gingersnap crust I think. The pom redux was just perfect with it, not a pairing I would have thought of! The other choice was a chocolate pecan torta, but they ran out before DH got his piece... so the raided the fridge and brought him a pumpkin creme brulee that was really, really good. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2005 Report Share Posted November 29, 2005 Wow, Amy, what a feast! Thanks so very much for describing your dinner in such detail -- I'm salivating now. Sherry in Oregon At 01:59 PM 11/29/2005, you wrote: >a food lover's paradise, whether you are vegetarian or not! So many >choices, so much delicious food! > >Millennium Restaurant feels amber-lit inside, warm lighting with funky >mesh chandeliers... sat at the bar while waiting for our table to be >ready... happened to see Eric Tucker (the master Chef!) in the >kitchen... DH got the bartender to ask him for his autograph, so I >have the menu for the day, with the chef's autograph on it. > >THE MENU, entirely vegan of course > >olives and roasted peppers at the bar, DH had wine & I had a >gingery-chamomile tea > >Starter: Cornucopia Medley >roasted chestnuts, artichoke pepperonata, lentil-wild rice salad, a >chutney, spicy toasted almonds, bread > >Actual roasted chestnuts - we had to crack them open to eat them *lol* > >Soup: >roasted corn, butternut squash and anasazi bean chowder, with grilled >oyster mushroom relish > >I loved the smokiness of the grilled mushrooms, but not being a >mushroom afficionado would have preferred them chopped smaller. But >the soup, even with the big 'shroom pieces, was delicious!! > >Salad: >baby spinach and winter greens with thin sliced Fuji apples, shaved >fennel, red cabbage, a pomegranate-ginger vinaigrette, and toasted almonds > >YUM! The ginger was very subtle, but this dressing was amazing with >the winter greens/veggies! > >Entrees: Roasted Sweet Sumpling Squash or Wild Mushroom " Wellington " > >I had the squash: roasted and filled with - chestnut cornbread >stuffing, smoked tempeh (OMG this was good), root vegetable and >shelling bean ragout, then topped with sherried parsnip cream > >This was just standout! Everything was perfectly tender, and >complemented the sweet squash very well. The sherried parsnip cream - >no idea how that would be made - was just the finishing touch that >made this a restaurant/holiday dish... yummy! DH was envious. > >He had the Wellington - marinated seitan, portobello & shiitake >mushrooms, topped with a custard of truffled Yukon Gold potato, >wrapped and baked in a crisp yuba skin (the stuff " yellow bird " is >madefrom - part of tofu making I believe), and topped with porcini >mushroom gravy. DH thought this was good, although his favorite part >was the fantastic gravy (proving once again that veggies treated as >veggies are often better than pretend meat, eh? Wellington is a >classic beef dish) and I agreed. Very good flavor, good texture, >though the yuba was sometimes a little chewy and difficult to cut... > >The sides that came with both entrees: >maple pecan roasted yams - oh yum.... chunks of yam, roasted in maple >something or other, with bits of pecan too... perfectly tender, crunch >for the pecans, not at all syrupy - in fact the texture tended toward >dry, more like roasted potatoes than glazed potatoes I kind of >expected from the description. Very, very good! > >roasted shallot brassica vegetable medley - roasted shallots, garlic, >cauliflowerets, and Brussels sprouts... earthy and tasty, very >appropriate! > >cranberry-Satsuma mandarin relish - what can I say? YUM!!! >cranberries, mandarin oranges, walnuts.... > >Dessert: >Pumpkin Chiffon Pie with pomegranate reduction - a vegan pumpkin >pie... gingersnap crust I think. The pom redux was just perfect with >it, not a pairing I would have thought of! > >The other choice was a chocolate pecan torta, but they ran out before >DH got his piece... so the raided the fridge and brought him a pumpkin >creme brulee that was really, really good. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2005 Report Share Posted November 29, 2005 > Wow, Amy, what a feast! Thanks so very much for describing your > dinner in such detail -- I'm salivating now. Glad to share, Sherry... only wish I could have shared the actual food! :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 29, 2005 Report Share Posted November 29, 2005 There are a number of web pages that list vegetarian restaurants. This one is fairly frequently updated: http://daveola.com/Vegetarian/Restaurants/ Here's a list of Raw Restaurants in various areas, primarily in California. http://homepage.mac.com/kia/rawframe.html I've gone to Cafe Gratitude once and really want to go back again. http://www.withthecurrent.com/cafe.html Gary --- " Parag B. Shah " <paragbshah wrote: > lived in the SF/SJ area for 6 years. Can suggest > many great vegetarian food for people if anyone > is interested. It's hard for me to just list them all, > but if you have any specific requests, I can see > what I can remember. > > -parag Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2005 Report Share Posted November 30, 2005 What a wonderfully descriptive review of your Thanksgiving feast, Amy. i think you should print out a copy to send to them. Sounds like you had a great time. Thanks so much for sharing it! ~ pt ~ All happiness depends on courage and work. ~ Honore de Balzac ~~~*~~~*~~~> , " Amy " <sandpiperhiker> wrote: > > a food lover's paradise, whether you are vegetarian or not! So many > choices, so much delicious food! > > Millennium Restaurant feels amber-lit inside, warm lighting with funky > mesh chandeliers... sat at the bar while waiting for our table to be > ready... happened to see Eric Tucker (the master Chef!) in the > kitchen... DH got the bartender to ask him for his autograph, so I > have the menu for the day, with the chef's autograph on it. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2005 Report Share Posted November 30, 2005 > lived in the SF/SJ area for 6 years. Can suggest many great vegetarian > food for people if anyone is interested. It's hard for me to just list > them all, but if you have any specific requests, I can see what I can > remember. Parag, if I lived there I'd be all over that offer... ! :-) Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 30, 2005 Report Share Posted November 30, 2005 > What a wonderfully descriptive review of your > Thanksgiving feast, Amy. i think you should > print out a copy to send to them. > Sounds like you had a great time. Thanks so much > for sharing it! Thanks, pt! It's nice to have friends who appreciate it (rather than ask, " where's the turkey? " ). Quote Link to comment Share on other sites More sharing options...
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