Now, I’m not vegan. However, my husband is, and I’ve been cooking entirely vegan meals for the past 4 and a half years. I have a great appreciation for restaurants that do the whole vegan thing right.
About a month ago, Ted and I attended a dinner at Portobello Vegan Trattoria benefitting Farm Animal Rights Movement. We were excited to go, as we’d been to the restaurant this past fall for our first time and enjoyed the food and the space. The restaurant also offered a wine pairing for each course, so we jumped on that. I’m so glad we did.
Yeah, the food blew us away.
Endive Salad with Toasted Chickpea, Shaved Red Cabbage, Tarragon and Pecans
Paired with Tyee Gewurtztraminer, Willamette Valley ‘11
Potato Leek Soup
Paired with Rueda, Gran Familia, Spain
Herb Fettuccine Carbonara, Crispy Oyster Mushrooms, Saffron Cream
Paired with Cape Bleue Rose, Jean-Luc Columbo, France ‘12
Parsnip Panelle, Roast Celeriac, Parsnip and Sunchoke Chips, Beet Greens and Cacao Nib Foam
Paired with Cabernet Franc, Rock Point, Rogue Valley ‘12
Cheesecake Zabaglione with Pistachio Ice Cream, Fried Phyllo and Pomegranate Molasses
Paired with Viognier “Ice Princess”, Seven of Hearts, OR ‘10
We had a great time at this dinner, and even better, we’ll be going back this weekend for a special Valentine’s Day dinner! I’m excited!