Benefit dinner at Portobello Vegan Trattoria!

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.

Pre-course

Amuse-Bouche-Supris

Pre-course: Amuse-Bouche-Supris This may be small, but it was Ted’s favorite of all the dishes.

First course

Endive Salad with Toasted Chickpea, Shaved Red Cabbage, Tarragon and Pecans
Paired with Tyee Gewurtztraminer, Willamette Valley ‘11

First course: Endive Salad with Toasted Chickpea, Shaved Red Cabbage, Tarragon and Pecans THIS was delicious. Small, but delicious.

Second course

Potato Leek Soup
Paired with Rueda, Gran Familia, Spain

Second course: Potato Leek Soup I love potatoes, I love leeks, and I really love garlic dusted potato chips!

Third course

Herb Fettuccine Carbonara, Crispy Oyster Mushrooms, Saffron Cream
Paired with Cape Bleue Rose, Jean-Luc Columbo, France ‘12

Third course: Herb Fettuccine Carbonara, Crispy Oyster Mushrooms, Saffron Cream This wasn’t my favorite as I don’t like pasta, but it interested me. And no, that’s not a real egg.

Fourth course

Parsnip Panelle, Roast Celeriac, Parsnip and Sunchoke Chips, Beet Greens and Cacao Nib Foam
Paired with Cabernet Franc, Rock Point, Rogue Valley ‘12

Fourth course: Parsnip Panelle, Roast Celeriac, Parsnip and Sunchoke Chips, Beet Greens and Cacao Nib Foam This was my favorite. Besides dessert, of course.

Last course

Cheesecake Zabaglione with Pistachio Ice Cream, Fried Phyllo and Pomegranate Molasses
Paired with Viognier “Ice Princess”, Seven of Hearts, OR ‘10

Last course: Cheesecake Zabaglione with Pistachio Ice Cream, Fried Phyllo and Pomegranate Molasses Yeah, this was amazing.

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!