Join chef Chloe Chappe for an end of summer veggie feast. As a private chef in Los Angeles, she is in tune with what is in season at the farmer's market. Chloe loves to cook food that is both comforting and nourishing. Her menu is crafted around the seasonality of Southern California organic produce, subtle flavors, and crafting a meal that makes everyone feel good. Book your seats in advance with the Feastly link.
~Veggie Comfort Food Feast Menu~
$35 per person
Summer Squash Toast
Roasted summer squash and sweet caramelized onion mash served on thick cut Gjusta sourdough with a smear of goat cheese and mint.
Simple herbs — mint, dill, and parsley, tossed with olive oil, lemon juice, and kosher salt.
Baby squash, French breakfast radishes, and baby rainbow carrots pickled with fennel seed, mustard seed, ginger, and garlic.
Carrot Turmeric Farrotto
A carrot turmeric puree is the creamy element to a vegan risotto made with farro in place of rice. Topped with blistered shishitos, sun golds, and gomasio.
Coconut Fig Leaf Ice Cream
Fig leaves picked from my neighborhood are charred to release their aromas and then steeped in coconut milk with vanilla and a hint of rosewater to create a subtle and sweet vegan ice cream.
Vegan option of the menu is available without the goat cheese on the Summer Squash Toast