Photo l Michael T. Regan

Vegans take Manhattan.

On November 3, Rich Landau and Kate Jacoby of Horizons (611 S. 7th St.) will become the first vegan chefs to work the hallowed line at the James Beard House in New York City.  The pair has fired off their tentative menu to JBH, which you can check out in all its cruelty-free glory after the jump.

Appetizers will be passed around at a 7 p.m. cocktail reception; the sit-down portion of the meal, complete with wine pairings for each of the five courses, begins at 8 p.m. Prices have not yet been posted for the event.   Call the Beard House at 212.627.2308 or 800.36BEARD for reservations.

Horizons’ James Beard House Dinner (tentative menu)

Passed Appetizers

Oyster mushroom fritters, aguardiente creamed spinach

Black olive blinis, truffle cream, golden beet relish and seaweed caviar

Edamame puree on crispy sushi rice, gochujang, daikon and nori dust

Grilled seitan, crispy tortilla, whipped avocado, cilantro and green olive relish

Dinner

Amuse:  Smoked eggplant parfait, preserved lemon aioli and piquillo peppers

Portobello Carpaccio, crispy capers, rosemary mustard, spaghetti squash latke

Saffron Cauliflower Bisque, confit fennel crostini, oloroso sherry crema

Caramelized Celery Root Ravioli, charred Brussels sprouts, smoked royal trumpet mushrooms, sage and grain mustard emulsion

Peppercorn Seared Tofu, creamed leeks and truffled parsnip puree, salt-roasted golden beet with hazelnuts and apple cider vinegar reduction

Heirloom Pumpkin Cheesecake, chestnut candy and pinot noir jam

This entry was posted on Monday, September 14th, 2009 at 8:30 am and is filed under Chef Salad, Field Trip, Vegan/Vegetarian. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.