Photos: WaterCourse's harvest dinner was a decadent vegan/vegetarian delight

Categories: Vegetarian

Chef Rachel Kesley, the kitchen magician at WaterCourse Foods, doesn't get to deviate from the menu all that often -- so when she does get the chance, you know it's going to be a meal to remember. This past Friday's harvest dinner was inspired by pinots from the Pacific Northwest and was themed around food from the region -- amazing, inspired food.

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- Last night's WaterCourse Foods beer dinner in photos

Pictured above is one of the entrees -- but there were several courses to get through first.

First up was the amuse, a "crab" cake bite made from lobster mushrooms, topped with fried caperberry and dill aioli. It was paired with a Chehalem Pinot Gris 2011.

watercourse soup.jpg
The soup course was a smoked-leek chowder served with a lobster-mushroom jus, homemade oyster crackers with caraway seed and pear butter. Paired with an Airlie Gewurztraminer '07, a sip of the wine, followed by a sip of the jus, a swallow of the soup and an oyster mushroom dipped in pear butter was a perfectly balanced combination.

watercourse brussels salad.jpg
Next up was the salad, which was truly amazing: crispy Brussels sprouts tossed with smokey mushrooms and blue cheese (for vegetarians) or WaterCourse's house-made vegan gouda (for vegans), served atop grilled Asian pears. It was paired with a Linen '09 chardonnay.

Location Info

WaterCourse Foods

837 E. 17th Ave., Denver, CO

Category: Restaurant

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Mantonat topcommenter

 @jc00 Scientific studies have also shown that soy is one of the most damaging food sources out there, for the human body  as well as the environment. Soy is one of the top industrial crops and one of the top three GM crops in the world.


That menu looks great though!

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