Photos: WaterCourse's harvest dinner was a decadent vegan/vegetarian delight
The vegan version eliminated the quail egg, but was still delicious.
One of two entree options, as seen above, was a seared truffled potato "scallop" served with roasted carrots, squash demi, fava beans and mixed mushrooms, paired with an Illahe 2010 pinot noir (definitely the better wine of the two dinner options).
However, the second entree was tough to beat: an espresso-rubbed seitan cutlet with a pomegranate merlot reduction, caramelized rainbow carrots, herbed fingerling potatoes and puff pastry, paired with Revelry's '09 merlot. The seitan was made with cornmeal and tofu, which gave it an extra-meaty texture and flavor -- like a fine steak.
Dessert was an almond tuile with vegan marscapone and sauteed apples and figs, topped with a brandy fig sauce.
Kesley outdid herself with this meal. We can't wait to see what her next specialized menu will feature!