11.15.2011
11.03.2011
EXTRACTION IV
R: A sandwich with pizzazz, Jen's Jamaican Jerk Burger made an attractive presentation on a thick, whole-wheat seeded bun. The well-seasoned filling was an awesome combination of black beans and walnuts, nicely spiced jerked portabella, leeks, and sliced mango with an aioli of saffron mango--truly unlikely ingredients that came together with fabulous flavor. Jen chose the roasted kale and golden potato chips for her side dish.
Z: Chuck's French Grain Bowl was the most unique dish at the table and was innovatively plated in a large, shallow white soup bowl. That's the dish I'll probably order on our return visit. A stunning banquet of grains, this combo consisted of Basmati rice, quinoa, and brown lentils sautéed with a plethora of chopped and diced vegetables including fennel, green beans, and parsnips. Perched in the center over the grains was a half-slice of olive-rosemary wheat bread topped with a generous, blob of artichoke puree. Although the dish was served with a small sauce bowl of orange-fennel sauce on the side, Chuck thoroughly enjoyed his tasty meal without the sauce.
R: The Grilled Eggplant Sandwich Zel ordered was a pungently flavored medley of thinly sliced, grilled eggplant, sliced artichoke hearts, and tender, marinated portabella slices layered with an irresistible olive tapenade and finished with a touch of horseradish. The chef chose to serve this assertively flavored filling between slices of artisanal olive rosemary wheat bread. Clearly, experienced hands in the kitchen composed each dish with creative flair.
 |
| From SAGE VEGAN BISTRO |
Z: Chuck's French Grain Bowl was the most unique dish at the table and was innovatively plated in a large, shallow white soup bowl. That's the dish I'll probably order on our return visit. A stunning banquet of grains, this combo consisted of Basmati rice, quinoa, and brown lentils sautéed with a plethora of chopped and diced vegetables including fennel, green beans, and parsnips. Perched in the center over the grains was a half-slice of olive-rosemary wheat bread topped with a generous, blob of artichoke puree. Although the dish was served with a small sauce bowl of orange-fennel sauce on the side, Chuck thoroughly enjoyed his tasty meal without the sauce.
 |
| From SAGE VEGAN BISTRO |
R: The Grilled Eggplant Sandwich Zel ordered was a pungently flavored medley of thinly sliced, grilled eggplant, sliced artichoke hearts, and tender, marinated portabella slices layered with an irresistible olive tapenade and finished with a touch of horseradish. The chef chose to serve this assertively flavored filling between slices of artisanal olive rosemary wheat bread. Clearly, experienced hands in the kitchen composed each dish with creative flair.
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