Events / Dinner

Women Chefs Rule: The Vegan Edition

Presented by Women Chefs and Restaurateurs

Thu, March 08, 2018

7:00 PM
The Beard House
Member Price: $135 Public Price: $175 Phone: 212.627.2308
Cancellation and Food Allergy Policy

Nina Curtis

Beverly Hills, CA

Peggy Chan

Grassroots Pantry, Hong Kong

Sophia Hoffmann

Berlin, Germany

Makini Howell

Plum Bistro, Seattle

Cara Mangini

Little Eater Restaurant and Grocery Store, Columbus, OH

Carrie Summer

Chef Shack, Bay City, WI

What better way to celebrate International Women’s Day than with the incoming president of Women Chefs and Restaurateurs, Nina Curtis, and a star-studded lineup of chef-advocates? This seasonal, vegan dinner will showcase how this group of top toques is rethinking contemporary cuisine and representing the powerful voice of females in the culinary world. Each course includes an expert wine pairing featuring sustainable wine from female winemakers and/or proprietors. Wine pairings are sponsored by Women of the Vine & Spirits, the leading trade organization dedicated to the advancement and empowerment of women in the alcohol beverage industry.

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Hors d’Oeuvre

Chilled Carrot–Beet Borscht Shooters with Macadamia Nut Sour Crème and Amaranth Microgreens

Toasted Quinoa Cakes with Whipped Fava Bean Hummus, Dill Oil, and Onion Flowers

Mozzarella-Style Nut Cheese Cubes with Black Mission Figs, Basil, and Balsamic Reduction

Spicy Walnut–Lentil Lettuce Cups with Mango Salsa and Cilantro–Avocado Crème

Wente Vineyards Small Lot Brut 2015

J. Lohr Gesture RVG 2016


Ohio Rutabaga–Apple Cake with Sweet Potato–Ginger Hummus, Cabbage–Apple Slaw, Cider Vinaigrette, Microgreens, Arugula Oil, and Pickled Mustard Seeds

Domaine Bousquet Sauvignon Blanc 2017

Disguised Cauliflower with Roasted Garlic; Black Cumin Oil; Microgreens; German Potato, Beet, and Carrot Rainbow Fritter; Purple Cashew Sour Crème; Almond Ricotta, Mint, and Potato Kasnudel; Rapeseed Oil; and Red Bread Crumbs

Whitecliff Vineyards Reserve Riesling 2015

Vietnamese Yellow Curry with Char-Grilled Hedgehog Mushroom, Marinated Eggplant, Wilted Seasonal Greens, Turmeric–Lemongrass Curry Jam, and Brown Rice Cracker

Burgess Cellars Petite Sirah 2012

Pan-Seared Creole Tempeh with Toasted Quinoa, Collard Salad, and Turnip Purée

Fattoria Sardi Rosé 2015

Tonka Bean Pot-de-Crème with Crunchy Honeycomb

La Marchesa White Label Gavi 2016