Apologies for the delay! The Tenant is back with a description of the Vegan Farm to Table Dinner of Wednesday. It was delicious from beginning to end — and the notable thing about this one was that Chef Ruth cooked it on her own, without any of the customary assistance from Chef Jakub. Looks like she’s got this vegan thing down cold! Or, should I say, hot and delicious!
The starter course, Ohio Corn Chowder with Jalapeno Corn Muffin, could not have been better for me. I am a corn lover, and this is the time of year to grab that Ohio sweet corn and make amazing things out of it while you can! Ruth did just that with this incredible chowder. It was full of all the savory sweetness of the corn, yet with a special kick of heat enhanced by the red-pepper “cream” swirled atop it (which I believe was made with the assistance of almond milk). This is the kind of soup that, like the chestnut soup from Thanksgiving, makes even non-vegans say “What’s that you’re eating? Looks delicious.” It’s delicious, all right, and the muffin was perfect for sopping up any extra soup the spoon didn’t catch.
On to the entree: Local and Organic Ratatouille with Rooftop Garden Herb-Crusted Gardein and Roasted Local Fingerling Potatoes. This was a concoction of classic ratatouille vegetables (including yellow squash, zucchini, tomatoes, onions, eggplant, red peppers) with garlic and rooftop herbs, combined with the crispy-outside, tender-inside tiny potatoes, and the crunchy-coated herbed gardein sitting atop it all. The melange of flavors was pure summer, and as I mentioned earlier, I like the chickeny texture and flavor of gardein myself, so I found this dish perfect for me.
Finally, dessert, and I’d already heard tell that this was going to be something else. Many times, cooks think of grilling meat but don’t consider what kind of amazing flavors grilling can impart to other foods (even lettuce, as I once learned at an earlier Bistro dinner). In this case, the Grilled Stone Fruit Compote demonstrated how succulent and tasty stone fruit (I believe this was peaches and apricots–not sure if there were plums too) can become when subjected to the grill, and what an incredible saucy glaze can be made from them as well. As for the Olive Oil-Lemon Cake…wow. You might be inclined to think “Wouldn’t olive oil ruin the sweet flavor of a cake?” But of course, there are many different kinds of olive oil, and not all of them have that “olive” taste. In the case of this cake, all the olive oil did was make it moist and spongy, with a tender, light, crunchy crust. The cake soaked up the fruit glaze beautifully and itself had just the slightest dusting of powdered sugar. Snuggled beside it was a mound of almond-milk whipped cream, boosted, I believe, with a touch of tapioca that made it a bit firmer and more puddinglike. Altogether, it was a tasty treat of the kind easily as enjoyable by non-vegans as by vegans.
This dinner was more than enough to rev my appetite for next week’s wine dinner. I’ll be there, and I hope you’re signed up to join us this Wednesday as Larry Laurello tells us about his wines and we enjoy dishes made from ingredients just as local as the wines. The growing season here is at its peak…come enjoy it at the Bistro!