breakfast: strawberries + Special K (vegan variety) with soymilk; coffee
lunch: multigrain pecan bread with vegan sour cream, cranberry and stuffing Tofurky, and avocado; pickle; pita chips
dinner at Candle 79 (thanks to Michael’s parents)… I want to try to replicate some of these things: chickpea ball with white sauce (I didn’t really hear what this was); cornmeal-crusted oyster mushrooms with avocado-tomatillo sauce, arugula, and pickled red onions; a bite of butternut squash-wild mushroom-spinach ravioli with garlic cashew cream and cashew ricotta, tomato sauce, truffle oil, sauteed broccoli rabe, and capers; chili-grilled seitan with collards, plantains, caramelized onions, black bean sauce, and pumpkin seed-radish salad; cannoli with chocolate drizzle and chocolate-chip ice “cream”; a bite of apple pie (with phyllo pastry, almond crumble, cranberry coulis) with vanilla ice “cream”; several drinks (a “Lexington” cocktail that included a port reduction, champagne, orange-ginger sake, agave, and lemon; red wine; dessert port)
While Candle 79 is way out of my budget, their food is really good, and I like that are entirely vegan. I asked the server about their alcohol policy, and he said that all the wines/sakes/champagnes/beers are vegan (they don’t have a liquor license to serve anything with a higher alcohol percentage). He said it is hard to track down vegan alcohol, because so many wines and beers, even the same type from the same place, vary from year-to-year in how they filter different batches. Apparently, Candle 79 follows up with the breweries/wineries before purchasing anything.
Also, after asking, our server said he was the only vegan server at the restaurant (at least that night). He said the owner is vegan too, plus one other person (maybe the manager?), but most of the staff isn’t. He also had a figure that about 80% of the people who go to the restaurant are not vegetarian.
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