Facebook Pixel Skip to main content

DEPARTURE'S Summer End Vegan Dinner

DEPARTURE'S Summer End Vegan Dinner Tuesday, January 31, 2012

DEPARTURE'S Summer End Vegan Dinner


Thursday, September 27, 2011 

Chef Gregory Gourdet alongside Portland vegan-friendly-fan-favorites Wes Hannah from Blossoming Lotus and Lisa Clark from Petunia’s Pastries celebrated the End of Summer and the Freshness of Fall on September 27th at Departure. The 50 person special event was an Asian inspired Vegan Dinner that celebrated the end of summer and the freshness of fall ingredients.  Five dynamic courses were served focusing on vegetables, fruits, nuts, seeds, legumes, aromatics and spices. All three chefs partnered with a handful of local farmers and foragers to bring you this exciting and eclectic meal!

Vegan Dinner Menu

$50 Per Person


Vegan Charcuterie Board

A Selection of Asian Inspired Vegetable Terrines, Nut Cheeses, Savory Pate,

Live Seed Crackers and Early Autumn Pickles


Roasted Kabocha Squash Soup

 Sunflower Seed Cream, Sunchokes, Asian Pear, Crispy Ginger, Spice Oil


End of Summer, Fall Begins, 3 ways

Tempura Figs, Roasted Grapes, Candied Walnuts, Spicy Mustard Greens, Ginger Vinaigrette

Sweet Corn Custard, Grilled Runner Beans, Local Sea Greens, Pickled Shallot-Sesame Dressing

Maple-Soy Glaze Grilled Tempeh, Smoked Heirloom Tomato-Peach Marmalade, Tomato Crisps


Roasted Early Autumn Mushrooms, Wild Ginger, Spruce

Sake-White Soy Glaze, Crispy Hempseed Cake, Pumpkin Seed Condiment


Coconut Crusted Pistachio Tart

Black Pepper-Cherry Compote, Crystallized Ginger, Coconut Cardamom Ice Cream