Tuesday, September 28, 2010

For One Night Only, It's Safe to Be a Pig at tayst

Posted By on Tue, Sep 28, 2010 at 10:15 AM

vegan.jpg
Most folks know that Jeremy Barlow, the proprietor at tayst, is a real fan of meat. He takes great care to source his animals from farms where they are treated humanely and in a sustainable manner, and also strives to waste as little of his purchased animals as possible. But Jeremy's little secret is that his wife is actually a vegan, and he takes great pride in cooking for her and any other like-minded diners who enter his restaurant.

So he's finally taken the plunge, and tomorrow (Wednesday) night at 6:30 p.m., Jeremy will unveil VEGANSTRAVAGANZA 2010: a five course meal with absolutely no animal products on the menu. You had better call right away to see if there are any places left at the table, because the menu looks fantastic:

1st tayst: quinoa and pea cakes, spaghetti squash, pumpkin seeds, tomatoes, pomegranate
Huges Picpoul de Pinet

2nd tayst: smoked pumpkin bisque, polenta fritos, arugula
Pisoni Nosiola

3rd tayst: almonds
almond gnudi, toasted almond, almond froth, sorrel pesto, pepper sauce
Deen di Bartolo Brut

4th tayst: tofu
marinated, grilled tofu, carrots, eggplant, crispy shallots, roasted cucumber, tobacco potatoes, beets
Clos de la Briderie

5th tayst: dessert sampler
warm flan, cashew cheese, apples, chestnuts, dried cherries
Jean Bousquet Malbec "Port"

The dinner is $45, not too hard on your (hemp) wallet. Call 383-1953 for reservations.

Tags: , ,

Comments (3)

Showing 1-3 of 3

Add a comment

 
Subscribe to this thread:
Showing 1-3 of 3

Add a comment

All contents © 1995-2015 City Press LLC, 210 12th Ave. S., Ste. 100, Nashville, TN 37203. (615) 244-7989.
All rights reserved. No part of this service may be reproduced in any form without the express written permission of City Press LLC,
except that an individual may download and/or forward articles via email to a reasonable number of recipients for personal, non-commercial purposes.
Powered by Foundation