Appetizers: Evan's Kitchen determined to do veggie wine dinner

Appetizers

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July 1, 2009

Evan's Kitchen determined to do veggie wine dinner

Give Evan Elsberry credit. Not only is he a very good cook, he's a stubborn restaurateur. After promoting a full vegetarian wine dinner in May and then canceling it when interest was low, Evan's Kitchen on 57th Street is trying again

Vegetarian groups were apparently unaware of the big dinner and perhaps Elsberry didn't reach out to the right Web sites and blogs the first go round. Several folks said they would have made reservations had they known.

So now we'll see how many diners are out there willing to pay $60 for what looks to be a wonderful night of food and wine, absent the meat.

Here's the information Elsberry sent me:

First Course: Yellow Gazpacho and Ratatouille

Second Course: Tomato and Melon Salad with Tomato Sorbet and Basil Tempura

Third Course: Layered Grilled Tofu and Marinated Eggplant with Rice Noodles, Sea Beans, Crispy Ginger and Coconut Red Curry Emulsion

Fourth Course: Provencal Vegetables in Jicama ("Cannelloni") with Red Pepper Jus and Artichoke SautÃ©

Dessert: Almonds and Marjoram Mirliton with Citrus Fruits

Wines for the meal will be selected from among the 562 medal winners at the California State Fair Commercial Wine Competition held in early June. Chef Evan will marry the wines to complement the varied flavors of the courses and dessert. On July 9, the "Best of Show" wines will be announced at the California Grape and Gourmet food festival to be held at the Sacramento Convention Center where Chef Evan will present one of his specialty appetizers. (www.TheBestCaliforniaWine.com) The "Best of Show" wines will be served at the September State Fair Gold Medal Wine dinner, date and menu to be determined.

$59.95 per person. Reservations Required. Call 916-452-3896.

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