We began with the special vegan appetizer, described on the menu as a flatbread with vegan marcona "cheese," avocado, red onion, jalapeno, tomato raisins, and yeast flakes. I didn't know how I would feel about the raw jalapeno slices on this appetizer, but they really gave a bit of pizazz to this very tasty dish.
The vegan entrée was the Autumn Roughage salad, consisting of lolla rossa (a type of lettuce), parsnips (marinated in a maple syrup sauce), carrots, jicama, kale (cooked in such a way that it had the crispness of a potato chip), ajo blanco (a creamy garlic sauce), and pomegranate seeds. It sounds like an odd combination, but it came together beautifully, and I ate every bite.
The Sans-Panna Cotta dessert was a fabulous vegan amaretto coconut custard, topped with slivered almonds and garnished with a rock sugar that was both sweet and salty. My only regret was that my dining companions and I decided to share this dessert. I may have to go back sometime before the Sacramento Vegan Chef Challenge ends and order a whole one just for me.
I'm sorry to say that I forgot to take my camera with me, so I can't post pictures of these dishes, but they were as beautifully presented as they were delicious. My non-vegan friends were as impressed as I was with this meal.
58 Degrees & Holding Co. is located at 1217 18th Street, and their phone number is 916-442-5858. The restaurant's website address is http://www.58degrees.com/, and their Facebook page can be found at https://www.facebook.com/#!/pages/58-Degrees-Holding-Co/361925419790?fref=ts. Their Sacramento Vegan Chef Challenge menu is available during dinner through the month of October. The restaurant is closed on Tuesdays.
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