Posted by Liz and John Attaway, 10/15/17

 

Featuring Chef Savannah Sasser’s Vegan Spin on Fall Vegetables

 

Sunday, October 29, 2017 from 6:00 p.m. to 8:00 p.m.

 

Atlanta, GA— Sweet potatoes, cauliflower, pumpkin pie, oh my! Food connoisseurs are invited to join Hampton + Hudson, a popular haunt located in Inman Park, on Sunday, October 29, 2017 from 6 p.m. to 8 p.m. for a four-course Fall into Veggie Vegan Sunday Supper created by Executive Chef Savannah Sasser. The family-style supper experience plays to Sasser’s expertise and owners Billy and Jenn Streck’s dedication to serving a diverse and approachable menu using the freshest ingredients sourced from local farmers and purveyors. With limited seating available, Hampton + Hudson’s Fall into Veggie Vegan Sunday Supper will feature four courses, with the option for craft beer pairings from Wild Heaven Beer. Reservations are required and available for $40 per person and $50 per person with craft beer pairings at www.hamptonhudson.com or https://www.freshtix.com/events/veganfallveggies. Tax and gratuity is not included.

 

~Veggie Vegan Sunday Supper Menu~

Amuse Bouche:

Fried Sweet Potato and Chickpea Fritters with Chipotle Agave Aioli

1st Course

Creamy Vegan Coconut Cauliflower Curry

2nd Course:

Fall Vegetable Galette, Kale Salad with Pecans, Beet Vinaigrette and Cashew Cheese

3rd Course:

Roasted Sweet Potato and Green Bean Quinoa Buddha Bowls
Roasted Potatoes and Brussel Sprouts
Cornbread

4th Course:

Pumpkin Pie Tart with Cookie Crust