How a Cattle Ranch Catered to a Vegan Group
A working cattle ranch known for its high-quality beef and massive barbecues might not seem like a venue a group of animal-loving vegetarians and vegans would consider for a dinner. But last fall, The Humane Society of the United States elected to host a fundraiser event at The Alisal Guest Ranch and Resort in Solvang, California, about 35 miles northwest of Santa Barbara. The team of chefs embraced the challenge to create a palatable vegan menu for 100 attendees.
“Although The Alisal is a cattle ranch, our clientele is diverse and we are accustomed to preparing vegetarian and vegan dishes,” says Pascal Gode, executive chef at The Alisal. “Preparing the vegan menu for The Humane Society dinner was particularly fun for the team because we were able to get creative while staying true to what we do, which is highlight the essence of California cuisine with a Western flair. The dish of the night was the housemade cannelloni.
Hors d’ oeuvres
> French lentil and curry aioli sliders
> Thai basil summer rolls with hoisin sauce
> Celery fingers with spicy hummus
> Grilled vegetable terrine with roasted heirloom tomato sauce, microbasil and extra-virgin olive oil
> Citrus-dressed quinoa, chickpeas and black bean salad with lemon juice, olive oil vinaigrette and avocados
> Housemade cannelloni with wild mushroom and cauliflower lentil sauce
> Silk bittersweet chocolate cake with dark chocolate ganache
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