4CV

Saturday, February 13 4CV Menu

Amazing Valentine's Day Surprise: Mike and Ben made an elaborate plan to secretly take me and Jeanne to a secret and very special "underground" dinner experience called Four Course Vegan. Tucked away in a loft, through a maze-like building, the tables were set when we arrived and we quickly realized there was just one person doing all of the greeting, cooking, and serving - a four course meal for about 30 people. From the website, "Chef Matteo serves compassionate, worldly fare with emphasis on the freshest organic ingredients, without the use of any animal products. 100% Vegan." I am not a vegan by any means, but I am 100% behind 4CV's philosophy. Especially because this food. Was beautifully delicious. It was definitely the best vegan food I've ever had and it proves that you don't need to sacrifice taste to eat without meat and dairy. Chef Matteo uses his ingredients in creative and distinctive ways extracting so much flavor, with so much more diversity than what I have experienced in other vegan meals. From the first bite of radish ravioli filled with cashew cheese and drizzled with a Thai basil puree to the last bite of cinnamon palm sugar torte, I was on the edge of my seat, exclaiming surprise and total satisfaction with every course. My favorite: The buckwheat crepe exploding with velvety avocado and served over perfect quinoa dotted with sweet currants. This is something I could eat any time, anywhere.


BYO Veuve Clicquot!


Amuse: Radish Ravioli with Cashew Cheese and Thai Basil Puree


First Course: Carrot Ginger Bisque with Pickled Daikon and Wasabi Microgreens


Close-up


Second Course: Buckwheat crepe with Avocado, Quinoa Pilaf, and Herb Pistou


Third Course: French Lentil Dumpling with Shiitake Gravy and Celeriac Puree


Dessert: Cinnamon Palm Sugar Torte with Meyer Lemon Nectar and Apple Confit