I am very excited to write this post, to explain to all of you the delicious dinner that Becca and I enjoyed at Washington Place Bistro and Inn, for their first Vegan Dinner offerings. Granted we are a little bias because the desserts on the menu were ours, but that is not what I am talking about in this post. I am going to walk you through our adventure of tasting all the other offerings.
In typical compulsive Becca and Tiffany fashion we essentially ordered the entire menu, NO JOKE. The menu really touched on the harvest of the season. Becca started with the potato leek soup, drizzled with chive oil, and dried leeks. The soup was incredibly creamy comforting, and delicious. You got the body from the potato, a hint of the crisp chives and a great crunch of texture from the dried leek. So Good! While Becca was licking her soup bowl's last drop, I was enjoying my exploration of the Vegetable Tempura with a spicy "aioli". The tempura was a combination of zucchini, bell peppers, and broccolini, deep fried in a very flavorful light batter. In this dish, the spicy "aioli" STOLE THE SHOW. It was one of the best aioli's I have ever eaten. It helped add a lot of flavor to the vegetables. After the starters, Becca and I continued on to our Entrees. Becca ordered the Cherry Tomato CousCous, with marinated organic tofu, arugula and sunchoke chips. The presentation popped off the plate, the couscous was a beautiful amber color, and the tomatoes, arugula, and chips were a delicate confetti among the sea of grains. The tofu was very flavorful, but not overwhelming, some people tend to over marinate tofu, but not this time. For my entree I indulged in the Sweet Potato Falafel, with braised escarole and sesame seeds. This dish was my hands down favorite. The falafel was purely sweet potatoes, no chick peas, which I appreciate. It was seasoned so deliciously with ginger and cinnamon, every bite I took made me smile. The heartiness of the potato combined with the seasonings filled me up with delight. The escarole was cooked to perfection, and had a little crisp bite to it. Since Becca and I had eaten cake all day at the bakery we opted to have wine for dessert, and the Bordeaux we picked pulled everything together and warmed our bellies.
Becca and I were especially impressed with the chef for the creativity in the menu. The variety of techniques used, and staying true to the season was great. It is very easy to run to the "Gardein" and "Morning Star" varieties, but they didn't, and for that our meal was even more delicious and appreciated. Not to mention the efforts that Washington Place is making by working with local business' and supporting the local seasonal crops really speaks volumes.
So in conclusion....go to Washington Place! They are supporting many different causes and movements, and we should all support them.
Tomato Cous Cous
Posted on Fri, November 11, 2011
by Tiffany O'Neill filed under