“So that butter––can’t be butter, then.”

Two weeks ago (April 2nd), Lauren and I attended the American Vegan Society‘s spring dinner at Atlantic Cape Community College’s student-run Carême‘s restaurant.

Nota bene: While Lauren and I are not strictly vegan (she and her hubby went out for steaks this past Saturday), we rather fancy ourselves omnivorous bon vivants.

Confession: I was a vegetarian for six years during high school and as an undergraduate. I started eating meat again the summer I spent with another Lauren in another city.

We found seats at a table featuring a retired couple and a man with his mother-in-law.

The first course was waiting for us.

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SPRING ROLL with pineapple drizzle

Second course was maybe my fav.

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PURÉE of CARROT SOUP with cardamom drizzle / sweat pea

A mixed green salad followed. Then the fourth course / MAIN.

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“SALISBURY STEAK” with tempura ring, mushroom demi, sweet potato whip, and snow peas

(This “steak” was comprised of lentils, tempeh, and potatoes.)

Coffee & dessert.

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DONUT with jam and vanilla bourbon whip

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“It’s margarine.”

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One Response to “So that butter––can’t be butter, then.”

  1. Pingback: Week of September 23rd / First week of FALL | Rich 'n Rach

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