I attended the dinner with my husband, English author Tim Watson, who is the kinda' guy who can be found standing in front of his barbeque 12 months of the year grilling large slabs of every kind of meat imaginable. The two of us are big meat-eaters. So, in my mind, this was going to be an adventure - breaking out of our shells to try something new. A vegan dinner for Tim & me. Were we going to need to stop by the In 'n' Out drive-thru on the way home? Hmm.... WELL, I'm happy to report that after just the first course our excitement grew. We devoured all four courses of this amazing food, to the point where if licking your plate would have been acceptable etiquette, we would have. And at the end, we were stuffed. No drive-thrus required! Dang, these chefs are good.
The dinner was hosted at Nekter Juice Bar in Costa Mesa & the lovely folks from Nekter offered a juice tasting as part of the experience. Ever had cashew milk before? Neither had I! And man, oh man, it is GOOD. I was also a huge fan of their juice called 'The Sublime' - accurately-named if you ask me - this tangy mix of Lime, Orange, Parsley, Kale, Spinach and Cucumber was a refreshing & invigorating addition to the menu.
|Right: 'The Sublime' - Lime, Orange, Parsley, Kale, Spinach and Cucumber.|
Chef Joe handled courses 1 & 2, while the Seabirds were in charge of courses 3 & 4. Below, feast your eyes on the entirely-plant-based culinary magic that unfolded last night out of these two kitchens-on-wheels. And, be sure to follow both Seabirds Truck & Chef Joe Youkhan's Tasting Spoon on Facebook & Twitter for their regular schedule updates so you can catch them on the road around Orange County!
|in the kitchen of Chef Joe Youkhan's Tasting Spoon|
|Chef Joe prepares course 1: Corn 2 Ways: Grilled Mexican 'Street Corn' with cumin scented crema & raw almond 'cotija' and Fresh Corn Polenta scented with white truffle & topped with a fava bean succotash|
|Corn 2 Ways: (left) Grilled Mexican 'Street Corn' with cumin scented crema & raw almond 'cotija' and (right) Fresh Corn Polenta scented with white truffle & topped with a fava bean succotash|
|Chef Joe prepares course 2: Coriander Roasted Baby Carrots & Artichokes with a Rice Crepe, Spinach, Pine Nut Currant Gastrique & Lotus Root|
|Left: The Carrots & Artichokes are placed | Right: Fried Lotus Root|
|Finishing touches by Chef Joe before the plates are served to guests|
|Coriander Roasted Baby Carrots & Artichokes with a Rice Crepe, Spinach, Pine Nut Currant Gastrique & Lotus Root|
|The ladies of Seabirds prepare course 3: (Above) Heirloom Tomato Salad with fresh Thyme|
|Course 3: Dijon Portobello Steak with romanesco mash, heirloom tomato salad, Nekter cashew milk beurre blanc & fresh herbs|
|Inside the Seabirds Truck as the Seabirds Prepare Course 3: Dijon Portobello Steak with romanesco mash, heirloom tomato salad, Nekter cashew milk beurre blanc & fresh herbs|
|The Seabirds Prepare Course 4, Dessert: Strawberry Tart made with Tanaks Farm Strawberries, coconut lemongrass custard, pistachio ginger crust & strawberry-kaffir lime reduction|
|Left: The Seabirds Truck & Chef Joe Youkhan's Tasting Spoon Dream Team! | Right: Chef Joe & Chef Stephanie|