On November 9th, 2019 attendees of Seed Food & Wine Week gathered to celebrate modern plant-based living at The Sacred Space in Wynwood – Miami, FL, home of Plant Miami vegan restaurant. The Grown Dinner started with cocktails & hors d’oeuvres, followed by a wine paired five course dinner prepared by award winning chefs; Rivadero Horacio & Vero Manolizi of Plant Miami, Micheal Beltran of Ariete, and Yara Mage of Le Jardinier.
Hors d’Oeuvres – Green Papaya Barigole, Carrot Ginger Dumplings, Beet Truffle Flower with Macadamia Ricotta
We often think about the flavor of a dish when we start describing it. With these Hors d’Oeuvres, texture and color are the first things that come to mind.
First Course: Mamey Gazpacho with Smoked Beet Salsa
Beets are rich in color and have a distinct flavor, which can easily take over a dish, which is what happened here. While gazpacho (cold soup) was a refreshing start to the meal, I would have liked the flavor of the mamey sapote, which some compare to a sweet potato, to shine through as the star.
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My favorite course from the @seedfw Grown dinner at @sacredspacemiami was this vegan rainbow ceviche by @chefhoracio of @plantmiami with smoked papaya, watermelon, dragonfruit, sweet potato, togarashi and yuzu lime ponzu paired with @freywine sun and rain chardonnay. What was your #seedfw highlight? 🌈🧡🍉 #TheSoFlaSage
The second course was both playful and flavorful, sweet and savory. The black sesame seeds left the diner to distinguish between sesame seeds or dragonfruit seeds while adding to the savoriness of the dish along with the smokiness from the papaya.
Third Course: Winter Squash Au Poivre with Green Peppercorn, Camelized Shallot Jus, Mustard Green
And if I had to choose a least favorite course, this was it. There was just way too much peppercorn coating which made the dish almost inedible for me.
Fourth Course: Mushroom Ropa Vieja with Tomato Coconut Sofrito, Braised King Trumpets, Castelvetrano Olives, Black Beans, Cauliflower Rice, Plantain Tuiles
Despite not particular favoring mushrooms, my second favorite course was the fourth course. This was also the heartiest course, with filling black beans and mushrooms.
Fifth Course: Blueberry Lemongrass Duo, Egg-less Meringue
Finishing off the meal with a texturally diverse, cooling dessert.
My interpretation of this modern plant-based meal was that the art of food and its culinary execution should be celebrated, not lost, when excluding animal products from a meal.
The Annual Seed Food & Wine Plant-Based Festival includes four days of events focused on conscious living and takes place every November during World Vegan Month in Miami, FL.
Check out what you can expect from some of the other SEED events:
Your health, wellness, and nutrition advocate,
Holli Ryan, RD, LDN
Follow me on Instagram: https://www.instagram.com/holliryan_rd/
Disclosure: I received a complimentary experience at Seed Food & Wine Week. All opinions expressed here are my own.