Sonoma County is in the last throes of its summer harvest, making it the most lush time of year for a plant-based dinner (yes, that means vegan) at Roshambo Farms. Chalk Hill Cookery’s Mateo Sullivan (formerly of Greens, Millennium) opens the Saturday, October 20th dinner with cashew cheese ravioli, followed by masala-spiced tikka with braised greens, heirloom tomato curry and king oyster mushrooms, concluding with cardamom carrot cake and handcrafted chocolates. The event is the last of the year before the ranch settles into hibernation.
Tickets are $85 per person, 415-994-7869 for details and to reserve a seat.
Editor’s Note: Travel, dining and wine tasting can be complicated right now. Use our inspirational ideas to plan ahead for your next outing, be it this week or next year. If you visit restaurants, wineries, and other businesses during the pandemic, remember to call ahead, make reservations, wear a mask and social distance.
“Maybe cashew cheese? Don’t know if there is such a thing…”
it’s “ka-shooooo” cheese, produced by sneezing. Like monk-fish
and other current foods formerly relegated to the toss-out bin but
now considered a delicacy. Like fugu but no buzz.