{"id":44297,"date":"2017-07-16T10:38:02","date_gmt":"2017-07-16T14:38:02","guid":{"rendered":"https:\/\/www.culinarytribune.com\/?p=44297"},"modified":"2017-07-16T10:38:02","modified_gmt":"2017-07-16T14:38:02","slug":"7-course-vegan-dinner%ef%bc%97%e3%82%b3%e3%83%bc%e3%82%b9%e3%83%b4%e3%82%a3%e3%83%bc%e3%82%ac%e3%83%b3%e3%83%87%e3%82%a3%e3%83%8a%e3%83%bc","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=44297&lang=en","title":{"rendered":"7-Course Vegan Dinner<br>\uff17\u30b3\u30fc\u30b9\u30f4\u30a3\u30fc\u30ac\u30f3\u30c7\u30a3\u30ca\u30fc"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44298 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/52-3.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/52-3.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/52-3-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>Terry and I just had a wonderful vegan course dinner at one of our favorite local restaurants, <a href=\"http:\/\/tongueincheek.biz\/index.html\" target=\"_blank\" rel=\"noopener noreferrer\">Tongue in Cheek<\/a>.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44299 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/54-1.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/54-1.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/54-1-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>It was Terry&#8217;s birthday dinner, and I wanted to take him there because they have a vegan entree as well as a herbivore tasting menu.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44300 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/53-1.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>When we called and asked about the herbivore tasting menu, they told us that it is &#8220;vegetarian&#8221; and not &#8220;vegan&#8221;.<\/p>\n<p>We were okay with that\u00a0because we thought we would just have the vegan entree.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44301 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/55-1.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/55-1.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/55-1-450x322.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>Surprisingly, when we were seated at our reserved seat right by a window as we requested, our server told us that the chef was willing to make a &#8220;vegan&#8221; course dinner for us.<\/p>\n<p>We were ecstatic!<\/p>\n<p>1. Blueberry Sphere with peanuts and basil.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44302 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/56-1.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>2. Watermelon with avocado and stone fruit.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/57-3.jpg\" alt=\"\" width=\"510\" height=\"717\" class=\"alignnone size-full wp-image-44303\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/57-3.jpg 547w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/57-3-321x450.jpg 321w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>3. Zucchini &#8220;Linguine&#8221; Salad. <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44305 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/59-4.jpg\" alt=\"\" width=\"512\" height=\"365\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/59-4.jpg 768w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/59-4-450x321.jpg 450w\" sizes=\"auto, (max-width: 512px) 100vw, 512px\" \/><\/p>\n<p>4. Grilled Flatbread with peashoots and kale.<\/p>\n<p>This was my favorite.<\/p>\n<p>Absolutely delicious!!<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44306 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/60-3.jpg\" alt=\"\" width=\"512\" height=\"365\" \/><\/p>\n<p>5. Corn Risotto.<\/p>\n<p>Terry really like it.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44307 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/61-1.jpg\" alt=\"\" width=\"510\" height=\"717\" \/><\/p>\n<p>6. Watermelon Granita.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"size-full wp-image-44308 aligncenter\" src=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/62-1.jpg\" alt=\"\" width=\"510\" height=\"717\" srcset=\"https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/62-1.jpg 546w, https:\/\/www.culinarytribune.com\/wp-content\/uploads\/2017\/07\/62-1-320x450.jpg 320w\" sizes=\"auto, (max-width: 510px) 100vw, 510px\" \/><\/p>\n<p>7. Pressed Pineapple and Rum.<\/p>\n<p>Everything was great and more than anything it was so fun that we get to have our first vegan course meal.<\/p>\n<p>Thank you to the chef for creating the vegan menu!<\/p>\n<p>The staff were all wonderful, too.<\/p>\n<p>We&#8217;ll definitely come back.<\/p>\n<p>I can&#8217;t wait to try their other vegan creations.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Terry and I just had a wonderful vegan course dinner at one of our favorite local restaurants, Tongue in Cheek. It was Terry&#8217;s birthday dinner, and I wanted to take him there because they have a vegan entree as well as a herbivore tasting menu. When we called and asked about the herbivore tasting menu, [&hellip;]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[44,28,29],"tags":[],"class_list":["post-44297","post","type-post","status-publish","format-standard","hentry","category-eating-out","category-vegan","category-vegetarian"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44297","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=44297"}],"version-history":[{"count":4,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44297\/revisions"}],"predecessor-version":[{"id":44316,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/44297\/revisions\/44316"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=44297"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=44297"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=44297"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}