Update, 3/24/11: Seats at the Summit Restaurant were packed with vegans and omnivores epicurious about this menu:

~Arugula-Spinach Salad w/ hummus, Castelvetrano olives, pickled peppers, radish and roasted lemon vinaigrette

~Turnip-butternut squash soup with pumpkin spice, chestnut, and cardamom

~Broccolini with button and shiitake mushrooms in maple-thyme jus

~Black bean-lentil cakes with cumin-spiced collard greens, tortillas, and mango-ginger sauce

~Avocado relish with jalapeño peppers and cilantro

~Chocolate-Hazelnut Butter Torte w/ Coconut Mousse, Chocolate Vegan Gelato and Whipped Passion Fruit

Here are some photos from the event, of the chef, his staff, their guests, and musicians from the local Cajun-style band, Lagniappe. Continue reading →