Sweet potatoes, cauliflower, pumpkin pie, oh my! Food connoisseurs are invited to join Hampton + Hudson, a popular haunt located in Inman Park, on Sunday, October 29, 2017 from 6 p.m. to 8 p.m. for a four-course Fall into Veggie Vegan Sunday Supper created by Executive Chef Savannah Sasser. The family-style supper experience plays to Sasser’s expertise and owners Billy and Jenn Streck’s dedication to serving a diverse and approachable menu using the freshest ingredients sourced from local farmers and purveyors. With limited seating available, Hampton + Hudson’s Fall into Veggie Vegan Sunday Supper will feature four courses, with the option for craft beer pairings from Wild Heaven Beer. Reservations are required and available for $40 per person and $50 per person with craft beer pairings at www.hamptonhudson.com or https://www.freshtix.com/events/veganfallveggies. Tax and gratuity is not included.
~Veggie Vegan Sunday Supper Menu~
Amuse Bouche:
Fried Sweet Potato and Chickpea Fritters with Chipotle Agave Aioli
1st Course
Creamy Vegan Coconut Cauliflower Curry
2nd Course
Fall Vegetable Galette, Kale Salad with Pecans, Beet Vinaigrette and Cashew Cheese
3rd Course:
Roasted Sweet Potato and Green Bean Quinoa Buddha Bowls
Roasted Potatoes and Brussel Sprouts
Cornbread
4th Course:
Pumpkin Pie Tart with Cookie Crust
For more on Hampton + Hudson, visit www.hamptonandhudson.com. Stay connected on Twitter at @_HamptonHudson and on Instagram at @HamptonHudson and on Facebook at www.facebook.com/hamptonandhudson.
