The Chefs: Melissa and Hannah Tai
The Menu: An absolutely stellar meal of Moroccan-inspired pasta. Chickpeas, sun-dried tomatoes, raisins, and a superbly spiced tomato sauce covered hearty strands of brown-rice spaghetti. An herb-mix salad with yummy avocado, dried cranberries, cubed Follow Your Heart mozzarella, and crumbled Mediterranean-style Sunergia Soy Feta made an excellent accompaniment. Oh, and maybe we had a little dessert, too.
The Goods: Yes, that phenomenally gorgeous cake that you see below came to us courtesy of—and couriered by—the lovely Hannah Tai, vegan wedding-cake baker extraordinaire. Her cardamom-spiced cake with chocolate ganache and layers of raspberry and rosewater buttercream matched perfectly with today's Moroccan theme, though both she and Melissa swear they didn't confer beforehand. Today also happens to be a day of firsts! First, Ms. Melissa debuted as chef, and her scrumptious meal blew us all away. Next, tonight will be the first ever SF Vegan Drinks! Woo hoo! We're extremely excited. Finally, today was the first time that we considered partnering with Hannah for some sort of super SF Vegan Drinks surprise, so make sure and keep an eye out for something thrilling in the months to come! Whew. Back to work!