Vegan Adventure Dinner

October 17 – 18, 2016 (Recurring daily)

Cave 1912’s Chef Michael Pryor is bringing followers a vegan curated menu that will make herbivores and carnivores alike drool. Chef Michael’s menus come to life as works of art on the plate from his extensive training under Chicago’s leading chefs including Grant Achatz and Dave Beran. Rest assured, this is not your typical vegan dinner comprised of random ingredients. Chef Michael delves deep into his culinary arsenal to develop a thoughtful and impactful vegan meal unlike anything seen before in the Triangle. Join Cave 1912 for a six course Vegan dinner with an alcoholic beverage. Grab your early bird ticket now, as seating is limited for each night. The first course will be house baked bread loaves with extra virgin olive oil and steeped fresh herbs; the second course will be salt roasted beets and roasted cashews, and a fried rice chip made with Carolina Gold Rice garnishes vegan risotto made with cashew milk; the third course includes roasted, fried, and pureed parsnips, beluga lentils cooked in ginger stock and maple syrup covered almonds; the fourth course features single-serve pumpkin hollowed out and filled with pumpkin seeds and millet as well as orange segments and coconut puree; the fifth course is Vegan black garlic pasta with roasted porcini mushroom along with smoked chestnuts and lemon segments; and the concluding sixth course will be Vanilla poached persimmon filled with persimmon puree as well as raw sliced persimmon and persimmon sorbet. The menu is subject to change per restaurant request.

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Greater Raleigh Convention and Visitors Bureau

421 Fayetteville St., Ste. 1505  
Raleigh, NC 27601   1.800.849.8499

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