Thanksgiving is right around the corner, and craft|Dallas wants us to know there are options beyond ham and turkey. On November 17th, the upscale eatery inside the W Hotel in Victory Park hosted a Vegetarian Harvest Dinner for gastro buffs looking for a different kind of dining experience, and we got what we asked for. The idea behind the concept was to offer tantalizing vegetarian dishes that veer away from the traditional meat-substitute items, offering a five-course meal consisting of autumn-inspired, fresh ingredients from local farms.
From the very first course we were awe-struck with Chef de Cuisine Jeff Harris’ selections. Miniature samplings of a warm Butternut Squash Soup and Pomegranate, a puff of Carmelized Onion and Goat Cheese Gougere and a Jerusalem Artichoke Custard with Celery and Grapefruit paired with a sparkling wine was just enough to get the taste buds jolted and ready for the upcoming courses. While the Endive, Pear and Roasted Baby Beets salad was a little soggy and confusing, the following course, a Celery Root Ravioli with Chestnuts, Quince and White Truffle more than made up for it.
The family-style dining table was the perfect backdrop for the fourth course, a six-tier selection of vegetables: an assortment of caramelized mushrooms, baby carrots and turnips with salsa verde, stone ground polenta topped with a tomato jam, Brussels sprouts, a cauliflower au gratin and an heirloom squash puree. After that smorgasbord, it was difficult to have room for the Baked Stuffed Apples and Chocolate Pecan Pie–but we figured it out.
To get more on craft|Dallas and their upcoming Thanksgiving menu, visit www.craftrestaurant.com