Plant-based dining is all the rage and a new restaurant, Plant Food + Wine from celebrity chef Matthew Kenney, has sprouted up at the posh Four Seasons Hotel Los Angeles at Beverly Hills. Open to the community as well as hotel guests for breakfast, lunch, and dinner, the outdoor Plant Food + Wine showcases the colorful, healthy and 100 percent vegan recipes Kenney is known for. Â
Plant-Based Menus All-Day Long
Creativity, color and flavor don every menu, beginning with breakfast and vegan French toast on a brioche with coconut whip and hibiscus syrup; confit oyster mushrooms with a porcini sunflower pate on country toast with an herb salad; breakfast taquitos with a tofu scramble, black beans and salsa verde; smoked tofu benedict with tomatoes, spinach, English muffin and turmeric hollandaise; and hempseed and chia granola with hibiscus rose yogurt, passionfruit and golden plum; as well as other savoury dishes and a range of fresh juices and smoothies, including the cacao and espresso smoothie, Kombucha Sangria and more.
The afternoon menu includes an elaborate cheese plate with Climax cheese, buckwheat crackers, juniper mustard, pickled and raw vegetables; a vegan Caesar salad with baby gem lettuce, sprouts, nori, kale fatoush, cucumber, red pepper, cherry tomatoes, zaatar pomegranate dressing; a raw heirloom tomato and zucchini lasagna with pistachio pesto and macadamia ricotta; summer potato and Just Egg frittata with arugula, romesco and olive crumble; shitake and vegetable burger with tomato, togarashi aioli, lotus chips and brioche bun; broccoli asada tacos with black beans, butternut queso and salsa fresca; the Plant Bowl with stewed lentils, market vegetables, avocado, sunflower romanesco and sprouts; and a plant-based Black Sheep lamb sliders with arugula, date ketchup and black olive aioli.
For dinner, vegans and non will love dishes like butternut cashew fundido with charred broccoli, blue corn tostada and tajin; harissa cauliflower with saffron rice, fried caper tahini; Huicana udon noodles with baby vegetables, aji-miso sauce, crispy olives and shallots; chipotle glazed maitake mushrooms with charred sweet corn and sesame mole; vadouvan taquitos, refried garbanzo, coconut-coriander salsa and tamarind; summer squash enchiladas with spiced tofu, Huilacoche and avocado crema; smoked eggplant with tomato-pistachio chutney, herbed lavash; saffron arancini with tomato jam, kimchi wraps with napa cabbage, cilantro and kimchi foam, among other dishes.
Sweet tooths can tuck into desserts of vegan banana cream pie; stone fruit creamsicle with vanilla gelato, and peach granita; an olive oil panna cotta with summer berries; and a vegan chocolate cake with pistachio and rosewater.
“Expect the menu to be entirely updated from what we have offered in Venice, while still embracing local and seasonal ingredients and applying the multiple techniques we have developed in our test kitchen over recent years” said Kenney. “Dinner will be more adventurous, paired with a botanical cocktail menu and naturally curated wine list. We intend to offer a fast-paced tasting menu in the evening as well”.
Our mouths are already watering.
About Plant Food + Wine’s King of Vegan: Matthew Kenney
Kenney is a chef, entrepreneur, educator, owner of dozens of vegan restaurants and food halls, founder of a culinary school, author of 12 cookbooks, and the founder of Ascention Brands, the world’s first plant-based, diversified IP holding company.
Kenney graduated from the French Culinary Institute and, after working in upscale New York City kitchens, opened a number of his own highly regarded restaurants in New York and along the East Coast. He has earned several awards, including being named one of America’s Best New Chefs by Food and Wine Magazine and was twice nominated as a Rising Star Chef in America by the James Beard Foundation. Kenney has appeared on numerous food and talk shows, and regularly lectures on the subject of food and health.
Kenney began his plant-based career as a raw food chef, and his application of contemporary methods and techniques, along with a firm commitment to innovative recipes and culinary aesthetic, has enabled him to continuously evolve his craft and bring plant-based cuisine to the mainstream.
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