Our Vegan Dinner with Ken Wiss

Three vegan courses cooked by Chef Ken Wiss.

From Ken:

I think it was still October when I first asked to do a vegan dinner. Clearly, that would have been too easy with everything still at market. Instead, we settled on January, a time of year when getting together to eat plates of simply prepared vegetables makes for an irresistible time. I’d like to try something new, I’d like to share the joy that is my in-laws’ ssamjang, and I’d like to force Paige to be my friend. There, I said it.

Here’s what I’m thinking of cooking:

Lisa’s Mom’s Ssamjang with Crunchy Vegetables. Based on what’s at the markets, hopefully kohlrabi, maybe potatoes, and if we’re lucky some cabbage.

Squash and Mushrooms, roasted and marinated, with Sesame paste and Carolina Gold Rice.

Soft Tofu with Ginger and Brown Sugar Syrup.

IMPORTANTE!
Due to high demand, there are two seatings for dinner. Please choose your arrival time for either 7 or 8p, and thank you thank you grazie for arriving promptly.

_______

Beer and Wine for sale.

No No No BYOB.

No refunds or exchanges after January 16th.

_____

KEN WISS grew up in the midwest, eating lots of white rice with lots of greens and just enough egg. He came out east to go to school, after which he started working for the Greenmarket. His first cooking job was at Marlow & Sons, and eventually, he became the chef there, as well as at Diner. Ken is currently a freelancing chef and traveling.