Sacramento Vegan Chef Challenge

Menus 2015

The Roaming Spoon:

Event dates & locations: Preliminary Schedule

We are more than thrilled to be part of Sacramento Vegan Chef Challenge this year.  Come support & roam with us!!! 

  • Oct. 8 Shine Jazz Happy Hour 7pm
  • Oct. 11 Shine Brunch 10am
  • Oct. 17 Happy Hour at Sun & Soil
  • Oct. 23 Bottle & Barlow Happy Hour 5pm
  • Oct. 24 City Scout ‘Made in Sacramento’ event at Raphael Delgado Art Studio 7 p.m.
  • Oct.25 Shine Brunch 10am
  • Oct.31 Brunch at Insight Coffee Roasters

***Be on the look out because we have more pop ups coming your way!!!



Orchid Thai Menu:

Appetizer Caramelized Tofu Skewers – glazed in Thai chili, lemon grass, garlic and sesame oil

Entree Marinated Tofu and Grilled Asparagus – with minced mushrooms, red onions, julienned carrots, cilantro in a soybean paste reduction sauce

Dessert Cinnamon Poached Pumpkin – topped with sweetened coconut cream and toasted coconut flakes



The Rind Menu: 

The Milano Vegan Sandwich: featuring Miyoko’s Double Cream Chive, a green olive tapenade (red bell peppers, pepperoncini, crimini mushrooms, shallots, garlic, parsley) on vegan French Batard bread from Grateful Bread, mixed greens, and roasted zucchini. Served with mixed greens side salad.



58 Degrees & Holding Co. Menu:

Autumn Tart w/ roasted eggplant caponata, tomato confit, preserved lemon, fine herb salad

Butternut Squash Soup w/ daikon radish, Chinese longbean, tamarind consommé, vegan fish sauce

Caps & Griddle Cakes w/ smoked wild mushroom ragu, polenta, pesto, almonds




El Papagayo Menu: 

Cocktail — Guava Margarita
Appetizer — Vegan Posole (soup)
Entree — a longer version of a Sope with Veggies, Daiya, Avocado and side of Black Beans
Dessert — Sweet Corn Tamale with Coconut Cream



Baagan Menu:

**all dishes & ingredients are gluten-free**

Appetizer: Roasted Green Chile Sweet Potatoes

Entree: Spicy Cauliflower Tacos nestled in organic corn tortillas

served with Crunchy Carrot-Cabbage Slaw with avocado lime sauce

Dessert: Salted Caramel Brownies





Nectar Cafe Menu: 

Vegan Chef Challenge Menu Nectar

On the menu at Nectar every weekend in October-

Endive Beet Bites– Roasted Baby Chioggia Beets, sprouted walnuts, cashew cheese on an endive boat with a balsamic reduction.

Thai Kale Salad– Kale, green apple, quinoa, sunflower seeds and mint tossed in a zesty almond Thai sauce.

Ramen Bowl– Porcini Kombu broth with zucchini noodles, Asian style veggies, wild mushrooms, tempeh and a potato “egg” topped with daikon sprouts.

Roasted Veggie Sandwich– Zucchini, red peppers, portabellas, carmelized onions, spinach, walnut pesto, hummus and cashew cheese on sourdough


Lou’s Sushi Menu:





Metro Kitchen & Drinkery Menu:

MetroKD Menu 2015_10_6 Vegan 3 (1)



Tower Bridge Bistro Menu:

Vegan Challenge 2015 menu





Capitol Garage Menu:

Week 2 menu new addition: Sweet Potato Enchiladas
Three corn tortillas rolled in smoked Anaheim pepper sauce with roasted sweet potatoes and black beans, topped with smoked paprika Soubise and cilantro lime radish slaw 9 V GF

Vegan Challenge 2015




The Porch Menu:  

week 2:  menu will change often!


week 1: 




Thai Basil Menu: 



Evan’s Kitchen Menu:

Evans menu_Page_1

Evans menu_Page_2

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