Terra Madre Day 2018: Vegan Private Kitchen
Article by Meeta Nanda; photos by Michele Wisla
“The quest for slowness, which begins as a simple rebellion against the impoverishment of taste in our lives, makes it possible to rediscover taste.” – Carlo Petrini, founder of the International Slow Food Movement
This year, slow food movement annual Terra Madre dinner coincided with Green Monday. Held on 10 December 2018, the private vegan dinner was an evening about local plant based organic living in Hong Kong.
I had the privilege to share table with seven other ladies from different fields of work following their passion and dreams. Our conversation varied from knowing more about slow food movement work, rescuing animals, beer brewing, photography, many benefits of algae, chakra healing to saving oceans. A vegan setting tends to bring compassionate people around.
Homemade sour dough bread, cream truffle mushroom dip, home made vegan butter. The crunch from sour dough crust and richness from coconut butter was perfectly balanced with warm mushroom dip.
A beautiful table setting with six course vegan meal was meticulously planned by Chef Pamela. My personal favorite from menu were sour dough bread with warm mushroom dip and apple tartare with rosemary oil. I loved the unique elements, modern cooking techniques and ingredients used in each dish served. Caramalized miso and pea wasabi purée added great depth and flavor to main dishes. The final course served was the creamiest roasted tea ice cream. It ended the meal on a perfect note. The simplicity and beauty of hand made ceramic ware plating enhanced the look of each dish.
Pumpkin, orange zest, foamy pumpkin seed cream, apple tartare with rosemary oil, fried rosemary. A unique blend of herbs, citrus and foam together with apples created a refreshing dish. Foaming cream bring lightness to the dish.
Creamy turnip soy milk soup with plum wine, caramelized miso. The strong flavors of turnip and soy were beautifully balanced with plum wine and miso.
According to Chef Pamela Sow Vegan is a private vegan dining concept with aim to promote healthy eating while supporting local farmers by using local seasonal produce. A creative menu is updated regularly based on the produce in season. She describes each dish in detail at the time of serving.
Vegan popcorn “chicken” pea wasabi purée, lemon zest, black garlic caramel. Guilt free fried “chicken” served with unique caramel and pungent purée.
Vegan “pork tenderloin”, roasted cauliflower purée, reduced pomegranate. Once again a harmony was created with seasonal vegetables and pomegranate to highlight vegan tenderloin.
Persimmon, roasted tea ice cream, spiced syrup. The creamiest soy ice cream served beautifully with dehydrated persimmon and beautiful spice blend syrup.
Plant based diet and organic living is embraced by a lot more people in last few years. Know your farmers, eat local and sustainable living are some of the topics discussed at schools. With the hope to have a greener planet aptly said by Frances Moore Lappé, author of Diet for a Small Planet:
“Every aspect of our lives is, in a sense, a vote for the kind of world we want to live in.”