Forage & Feast Book Tour | Epicurean Dinner & Book Signing at the Madison Beach Hotel

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An exclusive, curated five course dinner menu with selective wine pairings. Join us as we welcome back Chrissy Tracey - Bon Appetit's first Vegan Chef - to showcase her new Cookbook Forage & Feast.

Chrissy Tracey is a first-generation Jamaican American vegan chef, author, forager, and YouTuber in the food and wellness space. She is the first vegan chef to be featured on Bon Appétit’s Test Kitchen YouTube series and has been featured in the magazine. Her recipes and work have been featured in Epicurious, Farm Sanctuary Magazine, Veg News, and the Vegan Review.

Join us for this cleverly crafted dinner featuring both plant-based menu options alongside options for our carnivores. Enjoy selections from Chrissy's new cookbook along with menu items crafted by Madison Beach Hotel and Pastry Chef Lily.

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THE DINNER

The Chefs collaborated to create an fabulous dining experience. The evening begins with a welcome reception featuring passed hors d'oeuvres and a signature beverage. Then we'll transition into dinner where each course will be paired with a selected wine. The evening concludes with an exquisite dessert station.

Event begins promptly at 7 p.m. | Attire: Jackets

This ticketed and exclusive event has limited seating.

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 Dinner Menu 

Amuse Bouche

Braised Jackfruit Polenta Bites: Fried Polenta, Homemade Barbecue Sauce

1st Course:

Spring Onion & Nettle Velouté: Potato, Cream, Lemon, Chili Oil & Toasted Bread Crumb

2nd Plated Course: CHOICE of Plant Based or Fish

Plant Based Option: Charred Miso Cabbage, Green Tahini Sauce

Fish Option: Cod Mosaic, Charred Miso Cabbage, Green Tahini Sauce

3rd Plated Course: CHOICE of Plant Based or Carnivore

Plant Base Option: Garbanzo “Chicken” Cutlets Milanese, Lemon Caper Sauce, Arugula Salad

Carnivore Option: Hemp Crusted Veal Milanese, Lemon Caper Sauce, Arugula Salad

Dessert Station

Lavender Infused Chocolate Mousse & Lemon Sorbet (plant-based), Tofu, Dark Chocolate, Maple Syrup, Lavender, Sea Salt, Raspberry Coulis

Passionfruit and Komuntu Dark Chocolate Macaron (plant-based), Macaron shells with passionfruit curd and dark chocolate drizzle.

Strawberry and Champagne truffle (plant-based), Valrhona strawberry Chocolate with Champagne strawberry sugar.

Nougat, Saffron, Almond, Cranberry

Coffee and caramel pyramid, Coffee Mousse, Caramel, Feuilletine'

While we do our best to accommodate all requests, Dietary Restrictions may not be able to be accommodated due to specially paired and designed menus. Please reach out directly by email with any specific questions. Jpfeiffer@DHGHotels.com