Stoked!

Honey Ginger Tofu, Curried Apricot Cous Cous, Mango Sauce and Micro Arugala

Somedays you need to make a bridge to get to work

This past Sunday was the first day of brunch at Ipanema Cafe, I thought we would have a good turn out but I didn't think we would be as busy as we were. By noon we had a packed house with a full bar and people waiting to be seated. Other than not prepping enough sweet potato hash browns and having to make some adjustments on the fly, Dan and I survived our first of many Sundays to come.
Thanks to everyone that came out and I look forward to seeing all of you next. Here are some of the dishes we were slinging.

The Tempeh Benedict

The Ipanada
Tofu scramble, vegan chorizo and romesco sauce in a whole wheat crust
Vegan French Toast with Warm Apple CompoteVegan Strawberry Blintz

Brunch

Starting brunch every Sunday at Ipanema starting tomorrow morning. Pictures coming soon. Good stuff coming.

Vegan Creme Brulees Round 2

My man Mebus from Blossom Cafe up in New York shared with me his method for making his Creme Brulees. I gave it a shot and they turned out amazing, between the staff and a few customers the entire batch was demolished in a couple hours. I'm pretty sure these will be a staple on the dessert board. If you're in New York definitely check out Blossom.

New Dish On the Menu

Since I changed the plating a bit and a lack of pork, I decided not to call it Mofongo as to not offend any Dominican or Puerto Ricans. Crispy Fried Green Plantains with Sofrito Simmered Tempeh and Sauteed Sweet Potatoes and Zucchini with Caribbean Spices.