Saturday, August 10, 2024 from 5-8pm
We’re thrilled to welcome Chef Chrissy Tracey back for an afternoon of plant based and foraged cuisine in celebration of the launch of her cookbook, Forage & Feast.
Tickets include a welcome beverage, reception hour with a grazing table, passed hors d’oeuvres, small plates, and a copy of Chrissy’s cookbook, Forage & Feast. And the opportunity to get your cookbook signed by Chrissy!
Learn more about Chrissy at www.eatwithchrissy.com.
Sample Menu
- Crudité/fire roasted vegetable table on arrival, dips, pickles, etc.
- Sweet corn and chanterelle soup with pea flour dust
- Baby kale salad with sumac roasted almonds
- Pulled Jackfruit sliders on oat milk buns
- Lobster mushroom rolls, remoulade
- Wood fired pizza with black trumpet mushrooms
- Katsu chicken of the wood with fermented pepper sauce
- Oyster Mushroom tacos
- Blackberry basil cobbler
- Plant based soft serve ice cream
About Chrissy
Chrissy Tracey is a queer, first-generation Jamaican American, originally from Cheshire, Connecticut. As a lifelong vegetarian, she transitioned to a vegan diet in 2018. She is passionate about sustainability and climate change matters, and believes that bringing plant-based foods to the masses will help decrease our environmental footprint at large. Chrissy is now a vegan chef for Bon Appétit Magazine runs a catering company called Vegan Vibes Meal Prep in Connecticut. As a business owner, she contributes her excess resources to providing low-income families with plant-based meals in New Haven County. Tracey is a Connecticut “30 Under 30” recipient.