As promised, here are some pictures of the chef’s creation to make you drool 
Jay Astafa’s app:
ramen crusted smoked cauliflower, chrysanthemum-umeboshi plum pesto, chrysanthemum herb salad, orange-sake vinaigrette
Chef AJ’s entree:
Oyster mushroom stuffed with risotto simmered in a sundried tomato red bell pepper coulis over a bed of braised red cabbage cooked in champagne vinegar and topped with a piece of breaded and fried burdock.
Jillian Love’s Entree
Dinosaur Kale Ribbons in a White Miso and Red Pepper Cream Sauce topped with Coconut Carrot Mash served with Coconut Butter Sautéed Oyster Mushrooms with Pineapple Ginger Teriyaki. Ornamental Salad of Carrot, Red Pepper, Red Savoy Cabbage and Pickled Burdock in a Light Citrus Cider Vinaigrette.
To view the full menus click here
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Upcoming Event: Berkeley Vegan Earth Day
