Summer Solstice Dinner

To celebrate the beginning of long warm sunny days here in Norfolk, Virginia, our team put on a high-end plant-based dinner event. The attendees came dressed in their summer best and started the evening with fresh watermelon + cucumber mojitos: chick’s beach rum, watermelon, cucumber, mint juice, lemon verbena. Before finding their way to their seats, guests snacked on seasonal cultured plant-based cheese (think cashew brie - yum!) with homemade pistachio crackers. The table was set and welcomed everyone with fresh flowers from the Old Beach Farmer's Market.

 
 

The chefs of the evening were Fruitive managers Ryan Becklund and Taylor Proffitt, both trained in plant-based and raw cuisine. Taylor has spent years working on local farms, learning about agriculture and sustainable living. Most of the produce for the dinner came from Tuscarora Organic Growers Cooperative, a cooperative business of dozens of family farms in Pennsylvania. New Earth farms grew most of the greens, and the fruit came from Mount Pleasant Farm and Henley Farm.

First on the menu was an Heirloom Caprese Stack and a refreshing all natural Super Citrus Screwdriver with Blue Ridge Vodka. 

 Heirloom Caprese Stack: Heirloom Tomatoes, Plant-Based Goat Cheese, Blackberry Reduction, Garlic Chive Foam, Basil Leaf

Heirloom Caprese Stack: Heirloom Tomatoes, Plant-Based Goat Cheese, Blackberry Reduction, Garlic Chive Foam, Basil Leaf

 Super Citrus Screwdriver: Blue Ridge Vodka, Orange, Grapefruit, Pineapple, Lemon, Lime Juice

Super Citrus Screwdriver: Blue Ridge Vodka, Orange, Grapefruit, Pineapple, Lemon, Lime Juice

 Grilled Peach Gazpacho: Grilled Virginia Grown Peaches, Roasted Garlic, Cucumber, Cilantro Infused Olive Oil, Micro Greens

Grilled Peach Gazpacho: Grilled Virginia Grown Peaches, Roasted Garlic, Cucumber, Cilantro Infused Olive Oil, Micro Greens

Grilled Peach Gazpacho was next. Creamy and delicate with local micro greens that provided a nice texture to the dish.

 Dijon Potato Salad: Arugula, Easter Egg Radishes, Lemon Roasted Potatoes, Stone Ground Dijon Dressing, Nasturtium Flowers, Brazil Nut Parmesan Cheese Crumble

Dijon Potato Salad: Arugula, Easter Egg Radishes, Lemon Roasted Potatoes, Stone Ground Dijon Dressing, Nasturtium Flowers, Brazil Nut Parmesan Cheese Crumble

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The Hibiscus Pop Pallette cleanser was truly one of a kind and delicious! A lemon balm leaf was a surprise at the end of the pop.

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 Local vegetables and grains: Cremini & Shiitake Mushrooms, Roasted Tomato Cashew Sauce, Quinoa & Greens, Roasted Rainbow Carrots, Crispy Sage Leaves

Local vegetables and grains: Cremini & Shiitake Mushrooms, Roasted Tomato Cashew Sauce, Quinoa & Greens, Roasted Rainbow Carrots, Crispy Sage Leaves

 Fresh Chocolate Mousse Torte: Avocado Chocolate Mousse, Maple Pecan Crust, Rhubarb Coconut Whipped Cream, Lemon Curd, Mulberry Sauce 

Fresh Chocolate Mousse Torte: Avocado Chocolate Mousse, Maple Pecan Crust, Rhubarb Coconut Whipped Cream, Lemon Curd, Mulberry Sauce 

After a fun raffle of local goodies, the grand finale of the night was a Fresh Chocolate Mousse Torte and Native Yaupon Tea. 

We love supporting local and sustainable eating and try to incorporate it as much as we can into our brand. Keep an eye out for more events like this!

All photos taken by CDSV Photography

Emily Benson