Fall Plant Based Dinner Hosted By Yam Magazine

Fall marks the end of the growing season for most plants, but before this happens our farmers are working hard to get the last of the summer crops and the beginning of new fall crops. Join us for a culinary experience like no other. Yam Magazines 2019 & 2022 “Chef of the Year” Castro Boateng is excited to bring back HOB’s long table dinner series. Our first dinner is a 10 course Plant based tasting menu hosted by Yam magazine Editor-in-Chief Joanne Sasvari. This menu features the abundance of our summer, preserved ingredients, earthy spices, and Vancouver Island Foraged Ingredients.

Sample Plant Based Dinner

J & J Farm Heirloom Tomato Salad  Fresh Basil, Grilled Okanagan Stone Fruit, Balsamic & Herb Oil

Salt Baked White Beets Fermented Beet Aioli, Crispy Puff Beet

Cumin & Orange Glazed Farm Carrots Coconut & Carrot Chilled Soup, Toasted Vegan Bacon, Crispy Carrot Top

Stuffed Plot Market Garden Jalapeno Confit Garlic Hummus, Smoked Eggplant Puree

Lions Mane Mushroom Taco HOB Coffee BBQ Sauce, Pickled Onions

Vegan Sausage  Danea’s Pineapple Sauerkraut, HOB Mustard, Candied Jalapeno

Roasted White Yam  Ghanaian Style Spinach & Chanterelle Stew, Pickled Onions

Squash Noodles  Confit Garlic, Blister Tomatoes, Fresh Basil, Vegan Parmesan Cheese

Sweet Soy Sous-vide Oyster Mushroom  Crispy Rice, Braised Daikon Warm Asian Salad

Chilled Strawberry Soup (GF, DF)  Rice Pudding, Candied Nuts, Poached Rhubarb