As the clock ticks down to Tayst’s final dinner on New Year’s Eve, chef Jeremy Barlow is offering the last of the special themed dinners. On Tuesday, Nov. 20, the restaurant is hosting the final “Surprise Dinner” — pick a protein and the chefs will take care of the rest — and on Thursdays Nov. 29, Dec. 6, and Dec. 13, there will be “staff dinners” where select members of the Tayst team join up for fixed courses paired with wine. More details (and menus) are available on the Tayst website.
But the big news is that tonight, Tayst will host the very last vegan dinner. Chef Barlow knows his way around seasonal vegetables and critterless proteins, so this is a dinner that is certain to statisfy herbivores and carnivores alike. A five-course meal is just $55 ($70 with wine pairings).
To make (required) reservations, call the restaurant at 383-1953. Dinner is at 6:30 p.m. On the menu:
First Tayst: Turnip and Caraway Soup with roasted turnips, rice croutons, smoked vinegar gastrique / Deen di Bartoli Brut
Second Tayst: Kale Salad with "bacon vinaigrette," shaved pumpkin, spiced pumpkin seeds / Pilandro Lugana Affinato In Rovere
Third Tayst: Seared "Scallops," "oyster" dressing, apple butter, apple relish / Grossjean Gamay
Fourth Tayst: Tofurkey of seitan and tofu stuffed with sage stuffing, maple sweet potatoes, orange scented gravy, orange candy / Copain Pinot Noir
Sweet Tayst: Chocolate Pumpkin Cake with spiced pecans, salted caramel, ice cream / Chapillon "Cuvee Paul" Garanacha