Here’s the menu. Much of it comes from Eric Tucker’s The Millennium Cookbook and The Artful Vegan. Both of them seem to have excellent ideas, though I find, in all honesty, that I can’t follow the recipes as written. Each one that I tried in advance has needed to be tweaked, but at the same time, there’s some really good thought going into these here. I almost have the sense the someone has just tried to condense these recipes for the smaller needs of home cooks, I’m just not certain it always translates.

Regardless, this is my very humble attempt to make others swoon as I did under the direction of the kitchen at Millennium.

Menu

Upon Arrival

Millennium Tofu Spread  – “cult following”

Mushroom, Walnut, Rosemary Pâté

Homemade Graham-White Bread / Crackers

Appetizers

Buster’s Potato Torte with Rosemary-Pistachio Pesto and Tofu “Gruyère” Cheez – “Wish we could keep on the menu year-round”

Milly’s Warm Cabbage Salad for Shirley Ward  – “cult following”

Soup

African Yam Soup with Ground Nuts and Teff Croutons

Pasta

Fettucine with Lemon, Black Pepper, and Caper Cream

Palate Cleanser

Lemon-Ginger Ice

Entrée

Moroccan Filo Crescents with Curried Golden Tomato Sauce (6)

Dessert

German Chocolate Cake with Coconut Sorbet “decadent”

Wrap it Up

Pine Nut and Anise Cookies – “If I could only eat one kind of cookie for the rest of my life, these would definitely be the one.”

Sesame Lace Tuiles – these might not get made if I can’t find the stupid rice syrup

Coffee / Decaf

Tea / Decaf

Espresso / Decaf

Amaretto
Frangelico
 

Other Things to Make

Curried Golden Tomato Sauce

Beet Reduction

Braised garlic

Bread