10/4/24 IWACU Flavors Chef Takeover

Main Courses:

  • Amaranth, Garden Eggplant, and Small Red Beans Stew

  • Rice with Aromatic Tofu Stew

Side Dish:

  • Sautéed Potatoes with fresh Red Onions and Parsley, Served with Roasted Habanero Dip.

Salads:

  • Shredded Cabbage, Carrots, and Onion Salad in Light Vegan Mayo

  • Fruit Salad: A refreshing ensemble of papaya, pineapple, and mango, lemon juice and a hint of rosemary habanero oil.

Beverage:

Cold Lemongrass Tea

Brad Reubendale