PIXELLAB_Feastly_ChefAngelicaOung--2

Feastly Welcomes Corinth House’s Angelica Ouong, (So Much More Than) Plant-Based for Everyone

Corinth House’s Angelica Ouong takes plant-based to new heights, turning locally-sourced and very special vegetables, flowers, and the like from Sunflower Farms into masterful still-lifes that would appeal to even the most ardent of steak-lovers.

PIXELLAB_Feastly_ChefAngelicaOung-1604

Seitan Bourguignon

I’ve been fortunate to experience Angelica’s magic at the Coalescence pop-up dinner and at a tasting dinner at Corinth House where I was blown away by her artistry.

Now, Angeleno foodies will have a chance to experience Angelica’s Corinth House Classics at a Feastly pop-up on June 23. Feastly defines this dinner as Plant-Based for Everyone.

Oung’s meals are balanced like an orchestration — not surprising since she has a musical background. Moving through the courses, dishes become heartier, moving from farm-to-table salads directly inspired by what Angelica will harvest that day at Sunflower Farms, to be served with a welcome cocktail + house-fermented ginger beer to her version of Quiche Lorraine to Seitan Bourguignon and a not-to-be missed Chocolate Hazelnut Torte, complete menu below.

The tasting menu is priced at $45/person with $10/person red wine pairing available. Guests may also BYOB. Gluten-Free Options Available. Please reserve your spot at Feastly.

About Feastly:

Feastly is an online marketplace for discovering unique food experiences near you. Share a table with new friends, tempt your palate with authentic cuisine, and engage with chefs and passionate home cooks like never before.
PIXELLAB_Feastly_ChefAngelicaOung-1632
Sunflower Farm Salad
We harvest whatever is in season at Sunflower Farms the day before the feast and make it into this salad, served on a collard leaf plate along with a generous smear of sunflower seed hummus. The collard leaf is your plate. It is also completely edible if you want to nibble. If your collard leaf is nice and young, you can consider rolling your whole salad up and eating it like a burrito.
**
Chai Ginger beer
Through the alchemy of fermentation humble ginger and sugar is transformed into the champagne of soft drinks. House made from a wild ferment and subtly spiced with cloves and cardamom.
**
Quiche Lorraine
We often get asked what goes into our plant-based quiche. The answer is…a lot of things. But the result is simply creamy and eggy as quiche should be. For Quiche Lorraine we added crispy tempeh bacon and a crispy masa harina crust.
**
Seitan Bourguignon
Our Seitan Bourguinon stays true to the French classic with braised mushrooms and vegetables slow simmered in a red-wine gravy. It’s served on a bed of mashed Yukon Gold potatoes.
**
Chocolate Hazelnut Torte
Creamy chocolate ganache topped with lightly caramelized hazelnut crust and rasperry-lemon coulis. Look out for seasonal fruits from Sunflower Farms on the side.

Comments are closed.