Vernon’s at Sawgrass Marriott Golf Resort & Spa in Ponte Vedra, Florida hosted its third pop-up vegan dining experience called “Feast for Rabbits” on Sunday, July 29. Whether you are a seasoned vegan or just exploring the animal-free lifestyle, the Feast For Rabbits is a celebration of the exciting meat-free movement developing in the food world. We had the honor of attending this event.
The dinner is comprised of a cocktail half hour with mingling and specialty bites created just for the occasion, followed by a five-course, sit-down dinner – a healthy and relaxing way to end the weekend. Chef Riley and Chef Joe have perfected the menus with different themes each month and talk to the guests about how each dish was prepared.
Click to watch the VIDEO Recap from the event!
The theme tonight was Summer Barbecue, and Chef Riley was so excited to talk about the creations he was going to serve us.
We missed Chef Joe this time as he was on vacation. We had the pleasure of meeting Caneale Mills and Todd Hickey the executive team at Sawgrass Marriott and talk about the excitement for the Feast for Rabbits monthly vegan event.
It was a packed house tonight, and the excitement was buzzing!
Loved all the details on the table decor from fresh flowers to candles to private menus and special drinks for each guest.
The evening started with some mingling with old and new friends and cocktails over chef Edgar Maldonado’s divine Areppas!
For those of you who don’t know what Areppas are – they are corn pancakes filled with veggies of choice most commonly found in Venezuela.
Chef Edgar did not disappoint with these appetizers. He added some spicy ingredients from caramelized onions, corn and peppers. They were melt in your mouth delicious!
We were delighted to be seated and start the Delicious 5 course meal!
Chef Riley Philo explaining all the delicious dishes he will be serving for this Summer Barbecue Menu.
Starters- Vegan tzatziki skewers with eggplant, peppers and tomato
Summer salad with watermelon, corn, poblano peppers, pepitas rhubarb and ancho Chile vinaigrette was just melt in your mouth delicious!
Adashah “Steaks” made with lentils with chickpea salad, with baked beans and carrot chimichurri.
Barbecue “Ribs” made with tofu collard greens, sweet potato salad, smoky barbecue sauce.
Citrus pound cake with peaches, raspberry coulis and coconut whip cream for dessert to end the evening.
We enjoyed the evening with our favorite couple Lilly & Robert McDermott – Lillian Mcdermott Radioshow
This is a perfect event for both seasoned vegetarians and vegans as well as food lovers interested in seeing the amazing potential of all-veggie dining. Must try if you are in the area. Stay tuned, the next event will take place in second week of September.
