Washington, DC (PRWEB) November 06, 2014
Sumptuous vegetable-centric cuisine has long been an important part of the menu at Equinox Restaurant. But now, Chef Todd Gray is taking produce-driven dining to a new level by incorporating rare white and black truffles into the vegan brunch and vegan tasting menus.
Veg-curious and vegan guests can celebrate truffle season with such delicacies as Truffled Risotto Fritters with Garlic Chive Veganaise, Truffled Lentil ‘Cassoulet’ with Slow Cooked Beets, and Shaved Truffles atop a Tofu Scramble. Chef Gray has even created a silky rich White Truffle Vanilla Anglaise that can be spooned over muffins and pastries.
In the evening, truffles are being added to the vegan tasting menu—from truffle oil to freshly shaved truffles on select dishes.
The menus, which changes weekly, features fresh seasonal ingredients sourced from local farmers and an assortment of desserts created by pastry chef Eddy Teixeira.
“Now that the brunch has moved from the Corcoran to Equinox—and we have use of a full kitchen--we have an amazing opportunity to take vegetable-centric dining to a whole new level,” says Chef Gray.
“Truffles are only around for a short time, and so we are celebrating this amazing delicacy while we can by offering something very special for vegans and omnivores alike.”
A pioneer in regional, local, and seasonal cuisine, Chef Gray has been featuring plant-based dishes on the Equinox menu for 15 years and continues to find new and innovative ways to showcase the region’s bountiful produce.
Inspired by their own efforts to lead a healthier, more plant-based diet, Chef Gray and his wife Ellen Kassoff Gray began offering weekly vegan brunches at their Muse Café at the Corcoran three years ago. Beginning in July 2014, with the closing of the Corcoran, their beloved vegan Sunday brunch moved to Equinox Restaurant.
The vegan brunch is $30 for adults and $15 for children under 12. The truffle supplement is $20. The vegan tasting menu is $65; the truffle supplement is $25.
Equinox Restaurant is located at 818 Connecticut Avenue NW, Washington DC. For more information, visit http://www.equinoxrestaurant.com
About Equinox Restaurant
Guests at the award-winning Equinox Restaurant have been enjoying innovative, regionally inspired cuisine for nearly two decades. Elegant and sophisticated yet comfortable and unpretentious – the dining rooms at Equinox match the cuisine in its mission for purity and integrity.
About Chef Todd Gray
Chef Todd Gray, one of the frontrunners of the sustainable and seasonal food movement, offers sophisticated, pure American cuisine well established in European technique. Chef Gray stays true to his mission of using community-sourced, organic ingredients grown within 100 miles of the restaurant, whenever possible. He has received five nominations for the James Beard Foundation’s Best Chef, Mid-Atlantic Award, and in 2011, after eight nominations, he was named the Restaurant Association of Metropolitan Washington’s 2011 RAMMY Chef of the Year. Raised in Virginia, Chef Gray studied at the University of Richmond and graduated with honors from the Culinary Institute of America. After the CIA, he worked at a number of fine dining restaurants, where he was able hone his craft, refine his technique, and develop his kitchen philosophy prior to launching Equinox.