You watch the chefs actually make a 3-5 course menu from start to finish, taste the dishes, and get copies of the recipes. You can also have your cookbook signed if you'd like :)
If you're not familiar with Vedge, it's pretty well known in the vegan realm and one of the best in the country.
To start, we had a puree of rutabaga, black salt and green onions on toast. So lovely, I didn't realize rutabagas could taste so good.
Saffron Cauliflower Soup with Persillade - great texture and really nice on a rainy spring day.
Pan Seared Tofu with Capers, Basil + Tomatoes. We learned some amazing tips on cooking tofu tonight. They don't press their tofu....at all. They get freshly made extra firm tofu, and just let it sit for 15 minutes. This keeps it from drying out on the inside. Lots of other great tips as well, like cooking with stainless steel and different oils. Anyhow, this tofu was so good. Perfectly spiced and seared.
Seared Maitake Mushrooms with Celery Root Fritter and Celery Root Remoulade. My husband could not get over this dish. The fritter was so crispy and flavorful, and the remoulade was killer. I normally don't dig on wild mushrooms much, but these mushrooms are really decent.
And for dessert, Strawberry Sorrel Bread Pudding with Saffron Ice Cream. Oh my, this was delicious. The sauce is made with rhubarb, and the bread is actually cake! Really lovely depth in this dish.