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TEDx Salon

On April 21st, Feastly partnered with TEDxPotomac to offer Food for Thought, a night of food paired with TED talks. Our wonderful chef Caetie from Spring Vegetarian Feast prepared the incredible spread as Michelle and Patrick of TEDxPotomac led the discussions.

The group, deep in thought, about something very interesting

The first three courses: Radishes and Olives; Ramp, Bacon and Mascarpone Tarts; and Salad of Spring Vegetables were paired with Lousie Fresco’s talk on “Feeding the Whole World”.

Course two was Chesapeake Rockfish with Farro Risotto, Wild Mushrooms, Fresh Peas, Parmesan paired with Dan Barber’s talk “How I Fell in Love with a Fish”

In closing, Caetie presented an amazing lemon Tart with fresh strawberries and cream as Feasters watched Graham Hill’s “Why I’m a Weekday Vegetarian”

More about the food!

The bacon tart!

Rockfish

Lemon Tart fresh out of the over

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