Join Hotel Vermont in welcoming Bon Appétit chef Chrissy Tracey for an evening of plant-curious cuisine on the Brick terrace. Enjoy plant-based dishes using foraged ingredients to will be featured in Chrissy soon-to-be released cookbook, Foraged & Fired.
Tickets include event attendance, a variety of plant-based passed and buffet style dishes, welcome beverage, and a bit of time to chat with Chrissy.
Event is on Saturday, 7/16 beginning at 6:00pm with a 1/2 hour arrival, followed by food served from 6:30–8:00pm.
The Plant-Curious Menu
Crudité, fire-roasted vegetables, dips, & pickles
Wild berries, almond cheese, & crackers
Dandelion greens salad, arugula, wood sorrel, walnut lacto-fermented strawberry vinaigrette
Hearts of palm calamari, kelp, scotch bonnet pepper marinara
Artichoke “Oysters” with foraged mushroom filling
Ramp pesto gnocchi
“Lobster” mushroom rolls
Stinging nettle & jammy onion tarts
Shagbark hickory ice cream
Enjoy refreshments and samplings from Wunderkammer Bier and Kalchē Wine Co, featuring wild-crafted and foraged ingredients.
Want to join Hotel Vermont and Chrissy but live just a little too far away? Want to make a weekend out of it? Book an overnight stay, here.
Please note that this event is 21+. Please be prepared with a valid ID upon entry.
Chrissy Tracey is a queer, first-generation Jamaican American, originally from Cheshire, Connecticut. As a lifelong vegetarian, she transitioned to a vegan diet in 2018. She is passionate about sustainability and climate change matters, and believes that bringing plant-based foods to the masses will help decrease our environmental footprint at large.
At 27 years old, she is a vegan chef for Bon Appétit Magazine and runs a catering company called Vegan Vibes Meal Prep in Connecticut. As a business owner, she contributes her excess resources to providing low-income families with plant-based meals in New Haven County. Tracey is a Connecticut “30 Under 30” recipient.