Rooted Dinner with American Meltdown, Parlour and Fullsteam: Carrot Chestnut Soup Recipe


I do not normally seek out meals that consist of only vegetables, but  when I found out one of my favorite food trucks was teaming with my favorite ice cream shop to hold a pop-up dinner and serving my favorite local beer, I knew I had to get onboard and embrace my inner vegetarian. The Parlour is normally  set up for customers to casually spoon hand crafted ice cream from cups and cones but tonight Alycia Inserra of Mason Inc Designs and Co-owner of American Meltdown (her other half Paul is the other half of American Meltdown)  brought in a big farm table, chairs and dishes from American Party Rentals to change the feel of the place from dessert to dinner. Pop-up dinners have been…”popping up” all around Durham lately and The Parlour owner Vanessa and Yoni Mazuz have been wanting to dip their toe in the pop-up waters as an alternate way to use their fantastic place during the slower winter months. Teaming up with Paul and Alycia Inerra seemed like the perfect opportunity to ease into pop-ups as the couple had already hosted a couple dinners last year. The idea of the dinner was to base each dish around root vegetables hence the name “Rooted” and wash it all down with beer brewed down the street at Fullsteam Brewery. It was an excellently executed dinner that I left surprisingly stuffed with an energized view and usage ideas of root vegetables. Below you can find a recipe Paul shared from one of the dishes served at the dinner.

American Meltdown pulled the truck right outside the Parlour

American Meltdown pulled the truck right outside the Parlour

Beets

Fruit Shrub – Organic cider vinegar, simple syrup, beet juice, fresh ginger and seltzer water.

Rooted LBV-5

Toma Piedmontese is an Italian cheese made with raw cows milk that is aged for 90 days and was served in slices as a starter with an apple chutney ginger.

Rooted

Rooted Bread-28

Freshmade lemon pepper foccacia.

Rooted LBV-30

Rooted Carrot Chestnut Soup

Paul pouring a serving of Carrot Chestnut Soup. Below is a recipe he shared. This can be served as a vegan dish if you hold the creme fraiche.

Carrot Chestnut Soup

1/2 bag of carrots 2.5lbs

1/4 cup coconut milk

2 tbls maple syrup

3 tbls chopped ginger (4 tbls for soup with with more kick)

1/4 cup chestnuts

7 cups of water

cumin creme fraiche (click here for recipe)

Bring water to a boil and add carrots. Cook until carrots are soft and easily pierced with a knife. Turn off heat and cool.

Once cool, add the remaining  ingredients and puree until smooth. Return to pot, heat and season to taste.

Ladle soup into a bowl and place a dollop of cumin creme fraiche in the middle.

Rooted Fullsteam

Rooted Gratin-45

Turnip gratin with mixed greens tossed in citrus vinaigrette

Rooted Vanessa

Rooted Popcorn Polenta

Roasted root vegetables and popcorn polenta

Rooted Deconstructed Carrot Cake

Deconstructed Carrot Cake – Honey beer spiced cake, cream cheese mousse, honey roasted carrot iced cream, candied pecans and pineapple coulis.

For more photographs from the evening click here

Visit the LBV Facebook page here to share and tag yourself in pictures

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Categories: Events, Recipes

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