a vegetarian pop-up for New Orleans

Tag: sweet potatoes

Menu for Friday

Louisiana Jasmine Rice


Roasted Green Bell Pepper and Pecan Sauce with Potatoes + Cucumber and Cumin Beet Egg

Black Bean and Shiitake Mushroom Sauce + Carrots and Spicy Cabbage

Spicy Summer Squash with Tomatillos and Cranberry Beans + Cream and Creole Tomato Relish


Plum Corn Bread with Tahini Glaze


Iced Tea

Covington Stawberry Pale Ale

Rum Spritzer with Watermelon and Tomato


Menu for Saturday

Spinach and Ricotta Dumplings

Pickled Beets with Parsley

Fingerling Sweet Potatoes with Duck Egg

Braised Beans with Mushrooms and Woodland Sorrel

Greens with Carrots and Radishes

Jasmine Rice


Cinnamon Rolls



Raspberry Lemonade

Mint Tea


Menu for Saturday

Spicy Onion Soup with Turnips, Greens, and Blue Cheese

Rosemary Sourdough/Roasted Garlic Bread

Warm Baby Lima Beans with Mizuna and Citrus Olive Sauce

Spicy Mashed Sweet Potatoes with Green Peppers

Roasted Broccoli with Garlic

Boston Bib Nest with Herbed Butternut Squash and Mexican Tarragon

Parsley Beet Rice with Cumin


Chocolate Truffles

Apple Cider Caramels


Rosemary Lemonade

Spiced Wine

Hot Toddy

Menu for the OCH Art Market, 10/13

Asparagus and Avocado Flan with Pumpkin Seeds

Egg over Roasted Red Pepper and Tomato Bean Stew

Braised Greens with Sweet Potatoes and Rice


Rice Pudding with Pumpkin and Brown Sugar


Horchata Café au Lait

Spicy Lemonade

Full Menu from Brunch on the Bayou

We continued testing our recipes throughout the week leading up to our Brunch on the Bayou in order to refine the flavors, textures, and experience of the food for our diners, the two dozen guests who had signed up to spend their Sunday morning with us over Bayou St. John. We were proud to share our interpretations of Taiwanese specialties that aren’t commonly available here on the Gulf Coast, and couldn’t have been happier with the clear skies, cooling breeze, and general good spirits that pervaded the event. Many thanks to Sarah and Danny for allowing us to stage the event out of their wee kitchen.

  1. After serving iced apple-ginger-green tea to our guests, we brought out plates of baked buns, each lightly stuffed with sweet potatoes, shiitake mushrooms, vermicelli, two types of Taiwanese greens (A-Ah Tsai and Gua Tsai), ginger, garlic, and a special barbeque sauce.
  2. Our second course consisted of salty soybean soup, shiitake mushroom beignets, and rice rolls. Salty soybean soup is essentially curdled soy milk that is flavored with sesame oil, rice vinegar, and scallions. Instead of the traditional crueller, we served the soup with shiitake mushroom beignets because we try to get mushrooms into pretty much everything we serve and because we don’t own any pans wide enough with which to deep fry cruellers. Rice rolls accompanied the beignets and soup — each a slightly sweet combination of black rice and brown rice formed around a filling of fried tofu, roasted seaweed, and salted radish. Rice rolls are ubiquitous in the streets of Taiwan, with vendors parked outside of subway stations and busy intersections ready to wrap up each customer’s choice of fillings into a delicious meal-to-go in a matter of seconds and for a buck or two.
  3. Almond tofu with mung beans, lotus seeds, and a honey sauce comprised the third course. We created the sauce by reducing the sweet broth in which we cooked the mung beans and lotus seeds, and cooking that down with local honey. The almond tofu is a traditional Taiwanese dessert that is thickened and set with agar agar (made from seaweed) rather than gelatin.
  4. We wrapped up the meal with spoonfuls of sweet fermented rice with a little orange zest on top. Our friend Alice claims that fermented rice was sick food in her childhood, but we’ve always thought of it as a special treat best enjoyed with clear sinuses, so that the hint of alcohol and the remarkable sweetness of rice unlocked through the fermentation process can be fully appreciated.

Pictures from Brunch on the Bayou

buns with sweet potato and shiitake filling (picture courtesy of Nora McGunnigle)

sweet fermented rice

More pictures of the event, taken by Nora McGunnigle, Karen Wang, and Sergio Padilla, are available on our Facebook page.