Join Chef Abigail for a few of the most-loved plant-based creations of the last three
years of dinners!

1st Course: Beet Reuben Slider: Homemade Rye Toast, Vegan Swiss, Sauerkraut, Thousand Island Dressing, Three Bean Salad

2nd Course: Potato Fennel Soup: Granny Smith Apple Slaw, Dill Crema

3rd Course: Cuban-Style Lentil Picadillo: Golden Raisins & Green Olives, Potatoes Amarillo, Avocado

4th Course: Lambrusco-Poached Pears: Vanilla Crema, Pistachio Tuile

Price: $100/person

Please Note - Prices include dinner, tax and gratuity.  Other beverage costs are not included. Prepayment is required to reserve seats. Payments are non-refundable, unless an event is cancelled. Menus are subject to change due to the availability of ingredients and events may be cancelled if there is not sufficient participation. Unfortunately, we cannot accommodate dietary restrictions, but please notify us of any allergies.

ABOUT THE INSTRUCTOR:

Abigail Houff has been on the island for 16 years, and while her career in the arts has been built on her handmade jewelry company, Gilded Peach Studio, she always had one foot in the kitchen. A part-time job as a line cook in her twenties taught her the basics, but the passion for food and cooking remained just that until, during COVID in Key West, a community kitchen volunteer job turned into a 3 month stint with Americorps. Cooking full-time was a dream, and the experience led Abigail to obtain a certificate from Cornell in plant-based nutrition. Now, she has made it her mission to prove that plant-based food can be satiating and full of flavor. She loves being able to cook at Unity Table, and bring everyone new ways to eat delicious, gourmet, better-for-you food made from plants.