Join Chef Abigail Houff for a plant-based feast featuring the Three Sisters of Indigenous American cooking: squash, corn, and beans.

1st Course: Winter Squash Soup (green onion jalapeño chimichurri, corn salsa)

2nd Course: Cranberry Bean Salad (grilled zucchini and summer squash, heirloom tomatoes, sunflower seeds, fresh herb apple cider vinaigrette)

3rd Course: Stuffed Delicata Squash (mushroom cornbread sage stuffing, sour cherry compote, smoky sweet potato baked beans)

4th Course: Sweet Corn Custard (chamomile blueberry sauce, roasted pepitas)

Price: $125/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.