Join Chef Abigail for an intimate, 4-course tasting menu experience at Williams Hall’s Unity Table, featuring a plant-based menu of some coastal regional favorites.

1st Course: Maine Lobster Roll: Buttery split-top homemade bun, Hearts of Palm Salad, celery leaves

2nd Course: Cream of Crab Soup: exotic mushrooms, aged sherry, chive oil

3rd Course: Savory Blackened Papaya and Grits: Andouille chestnuts, peppers and onions

4th Course: Mango Mousse Ginger Lime tuile

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.