Join Chef Abigail for a fresh, plant-based take on Mexicali flavors, in this produce-forward approach to Cinco de Mayo.

1st Course: Stuffed Avocado (Deviled Hearts of Palm Salad, Salsa Verde, Salsa Roja)

2nd Course: Shiitake Mushroom Taco (Agave Soy Glaze, Apple Cider Pickled Cabbage Slaw, Cilantro Crema, Pico)

3rd Course: Molé Roasted Cauliflower (Tomatillo Chimichurri, Golden Rice)

4th Course: Rum Basted Pineapple (Coconut Ginger Sauce, Pistachio)

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 14 years, and while her career in the arts has been built on her handmade jewelry company, Gilded Peach Studio, her true passion has always been food and cooking. A couple years as a line cook in her twenties taught her the basics, but discovering the world of plant-based cooking sparked a new culinary curiosity, and she has made it her mission to prove that plant-based food can be satiating and full of flavor. Abigail recently completed a certificate program in Whole Food Plant-Based nutrition from Cornell, and is admittedly obsessed with developing new ways to eat delicious, gourmet, better-for-you food made from plants. Abigail part of the kitchen staff at the SOS Community Kitchen and is focused on bringing more plant-based food to the community that SOS serves.