Epicurean Series | Dinner with Chef Chrissy Tracey and Chef Kinsler Josaime

An exclusive, curated five course dinner menu with selective wine pairings. Join us as we welcome back Chrissy Tracey – Bon Appetit’s first Vegan Chef – as she collaborates with Madison Beach Hotel’s Executive Chef Kinsler Josaime to showcase her new Cookbook Forage & Feast.

Chrissy Tracey is a first-generation Jamaican American vegan chef, author, forager, and YouTuber in the food and wellness space. She is the first vegan chef to be featured on Bon Appétit’s Test Kitchen YouTube series and has been featured in the magazine. Her recipes and work have been featured in Epicurious, Farm Sanctuary Magazine, Veg News, and the Vegan Review.

Join us for this cleverly crafted dinner featuring both plant-based menu options alongside options for our carnivores. Enjoy selections from Chrissy’s new cookbook along with menu items crafted by Chef Kinsler and Pastry Chef Lily.

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THE DINNER

Chefs Chrissy, Kinsler and Pastry Chef Lily collaborated to create an fabulous dining experience. The evening begins with a welcome reception featuring passed hors d’oeuvres and a signature beverage. Then we’ll transition into dinner where each course will be paired with a selected wine. The evening concludes with an exquisite dessert station.

Event begins promptly at 7 p.m. | Attire: Jackets

This ticketed and exclusive event has limited seating.

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Dinner Menu

Amuse Bouche

Braised Jackfruit Polenta Bites: Fried Polenta, Homemade Barbecue Sauce

1st Course:

Spring Onion & Nettle Velouté: Potato, Cream, Lemon, Chili Oil & Toasted Bread Crumb

2nd Plated Course: CHOICE of Plant Based or Fish

Plant Based Option: Charred Miso Cabbage, Green Tahini Sauce

Fish Option: Cod Mosaic, Charred Miso Cabbage, Green Tahini Sauce

3rd Plated Course: CHOICE of Plant Based or Carnivore

Plant Base Option: Garbanzo “Chicken” Cutlets Milanese, Lemon Caper Sauce, Arugula Salad

Carnivore Option: Hemp Crusted Veal Milanese, Lemon Caper Sauce, Arugula Salad

Dessert Station

Lavender Infused Chocolate Mousse & Lemon Sorbet (plant-based), Tofu, Dark Chocolate, Maple Syrup, Lavender, Sea Salt, Raspberry Coulis

Passionfruit and Komuntu Dark Chocolate Macaron (plant-based), Macaron shells with passionfruit curd and dark chocolate drizzle.

Strawberry and Champagne truffle (plant-based), Valrhona strawberry Chocolate with Champagne strawberry sugar.

Nougat, Saffron, Almond, Cranberry

Coffee and caramel pyramid, Coffee Mousse, Caramel, Feuilletine’

While we do our best to accommodate all requests, Dietary Restrictions may not be able to be accommodated due to specially paired and designed menus. Please reach out directly by email with any specific questions. Jpfeiffer@DHGHotels.com

PRICING:

• Reception, Dinner AND a signed copy of Chrissy Tracey’s Cookbook Forage & Feast: $182.95 inclusive per person, includes all food and beverage, gratuity and sales tax.
• Reception and Dinner (no cookbook): $150.00 inclusive per person, includes all food and beverage, gratuity and sales tax.
• Add-Ons – Additional Cookbooks may be purchased separately during check-out.

Chef Chrissy will sign cookbooks at the end of the evening.

SEATING: Upon check out, please indicate your seating preferences and let us know if you are attending with a group, but purchasing tickets separately. We will do our best to accommodate all seating preferences. Seating is banquet-style accommodating 6 – 10 guests per table.

Ticket Pricing DOES NOT includes EventBrite Processing Fees .

ABOUT CHRISSY TRACEY

Chrissy Tracey is a first-generation Jamaican American vegan chef, author, forager, and YouTuber in the food and wellness space. She is the first vegan chef to be featured on Bon Appétit’s Test Kitchen YouTube series and has been featured in the magazine. Her recipes and work have been featured in Epicurious, Farm Sanctuary Magazine, Veg News, and the Vegan Review. She has also been showcased on the Bon Appétit Food People podcast and NPR’s Seasoned. Tracey was listed in Connecticut Magazine‘s 40 Under 40 and made a name for herself while working as a vegan pizza chef in New Haven, a city known all over the world for its pizza. She currently runs a Connecticut-based catering company that specializes in curating unique plant-based culinary events.

“Well written, engaging, inforamtive, and original, Chrissy Tracey’s Forage & Feast is a joy to read.” Jacques Pepin

ABOUT KINSLER JOSMAINE, Executive Chef, Madison Beach Hotel

Chef Josaime is an accomplished chef with over fifteen years of culinary expertise, specializing in farm-to-table, vegan, and diverse cultural cuisines. He is also intently focused on creating healthy and sustainable menus that support environmental responsibility. Chef Josaime is adept at creating innovative and delicious dishes that always delight our guests at Madison Beach Hotel.

Make it an Overnight!

Overnight accommodations are available at the award winning Madison Beach Hotel. Arrive early, stay for the weekend.