A "Cuban cigar" with banana amaretto chocolate wrapped in mango "paper" with coconut "ashes" was the dessert at Greens & Vines first birthday celebration Oct. 27. — Nadine Kam photos
Sylvia Thompson celebrated the first anniversary of her raw vegan restaurant Greens & Vines on Oct. 27, with jazz on the outdoor patio at the corner of Kapiolani Boulevard and Ward Avenue, and a buffet of some of her newest creations.
It's so wonderful to see the creativity that goes into her menu. A takes a lot of labor to go meatless and fireless without simply churning out salad after salad.
Her regular menu includes mock tuna, layer dips and fresh vegan lasagnas that leave many craving veggies Syl's way.
At any rate, it offers a nice balance for those who eat out often, subjecting themselves to the high-fat, high-calorie fare of a typical restaurant.
In time for holiday season, she's also providing raw vegan gourmet specialties to go, whether for vegans accustomed to bringing their own edibles to potluck events, or those who want their meat-loving loved ones to try something new.
The holiday small plate is made of china, ready to unwrap and serve. It will include macadamia nut “cheese” with flax crackers; maple sugar pecans; chia caviar with sour kreme; and dried bananas, star fruit, and one savory piece of radish with dried pesto. Priced at $30, to serve 4. You can get a look at the plate at the Blaisdell Farmer's Market from 4 to 7 p.m. Nov. 6.
A medium sized plate is $40, and a large one is $50.
She is also taking pre-orders for a $45 Thanksgiving meal for one, for pick up from noon to 5 p.m. Nov. 27. On the menu: Not-turkey with butter lettuce cups; Waldorf salad, cauli-thyme mash with miso shallot gravy; onion bread croutons with celery and mushroom gravy; and a kabocha pumpkin pie.
Greens & Vines is at 909 Kapiolani Boulevard, Unit B. Free parking in the building. Call 536-9680.
The $30 small holiday plate, wrapped and ready to go.
Dishes from the anniversary party:
Irresistible olive tapenade with diced avocado and tomatoes served with flax thins.
Zucchini unagi with balsamic-tamari reduction on nori skin with cauliflower sushi rice, shiso leaf, sunflower sprouts and lotus root.
Chia caviar with cashew sour kreme on watermelon radish slices. (more…)