Guest guest Posted October 31, 2006 Report Share Posted October 31, 2006 Hi, Wow, this is the first time I have ever seen Brussels Sprouts listed as a raw item. How are they eaten raw? Is it by slicing them and marinating and dehydrating them (to wilt them)? Thanks, Judy Pokras vegwriter editor/founder/designer Raw Foods News Magazine _www.rawfoodsnewsmagazine.com_ (http://www.rawfoodsnewsmagazine.com/) An online magazine celebrating raw vegan cuisine since March 2001, and featuring authoritative info, breaking news, and fun interactive features on the raw vegan lifestyle. Chosen as a 2005 Hot List Item by SRQ Magazine. Recommended by best-selling author Harvey Diamond, Writer's Digest, EnergyTimes, The Vegan Guide to NYC, the Japanese magazine Engine, breathing.com, and the national radio program Carolyn Craft's Inner Wisdom. Sign up for our free e-newsletter! When you advertise with us you reach a targeted market. Did you know that switching to a vegan diet helps prevent global warming more than switching to a hybrid car? In a message dated 10/31/2006 3:55:29 P.M. Eastern Standard Time, chacocanyoncafe writes: Hi Everyone! Fall has seemingly come and gone, and the Holidays are upon us. We at Chaco Canyon are getting into the swing of things with our most anticipated event of the year, our fabulous Raw Thanksgiving Dinner! We know that many of you have family obligations, so we will be having the dinner on *Friday, November 24th *from 3pm – 8:30pm. To accommodate the many requests to package up this sumptuous meal for family gatherings, we will also have the full dinner *available for takeout on Thursday morning the 23rd *from 10am to noon. Lastly, we are also offering pre-ordered whole raw pumpkin or pecan pies. Any of those three choices require a reservation so we can plan accordingly. Our duet of brilliant chefs, Lois and Heather, have put their heads together and come up with an enticing Fall-inspired menu: Thanksgiving 2006 *Salad and Soup Course* *Fresh Full Circle Farm Mixed Greens tossed with Sweet Mustard-Thyme Vinaigrette, Marinated Red Onions, Julienned Golden Beet, and Candied Hazelnuts *Creamy Tarragon-Green Ginger Soup *Intermezzo* *Sweet and Tangy Cranberry Melange Sorbet *Entree Course* *The Chaco Canyon Turkey: Sage-scented Seed Loaf *Parsnip Pinenut Whip with Rosemary-Crimini Gravy *Brussels Sprouts tossed with Lemon, Blood Orange and Bosc Pear *Chef Lois's Famous Cranberry Apple Chutney *Dessert* *Caramelly Apple Pecan Pie or *Pumpkin Coconut Mousse Tart $35 per person We are now taking reservations, with seating available from 3pm to 8:30pm. Reserve early, as Thanksgiving always sells out! To make a reservation, either call us at (206)522-6966, or email the following information to us at chacocanyoncafe 1. Your name 2. Your party size 3. The time you wish to attend (if you are coming Friday) 4. Your phone number 5. Any dietary restrictions or allergies Thank you for your support and we will see you soon! Chris, Lois, Heather, Cameron, Chelan, Jeff, Tim, Karu, Suzy, Mara, Ellice, Brittany, and Olivia -- Chaco Canyon Organic Cafe Corner of 50th and Brooklyn 4759 Brooklyn Avenue NE Seattle, WA 98105 (206)5-CANYON http://www.chacocanyoncafe.com Monday - Friday 8am to 8pm Saturday - Sunday 10am - 4pm (we open at 9am on Saturdays when the Farmer's Market is on) [Non-text portions of this message have been removed] Visit the Seattle Raw Foods Community: http://rawseattle.org Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 31, 2006 Report Share Posted October 31, 2006 Hi Everyone! Fall has seemingly come and gone, and the Holidays are upon us. We at Chaco Canyon are getting into the swing of things with our most anticipated event of the year, our fabulous Raw Thanksgiving Dinner! We know that many of you have family obligations, so we will be having the dinner on *Friday, November 24th *from 3pm – 8:30pm. To accommodate the many requests to package up this sumptuous meal for family gatherings, we will also have the full dinner *available for takeout on Thursday morning the 23rd *from 10am to noon. Lastly, we are also offering pre-ordered whole raw pumpkin or pecan pies. Any of those three choices require a reservation so we can plan accordingly. Our duet of brilliant chefs, Lois and Heather, have put their heads together and come up with an enticing Fall-inspired menu: Thanksgiving 2006 *Salad and Soup Course* *Fresh Full Circle Farm Mixed Greens tossed with Sweet Mustard-Thyme Vinaigrette, Marinated Red Onions, Julienned Golden Beet, and Candied Hazelnuts *Creamy Tarragon-Green Ginger Soup *Intermezzo* *Sweet and Tangy Cranberry Melange Sorbet *Entree Course* *The Chaco Canyon Turkey: Sage-scented Seed Loaf *Parsnip Pinenut Whip with Rosemary-Crimini Gravy *Brussels Sprouts tossed with Lemon, Blood Orange and Bosc Pear *Chef Lois's Famous Cranberry Apple Chutney *Dessert* *Caramelly Apple Pecan Pie or *Pumpkin Coconut Mousse Tart $35 per person We are now taking reservations, with seating available from 3pm to 8:30pm. Reserve early, as Thanksgiving always sells out! To make a reservation, either call us at (206)522-6966, or email the following information to us at chacocanyoncafe 1. Your name 2. Your party size 3. The time you wish to attend (if you are coming Friday) 4. Your phone number 5. Any dietary restrictions or allergies Thank you for your support and we will see you soon! Chris, Lois, Heather, Cameron, Chelan, Jeff, Tim, Karu, Suzy, Mara, Ellice, Brittany, and Olivia -- Chaco Canyon Organic Cafe Corner of 50th and Brooklyn 4759 Brooklyn Avenue NE Seattle, WA 98105 (206)5-CANYON http://www.chacocanyoncafe.com Monday - Friday 8am to 8pm Saturday - Sunday 10am - 4pm (we open at 9am on Saturdays when the Farmer's Market is on) Quote Link to comment Share on other sites More sharing options...
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