My Favorite Restaurant - Millennium in San Francisco

Studying vegan cooking with Chef Eric Tucker at Millennium Restaurant in San Francisco.

Shopping at the San Francisco Farmers Market with Millennium Restaurant owner Ann Wheat, me, and Executive Chef Eric Tucker.

Butternut Squash "Raw-violi": rosemary scented exotic mushroom filling, truffle pecan pate, orange, back olive & root vgetable tapenade, arugula-herb salad.

Manuel in the kitchen.

Kyle Bullen and Leo Rising Walker

Spring April Harvest 1st Course: Spring Vegetable Terrine, layers of walnut pate, roasted Portobello mushrooms, balsamic glazed beets, baby carrots, wrapped in pastry crust, horseradish cream, grain mustard & arugula.

Spring April Harvest 2nd Course: Oyster Mushroom Ceviche, avocado, pickled carrot & daikon radish, house-made corn tortillas, habanero cocktail sauce.

Spring April Harvest 3rd Course: Saute of baby artichoke, fava bean, escarole & grilled merguez seitan “sausage”, saffron & carrot puree, cashew-black pepper “cheese”, za’atar & meyer lemon tahini, fresh mint.

Last April I had this Hazelnut Tartlette with black pepper cream, fresh strawberry compote, hazelnut ice cream, balsamic caramel sauce.

Mushroom Pibil: grilled maitake & cremini mushrooms, roasted corn & charred onions, baked in a banana leaf, smoky pinto bean ragu, cumin scented rice with pea greens & cilantro, mango-habanero salsa, sour orange glaze

Semolina Dumplings: lemon-artichoke fillin, sage scented pinot grigio & carrot, grapefruit, avocado, peanut-shallot sambal, Asan aromatics.

Oaxacan Green Corn Arepa: sour orange & achote glazed crimini & oyster mshrooms, tofu "chorizo" with chrred onion, smoky Petaluma bean & epazote ragu, grilled asparagus, mano-habanero salsa, cashew sour cream.

Stinging Nettle Chana Vadas

Pistachio & Teff Crepe

Black Chanterelle Mushroom Roulade, flakyp astry crust, roasted celery root & tofu-meyer lemon "chees" filling, warm arugula, spring onion & frisee salad in a walnut & sherry vinaigrette, smoky beluga lentil ragu, citrus & currant mostarda.

English Pea Arborio Rice Dumplings. Spring onion broth with Korean chile & ginger, seared pea greens & shiitake mushrooms, toasted nori & shiso.

Lemongrass & Tangerine Glazed Tempeh (broiled with citrus glaze) – Coconut – peanut curry, saute of shiitake mushrooms, Snap peas & bok choy, sesame brown rice, sprout salad & Shallot – peanut sambal.

Lemongrass & Tangerine Glazed Tempeh (broiled with citrus glaze) – Coconut – peanut curry, saute of shiitake mushrooms, Snap peas & bok choy, sesame brown rice, sprout salad & Shallot – peanut sambal.

Spring Harvest 1st Course, Gingered English Pea Broth, grilled maitake mushrooms, rice dumplings, burdock root, carrot & sesame leaf.

Spring Harvest 3rd Course, Indonesian Banana Leaf Wrapped Black Rice, filled with chile glazed tempeh, cremini mushrooms, caramelzed spring onions, English peas & carrots, peanut-coconut sauce, seared pea greens, spicy marinated pineapple & sprout salad, peanut-shallot sambal.

 

 

 

 

 

 

   

Another view of the Indonesian Banana Leaf Wrapped Black Rice.

 

Vegan ice cream anyone?

Macadamia Shortbreatd, topped with mango-lime curd, caramelized banana ice cream, Serrano chile anglaise. Bartender, Leo Walker, made me this new drink with coconut shavings.

3-Carrot Dessert: pistochio cake with smoked crdamom cream, roasted carrot-coriander ice cream, rainbow baby carrot & apricot compote

Another view of the 3-Carrot Dessert: pistochio cake.

Roasted Fava Bean Flatbread, spring onion “butter”, creamy fava greens, crisp capers, fresh tarragon, olio nuovo.

Black Bean Torte, whole wheat tortilla, caramelized plantain, smoky black bean puree, pumpkin-habanero papazul, cashew sour cream, strawberry salsa.

Mezzaluna Pasta: fava green & potato filling, spring onion & celery root cream, broccoli de kale with currants & capers.