New Grilled Seitan Dish at Sea Rocket Bistro
Last night, P & I joined my good friends from LOVELIKEBEER & Anil from The Vegan Vagabonds at Sea Rocket Bistro for the Jolly Pumpkin Beer Finishing. They put the few remaining beers from the Assembly Event on tap & offered a brand new vegan entree from their winter menu to pair with these tasty brews. I was so excited to have another taste of Jolly Pumpkin’s Calabaza Blanca, a Belgian Biere Blanche spiced with orange peel & coriander. It’s “refreshingly tart, with a wonderfully dry finish.” I’m usually more of a wine drinker, but this beer won me over & I couldn’t miss out.
We shared some blistered peppers, spicy marinated olives & roasted mixed local nuts before diving into the delicious new entree - "Persillade Grilled Seitan with Cippolini Onion, Grape Jelly, Lima Beans, & Tobacco Soy Cream.“ Wow, what I treat. I am not normally a seitan kind of girl, but Chef Chad White has the preparation down. I loved the house made seitan sausage he prepared for Assembly, & I was curious if he could make be a believer. Sietan can be tricky to work with, yet he knows how to season it & get the texture just right. I didn’t feel like I was eating eating a big ball of gluten, like I have in the past. This was tender & flavorful. The cippolini onions & grape jelly gave the dish a mild sweetness, and there was a richness & kick from the tobacco soy cream. While this was not a house made seitan, he does plan to create his own in the future, & I look forward to when he does. He is a super talented chef & quite a visionary when it comes to creating a unique, but well balanced dish.
While Sea Rocket is not vegan or vegetarian by any means, you can always count on there being at least one vegan entree, & two to three vegetarian entrees on the menu, as well as salads & sides made from fresh, local, organic ingredients. If you’re lucky, they just might even surprise you with a vegan desserts like last night’s "Chocolate Stout Cake with Coconut Cream Gelato.” Amazing!
