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EVERY ITEM ON OUR MENU IS VEGAN/PLANT BASED (we wouldn't have it any other way)!  Even the "scallops" , which truth be told are scallops of summer squash marinated & grilled atop a bed of quinoa & veggies. Thoughtfully designed to incorporate something for every vegan...starting with a raw  (tartare) stack of gorgeous veggies and ending with your choice of  gluten free, low to no added fat desserts. In fact, all our menu is designed with low to no fats. Our two entree choices will give you the option of a fuller more hearty fare, or a lighter fare. All will be lovingly and attentively prepared for you by Chef Keith.

This is truly YOUR NIGHT folks!!  We are LIMITED TO 40, and OUR RSVP WILL CLOSE ON 4/17/14, so get your RSVP in as soon as possible! Please remember, this is a PAY FOR event. Continue to read for additional info.

You won't find a tired salad or a boring pasta flooded in oil here, But you will find a veggie plant based menu with some raw, some cooked, no oil or added fat, and gluten free. If you are new to plant based or a seasoned pro, you'll enjoy this AND we'll enjoy each other. 

Enter Trabue thru the front door on W. Marion where you will need to give them your name so they can confirm your reservation. 


"How do I eat out? It's so difficult... " NOT TONIGHT!!!  Well, we are here to tell you, it's not really that hard or it shouldn't be. So, we've designed an event just around YOU! A healthy, fun evening where you will be able to network with fellow like minded folks, while enjoying a unique dining experience made with you in mind, our new to and our already plant based/vegan friends!

This is a fee based event, to be paid directly to the restaurant at the time of the event. Keep reading...

Chef Keith Meyer, noted Punta Gorda Chef, of TRABUE, is going to make this an event for us to remember with our own plant based/vegan menu! We will start off with light appetizers, your choice of wine or non-alcoholic beverage, followed  by a starter, an entrée, and your choice of dessert. Dining out will never be this easy! 

Included in the price of the event is everything above, plus the sales tax, and the gratuity. Additional beverages, beyond one glass of wine or a non alcoholic beverage, will be self pay at the bar.

The cost is $45/person to be paid directly to Trabue at your time of arrival. 

OUR GOAL: to engage one restaurant, one chef, at a time to realize that there is a need for items and choices on their menus that are low fat/no fat heart healthy plant based/vegan items...we'll eat there!! This can only be achieved by showing our numbers, so please come out for this special event!

Please note: Dining out doesn't have to be this expensive. This is a special event, so please think of it as opportunity to dine out in a most exclusive way...designed just for you!

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  • Chris L.

    Thanks to all those who made the night happen! Michael and I are very excited to connect/reconnect with like minded people in Charlotte County. We look forward to sharing more than just flowers with the group when we speak in May.

    April 22, 2014

  • Linda F.

    Everyone came! The weather was perfect which made dining outside under the trees at Trabue most wonderful. What a perfect venue for plant based foodies! Chef Keith Meyers did an outstanding job with it all. I think we proved, that eating vegan/plant based doesn't have to be tasteless or boring. Recipes will be posted in the Discussion pages as soon as possible. Chef Keith went to the additional effort to make sure our menu consisted of organic, fresh products. The Sprout Queen, Chris, our next guest speaker, and her King, Michael, from Pine Island Botanical, brought edible flowers of all colors (nasturtiums) to dress out the plates. Between network hour in the blue house with our special guest, author Ellen Jaffe Jones, who did a book signing for us and who will be a guest speaker next Fall, dining outside, the food, and the camaraderie between all, it was a most memorable and wonderful energizing evening! Thank you everyone!

    1 · April 22, 2014

  • Dr D.

    The food was fantastic, the company was fabulous. looking forward to our next adventure.

    1 · April 22, 2014

  • Anita C.

    This was totally awesome!!. Had a wonderful enjoyable evening with great people, lots of laughs, shared stories, recipes, health and created great friendship. Saw other friends that we don't get to see too often and that was great. Didn't want it to end.

    1 · April 22, 2014

  • Dianne M.

    Linda, I am excited bring to my sister from Nebraska to our first dinner! Would you please put us down for two? Thanks!

    April 16, 2014

  • Linda F.

    Thank you Marie! We appreciate your kind words and know Chef Keith will too! It's our own special nite to be catered to!

    April 12, 2014

    • Leslie B.

      Linda, I would like to bring 2 guests on the 21st to Trabue. But I can only put in a plus 1. Could you please put me in for 3 total. Leslie Bruce

      April 13, 2014

  • Marie L.

    I look forward to this special evening of Vegan dining. WOW this is going to be the start of something new for me a new beginning of a long and healthy life. I really appreciate all those involved and the chef to make this evening so special. Thank You.

    April 12, 2014

  • Chris L.

    The 'queen' is bringing her 'king'. Can't wait to meet new people and reconnect with some former customers!

    April 9, 2014

  • Gayle R.

    I am looking forward to a great evening. This chef has adapted lunch entrees for me in the past and they were excellent.

    March 18, 2014

    • shari

      Hey Rosa, how are you. Are you coming to play with us any more??? take care shari.

      March 19, 2014

  • Linda F.

    Hi All: The question is "what's on the menu"? Although the menu is already set, we will be publishing it approximately 2 weeks prior to the event. Eating plant based/vegan is all about eating produce that is as fresh, seasonal, and local as is reasonable to expect. That's really the main event! Therefore, it is possible that the menu may change, just a tad, based upon this. I can tell you there will be no pasta, no oil or added fats- although one or our 2 desserts will contain nuts but there is also a no nut choice. We are capped at 40 attendees for this event so early sign up will be important. We have also capped the number of guests per member @ 1 each. This way we can make sure our members get first dibs. Late in the process we will, open it up, if need be. Please, consider this an opportunity to enjoy a dining experience where you won't have to wonder or worry "what can I order?". This is a plant based/vegan exclusive event, no animal based menu items. I hope this info is helps.

    1 · March 18, 2014

  • Paula

    I am very interested in this event - however I have a few potential quests who would like to know the exact menu before agreeing to attend .... is there any way we can get the complete plant based/vegan menu for that evening?

    March 17, 2014

  • Rosemary G.

    I am looking forward to a wonderfully prepared plant based diet in a restaurant. This will be remembered !!!

    March 17, 2014

  • Linda F.

    We hope to make this an evening to remember (in a good way)!. And one to learn from...even for Chef Keith! I usually call this my "terrorizing the chef" night. I always feel like that's what I am doing, even with a 2 day call ahead reservation! And I for one am sooooo tired of it! Aren't you?? I do love Chef Keith's attitude though! He says "bring it on"! So, we will! Our goal is to, ultimately, let our local chefs see, we are out there and hungry to be able to dine out! To challenge them to have a selection of sides and entrees on their daily and weekly menus that vegans/plant based folks can just go in and order from-yes, like regular folks- from the menu without having to make special arrangements or feeling like we have to make unhealthy choices...even if it has to be one chef at a time! Please RSVP & join us. Event is limited to 40.

    March 16, 2014

    • Anita C.

      Great Linda! Really looking forward to it. We love Trabue and Keith is great! I have our country club now making me a special meal. We all CAN MAKE A DIFFERENCE!

      1 · March 16, 2014

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