addressalign-toparrow-leftarrow-rightbackbellblockcalendarcameraccwcheckchevron-downchevron-leftchevron-rightchevron-small-downchevron-small-leftchevron-small-rightchevron-small-upchevron-upcircle-with-checkcircle-with-crosscircle-with-pluscrossdots-three-verticaleditemptyheartexporteye-with-lineeyefacebookfolderfullheartglobegmailgooglegroupsimageimagesinstagramlinklocation-pinm-swarmSearchmailmessagesminusmoremuplabelShape 3 + Rectangle 1outlookpersonJoin Group on CardStartprice-ribbonImported LayersImported LayersImported Layersshieldstartickettrashtriangle-downtriangle-uptwitteruseryahoo

New Event: F?D Expanded Summer Schedule!

From: Maureen V.
Sent on: Wednesday, June 27, 2007 5:27 PM
Announcing F?D Expanded Summer Schedule!

Friday: 5:00 - 9:00pm
Saturday: Lunch 11am - 3pm, Dinner 5:00 - 9pm
Sunday: Brunch 11am - 2pm

KC's First Raw/Vegan Restaurant located in the Crossroads Art District will now be open on Friday, Saturday and Sunday's until further notice.

Heidi's new restaurant will be featured along with the grand opening of a new organic market, Bad Seed, located at 1909 McGee Street.

Heidi will expand her menu for these new hours of operation to include both cooked and uncooked vegan delights. Menu subject to change and items range from $2 - $10.

Google Map:

Any of the items can be made nut-free except the soup.

"We will have the same menu as the original plus cream of tomato soup and we're also having some cooked vegan grilled cheeze pocket sandwiches for those who wish to bring a friend who would like to try a cooked sandwich with some great raw cream of tomato soup!"

See you there!
Heidi and Jerimiah


Spring Tacos: Sprouted wild rice taco meat with homemade salsa,
quacamole with fresh oregano, cashew pimento cheeze all wrapped in a
collard leaf.

Wild Chili: Sprouted wild rice chili meat with fresh tomatoes, corn,
red bell peppers, avocados and a side of cashew sour cream.

Mayan Pizza: Sun baked Butternut squash crust topped with oregano
filled avocado cream, marinated onions, sprouted wild rice mayan meat,
pico de gallo and fresh herbs.

Sicilian Pizza: Sun baked Butternut squash crust topped with cashew
cream cheeze, Sicilian sauce, marinated onions, marinated mushrooms,
herbs and pine nut parmasan.

Local Greens with 5 herb dressing

Sol Greens: Collards, Chard and Kale tumbled with olive oil, Real
Salt, lemon juice, onions, ginger and garlic.

Cream of Cilantro soup: A mildly spiced cashew cream gently blended
with cilantro and topped with pico de gallo.

Drink: Hisbiscus Cooler: Hibiscus tea with fresh fruit juice.

Dessert: Cashew vanilla ice cream cone, bowl, Sundae or Banana Split

Learn more here:

People in this
Meetup are also in:

Sign up

Meetup members, Log in

By clicking "Sign up" or "Sign up using Facebook", you confirm that you accept our Terms of Service & Privacy Policy