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Details Special guest Chef Marlaw Seraspi will be creating a very special Vegan Menu for us at CARiN de RiA ! ++ ONLY $30.00 ++ All-inclusive: Dinner, Tax, Tip & Raffle (limited seating) My friend Laarni and I have arranged this great meal with 40 spots available; 20 slotted for current vegans and 20 slotted for vegan-curious. With a good turnout, we are looking to get the owner to dedicate a permanent portion of the menu to vegan only. ***IMPORTANT*** Three steps must be followed to be given a spot. 1/ RSVP here (you may purchase an additional spot for one guest). 2/ You must call the restaurant by April 14 (760)[masked] to make advance payment and selection of your main entree choice 1, 2, or 3. Please tell them you are with Kris's Meetup. 3/ Next in order for us to keep count please send an email to [masked] confirm your slot letting us know you have paid, and for how many people. We expect this to fill up fairly quickly, so don't wait to secure your spot. MENU Appetizer: • Lumpiang Ubod: A delicate crepe wrap that contains carrots, cabbage, tofu, sweet potatoes, and peanuts with an accompanying peanut sauce Soup: • Ginataang Kalabasa Soup with kabocha squash, corn, and string beans Main Dish (Select One): 1. Vegetable Kare Kare: Bokchoy, eggplant, string beans, and peanuts in a creamy peanut sauce 2. Tofu Sisig: Fried Tofu with onions, green and red bell pepper in a lemon/vinegar/soy sauce 3. Mushroom Adobo: Shitake or Button Mushrooms cooked with soy sauce, garlic, and vinegar Sides: • Inihaw na Talong: Grilled Eggplant with side of tomatoes, mango, and onions • Garlic Fried Rice with carrots, onions, green peas, cooked in soy sauce Dessert: • Vegan Halo Halo: Sweet potatoes and sweet bananas with coconut ice cream over finely crushed ice and topped with coconut milk, coconut flakes, agar jelly, and roasted sweet rice Beverage: • Drink option: Hot or cold Calamansi Juice (Other drinks are available for purchase) CARiN de RiA 124 west I Street Encinitast, CA. 92024 Remember - RSVP, payment, must be done by Sunday, April 14, 2019.
Curious about how to prepare seldom-used fall vegetables like Swiss Chard, Kale, Leeks, or Celery Root? Join us to learn the most delicious ways to use these fall vegetables. Discover how to gently coax deep flavors from vegetables and layer ingredients to provide depth. Chef Amy will demonstrate techniques for preparing a rich nut based cream that can be used in place of dairy in many applications. Learn new techniques that simplify preparation of unfamiliar vegetables. Build your knowledge of fall’s less well-known veggies and open up a whole new world of flavor. Cost for this class is just $40 and includes a meal featuring each of the dishes we prepare. This will be an evening with excellent food, a fun atmosphere, and many new friends. **IMPORTANT** Please call the store to register at (858)[masked] MENU - Roasted Celery Root with Horseradish Cream Massaged Kale Salad with Toasted Hazelnuts and Pomegranate Leek Fritters with Creamy Fresh Herb Sauce Swiss Chard, Pistachio, and Apricot Topped Socca *suitable for Vegetarians *suitable for Vegans
Fall is the best season of all because of 2 little words...Roasted-Veggies! Join chef Amy for this class that’s all about celebrating the best produce of the season. Learn how to coax the richest flavors from vegetables and how to easily concentrate them. Discover amazing combinations of vegetables that pair well together. In this class, you will also learn techniques for garnishing your bisques for a striking presentation. MENU - Asparagus and Fennel Bisque Sweet Potato and Poblano Pepper Bisque Parsnip and Cauliflower Bisque *suitable for Vegetarians *suitable for Vegans *suitable for Gluten-free Cost for this class is just $40 and includes a meal featuring each of the dishes we prepare. This will be a really fun evening with excellent food. Bring a friend or look forward to making new ones in the class! :) **Important** Please call the store to register at (858)[masked]