TVS Thanksgiving 2009

Feast and Raffle at
Café Parizäde and Spice Street

Thanksgiving Day, November 26

11:30 am–5:00 pm; 6:00 pm evening seating

The Triangle Vegetarian Society (TVS) will have its annual Thanksgiving feast and raffle at one of the Triangle's finest restaurants, Café Parizäde in Durham, NC. Parizäde has a gourmet flair for fresh ingredients with Mediterranean influences, and this will be TVS' 11th consecutive Thanksgiving there (and 16th annual Thanksgiving Feast at an area restaurant). We believe that for the sixth year in a row, we will host the country's largest vegetarian Thanksgiving.

For the first time, we are also pleased to offer a second seating at 6:00 pm at Spice Street in Chapel Hill. Spice Street is a sister restaurant to Parizäde, with equally beautiful and elegant decor and a well-deserved reputation for great food. Spice Street will have a different menu (listed below), but the cost for either daytime Café Parizäde or evening Spice Street seatings will be the same.

Our prices remain at $23 for adult members of TVS, $26.50 for non-member adults, $7 for children aged 5-10, and free for children under age 5. Prepayment is required. (Would you like to come but can't because of difficult financial circumstances? We may be able to help – please read the Payment FAQ.)

Please see the General FAQ for more details about the event. You can also see a map/list of cities where our guests are coming from!

Reservations

November 25, 5:00 PM update: Reservations are now closed for our event.

If you are still interested in coming to Spice Street for the evening seating, you can call the restaurant after 2:00 pm on Thanksgiving Day at 919-928-8200 to see if you can be accommodated. If so, you will be able to pay the restaurant directly and the cost will be $30 for adults, $7 for children aged 5-10, and free for children under age 5.

Our daytime seating at Café Parizäde is completely full, and we will not be able to accommodate those who do not already have a reservation.

Daytime Menu for Café Parizäde

All food will be strictly vegan with no animal, egg or dairy products. No honey or white sugar will be used. The menu is subject to change, but we are planning the following dishes:

Fall Antipasto Buffet Table

• Lentil-brown/wild rice cakes with lemon tahini
• Quinoa salad with olives, shallots, pine nuts, sundried tomatoes, and garlic
• Cardamom pickled beets
• Raw vegetables
• Breads, crustinis & pita with Egyptian red lentil and artichoke-spinach hummuses, baba ganouj, and Brussels sprout "pâté"
• Marinated olives, spiced pecans, roasted chestnuts

Main Courses

• Lime-marinated seared seitan with peppercorns and fig glaze
• Roasted garlic olive oil mashed potatoes with chives, mushroom gravy, apple-pecan stuffing, and fresh raspberry-cranberry relish
• Dilip's macadamia nut blackened Cajun tempeh
• Wild mushroom and French green lentil risotto with seared tempeh
• Pesto-drizzled polenta layered with crispy seitan, eggplant, wild mushroom, and spinach
• Turkish rice pilaf with almonds
• Braised green beans with ginger curry and coconut milk au gratin
• Porcini-lentil cannelloni
• Fall squashes cubed and roasted with yellow beet chunks, cranberry, chestnuts, and dill weed
• Braised garlicky greens
• Organic Conchiglie pasta with vegan Bolognese sauce (Merlot wine, sauteed peppers and onions, olive chunks, sliced garlic, and oregano)
• Mixed mushroom-Napa Valley Cabbage with Greek olive oil, lemon, and garlic (raw dish)
• Oyster mushroom tempura
• Steamed Heirloom fall vegetables
• Carpaccio vegetale - very thinly sliced vegetables as a raw "pasta" (raw dish)
• Corn and mild green chili bisque
• Sweet and savory pumpkin leek velouté (thickened soup)

Desserts

• Fresh seasonal fruits
• Phyllo cookies
• Pumpkin pie with pomegranate glaze
• Ginger-apple pie with frozen coconut cream
• Pear crisp

Drinks

• Cider
• Cranberry juice
• Herbal tea
• Shade-grown coffee

Evening Menu for Spice Street

All food will be strictly vegan with no animal, egg or dairy products. No honey or white sugar will be used. The menu is subject to change, but we are planning the following dishes:

Mediterranean Appetizers

• Marinated olives, fresh roasted nuts, babaganouj, mushroom and black-eyed pea croquettes
• Raw crudités with dijon dressing
• Red lentil, artichoke and rosemary salad with lemon-truffle dressing
• Quinoa and roasted vegetable salad
• Fatoush salad
• Roasted squash and pumpkin soup
• Eastern Mediterranean bean and noodle soup
• Pesto brochette, pita, crackers & breads

Main Courses

• Barley and seitan pilaf with almonds, walnuts and grilled asparagus
• Moroccan sweet potato tagine
• Raw corn-off-the-cob with lime juice & salt
• Marinated tempeh skewers with salsa verde served over rosemary roasted potatoes
• Couscous with seven vegetables and tahini-lemon sauce
• Roasted eggplant stuffed with caramelized onions and lentils

Desserts

• Fresh fruit
• Pecan lemon bars
• Pumpkin pie with blackberry compote
• Apple-raisin pie with warm crème anglaise

Drinks

• Cider
• Cranberry juice
• Herbal tea
• Shade-grown coffee

Raffle

As in previous years, we will be having a generous raffle with prizes ranging from gift certificates from area businesses to cases of whole food products, fine chocolates, non-animal gardening fertilizers, and much more. The raffle usually begins around 3:30 pm (a small raffle will also take place at the evening seating).

Photographs from Thanksgiving 2005 courtesy of Keith Dixon of Picture Perfect Photography and Videography Services from South Carolina, and used with his permission. (More pictures available online.)

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