Use Eventective to find Planner vendors for your meeting, event, wedding. Reservations can be made online or by calling 20. Schedule Equinox Restaurant in Washington, Dist of Columbia for your event. Pour contents of foil Papillote into a shallow rim bowlĭrizzle with quince vinegar and garnish with grilled sourdoughĮquinox restaurant is located on 818 Connecticut Avenue, NW, Washington, DC 20006. Place packets into oven and cook for 4-5 minutes Mid-Atlantic Whole food catering by Chef Todd Gray and zero-waste events by Ellen Kassoff. Our menu is devoted to the diversity of our beautiful region and committed to foods grown locally. Lightly place small droplets of pumpkin puree on top of mushroomsīring the edges of foil up into a pouch-like shape, being sure to roll edges Equinox was hollerin’ about Mid-Atlantic cuisine before it was cool.

Take aluminum foil sheets and rub center 3 inches with butter substitute Pre-heat oven to 350 degrees, preferably convection kabocha squash purée or spiced pumpkin purée Equinox Restaurant, Washington DC: See 336 unbiased reviews of Equinox Restaurant, rated 4 of 5 on Tripadvisor and ranked 235 of 2,580 restaurants in Washington DC. Riesling wine or other slightly sweet white wineĢ tbsp. Equinox Restaurant: A Less than Happy Birthday dining experience - See 331 traveler reviews, 77 candid photos, and great deals for Washington DC, DC, at Tripadvisor. of quince vinegar or rich apple cider vinegarģ oz. cauliflower and mushrooms, or oyster mushroomsġ tbsp. A post shared by Equinox Restaurant (equinoxdc) Also featured in: Where to Spot Soft Shell Crabs Around D.C. 818 Connecticut Ave NW, Washington, DC 20006. Earth Balance, margarine or butter substituteġ lb. An eight-course tasting menu comes with a mini basket of Easter sweets. Chef Todd Gray’s Healthy Vegan Recipe: Papillote of Cauliflower and MushroomsĦ pieces of aluminum foil approximately 10’’ by 10’’Ħ tbsp. One particularly palatable mushroom-based dish is Chef Gray’s Papillote of Cauliflower and Mushrooms, which is made with Kabocha Squash, Artichoke Hearts and Quince Vinegar. Lobster Mushrooms, Cauliflower Mushrooms, Oyster Mushrooms and Chanterelles are just a few of the varieties he is working with to create dishes like Paella Stuffed Northern Neck Poblano Peppers with Saffron Rice, Forest Mushrooms and Path Valley Sunchoke Cream and Housemade Spaghetti with White Truffled Cream, Pioppini Mushrooms, Brussels Petals and Aged Cashew Cheese.

This season, Chef Gray is doing some especially intriguing things with exotic mushrooms. Along with his wife and business partner, Ellen Kassoff Gray, Todd is changing the perception of veganism by creating crave-worthy gourmet dishes that are as appealing to those who adhere to the vegetable-based lifestyle to those who occasionally enjoy a juicy steak. 818 Connecticut Ave, N.W., Washington, DC 20006. Situated on Connecticut Avenue, his Equinoxrestaurant goes where so few ever do– utilizing bold seasonal flavors to create lively new healthy vegan recipes for vegan and “vegan-curious” communities. Equinox can provide an artfully-designed and relaxed environment for you to host your next function for parties of 12 or more. Through the years, Chef Todd Gray has had an undeniable influence on the city’s palate.

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