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Equinox Restaurant Talks Tofurkey This Thanksgiving

 

Washington, DC(October 27, 2008) - Equinox Restaurant is taking the turkey out of Thanksgiving this year with their Vegetarian Thanksgiving tasting menu. Vegetarians can experience a five-course Thanksgiving dinner complete with a perfectly roasted Cider-brined Tofurkey and delicious sides, all through the week of Thanksgiving. The complete Vegetarian Thanksgiving Menu is included below.

The secret behind Executive Chef Todd Gray's flavorful Tofurkey is "marinating and saut?ing it the right way," says his wife and Co-owner of Equinox, Ellen Kassoff-Gray. "Tofu is great because it can take on any flavor," says Kassoff-Gray. She adds that the idea behind a Tofurkey Thanksgiving originated, because they thought it would be interesting for customers to see how a chef approaches tofu products that are now widely available in the supermarkets. With tofu becoming more mainstream, they wanted to show diners creative ways of working with it.

And to help home cooks stage their own Tofurkey Triumphs, Chef Gray shares his delicious recipe.

Cider-brined Tofurkey

1 Tofurkey Breast

2 C water

1 Tbsp Brown Sugar

1 C Apple Cider

1 Tbsp Apple cider Vinegar

2 Sage Leaves

2 Garlic Cloves

2 Tsp salt

1/2 Tsp black pepper

Combine water, sugar, apple cider, cider vinegar, sage, garlic, and seasoning. Bring to a boil and then cool down. Cover tofurkey with brine and marinate overnight. Remove from brine and dry the tofurkey breast. Rub tofurkey with a touch of olive oil and roast in a 400-degree oven for 30 minutes. Remove and slice as you would with Turkey. Serve with bread pudding and Cranberry jus.

Located at 818 Connecticut Ave, NW, Equinox offers sophisticated American cuisine with a distinct mid-Atlantic flavor. For reservations, please call (202) 331-8118 or visit the website at www.equinoxrestaurant.com for more information.

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Vegetarian Thanksgiving Tasting Menu

First Course
Cream of Loudoun County Chestnut Soup with Savoy Cabbage, Pickled Pearl Onions and Spiced Pumpkin Seeds

Pasta Course
Capalacci of Gingered Kabocha Squash with Roasted Walnut Butter baby Leeks and Pecorino Chianti

Salad Course
Salad of Grilled Forrest Mushrooms with Charred Frissee Lettuce with Italian Hazelnuts and Aged Sherry Mustard Vinaigrette

Main Course
Cider-Brined Tofurkey

Dessert
Classic Vanilla Bean Carrot Cake with Spiced Apple Puree, Candied Georgia Pecans and Cardamom Ice Cream

CONTACT
For reservations, please call (202) 331-8118 or visit the website at www.equinoxrestaurant.com for more information.

 

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