Page 64 - The Hunt - Fall 2023

FOOD & DRINK
continued from page 60
People under 40 may not know that local mushroom houses only started growing those big, beefy portobellos in the 1990s. Today, vegetable lovers swear by their meaty flavor and texture, especially when cooked on a smoking grill.
Today, vegetable lovers swear by their meaty flavor and texture, especially when cooked on a smoking grill. Another way to have a faux-meat impact: Serve red wine sauces and reduced
tomato sauces with entrees. Carmelizing some vegetables—especially onions—also adds depth and richness.
At Brandywine Prime, Barrowcliff recently offered his popular vegetarian chili, with vegan cheeses, vegetable broth, tomatoes and portobello schnitzel. My wife uses a ricer to make a portobello caviar lookalike.
Don’t abandon traditional side dishes over the holidays. Baked or mashed potatoes, candied yams, green beans, and sautéed
spinach and kale can also be integrated into the entree. Of course, wine is also vegetarian— and, in most cases, vegan as well. Reds pairs especially well with savory vegetarian dishes, while whites work with greens and dishes with creamier sauces and texture.
And did we save room for dessert? Carnivores and vegetarians have plenty in common once the dinner plates are cleared and the sweets, cheeses, coffee and Cognac are passed around. TH
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62 THE HUNT MAGAZINE fall 2023