From North to South: A Guide to the Wineries of San Diego County
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Vegan Friendly: PlantBasedPopUp Offers Fine Dining Vegan Wine Pairing Dinners in San Diego County
The Short and Skinny
"Historically, food and wine events and prix fixe menus with wine pairings have centered around meat," says PlantBasedPopUp founder Anna Keeve. "Because of this, plant-based eaters miss out on these tyes of experiences. It's time to reframe the way we look at this concept of pairing food and wine."
PlantBasedPopUp is here to change that, partnering with top-tiered restaurants to host monthly plant-based wine pairing dinners in San Diego County.
The Vibe
Up the curling staircase, I find Anna Keeve standing poised with a sparkling rose—which we later learned was a La Taille aux Loups’ Triple Zéro. Twenty chairs slowly fill with vegan and vegan-curious PBP subscribers.
The intimate dinner at Little Italy’s Herb & Wood sold out fast. Regarded as a top fine-dining restaurant in San Diego, it is not known for being particularly vegan-friendly—which is exactly the kind of forum Keeve seeks out.
All the establishments Keeve has approached so far have been enthusiastic. “These restaurants—especially fine dining establishments that pride themselves on service—are eager to ensure they create a seamless experience for people that are 'veg,' or people that simply want to know they have the option of a good plant-based meal,” Keeve explains.
Service at Herb & Wood is undeniably polished. Paired with the relief of the vegan dinners—who usually have to arrange special meals or have an embarrassing exchange with waitstaff over what is or can be made vegan—everyone can relax into quality plant-based food and revel in the well-planned social lubrication.
The Food
Collaborating with the restaurants, PBP first identifies alluring dishes that could be made vegan with minor modifications. Then the kitchen is given the freedom to explore the depth of their vegetable creativity for a captive audience. PBP Food Curator Chealsea Bartholow reviews the menu for flow and balance.
At Herb & Wood the four-course meal was complimented with biodynamic wines selected by Level III Sommelier Brandon Lervold. While traditionally red wines are paired with a meat course, at the opening of the dinner glasses were filled with the a ruby '16 J. Mourat "Rouquin de Jardin" Pinot Noir. The district tannins of the wine played off the tart pickled carrots and the tarragon kiss of green goddess dressing in the Leopard Leaf Salad.
The burgundy velvet of fermented beet bled into petit cubes of young potato in the Summer Borsch. An island of sauerkraut, spotted with delicate rings of chives, rose from the broth. A thick cut of toast, slathered with avocado and topped shaved onion and slices of candied jalapeno, paired perfectly with the pink shimmer of a '17 Schloss Gobelsburg "Cistercien" Rose of Zweigelt/Pinot Noir.
For the main course a pale '16 Clos Canarelli "Corse Figari" Vermentinu was poured with the choice of two entrees. Whirls of Campanelle Pasta bloomed in a broccoli pesto and garlic confit sauce with the scattered heat of Calabrian chilies, while a whole head of Roasted Broccoli popped with golden raisins in a spring onion glaze.
Sides of roasted cauliflower in parsley-vinegar chili peppers and carrots dusted in cashew-sesame dukkah and carrot top pesto were passed down the table to share.
After a short conversation break, glasses of sweet '15 Domaine la Tour Vielle "Rimage" Banyuls from coastal cliffs off the southernmost coast France arrived. It was paired with a bright Berry Sorbet tempered by a rich bass of walnut studded vegan brownies.
Lapping at the final drips of apéritif, diners lingered in an experience so rarely offered to the vegan community.
Behinds the scenes, Keeve advocates for inclusive dining—symbolized with “v” marked items on menus. Dinners like these opening conversations on how including dedicated vegan dishes allows restaurants to reach the growing sector of vegans and diners seeking to incorporate more plant-based meals into their diets.
“We live in an experience-first economy where people choose establishments that cater to needs along a spectrum. Those restaurants that adapt, will win.”
Pro Tip: At the end of the meal be sure to pick up the swag bag stuffed with favorites like Maya's Cookies, Kelly’s Croutons, and Hurraw lip balm.
PlantBasedPopUp
Invitations to PlantBasedPopUp are subscriber-only—but anyone can sign up. Users select the radius of events they would like to be invited to.
Next PlantBasedPopUp Event: Pali Wine Co.
2130 India Street, San Diego
October 21, 5:30pm-7:30pm
For October, PBP is curating a wine tasting party at Little Italy’s Pali Wine Co. with food and non-alcoholic beverages by Choice Juicery. This event is open to the general public—a perfect way to get a taste of the PBP experence. 10% of ticket sales for this event will go to The Humane League.
Buy tickets and learn more at plantbasedpopup.org.
Instagram: @plantbased_popup
Facebook: @plantbasedpopup
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