Forage & Feast: An Afternoon of Plant Based Cuisine with Chrissy Tracey at Hotel Vermont

Hotel Vermont is thrilled to welcome Chef Chrissy Tracey back for an afternoon of plant based and foraged cuisine in celebration of the launch of her cookbook, Forage & Feast.

Tickets include a welcome beverage, reception hour with a grazing table, passed hors d’oeuvres, small plates, and a copy of Chrissy’s cookbook, Forage & Feast. And the opportunity to get your cookbook signed by Chrissy!

Learn more about Chrissy at www.eatwithchrissy.com.

Sample Menu

• Crudité/fire roasted vegetable table on arrival, dips, pickles, etc.
• Sweet corn and chanterelle soup with pea flour dust
• Baby kale salad with sumac roasted almonds
• Pulled Jackfruit sliders on oat milk buns
• Lobster mushroom rolls, remoulade
• Wood fired pizza with black trumpet mushrooms
• Katsu chicken of the wood with fermented pepper sauce
• Oyster Mushroom tacos
• Blackberry basil cobbler
• Plant based soft serve ice cream

About Chrissy

Chrissy Tracey is a queer, first-generation Jamaican American, originally from Cheshire, Connecticut. As a lifelong vegetarian, she transitioned to a vegan diet in 2018. She is passionate about sustainability and climate change matters, and believes that bringing plant-based foods to the masses will help decrease our environmental footprint at large. Chrissy is now a vegan chef for Bon Appétit Magazine runs a catering company called Vegan Vibes Meal Prep in Connecticut. As a business owner, she contributes her excess resources to providing low-income families with plant-based meals in New Haven County. Tracey is a Connecticut “30 Under 30” recipient.