UPDATE: Pig & Prince Partners With SO Tasty Vegan

UPDATE: Pig and Prince Vegan pop-up has been rescheduled for July 23rd.

Don’t pass up the opportunity for finger-licking, lip-smacking vegan fare in Montclair.

Michael Carrino, chef and partner of Montclair’s Pig & Prince Restaurant and Gastrolounge, will partner with chef Sally Owens of  SO Tasty Vegan, on Monday, June 24 July 23 for a five-course, all vegan dinner at Pig & Prince.

As Sally says on her Facebook Page,  “This Pig-less Princess is taking over!”

Michael Carrino elaborates, “The purpose of this event is twofold. First, vegan diners do not have a lot of options in Montclair. So it’s our hope that the turnout from this event will demonstrate the need for Montclair restaurants to create more vegan-focused menu items. Secondly, it will give our Pig & Prince team a chance to learn more about how to create excellent vegan options for our guests from one of the best. We have already received strong interest from attendees thus far and are looking forward to a great evening.”

Carrino is a graduate of the Culinary Institute of America and was inducted into the prestigious The Chaîne des Rotisseurs. As a frequent visitor at television shows such as NBC’s Today Show and Good Day New York and a featured chef in publications such as The New York Times, The Wall Street Journal, and Bon Appétit, Carrino has demonstrated his mastery of cuisine. In fact, he won his episode of Food Network’s cooking competition “CHOPPED.” Impressive, no?

Sally Owens (affectionately called “SO”) has a different story. When Owens discovered her own severe dairy allergy, she decided to fully embrace the vegan lifestyle. SO Tasty Vegan showcases Owens’ commitment to not only her vegan regime but also to healthy living. A graduate of The Institute for Integrative Nutrition and the Natural Gourmet Institute, Owens also acts as the creative director at The Stanford Inn’s Ravens’ Vegan Restaurant. A featured chef in Vegetarian Times, Owens previously worked with Lawrence Craig Caterers, Williams – Sonoma, and Joulebody Wellness. Clearly, she is a champion for gourmet vegan eats.

The dinner will include wine and beer pairings and cost $100 per person. But customers are willing to pay up for the delectable food, for the five-course menu below indicates both Carrino and Owens’ strong command on vegan cuisine.

First Course

Faux Cheese Platter: Three textural tree-nut cheeses with accoutrements

Paired with: Grüet Blanc de Noir, New Mexico

Second Course

Leek terrine

Braised leeks, lobster mushrooms, asparagus, pickled honshemeji mushrooms, and cucumber water vinaigrette

Paired with: Brooklyn Sorachi Ace 

Third Course

King Trumpet scallop, foraged mushroom ceviche and chickpea crab cake with Pacific sea palm and remoulade

Paired with: Arizona Stronghold Dayden Rose

Entrée

Smoked Royal Trumpet BBQ, shitake bacon, corn bread, Chesapeake barbeque sauce

Paired with: Alhambra Malbec, Mendoza Argentina

Dessert

Tres Lechés cake, chocolate-pluot sorbet

Paired with: Mexican Blitzkrieg (Saigon cinnamon infused tequila with muddled orange)

For more information or to make a reservation, visit www.pigandprince.com or call (973) 233-1006.