<p><b>Sweet Tea Supper Club All Vegetarian Dinner</b></p><p>Showcasing a farm canvas with an all vegetable medium is the ideal dining experience to celebrate the versatility of summer vegetables, a seemingly challenging season here in Texas but worth celebrating nonetheless. <b><a href="https://www.cheffesthouston.com/portfolio-item/dawn-burrell/">Chefs Burrell</a></b>&nbsp;and <b><a href="https://charlestonwineandfood.com/participants/dominick-lee/">Chef Dominick Lee </a></b>(@chefdomlee) will work with produce directly from the farm to execute a meal that is clean, fresh, and satisfying. Guests will enjoy various executions of okra, tomatoes, radishes, and more, washing down each course with house-made hibiscus tea and wine pairings with 30% of the night's proceeds benefiting Sweetwater Farms. MENU Below:</p><p>Where: Due COVID-19 and heat, switched all of our dinners to Togo format:&nbsp;</p><p>Buy tickets here:&nbsp;<a href="https://sweet-tea-supperclub.square.site/" id="ow330" __is_owner="true">https://sweet-tea-supperclub.square.site/</a></p><p>Tickets: $75 per person, all tables sold as four-tops</p><p><br></p><p>MENU</p><p>Small Bites:</p><p>Black-Eyed Pea Fritters with Tamarind Pepper Sauce</p><p>Sweet-Water Radishes with Whipped Butter</p><p>Beet Burger with Blue Heron Goat Cheese</p><p>Mains Served Family Style:</p><p>Yakitori Vegetable Skewers with Accompanying Sauces</p><p>Crisp Okra with Tomato Curry, Dried Mango, Tahdig</p><p>Yam Salad, Sweet Potato Greens, Honey Onion Vinaigrette</p><p>Chickpea Noodles, with Benne Seed and Curry Leaf Oil</p><p>Dessert:</p><p></p><p>Grilled Summer Fruits with Creole Cream Cheese and Maple Emulsion</p>