Trick, or…Dinner

Finalizing the menu ideas for my event on 18th October.

Today is a test for a snack. Planning to make a “black tart”.

My experiment went well. I was originally thinking to make it very thin crusts but, it looks neat and ancient when I made thicker crust with unfinished touch of shapes. It is perfect for my theme.

The dough is made with activated charcoal, Canadian ancient grain red fife flour from Flourist.

The filling is made with local potato with truffle flavour, chestnuts, vegan caviar.

Vegan farm to table dinner vol.11 at Burdock and co “Nightmare before halloween” tickets link is here.