Not sure about you, but the team at Urban Acorn is just about done with all this winter nonsense. Ripping a page from the book of wishful thinking we've decided to think warm thoughts, grab some rum and host a Jamaican style Vegan Supper Club.

Vegan Menu

Introduction Course: Handmade Jamaican Patty served with Roasted Calabaza Pumpkin and Avocado Mousse

Soup Course: Creamy Coconut and Yucca Soup with a Hint of Lime and Seared Broad Beans

Main Course: House-made Jerk Spice Jackfruit, Pigeon Pea “Dirty Rice” served with Black Bean Puree and Crispy Plantain Chips

Dessert: Coconut and Pineapple Toto Cake served with Coconut Whipped Cream and Rhum Butterscotch

Coffee, tea, sparkling and flat water included.

The event begins at 7pm and dinner will start at 7:20pm or when most of the guests have arrived.

No alcohol will be served onsite; if you choose to bring wine/beer, don't drink and drive.

{About Vegan Supper Clubs}

We host a monthly themed Vegan Supper Club in our second level loft kitchen.

What's a Supper Club you ask? Think of it as an informal dinner party meant to encourage guests to mingle, share and celebrate food. Events are 19+, complimentary sparkling and flat water will be provided. Here's a sneak peak of what to expect {http://ow.ly/JLHwP} or check out our Supper Club Gallery {http://ow.ly/JLHKM}.

Are they always Vegan? Yes. We want people to feel included in the discussion around food, culture and the arts and feel making these events vegan will allow more guests to participate. We also do special Gluten-Free editions a few times a year.

{About Urban Acorn LTD.}

Just like an idea, acorns begin small with the hopes of becoming something big, strong and meaningful. This was the initial push behind Urban Acorn LTD. a Flexiatarian Catering company founded by Chef Daniel Holloway and his parntner Marie Fitrion.

Inspired by art, music, and using food as a dialogue for social change, Urban Acorn wants to encourage people to broaden their understanding of food and each other with the hopes of building stronger communities.

Their mostly plant-based 'Flexitarian' approach to cuisine, allows them to seemlessly create menus to both omnivores and vegans. Their philosophy is simple, they believe food should unite, not divide people