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About WildFlower
The pop-up will run Friday, 6/10 through Sunday, 6/12 @ LTO 171 East Broadway,
New York City, NY
NYC's first plant based, pop-up restaurant
was hatched by Chef Ayinde Howell and made possible by his I Eat Grass (dot) com
community via Kickstarter. Howell, a life long vegan and vegan chef for over 12
years would not call himself an expert on the subject of plant based cuisine.
He’s still learning , "I want to give people the full spectrum of vegan
cuisine as I have experienced it as a lifestyle and as career." From that
thought, the seed for WildFlower grew. Growing up in the food business, the
budding chef was always in the kitchen, "Some of the most memorable and
important moments in my life happened in the kitchen." Through WildFlower, he will share his
story through 28 courses over three days. There will also be an a-la
carte brunch Sunday where Howell will bring back crowd favorites from his Petit Dejeuner aka the
Brooklyn Waffle Brunch mixed up with a few new items. The most notable addition is The Closest I'll come to Chicken & Waffles Waffle.
Earth, Grill & Fire Menu
*All ingredients organic when possible.
Friday Night: Southern
Contemporary American Supper
Amuse: Spinach, Avocado & Watermelon
with balsamic Grand Mariner glaze
Mac &
Yease
Chef
Ayinde’s version of mac & cheese, a creamy, savory old family recipe
Grilled
Romaine
with cashew ranch dressing
and smoky “bacon placebo” bits
Mr. Howell’s
Potato Salad
New potatoes, celery, chives, and crushed
mustard seeds
Hot Water Cornbread
with rhubarb chutney
Grilled, BBQ Rubbed Seitan
Brisket
with sautéed mustard
greens
Cherry Cobbler
Topped Biscuit
with vanilla ice cream
Featured Cocktail:
Los Lonely Hearts Margarita
Saturday Brunch: Louisiana Cajun
Mate Au lait with Beignets
Chef Ayinde explores a classic with sweet yerba mate, almond milk topped off with Louisiana sweet bread.
Dirty Quinoa
A gluten free super food twist on a traditional southern staple.
Cajun Mac & Yease
With hot chilies and bits of “bacon placebo” Chef Ayinde’s smoky, fatty, plant based gesture for all bacon lovers.
Muffletta
Chef Ayinde’s take on the poor man’s sandwich with bits of flavorful tofu, quinoa, lettuce, olives mix, capers, pickled onions.
Rum Spiked Pralines
A sweet heady finish.
Featured Cocktail:
Sazerac
Saturday Night: Raw-Fusion
(gluten free)
Amuse: The chef’s secret course.
Fire-Roasted
Polenta Quinoa Cakes
with radish slaw & raw dill aioli
Spicy Gazpacho
Shooters
accompanied with radish chips
Roasted Breadfruit
with raw, spouted sunflower scallion pesto
Fire-kissed
Tempeh, Chimichurri
with apple mofongo
Cardamom, Chia
Seed Pudding
Raw Chocolate
Ice Cream
garnished with bourbon infused orange slices
Featured Cocktail:
White Grape Cucumber Martini
Sunday: Petit Dejeuner Waffle Brunch
A la cart pricing
The
Closest I’ll Come to “Chicken &
Waffles”
Roscoe ain’t got nuthin on this… two
crisp classic waffles topped with Spicy Tempeh
Reese Cup Waffle
Two vanilla cocoa waffles topped
with chocolate and peanut butter sauce & hand whipped cream.
Mexican Hot Cocoa
Waffle
Two vanilla cocoa waffles topped
with cinnamon and toasted cayenne & hand whipped cream.
Orange Creamsicle
Two orange, vanilla scented waffles
topped with orange reduction & hand whipped cream.
Le Classic
Waffle
Two, vanilla waffles topped with
butter, maple syrup & hand whipped cream (add fresh fruit).
Mac & Yease
Chef Ayinde’s version of mac &
cheese, a creamy, savory old family recipe.
Bacon
Placebo
A kind smoky, fatty, plant based
gesture for all the bacon lovers out there.
Jerk Ackee
Scramble
Scotch bonnet pepper laced ode to
the Jamaican breakfast fruit
Featured Cocktail:
Smoked Bloody Mary
Sunday Night: Street Food Favorites
Biscuit Slider
Duo:
featuring the Crazy Jamaican Burger & the Flaming BBQ Burger
Seitan Shwarma
The favorite plant based meat substitute… on
a stick
Pineapple
Pizza Sliders
Hearty tomato sauce, italian tofu sausage,
red peppers pineapples & white onion
Quinoa Nachos
Savory quinoa, onion, black olives, cheesy
sauce served over yellow corn chips
Street Taco
Duo:
Ayinde’s twist on two classics, Korean seitan
taco & Beer battered tempeh taco
Churros
A classic street food served with hot
chocolate
Belgian Beer
Floats
Vanilla ice cream over an
ice cold stout.
Featured Cocktail:
Poached Pear Manhattan
Where
LTO
171 East Broadway
New York,
NY 10002
