When our friends at PETA contacted us to cater their donor event, we were so excited to create the perfect menu. Because this all-day event was taking place at their office, the team at PETA wanted a casual picnic-style menu that would be fun, interactive and unique for their guests.
Since guests were travelling from out of town, we wanted to create an LA experience for them, and what is more LA than poke bowls. Once only found in Hawaii, traditional poke is made with fresh ahi tuna, seaweed and a delicious combination of soy sauce and sesame oil. In recent years, poke bowl restaurants began popping up all throughout Los Angeles featuring different types of bases, proteins and sauces, however, finding vegan options was still limited.
We decided to create our own, fully plant-based version of the poke bowl concept!
We started with the traditional set of bases: sticky rice, brown rice, mixed greens and quinoa. Next, guests had their choice of poke. Chef Hope created her delicious spicy tomato tartare, which is always so popular as part of her tray-passed offering, as well as spicy “scallop” made with king trumpet mushrooms and a more traditional watermelon poke.
Poke bowls aren’t complete with toppings, and we went the traditional route with furikake, crispy onion, avocado, edamame and sliced cucumber. Staying with traditional flavors, we also offered four sauces: sriracha, dynamite, ponzu and miso dressing.
Guests had a great time building their own bowls and experimenting with different sauces. The best part of having a build-your-own option is seeing the creativity behind guests’ selections.
We loved being part of this event and are excited to create more inventive menus for them in the future!