I was invited out by Meatless Farm and my friends over at FarmEd Kitchen + Bar for a pop up brunch on Sunday afternoon! I was too excited because in these day and times, I think that everyone is taking their health pretty seriously and starting to make better food choices. So I was excited to try their plant-based cuisine that Master Chef Daryl Shular put together for us foodies! Once my girlfriend Chiquita and I pulled up, we knew it was going to be all but amazing because of the decor and ambiance, simply gorgeous! There was fresh fruit, flowers and great music playing! Oh and lets not forget the aroma of the food, omg!
It was definitely a grown & sexy crowd and the foodies that were in attendance were all smiles as I was! It was open seating and we quickly glanced over the menu and I picked the Buttermilk-Sweet Potato Pancakes and my friend Chiquita decided on the Multi-Grain Banana French Toast. I was seated next to my blogger buddy Stacie and she picked MF Beef Rib and Mac. We all decided on doing family style and tasted each others entrees so that we could try everyones options. Check out a few snaps from the brunch and please stop my this magnificent healthy choice dining spot for you vegans out there or healthy eating connoisseurs.
Sidenote: FarmEd is a great restaurant for young people yo learn want to pursue a career in the culinary space. They train a lot of up and coming chefs and take them under their wing because it’s tough getting started. And we know each one should teach one, I am so proud of them giving a helping hand to our youth! More inside…
Sean co-owner of FarmEd Kitchen + Bar
Dear friend Chiquita
Friend/fellow blogger Stacie
(My Choice) Buttermilk Sweet Potato Pancakes
with bourbon maple syrup, chili spiced pecans, vanilla butter and meatless breakfast sausage
Southern Fried MF Chicken And Waffles
crispy meatless farm chicken patty, golden cornmeal blueberry waffles and ginger maple syrup
MF Country Sausage And Potato Casserole
with stewed heirloom tomatoes, charred peppers vegan mozzarella and basil-evoo
MF Beef Rib and Mac
slow cooked meatless farm patty, vegan mac gratin, onion jam and roasted red pepper jus
Multi-Grain-Banana French Toast
with fresh berries, sorghum almonds, lemon curd with brussel-meatless sausage hash
At FarmED Kitchen and Bar, we offer a simplistic approach to modern cooking in an environment driven by education and technical development. At the flagship restaurant of The SHULAR Institute, the guest will enjoy a wide range of modern food styles and custom beverages in our 7, 000 sq. ft open kitchen and bar. In addition, we offer a first-class dining experience, that place our guest in the heart of the operation, with a view into our open kitchen and culinary test lab. This unique experience allows our guests to indulge in the rich sounds, aromatic aromas and witness the exciting visual experience of a fully engaged kitchen brigade. At FarmED we support local food suppliers and farmers by selecting the freshest product direct from the farm to the kitchens here at SHULAR Institute.
Our operation will feature a wide variety of international-inspired artisan bread, pastries, and desserts, all prepared on-site in our campus pastry shop. In addition, we will offer a Farm-to-Table inspire breakfast and lunch menu centered around fresh salads, custom sandwiches, and stone-baked pizzas and flatbreads. Our evening service will feature daily menus created by our culinary team and lead by Chef Shular.
FarmEd Kitchen + Bar
1927 Lakeside Parkway