Emily Abby Klein of Quince Blossom Kitchen, a new vegetarian catering company, is celebrating the launch of her business with a four-course feast at 7 p.m. Saturday, July 30 at the Dayaalu Center.
The gluten-, wheat- and peanut-free menu will highlight fresh local greens, squash, tomatoes, Heyday Farm cheese and, ideally, island berries.
Klein is an alumna of Vio’s Cafe, the Four Swallows and Eleven Winery. She relishes simple, plant-based fare, leaving room for dessert as an absolute necessity.
Tickets are $50 (including gratuity), with a portion of proceeds benefiting Green Plate Special, a Seattle nonprofit dedicated to inspiring youth to experience food and community through gardening, farming and cooking together.
For more information about Quince Blossom Kitchen, email Klein at firstname.lastname@example.org.