Chef Shenarri Freeman is about to bring something entirely new to the Bubble Room—her vegan spin on traditional southern fare and soul food dishes. With her 5+ course plant-based menu, she hopes to shine a light on the fact that pairing wine with vegan food is often overlooked and misunderstood.
Boasting a menu bursting with flavor, you can expect dishes like palm cake with grits and collard greens, and jerk fried chicken of the woods mushrooms with pickled radish and almond ricotta dill.
Chef Freeman inspires our Shifting the Lens series because she shares our belief that an exceptional meal goes far beyond pleasing the palate—it has the power to heal us and connect us with something larger than ourselves.
