several different reds, we ultimately settled on a bottle of the Chilean Viu Manent Carmenere with our dinner. Sara and I decided to start with a bowl of the accidentally vegan Butternut Squash Bisque. The creamy bisque was equally beautiful in color and flavor, and with the accompanying assortment of crackers, I was tempted to order seconds as my entrée. Sara's selection for dinner was the "Twig and Branch" flatbread topped with arugula, Dallas goat cheese, and oven-roasted grapes, and Bolsa partner Royce Ring, who visited with us for a short chat, confirmed that the flatbread could be made vegan by omitting the cheese. I probably would have selected the flatbread for dinner as well, but having remembered our prior conversation, the chef was already preparing me a vegan eggplant parmigiana. My first bite into the lightly crusted eggplant, topped with grilled portobello mushroom slices and a bright pomodoro sauce, was a nearly religious experience! I savored each bite with reverence, wishing the experience would never end. And although difficult to part with, the better part of me had to give Sara a taste. Of all my friends, only Sara's love for fresh vegetables and new culinary adventures rivals that of mine. Not surprisingly, her reaction was equal to mine in delight and awe, but alas, dinner at Bolsa did have to come to an end. Fortunately, I can look forward to more vegan culinary crafts from the justly celebrated chef Graham Dodds.
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