Our March Second Saturday dinner features the meal Chef Logan McMahan made as his final pitch on Top Vegan. This meal includes dishes from multiple regions along the Mediterranean corridor!
Welcome Hors d’Oeuvres — Italian Panelle + Greek Spanikopita
Spanish Ajo Blanco — chilled soup with almonds, bread, garlic, and grapes
Moroccan Carrot Salad — blood orange, fennel, olive granola
French Bourguignon — mushrooms, pearl onions. carrots, polenta
Italian Tiramisu — aquafaba ladyfingers, rum, oat milk mascarpone, cacao
All courses are vegan. We cannot accommodate food allergies or other dietary restrictions at this special event.
Limited to 40 seats at $150 each, plus tax and gratuity. Wine pairings accompany each course.
Reservations can be made by calling the shop at (317) 257-7374.
About Chef Logan McMahan
Logan, a self-taught Indianapolis chef, specializes in creating plant-focused dishes with locally sourced ingredients, drawing inspiration from Samin Nosrat, Salma Hage, and Yotam Ottolenghi. With over a decade of experience in cafes, vegan restaurants, pop-ups, and catering, his culinary journey began at Ezra's Enlightened Cafe in Broad Ripple. As Chef/Owner at Corridor and Nicole-Taylor’s Pasta, Logan has been a three-time nominee for Indy VegFest's Vegan Chef of the Year and a contestant on season two of Top Vegan.