A vegan, modern twist on traditional Polish bigos, a slow-stewed cabbage dish with autumnal pumpkin 🎃, juicy grapes 🍇, and hearty lentils. Like all proper bigos, it’s best enjoyed the next day (or even a few days later) for maximum flavor development and “bite through.” It will be prepared in advance. Served with fresh sourdough bread 🍞 and plant-based butter 🌱🧈.


For dessert we will have spiced gingerbread cake 🎂 made with tomatoes 🍅 (yes, tomatoes! 😉) for extra moisture and depth, layered with a rich, tangy plum jam. Deliciously unique!