Thanksgiving To-Go Menu 2014

Great news! By popular demand, we’re offering to-go Thanksgiving dishes from Pure Food and Wine! Relax this holiday season – let us take care of your raw, vegan, organic, and gluten-free dishes!!

raw vegan thanksgiving dinner
Thanksgiving Dinner: Marinated Mushrooms, Mashed Root Vegetables, Stuffing, Cranberry, and Brussels Sprouts. Preorder them from One Lucky Duck, or make them yourself (recipes available on p. 219 of Living Raw Food) and impress your guests!

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Thanksgiving Menu 2014

Pure Food and Wine

Thanksgiving Day Menu

raw, vegan, organic, gluten-free

$79 per person prix fixe menu

add wine pairing, $34 per person

November 27, 2014

reservations from 4pm – 9pm


Amuse Bouche


Spinach and Almond Feta Borek
pickled grapes, greek yogurt


Salad of Marinated Golden Beets and Shaved Brussels Sprouts
mustard vinaigrette, sweet parsnip gelee, and shiitake bacon


Hazelnut-Green Apple Veloute
vadouvan yogurt and granola


Parsnip Cake with Black Garlic Jelly
marinated mattock and black trumpet mushrooms, pickled radishes


Root Vegetable Mash and Spinach-Fennel Caponata Savory Pie in a Rosemary-Italian Almond Crust
heirloom baby carrots, baby leeks, parsley root, crispy sage, truffled bechamel


Hungarian Dobosh Torte
chocolate buttercream and caramel with a scoop of cherry ice cream


Banana Dulce de Leche Pie
whipped cream


Call 212-477-1010 for reservations.

Menu is subject to change as our chefs tweak and perfect their dishes. Please check back closer to Thanksgiving for the final menu.

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Diary of a New Pet Mommy

Our manager of E-Commerce and Customer Service, Bridget Araujo, just became a pet mommy to a little cat and dog. Here is her story! 

This is the moment I’ve literally been waiting 30 years for. After years of not being able to for one reason or another, I am now, officially, a proud pet mommy of not one, but two amazing, incredible, pets. And I couldn’t. Be. Happier.

Binx and Ripley: the best of friends!

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Zucchini “Pasta” with Heirloom Tomato and Lemon-Basil Sauce

Summer may technically be over, but the farmers markets are still full of end-of-season zucchini, summer squash, tomatoes, and other bright, summer veggies. Wondering what to do with this year’s bumper crops? Make pasta (zucchini pasta, that is)! Zucchini is a great raw, vegan, gluten-free substitute for regular pasta, and not nearly as heavy. It’s delicious with traditional homemade tomato sauce, but while the days are still warm, we love the fresh taste of our Tomato and Lemon-Basil Sauce, made with sweet, light yellow tomatoes and aromatic lemon-basil. Plus, it gives us a chance to use a spiral vegetable slicer (which may just be the coolest kitchen tool ever invented). :)

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