Issue link: https://maltatoday.uberflip.com/i/874823
maltatoday, SUNDAY, 17 SEPTEMBER 2017 34 Food AMY MICALLEF DECESARE HEAD chef Vincenza Fersini has made sure that every dish on the menu is as delicious as it is animal friendly. Featuring winners such as freshly baked, warm focaccia bread, served with a variation of our favourite dips, falafel and bean fritters with spicy tomato salad and tahini sauce. MORE of a sweet tooth? That's okay, they cater for you too. DELECTABLE chocolate pate, with smooth caramel sauce, con- trasted by the fresh vegan vanilla ice cream. What's more, based on the feedback they receive from you guys, Jazz Cave will be hosting monthly events releasing brand new items on the menu. Honestly, what more could you ask for? Over the span of 12 years, Vin- cenza worked with none other than Michelin star Chef Gordon Ramsay and Jamie Oliver in Lon- don. She gained invaluable experi- ence and learnt what it truly means to create a masterpiece out of ingredients that we, mere mor- tals, wouldn't even know what to do with. Add to the mix that her family owns a Mediterranean style vegetarian restaurant, Trat- toria La Foglia, back in Sicily and we can't help but wonder what we did to deserve her on our island. In partnership with Vegan Mal- ta, one of the top five NGOs on the island, Jazz Cave orchestrated a vegan buffet just a few weeks ago, to test the waters. Based on the outstanding feedback they received, Vincenza and her team began working tirelessly on their very own vegan menu, one which ties in beautifully with Jazz Cave's standard menu. My guest and I were treated to some bits and bites and let me tell you, whether you follow the vegan lifestyle or frequently order medi- um-rare steaks like me, you would be a fool not to try it out. Who knows, you may even be opting for falafel frittatas over that steak next time. I know I will be. Wait, that's not all! In the spirit of keeping things interesting, Jazz Cave manager Piero Nola has some other tricks up his sleeve. Known for its smooth-as-silk live jazz music performances, Jazz Cave thought it best to spice things up a bit and add some in- ternationally-acclaimed pianists and vocalists to the mix. Starting on 1 September, you can dine on that carrot and ginger soup, which is to die for by the way, whilst tap- ping your foot to some brand new tunes. To sum up, Jazz Cave is not only Vegan Malta-approved but vegan and meat-eater approved too. Resto of the week The 2014 'Lucente' is a complete success in this difficult vintage. An outstanding blend of Merlot and Sangiovese, which was aged 12 months in 55% new French oak, 5% new American oak and 40 % French oak. It opens to attractive aromas of ripe blackberries and dark cherries woven together with spices, coffee grounds, graphite and toasted notes, all soaring from the glass. On the palate this is full-bodied with a velvety texture supported by gorgeous soft, polished polished tannins. This continues to impress with its excellent balance, structured and plush finish which leaves behind dark fruits and spices. Overall, this is a sensational effort and as well remarkable value which is accessible now. (Best 2017-2023) Exclusively imported by Charles Grech & Co. Ltd, Valley Road, Birkirkara T: 2144 4400 'Lucente' 2014 - Luce Della Vite Toscana, Italy The jazz Cave goes vegan The Jazz Cave 25, St George's Road Spinola Bay Tel: 792730897, 79919301 www. jazzcaverestaurant.com WINE OF THE WEEK The number of people who are switching to plant-based diets are on the increase, even in Malta, and while some restaurants are including a couple of vegan- friendly dishes on their menu, few have taken great leaps in the way of vegan food. Jazz Cave has recently launched a brand new vegan menu that is getting a thumbs up from vegans and meat-eaters alike.