In attendance at the luncheon were (from left to right) Bernadette Thomas, Dawn Spiak, Gale Barr, Gilbert Barr, Executive Chef Nicholas Hennessey, Sherry Shrallow, Jane Myers, Sally Coon, and Dale Shrallow.
Sherry Shrallow
The Plant-based PebbleCreek Potluck group met for lunch on Sept. 2 at Eagle’s Nest restaurant to enjoy a whole food plant-based lunch prepared by Executive Chef Nicholas Hennessey. After meeting with group founder Sherry Shrallow, Chef Hennessey agreed to feature for the week of Sept. 1 a California Chipotle chopped salad, which consisted of black beans, tomatoes, red onions, quinoa, and avocado slices and dressed with an agave lime vinaigrette. It was delicious! Other diners ordered it as well, which hopefully will lead to the inclusion of more plant foods in the menu.
Chef Hennessey has also agreed to host a full course dinner in the fall for the group. If anyone would like more information about how to participate in the Plant-based PebbleCreek Potluck group, please contact Sherry Shrallow at sherry.shrallow@gmail.com or at 713-416-2907.