Ladies who celebrate! On Tuesday, December 6, Sabrina Rudin and Jamie Tisch hosted a gorgeous dinner in honor of Spring Cafe Aspen‘s new Winter menu and custom pastry program.
Of course, the hostesses went all out, as the menu was filled with an assortment of vegetarian and vegan dishes from the cafe’s new Winter menu and bakeshop. Additionally, guests nibbled on spiced pumpkin hummus with toasted pita and crudites, shepherd’s pie, white bean and mushroom ragu with brown rice fusilli and maple miso carrots.
To celebrate the new custom pastry program, there were yummy desserts, naturally. Guests enjoyed cranberry pear tart, along with cupcakes in delicious flavors such as chocolate peanut butter, lemon with coconut buttercream, espresso with almond fudge frosting and carrot cake.
Not only was the food scrumptious, but the company was amazing, too, as Rebecca Minkoff, Daphne Oz, Allie Michler Koppleman, Anne-Gaëlle Van De Weghe, Charlotte Bickley, Danielle Duboise, Lauren Bush Lauren, Rachelle Hruska MacPherson, Rachel Blumenthal, Mollie Acquavella and Violet Gaynor all came out to support the ladies.
Rudin founded Spring Cafe Aspen in Aspen, Colorado, nine years ago. Since it was such a hit, she opened a place in her hometown of New York City.
“After such a challenging time for the restaurant industry, it feels good to be able to open our doors to New Yorkers,” she previously shared of her latest endeavor. “I created Spring Café as a reflection of the food and lifestyle that I have adapted, focusing on eating organic ingredients and a mix of vegan and vegetarian meals. Through our partnerships with organic farmers and purveyors, we take pride in offering a healthy food option. I hope that you feel the love and care that we have put into creating this restaurant and that it adds a little spring to your step.”
The menu features a variety of breakfast favorites and salads, bowls and sandwiches — and don’t forget to check out The Juice Bar, which has a slew of options to choose from! “We feel so grateful and lucky that the feedback from our guests has been so positive. I think now more than ever people are starting to really invest in their health and understand the benefits of nutrient-dense, plant based and delicious food and it’s so fulfilling to see people thoroughly enjoying and nourishing themselves with our food,” she gushed.
For more information, visit SpringCafeAspen.com.
