Tom Cat's Kitchen

For February's takeover, we welcome Tom Cat's Kitchen, where owner and chef Anna Kent serves up plant-based delights with a playful twist! With two decades of experience in Baltimore's hospitality scene, Anna's now in her 5th year of running her own business, bringing delicious and accessible plant-based options to the table. As a six-year vegan herself, Anna's passion shines through in her clever and imaginative menu, available through weekly meal prep subscriptions and local farmers' market vending. Join us for this month's Kitchen Takeover and experience the clever and imaginative flavors Tom Cat's has to offer.

Kitchen Takeovers are our way for chefs to play at HEX.  We're intrigued to see how a chef adds veggie ferments, kombucha and our kitchen ingredients into an à la carte menu. We encourage connections between the purveyors and farmers we source from at HEX Superette.  The energy around Chef Anna Kent and the menu she created is filled with curiosity, skill, and experimentation. Come support Chef Anna, our local talent. We'll see you on Sunday, February 16th.  

Chef Anna Kent’s à la carte menu: 

• Soup: Ginger Curry Carrot using HEX ginger turmeric vinegar, finished with carrot greens pesto and vegan sour cream.
• Briney Snacking Mix: Selection of tofu, olives, whole garlic, pickled onion, winter veggies, and giant caper berries served as a snacking mix. Brined in HEX dill daikon brine. Served with GF sesame/rice crackers. 
• Beets & Balsamic Winter Greens: Roasted beets & HEX Beet Pickles, HEX Cashew cheese, good greens, crushed pistachios, silly pink caesar dressing (beet brine caesar dressing).
• Kimchi Cream Gnocchi: HEX Kimchi in a winter cream sauce served on gnocchi with roasted oyster mushrooms and wilted bok choy. Finished with scallion and nori.
   

Chef Anna Kent's dessert menu:

•  Rice Mousse:  Rice-based dark chocolate mousse finished with seasonal berries and balsamic chocolate sauce using HEX vanilla date balsamic.

HEX Superette's beverage menu dovetails well. Consider cocktails, mocktails, shrubs, farm sodas, or HEX Kombucha. 

No ticket is required for our Kitchen Takeovers, though they are first-come, first-served — 11am until sold out.