Tender Greens Adds Meatless Mondays, Volt Brothers Team Up For Shmancy Dinner, MORE!

AROUND TOWN— This week Tender Greens launched a new series of specials called "meatless Mondays." Quarry Girl popped by to try the new seasonal vegetarian/vegan dishes that place an emphasis on whole foods, thumbs up all around. [QG]

MARYLAND— Michael Voltaggio is skipping coasts and shacking up at his brother Bryan's restaurant, VOLT, for an evening to benefit Share Our Strength. This feast is apparently the first time the two have cooked together at VOLT, diners can expect a lavish 8-course adventure with tix starting at $1,000. Yup. [EaterWire]

DOWNTOWN— On August 25 Grey Goose Master Mixologist, Guillaume Jubien, will host a five-course dinner prepared by Checkers Downtown Chef de Cuisine, Dave Baker. Obviously, Grey Goose cocktails come with each course, $80 per person, cocktail reception starts at 6:30PM. [EaterWire]

Seared Japanese Hamachi with Chili oil and mango sashimi
Yukuzu: GREY GOOSE Le Citron, Yuzu juice, Orange Curacao, Agave syrup, Mango puree

Tempura Caledonian Prawns with grilled tofu and green bean salad, lemongrass vinaigrette
India Summer: GREY GOOSE L’Orange, Blood Orange puree, Egg white, Cardamom bitters, Curry syrup

Crisp Confit Jidori Chicken with red curry risotto
Cloud Nine: GREY GOOSE La Poire, Sake, Lychee fresh juice, Lime juice, Lemon Grass

Braised Natural Beef Shortribs with Napa cabbage slaw, ginger bbq glaze
Green Eye: GREY GOOSE La Poire, St Germain Elderflower, Pear nectar, Lime & Cucumber juice, mint, basil, oregano, Agave syrup

Valhrona Chocolate Panna Cotta with toasted hazelnuts and a cherry-balsamic glaze
Le Temps des Cerises: GREY GOOSE, Morello Cherries, Crème de griotte, Licor 43, Lemon juice, Frangelico,
Dry Sherry, Chocolate bitters