Yesterday I spent the afternoon at Bent Restaurant w/ world-renowned chef Susur Lee, learning about his cooking an sampling the upcoming Veggielicious menu. The five-course vegetarian menu runs September 9th-20th at Bent, which he owns with his sons. Yes, he is holding two fish in the photo but they’re for the raw sushi bar! In the garden w/ @susurlee just down the street from @BentRestaurant checking out fresh veggies they use in-house. pic.twitter.com/wVvmBv4Gc1 — CASIE STEWART (@casiestewart) August 25, 2014 First on the Veggielicious menu is ‘Dip Three Ways’, a mixture of hummus, baba ganoush, olives, and spicy mustard seed tomato stew.  These didn’t last long!     We started by making meringue desserts so they could bake while we explored the menu. I’m quite familiar w/ meringue as the Pavlova is a famous New Zealand dessert I’ve been making with mum as long as I can remember. We were given Susur Lee’s merengue recipe so I’m planning whip up a batch at the cottage this weekend and impress Sean’s parents. Look out! Below on the left is the meringue Chef made and mine is on the right. Added some almonds to fancy it up a bit. It was delicious. Scroll down to see the dessert presentation, it was a thing of beauty. Chickpea Tempura Tofu    Wild Mushroom Quinoa Risotto    French Merengie w/ Golden Licorice, feat. wild blueberry, peaches, passionfruit syrup, raspberry coulis! They have some stellar cocktails you can check out on Instagram at @bentcocktails. This is the Asian Caesar, the most popular cocktail at Bent. It’s got a whole bunch of ingredients including soy & Hoisin sauce. Yep, that’s an oyster on there too. Veggielicious at Bent runs from Spet. 9-20th so make a reso and take your fav veggie lover for a nice meal. There’s a raw sushi bar too. For more info visit bentrestaurant.com. Huge thank you to Chef Susur Lee and the…