L’Oca d’Oro’s monthly Pasta Paisano series hosts its first vegan dinner, featuring composer and creative polymath Graham Reynolds in a collaboration with chef Fiore Tedesco to create a vegan menu inspired by Italy’s history, geography, and culture: eight dishes over three courses, with the option to add wine pairings. Note: Half of each ticket benefits Good Work Austin’s culinary training program.

L'Oca d'Oro x Graham Reynolds: Vegan Pasta Paisanos

Chef Fiore Tedesco has created a menu that serves as the perfect accompaniment for the Thanksgiving table. Items can be ordered a la carte in desired quantities and include Gouda challerhocker pasta bake, braised kale with pinenuts and currants, whipped sweet potatoes with mascarpone and fried sage, Parker House rolls from Abby Jane Bakeshop, and marinated green beans – with their incredible tiramisu for dessert. Order by Nov. 18 for pick up on Nov. 21 or 22.