Vegan Fusion Immersion

Who: VegNews staffer in Portland, Lara Bradley
What: Stopping by the 10-Day Cuisine Vegan Fusion Cuisine Cooking Immersion by Chef Mark Reinfeld
When: Wednesday, November 16, 2011
Where: Portland, OR
Why: A chance to meet a well-traveled and multi-talented chef

The Scoop: From romantic Paris to ancient and mysterious Machu Picchu to humble Portland, award-winning international chef and author Mark Reinfeld (founding chef of Blossoming Lotus Restaurant and winner of the VegNews Cookbook of the Year in 2005 for Vegan Fusion World Cuisine, co-authored with Bo Rinaldi), holds his Vegan Fusion 10-Day Cuisine Immersion course in alluring destinations the world over. When he opted for our rain-soaked city, I had the pleasure of finally meeting Mark when he invited me to come to one of his classes. As kind as he is talented, I watched in the background as he gently led his students through the culinary delights of the day, one of three days focused on raw food. When all was said and done, I dined like a queen indulging in sun-dried tomato herb flax crackers, raw un-stir fry with cauliflower rice, raw hot and sour soup, spicy cashews, and a jaw-dropping cashew cheese. Jamaican gingerade, the day's beverage, was a great accompaniment to the meal.

The amazing, totally raw meal!

Just when I thought it could not get any better, the students whipped up a decadent dessert of chocolate mousse (shh ... the secret ingredient is avocado!) topped with macadamia cream that put chocolate mousses I've enjoyed in the past to shame. Then there was the key lime ice cream with strawberry coulis topped with a walnut coconut date crumble. It took me to Nirvana and left me there.

As we were dining, the students spoke of why they took the course and their thoughts of the class that was ending the following day. All remarked how much they learned, how knowledgeable Mark is, and how this was some of the most delicious food experiences they had ever tasted. Some students were vegetarians and vegans, while others were totally new to this healthy and tasty world and excited about their new path. Students walked away not only with fond memories and world-class culinary skills, but also a personalized cookbook of everything prepared, a Vegan Fusion tote, apron, and a nice size professional portrait of Mark and all the students. They were sad their new little community was coming to an end, but excited about their future and looked forward to sharing their new dishes with friends and family.

Moi and Mark

I don’t know about you, but I am already packing my bags for Machu Pichu for the 2012 immersion course and am counting the days until I eat that chocolate mousse again, this time while perched atop a mountain in the Andes some 8,000 feet above sea level, bearing witness to times gone by.

Farmer’s Market and Studio Visit

Who: VegNews Editorial Assistant Hilary Pollack

What: The farmers' market, a friend’s recording studio, and a fancy dinner

Where: Palo Alto and neighboring Menlo Park, CA

When: Sunday, August 14th, 2011

Why: To try as many of the vegan treats in my suburban hometown as possible!

The Scoop: Because San Francisco is so jam-packed with amazing eateries and adventures on the daily, I sometimes forget that a mere 40 minutes away, my hometown of Palo Alto has its own repertoire of suburban awesomeness waiting to be tapped into. This Sunday, I had to drop by my parents’ house to say hello and pick up my new Matt & Nat bag (!), and I decided to make a day of it by hitting a few pit stops around town for vegan goodies.

I started with some quick Singapore-style noodles at vegan Chinese restaurant Garden Fresh off of University Ave., and then headed to the Palo Alto Farmers' Market, where I was dying to find and try a RawDaddy's cone. I had read about these heavenly creations on Yelp and a couple of other websites, but had yet to see one in three dimensions. Take the handheld convenience of an ice cream cone and then remix it with unexpected savory flavors and a raw food twist, and you will find yourself greedily devouring a Moroccan Squash Cone or in my case, a Forest and Earth Mushroom Polenta Cone:

Jumping Jehoshaphat, I’m pretty sure that I could have single-handedly packed away about a dozen of these things, but I still had other plans for satisfying my ever-voracious appetite. The VNHQ is kale-obsessed, so I had to drop by this adorable mother-daughter kale operation for a few samples. Rachel Phelps, the founder of Krunchy Kale and Mighty Mouth Foods, and her daughter Sonnet were kind enough to let me try several flavors of their homemade kale snacks, all of which were heavily nosh-worthy while still light and airy.

I was also happy to see Oakland’s Scream Sorbet vending away their delicious non-dairy frozen goods, as well as a slew of other veg-friendly vendors.

After the farmers' market, I decided to pay a visit to Jack (of all trades) Shirley, a friend of mine who makes his own vegan ice cream at The Atomic Garden, the recording studio where he lives and works. Jack is a longtime fixture of the Bay Area music scene, and has done recording and sound engineering for dozens of bands like Rocky Votolato, Dominant Legs, and Broadway Calls. He has been vegetarian for umpteen years, but a couple of years ago, was having trouble going vegan due to his raging obsession with ice cream. Consequently, he started making his own cashew-based creations, and now he is a total expert at the operation and is happily living la vida dairy-free.

We threw together some coffee ice cream and he let me in on his top-secret list of upcoming flavor experiments, including root beer, piña colada, jelly doughnut, French toast, and candy cane.  I nominate myself to taste-test.

To round off my day of suburban decadence, I dined with my sister at the Flea St. Café, an upscale restaurant in Menlo Park. Our server seemed well-versed in accommodating vegan diets, and at his recommendation I started with an heirloom tomato and Alberta peach salad with a pecan basil pesto. The fruit was perfectly ripe and succulent, and the simple but flavorful pesto really made the dish. For my main course, I went with the Summer Vegetarian Tasting (the parenthetical vegan version on their menu), a gorgeous medley of fresh vegetables including Chioggia beets, chanterelle mushrooms, tiny haricots verts, and marinated eggplant. Behold:

This awesome entrée was the perfect finale for my mini-tour. A day in the ‘burbs truly revived my faith that the city isn’t the only place where veg options abound.

So-Cal Chow

Who: VN Editorial Assistant Charlotte Gordon
What: A weekend getaway to Southern California
Where: The OC and Los Angeles, Calif.
When: July 25-26, 2009
Why: To get a healthy dose of vitamin D and search for the elusive Daiya cheese.

San Francisco has been laying on the fog thick. Especially in the Sunset District where the VNHQ is forever shrouded in Stephen King’s The Mist. What better time then now to brave the one-hour flight to Southern California for an overdose of vitamin D, outdoor entertainment, and Daiya vegan cheese?

That’s where I headed last weekend, and after greeting friends and family, it was time for Mission Objective Number One: Locate a pizza with a ridiculous amount of Daiya on it. Through intensive research (aka receiving the occasional Google Alert for “vegan cheese”), I discovered that Daiya has taken over LA. But has its stretchy, gooey goodness trickled down to the Irvine area? The Tustin Whole Foods answered me with a resounding “yes!”

It stretches!

Mission Objective Number Two: Stock up on vegan snackies for an outdoor nighttime picnic at the Hollywood Bowl, the largest natural outdoor amphitheater in the good ol’ US of A. The vegan pizza from Wholefoods was a pie to be reckoned with—we’re talking a vast stretch of dough and cheese. But the meal would not be complete without a Gardein Chick'n Salad with fresh bell pepper and green beans marinated in a raspberry dressing. My folks and I hauled all this grub up to Hollywood and feasted upon it in our box seats at the Bowl. The perfect accompaniment to this meal? Songstress Jewel performing her chart-topping hits with the Hollywood Bowl orchestra to back her up. This incredible night of song had a grand finale of fireworks to dazzle the senses.

The Bowl and its occupants remain intact while fireworks rage above.

What else was there to do but indulge in decadent raw food the next day at 118 Degrees? I ordered the Merry Monkey smoothie—it was a blend of nut milk, banana, almond butter, and other such tastiness—while my mom and grandma split the brunch special, which ended with an amazing cashew bar smothered in chocolate and raspberry sauce.

A tasty and stylish tidbit from the five-course raw brunch.

After packing away all this food, I did manage to waddle back to the airport to board a plane back to San Fran. Now, I sit in my swivel chair and diligently wait for sunshine and, more importantly, for Daiya cheese to takeover Northern California! In the meantime, I suppose I should get back to work!

Raw Revolution

Who: VN Editorial Assistant Stacy Blondin + VN Senior Editor Elizabeth Castoria + VN Office Manager Lyndsay Orwig
What: Alive!’s Chinese New Year Celebration
When: Monday, January 26, 2009
Where: Alive! Vegetarian Cuisine, San Francisco
Why: Because one New Year celebration is one too few

The Scoop: In anticipation of the Chinese New Year, Elizabeth, Lyndsay and I could not resist the urge to spend Monday night out on the town. Three buses, two trains, and a short walk later, we three weary travelers found ourselves at the doorstep of Alive! Vegetarian Cuisine just in time for the party. And—minus the cold food—what a warm welcome we received!

Making our way outside onto the patio, we were delighted to feast our ears upon live, traditional Chinese music, which set the tone for the evening. Under fiery heat lamps we listened to a duet of string instruments—the Guzheng and the Erhu—as we said farewell to the year of the dog and welcomed in the Ox. Chinese lanterns, fans, and ornaments transformed the outdoor garden into a festive feng shui oasis.

After a brief survey of our surroundings, we found—and soon lost ourselves in—the incredible assortment of uncooked edible creations set elegantly before us, almost too beautiful to eat—but not quite. We dabbled in an assortment of appetizing appetizers, delectable hors d’oeuvres, and decadent desserts—all prepared from seasonal, local, raw, vegetarian, and animal-free ingredients. And that handful of adjectives, while impressive on its own, doesn’t dare do justice to the beauty and flavor of the bite-sized works of art displayed on white paper doilies.

Lyndsay and Stacy with empty plates and full tummies

Among the sampling of starter salads in the buffet, we basked in the glory of creations granted titles as sophisticated as their flavors; the Apple-Fennel Salad, Ginger-Carrot-Napa Cabbage Torte, Marinated Kale Salad, and Spicy Asian Pear salad each boasted a unique combination of creativity and crunch. We awarded the Kale concoction, with its tangy dressing and marinated mushrooms, an extra-shiny gold star.

Moving on to more filling fare, we were particularly fascinated by the flax crackers and sesame- seed hummus, a raw version of this traditional veg party favorite. The avocado and cabbage stuffed sushi rolls were nothing to shy away from either. However, the Salmon Paté Sandwich was perhaps the most impressive entrée of the evening, consisting of carrots, sunflower seeds, and sprouts plopped prettily upon a sprouted kamut biscuit slightly sweetened with a hint of agave.

Carrot Sunflower Seed Pate Sandwiches and Spicy Plum Vegan Satay

And last, but certainly not least, dessert. With our choice of Tangerine Cake, Mango-Lemon Cheesecake, Walnut-Chocolate Confection or Asian Pear-Almond Torte, we clearly made the right one: all. The only decision remaining was which to try first. We started on the safe side with the Walnut-Chocolate Confection. After all, it’s hard to go wrong with chocolate. And right we were. These harmless little nuggets of walnuts, dates, cashews, coconut oil, raw cacao, and agave nectar were rich enough to quell any chocolate-lover’s craving. The Asian Pear-Almond Torte and Tangerine Cakes ranked close behind, but it was the Mango-Lemon Cheesecake that took the cake—and every last bit of stomach space.

We departed, none of us ready to part with all things toasty and warm, but exceptionally impressed and intrigued by the raw side of things. An entire meal, and an exceptionally satisfying one at that, created entirely from the highest-quality ingredients available, soaked and sprouted rather than steamed, sautéed, or smoked, earned our utmost respect and left us feeling oh so alive! 

October Marathon Surprise, Part 2

Who: VN Publisher/Editor in Cheif Joseph Connelly
What: Amtrak, The Daily Show, and Pure Food and Wine
Where: New York City
When: October 27, 2008
Why: There’s a first time for many things

The Scoop: With the marathon out of the way, the time had come to bid farewell to DC and head north to NYC. As I printed my Amtrak boarding pass in the Sheraton’s business center, I had the pleasant discovery that a previous user of the hotel’s computer had done an internet search for the “VegNews Veggie Awards 2008.” If the day starts with such an omen, you know it’s gonna be a good one. Was it ever.

If there is a patron saint of tightened calf muscles, she was certainly shining down on me. I needed to ship a box back to VegNews, and wouldn’t you know there was a post office diagonally across the street from my hotel. Gingerly crossing over, I arrived at the PO door at 8:30 to discover that the PO opens at … 8:30. First in line, I dropped off the package and headed to the Metro, just one block away—nice when one is carrying approximately 75 pounds of gear. (Mostly raw energy bars.)

The Yellow Line pulled up at the exact moment I did, and with one quick transfer I was soon at the Union Square station. A few guys on the train had also run yesterday's marathon, so we traded war stories and they, Amtrak elitists, took me under their wing to navigate the labyrinth connecting one mode of mass transit to the other because, well, I can’t read signs. They’re kinda like instructions, you know.

Let me go on the record right here, right now, that train travel blows away plane travel any day. Big comfy seats, plenty of leg room, electrical outlets to plug in one’s laptop, and I didn’t even have to take off my shoes to board, which on this day my sore legs greatly appreciated. For those Californians reading this, I strongly endorse a yes vote on Proposition 1A, the high speed rail bonds initiative, next Tuesday. And of course, vote yes on Prop. 2, too.

I struck up a conversation with the woman seated next to me who was headed to Philadelphia to pick up her new company car. She saw my VegNews tote bag, which I shamelessly carry around for everyone to see. Cori is a “semi- and sometime vegetarian” and occasional VegNews reader who promised to subscribe if I blogged about her. Actually, I just made that up but you gotta admit, it sounded good.

With Cori guarding my stuff, I headed up to check out the Amtrak dining car. The menu included a $3.50 veggie burger and hummus and flat bread for just $2.50—bargain-basement prices. Next time I’ll plan to be hungry. My first Amtrak trip: success.

I arrived at New York’s Penn Station a little behind schedule—a minor inconvenience for which the conductor repeatedly apologized. Hey, it’s okay. At least I don’t need to cab or shuttle from JFK. I hopped the Eighth Avenue subway line, whose three trains have obviously been taken from the VegNews masthead. There’s the A(urelia), the C(olleen), and the E(lizabeth). In one stop I’m at my hotel, which, for my own protection from groupies, I fear I can’t divulge at this time.

Next, it’s off to a live taping of “The Daily Show with Jon Stewart.” I met my friend (and former VegNews columnist) Rose Aguilar, author of the new book Red Highways, outside the West Side studio. Other than the marquee on the ground floor, the building is unassuming—you would never know this is the place from which the popular Comedy Central fake-news show originates. After waiting outside for nearly two hours, we get the last seat in the theater. So much for my reservation. Actually that’s not even true: There were no seats left at all in the audience, but for reasons unknown, three director-type chairs are set up in the sound/mixing board area, behind the headset-wearing techno-nerds playing with all those little nobs. Two of the chairs already have fannies in them, and being the consummate gentleman, I offer Rose the third. This means even though I had finished a marathon a smidgeon more than 24 hours ago, I had to stand the entire time. I hear your sympathy.

I was surprised that the show was filmed in “real time,” meaning no rehearsals, no double takes or re-shoots—what you see on television is exactly what happened “in front of the live studio audience.” The taping took just 25 minutes, though there was a “warm-up” act who performed a bit of stand-up while Jon put on his makeup. Tina Brown? No, Murphy Brown. Wait, that’s not it … Campbell Brown of CNN was the guest interview, hawking her new show "No Bias, No Bull." While I can’t say that the episode on this particular day was all that funny, and we missed Barack Obama by just two days, the experience was certainly worth the effort, even with the constant threats of having your cell phone taken away (no pictures allowed). Maybe Mr. Stewart is worried someone will snap a picture of him with a booger hanging out of his nose. My first Daily Show: Mostly a success.

Next up was dinner at Pure Food and Wine, New York’s preeminent organic raw vegan restaurant. Founder Sarma Melngailis joined Rose and me for dinner, and proceeded to instruct her staff to bring out nearly everything on the menu. I kid you not. We sampled five appetizers (Golden Chanterelle Mushroom and Yuzu Ceviche; Fennel and Oregano Scented Zucchini Manicotti; Pecan Mustard Stuffed Crimini Mushrooms with Pomegranate Reduction, to name a few), dined on five main courses (an Open Spanakopita Tart; White Corn Tamales; a dazzling Shaved White Alba Truffle—the main course off the “Pure Specials” menu; the classic Zucchini and Heirloom Tomato Lasagna; and a hearty Winter Vegetable Tagine), and stuffed ourselves silly with six desserts (a Trio of Dark-Chocolate-Coated Indian-Spiced Ice Cream Treats, which tastes even better than it sounds; the Chocolate Hazelnut Mousse; Carrot Cake; Lemon Cheesecake, and the completely over-the-top Classic Sundae, which, quite honestly, could be a meal in itself—for a small family).

Zucchini and Heirloom Tomato Lasagna

The Classic Sundae

After the indulgence Sarma presented us with personally inscribed copies of her book, Raw Food, Real World, along with a One Lucky Duck (her sideline business because, well, running a restaurant with 80 employees just isn’t enough) tote bag. Sarma is that kind of overachiever, a well-known character trait among those born on September 10. Rose then signed Sarma’s copy of Red Highways, as both are political junkies, and we all chatted around the bar with a few other guests and employees until it was time to roll back to our respective quarters. My first dinner at Pure Food and Wine: Resounding success (and highly delicious).

On this classic cool and crisp New York night, I wanted to walk a little of the dinner off on my cross-town trek, which I did. The perfect complement to one hell of a fun-filled day.

Tomorrow: Sal Anthony’s Vegan Raw Italian Food plus Captain Paul Watson and the kickoff party for the Sea Shepherd Conservation Society’s Animal Planet series, “Whale Wars.”