Cookbook, Vegas & Contest
May 2, 2011 § 1 Comment
The reason why I went to the Los Angeles book festival yesterday was to meet vegan chef Tal Ronnen. I was so excited to hear him speak and buy his book because he graduated from my future school (The Natural Gourmet Institute). He cooked for Oprah during her vegan cleanse and for Ellen & Portia’s wedding. I love his new book (the conscious cook) and am excited to try some recipes!
If you’re in Vegas or plan on going this weekend, check this out! Amazing chefs and delicious food. Need I say more?
VIVA LAS VEGAN!
Saturday, May 7th, 2011
Botero – Chef Mark LoRusso
- “Pasta and Clams’” – Eggless Garganelle pasta, Combu broth, broccoli rabe, sweet peppers, oyster mushrooms
- Cous Cous & spring vegetable fricassee
Society Café – Chef Kim Canteenwalla
- Society Vegan Tomato Tasting…..Roast tomato bisque & heirloom tomato, cashew cheese salad
- Vegan Market Chop Salad…..White balsamic & tarragon vinaigrette
Stratta – Chef Alex Stratta
- Sweet roasted corn and cashew cream agnolotti with wild mushrooms
- Crispy ‘Gardein’ Milanese with arugula, fennel and marinated tomatoes
Lakeside – Chef David Walzog
- Old Bay Cakes….Toasted Pasta, blistered tomatoes, ancho-garlic aioli
- Vegan “Clam” Chowder…..Cashew cream base, smoked oyster mushrooms
Wazuzu – Chef Jet Tila
- Dim Sum
- Palm Pocket…..Hearts of palm, corn, ginger, garlic and shiitake mushroom
- White Lotus…..Pea shoots, shiitake, and water chestnuts
- Jade Dumplings…..Spinach & Shiitake mushrooms
- Sushi…”Eel Avocado Roll”
- Faux-nagi Maki
Chef Jenifer Fournier
- “Peaches & Cream”…..Crunchy peach cylinder with citrus-soy rice cream and Sangria compressed peaches
Chef Kimberly Valdez
- Traditional style Carrot Cake with pineapple marmalade and walnut tuile
Yum! I’m so jealous. I want to be there!
Good and UC Berkeley are sponsoring a project to redesign the food label. The goal is to make it easier to read.
It’s a good project and I support any movement towards nutrition education. I just question its effectiveness.
If people don’t care about what they eat, a different color or label probably won’t make them. Unless someone creates an equivalent to the cigarette warnings, it’s hard to imagine that people will limit their intake just by looking at some numbers.