Chef Mark Shadle Shares G-Zen Secrets

This post was contributed by guest blogger and long time vegetarian, Laurel Tuohy.

In addition to being one of the East Coast’s premier vegan food chefs, Mark Shadle partners with Ami Beach Shadle, Master Raw Chef, creating flavorful, vitamin rich, organic foods at their Branford restaurant, G-Zen and on their sustainable vegan food truck, G-Monkey.

Mark also teaches occasional cooking classes at Wallingford’s Delia Center (CT).

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Print Restaurant Tells All

Do you check online restaurant menus before you call for a reservation?

Take a look at the online menu for Print Restaurant, 11th Ave. at 48th St. in NYC, and you can learn a lot.  Ride your cursor over the ingredients and you will find a whole lot more than overblown descriptions of flavors.

You will discover that the impossibly magenta oranges in the Blood Orange Salad come from Isabelle’s Orange Orchard in New Orleans.  The butternut squash that serves as a tasty whipped landing for the Pan-roasted Snapper comes from Paisley Farm, which coordinates a co-op of upstate NY farms consisting of 25 like minded farmers seeking to distribute their crops. Continue reading

Blossom Keeps Me Coming Back For More

Naysayers may ask, “If it is vegan, what is there to eat, really?!” 
Think vegan is bland and limited in choices?  Think again.
Blossom has been on the  NYC restaurant scene since 2005. I have trouble imagining the dining landscape without it.  There are a number of great (yes, I said it) vegan restaurants in NYC and I count Blossom as one of them.

As one who avoids all animal products that are not kosher, I relish having an entire menu to choose from. Yup. It is like a celebration and I get a little giddy when the entire menu is fair game for me. No need to ask tons of prying questions here. Continue reading

Mondays at Dovetail in NYC

Mondays are the perfect night to visit Dovetail in NYC.

 

Chef/Owner John Fraser has carved a meatless Monday niche for vegetarians and those who are kosher like me.

 

Options are plentiful and preparations are elegantly plated in this contemporary dining room with a casual but grown up vibe. No need to settle for just any ol’ salad or vegetable laden pasta here.

The Monday night vegetarian menu is prix fixe at $46. which includes three generous courses and dessert. There are three options in each of these categories and a list of eight desserts made by pastry chef Michal Selkowitz.

If you relish great vegetarian preparations that celebrate the bounty of each season, plan ahead in order to reserve your Monday night table. I waited two weeks for a res at a decent dinner hour.

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Visit the Stand for Juice and More

The Stand Juice Company opened a second location in Fairfield , CT five weeks ago and they are rockin’ already.  Carissa Dellicicchi and Mike Hrizdo, the dynamic husband and wife duo behind the Stand in Norwalk (opened in 2006), complement each other perfectly.

Carissa is the cook and creative force and Mike is the organizer and funny man. They first met in Miami at a raw foods market and bonded over their love for organic veg eats and their passion for exploring the connection between better eating and healing the body.

In their Fairfield location,  they have created a sunny and inviting space from an industrial outbuilding that was once part of a rubber factory complex.  The brick walls, generous windows, painted ducts and cement floor speak to the history of this group of buildings which now form a campus of athletic and recreational facilities called the Sports Plex. Continue reading