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| Dinner Party chafers could help make vegan chef a success |
| Date: |
| 02-05-2010 |
| Summary: |
| For many vegetarian or vegan diners, finding a good restaurant that accommodates their unique set of principles can be quite a challenge. |
| For many vegetarian or vegan diners, finding a good restaurant that accommodates their unique set of principles can be quite a challenge. In an effort to make vegan cooking more popular and help connect the vegan community in Brooklyn, New York, Chef Scott Winegard began Nasturtium, a five-course, four hour vegan dinner party. The lanky chef brings his own unique punk style to the kitchen, merging fruit, vegetable, tofu, and grains into decadent concoctions that have been described as mouthwatering. Winegard cut his teeth in several of New York's most prominent vegan kitchens like Broadway East and Angelica Kitchen, and has decided to take his talents to the streets. Armed with an assortment of eco friendly edibles, Winegard takes his show on the road, cooking for parties at various locations throughout the city. In December the event was in the heart of Brooklyn, the next is planned for Greenpoint. Chefs and hosts that perform dinner parties could benefit from the use of wire chafers to keep food hot. The food is always seasonal, and past entrees have included chestnut-sage ravioli, Portobello fillet of bubble and squeak and black cocoa sweetened by chestnut bourbon. The event also features desserts prepared by renowned vegan chef Elena Balletta.  |