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Chef Heidi

Chef Heidi    |    Weddings


Where’s the Beef?

We offer a porterhouse, a cowboy steak, a filet mignon and a Kobe skirt steak.  But we would be foolish to ignore the most recent driving force in the restaurant world.  There is a wave of meatlessness flowing over chefs from coast to coast.  And it’s not just meat but any product produced from any animal. This includes all dairy, eggs and even honey.  This is not vegetarianism but veganism. 

 

 

 

If you are assuming the vegan talking to the waiter at the next table is a throwback to the ’60s you are probably wrong. People are turning to a vegan way of life for their overall health, hormone imbalances, environmental concerns, the National debt, animal rights, longer life, religion and food budgets. 

 

 

 

If any of these reasons don’t suffice let me announce the best reason to dine as a vegan. Chefs are falling over themselves competing with one another to create incredibly delicious vegan dishes.  Go to Vegas and the restaurants are bubbling with vegan choices.  Steve Winn, the casino and restaurant mogul, is requesting his star chefs add vegan choices to their already exceptional menus.  New York City leads the way with not only vegan menu additions but exciting vegan restaurants.

 

 

 

This past November, I took my family to NYC.  While there we celebrated Thanksgiving.  On that day most were in pursuit of the turkey but I took my family to Peacefood Cafe on the upper Westside.  They offered a prix fix menu and we dined on four courses of some of the best food I’ve experienced.  The chestnut soup was delicate and exceptional.  My entree featuring a rich lentil loaf was served with a luxurious mushroom sauce, a whole cranberry sauce, golden raisin stuffing, purple sweet potatoes whipped with coconut milk, roasted lotus root and lemon kale.  Not one of us missed the turkey. 

 

 

 

At Black Diamond Caterers, we use organic agave nectar as often as honey.  We make a Tunisian Stew filled with aromatic spices, sweet potatoes, garbanzo beans and currants as frequently as we make Tunisian Chicken.  We make Himalayan red rice salad filled with pecans, scallions, apple and dried cranberries as often as we make tarragon albacore tuna salad.  And while my paella can be filled with shellfish, sausage and rabbit, we also make a delicious vegan paella with sunchokes and exotic mushrooms.  

 

  

 

Next time, treat yourself well and order the vegan dish. 

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