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All You Can Eat

Trend-setting restaurants, Northwest cookbooks, local food news and the people who make them happen.

Category: Vegetarian/Vegan
March 22, 2011 at 7:15 PM

Score one for Seattle Vegans

Saturday and Sunday, Seattle-area vegetarians, vegans and the veg-curious will gather at Seattle Center for a big green bite of Vegfest 2011. There they’ll graze on samples from 200 vendors, watch cooking demonstrations, listen to health-care pros discuss diet and nutrition, and rub elbows with folks convinced the world would be a better place if we’d all choose to lie down with lions by giving up lamb — among other things.

Among them is a leading voice in the Vegan community whose Vegan Score blog, and same-name Twitter handle and Facebook page, have become the social-network equivalent of a community center. This local entrepreneur has made it her not-for-profit business to introduce us to the people and places that score big in the lives of those living the vegan lifestyle. So, in the spirit of ripping her off, allow me to introduce you, via the Q&A format she uses to profile her “Vegan of the Week.”

If the (vegan) shoe fits, wear it, says Anika Lehde — the force behind Vegan Score, seen at The Chocolate Shoebox near Phinney Ridge.

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November 2, 2010 at 7:57 AM

Kailash: chef celebs bring vegetarian fine-dining to Seattle

Seattle has vegetarian restaurants. And we’ve got fine-dining restaurants. But what we don’t have is a temple of high cuisine built to offer the best of both worlds. That’s about to change — according to the team behind Kailash, a brave new vision expected to open in Seattle’s Rainier Square by early spring.

“This is a very big deal,” says Greg Atkinson, who’ll step down from his post at chef instructor at Seattle Culinary Academy this week to take on the position of executive chef at Kailash (rhymes with eyelash), named for a sacred mountain in the Tibetan Himalayas. “I think a growing international awareness about a new vegetarianism makes this a really unique moment in time to launch a high-end vegetarian restaurant.” “It’s taking vegetarianism to a new level,” locally and nationally, foresees chef Kathy Casey, who’ll put her bold signature on the cocktail menu, set to feature “a lot of local spirits, housemade infusions, elixirs, bitters, tinctures and all that crazy stuff.”

Chef, author and culinary instructor Greg Atkinson will team up with Liquid Kitchen-consultant Kathy Casey — a pioneer in the bar chef movement — to help create Kailash. [photos courtesy Greg Atkinson/Kathy Casey]

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