Big bad chefs and their big bad attitudes »
“I don’t know if it’s true,” says Bourdain. “But there’s a story that when customers started annoying [David Chang] by complaining about the lack of vegetarian options at [Momofuku] Noodle Bar, he changed the menu and put, like, pork in every dish.” (When asked for comment, Momofoku did not deny this claim.)
On the menu at Chang’s popular sister restaurant Momofuku Ssam Bar, there are sections dedicated to “Country Hams,” “Offal” and “Fish & Shellfish.” There are also notes that read “Please let us know if you have any food allergies,” “No substitutions or special requests” and “We do not serve vegetarian-friendly items.”
Right. On the other hand:
Not long ago, Le Pescadeux’s Perley recalls, his SoHo restaurant served turtle. No, they weren’t cooking turtle. Perley says a man brought his pet turtle—one of his few possessions left after a divorce—into the restaurant and asked the kitchen to prepare a raw hamburger patty for his shelled dining companion, “Sammy,” and a seafood entree for himself. The kitchen obliged.
What? What’s the problem? NO VEGETARIAN FOOD FOR YOU ASSHOLES, but cooking for some dude’s PET TURTLE? Sure, as long as it’s made of dead animal! That makes all the sense. After all, turtles won’t complain no matter what you put in front of them, but vegans are whiny babies who make requests, and we can’t have that!
You know, you all may be the rulers of your kitchens, but those are very tiny kingdoms, and frankly they sound incredibly unpleasant. So thanks, I guess; if you’re going to make me and my veg pals totally unwelcome, it’s terribly considerate of you to dispel any desire we might have of patronizing your restaurants, too. Seriously. I hope all your patrons are as lovely as you are.
The most adorable couple of all time is in the NY Times showing off their rad house and perfect life. Why are they on Vegansaurus, you ask? Oh, because they’re HELLA VEGAN TOO:
Despite a childhood of Southern-fried cuisine, Mr. Nesmith is a passionate vegan, as is Mr. Wong.
When it comes to producing meals free of meat, fish, poultry and animal products, Mr. Nesmith is a dab hand; he has so perfected his recipe for vegan biscuits that he claims that he could make them with his eyes closed.
His culinary skills serve him well when the two entertain, which they do with gusto, and on an impressive scale for a one-bedroom apartment. Last Thanksgiving they had 15 guests to dinner, plus a few extra for dessert, courtesy of a wooden dining room table that doubles in size when the leaves on either end are extended.
Keep reading and OMG they love Sonic Youth JUST LIKE ME. I can’t take it.
Be still, my heart. Marry me. Adopt me. Whatever, keep me in a crate in your garage I WANT IN.
A vegan dinner party from Bon Appetit magazine »
Check it out! A friend sent us some scans of an article in the January 2010 issue of Bon Appetit—it’s a vegan dinner party, with pretty pictures and recipes! AWESOME.
Would anyone like some cake? How about cake on the beach?
On the menu
Guacamole with basil and shallots
Fried sunchoke chips with rosemary salt
Pan-seared polenta with spicy tomato-basil sauce
Quick-sauteed kale with toasted pine nuts
Italian red blend
Arugula salad with oranges and caramelized fennel
Chocolate cake with chocolate-orange frosting
Oatmeal, fig, and walnut bars
After the jump, the (pertinent) photos and (all!) the recipes are presented to you, from us, without comment. Because we love you!