Vegetarian Restaurant Quotes

I was eating a steak at a local restaurant last night, when a random woman said: "Y'know, you'd be much better off being a vegetarian." "Are you crazy?" I said, "The cow was a vegetarian and look what happened to it!

We dined at a vegetarian restaurant with the enticing name ‘I Eat Nobody,’ and Tolstoy's picture prominent on the walls, and then sallied out into the streets.

Tin Toy went on to win the 1988 Academy Award for animated short films, the first computer-generated film to do so. To celebrate, Jobs took Lasseter and his team to Greens, a vegetarian restaurant in San Francisco.

Secret kabals of vegetarians habitually gather under the sign to exchange contraband from beyond the Vegetable Barrier. In their pinpoint eyes dances their old dream: the Total Fast. One of them reports a new atrocity published without compassionate comment by the editors of Scientific American: "It has been established that, when pulled from the ground, a radish produces an electronic scream." Not even the triple bill for 65˘ will comfort them tonight. With a mad laugh born of despair, one of them throws himself on a hot-dog stand, disintegrating on the first chew into pathetic withdrawal symptoms. The rest watch him mournfully and then separate into the Montreal entertainment section. The news is more serious than any of them thought. One is ravished by a steak house with sidewalk ventilation. In a restaurant, one argues with the waiter that he ordered "tomato" but then in a suicide of gallantry he agrees to accept the spaghetti, meat sauce mistake.

Yes, sorry, I guess I should have mentioned we were going to a vegetarian restaurant. Do you mind?” he asked. What could she say? She’d worked at Howard Johnson’s. Her kids used to say if Stouffer’s didn’t make it, they didn’t eat it at their house. “I guess I could have a salad. This is like trying to read a foreign language.” She kept turning it back and forth, hoping a page with the word “hamburger” would appear if

Each side of the sign depicted an anthropomorphized brown foot. “Sad Foot” had a Band-Aid on its big toe, bloodshot eyes, a mouth gaping in pain, crutches, hands and feet. “Happy Foot” was miraculously healed through the power of podiatry: two thumbs up, a manic smile, and the feet of the foot in pristine white high-tops. The sign was suspended high above the parking lot of a Comfort Inn, whose ground floor contained a Thai vegetarian restaurant and the podiatrist in question. The sign pirouetted slowly, making approximately one revolution every twelve seconds. Legend—though perhaps this was too grand a word for a spinning sign over a budget hotel—had it that whichever side of the sign you saw first would determine how the rest of your day went.

I'm actually not a vegetarian." Layla's words tumbled over one another like she'd forgotten how to use her tongue. "I like meat. Love it, in fact. I have meat every day. I pretty much grew up in my parents' restaurant and they serve meat. Which I like eating. Lamb, chicken, beef..." "I think she's trying to say she's carnivorous," Sam said, biting back his laughter. "Don't make any sudden moves or she might think you're prey.

Unlike Kate, by then I’d had a job. In fact, I’d had sixteen jobs, not including the years I worked as a babysitter before I could legally be anyone’s employee. They were janitor’s assistant (humiliatingly, at my high school), fast-food restaurant worker, laborer at a wildlife refuge, administrative assistant to a Realtor, English as a Second Language tutor, lemonade cart attendant, small town newspaper reporter, canvasser for a lefty nonprofit, waitress at a Japanese restaurant, volunteer coordinator for a reproductive rights organization, berry picker on a farm, waitress at a vegetarian restaurant, “coffee girl” at an accounting firm, student-faculty conflict mediator, teacher’s assistant for a women’s studies class, and office temp at a half a dozen places that by and large did not resemble offices and did not engage me in work that struck me as remotely “officey,” but rather involved things such as standing on a concrete floor wearing a hairnet, a paper mask and gown, goggles, and plastic gloves and—with a pair of tweezers—placing two pipe cleaners into a sterile box that came to me down a slow conveyor belt for eight excruciating hours a day.

How specialized do restaurants get in Japan? Every weekday at lunchtime, people queue up on a side street just south of Ningyōchō Station, in an old Tokyo neighborhood. They're waiting to get into Tamahide, a restaurant that (at lunchtime) serves one dish, oyakodon. Written with the characters for "parent" and "child," oyakodon is a runny chicken omelet (get it?) served over rice. There are very few ingredients to this dish: chicken, egg, and rice, soy sauce, mirin, and sugar. There is no vegetarian version, no low-carb salad version, no side dishes other than a tiny dish of pickles perched atop the lid of your bowl. If you're not in the mood for diced chicken meat, however, you can order the dish with chicken liver or ground chicken.

But any intuition that vegetarianism and humanitarianism go together was shattered in the 20th-century by the treatment of animals under Nazism.266 Hitler and many of his henchmen were vegetarians, not so much out of compassion for animals as from an obsession with purity, a pagan desire to reconnect to the soil, and a reaction to the anthropocentrism and meat rituals of Judaism. In an unsurpassed display of the human capacity for moral compartmentalization, the Nazis, despite their unspeakable experiments on living humans, instituted the strongest laws for the protection of animals in research that Europe had ever seen. Their laws also mandated humane treatment of animals in farms, movie sets, and restaurants, where fish had to be anesthetized and lobsters killed swiftly before they were cooked. Ever since that bizarre chapter in the history of animal rights, advocates of vegetarianism have had to retire one of their oldest arguments: that eating meat makes people aggressive, and abstaining from it makes them peaceful. Some

The Enchanted Broccoli Forest. Oh, what a pleasure that was! Mollie Katzen's handwritten and illustrated recipes that recalled some glorious time in upstate New York when a girl with an appetite could work at a funky vegetarian restaurant and jot down some tasty favorites between shifts. That one had the Pumpkin Tureen soup that Margo had made so many times when she first got the book. She loved the cheesy onion soup served from a pumpkin with a hot dash of horseradish and rye croutons. And the Cardamom Coffee Cake, full of butter, real vanilla, and rich brown sugar, said to be a favorite at the restaurant, where Margo loved to imagine the patrons picking up extras to take back to their green, grassy, shady farmhouses dotted along winding country roads. Linda's Kitchen by Linda McCartney, Paul's first wife, the vegetarian cookbook that had initially spurred her yearlong attempt at vegetarianism (with cheese and eggs, thank you very much) right after college. Margo used to have to drag Calvin into such phases and had finally lured him in by saying that surely anything Paul would eat was good enough for them. Because of Linda's Kitchen, Margo had dived into the world of textured vegetable protein instead of meat, and tons of soups, including a very good watercress, which she never would have tried without Linda's inspiration. It had also inspired her to get a gorgeous, long marble-topped island for prep work. Sometimes she only cooked for the aesthetic pleasure of the gleaming marble topped with rustic pottery containing bright fresh veggies, chopped to perfection. Then Bistro Cooking by Patricia Wells caught her eye, and she took it down. Some pages were stuck together from previous cooking nights, but the one she turned to, the most splattered of all, was the one for Onion Soup au Gratin, the recipe that had taught her the importance of cheese quality. No mozzarella or broken string cheeses with- maybe- a little lacy Swiss thrown on. And definitely none of the "fat-free" cheese that she'd tried in order to give Calvin a rich dish without the cholesterol. No, for this to be great, you needed a good, aged, nutty Gruyère from what you couldn't help but imagine as the green grassy Alps of Switzerland, where the cows grazed lazily under a cheerful children's-book blue sky with puffy white clouds. Good Gruyère was blocked into rind-covered rounds and aged in caves before being shipped fresh to the USA with a whisper of fairy-tale clouds still lingering over it. There was a cheese shop downtown that sold the best she'd ever had. She'd tried it one afternoon when she was avoiding returning home. A spunky girl in a visor and an apron had perked up as she walked by the counter, saying, "Cheese can change your life!" The charm of her youthful innocence would have been enough to be cheered by, but the sample she handed out really did it. The taste was beyond delicious. It was good alone, but it cried out for ham or turkey or a rich beefy broth with deep caramelized onions for soup.

We had a second date that night, then a third, and then a fourth. And after each date, my new romance novel protagonist called me, just to seal the date with a sweet word. For date five, he invited me to his house on the ranch. We were clearly on some kind of a roll, and now he wanted me to see where he lived. I was in no position to say no. Since I knew his ranch was somewhat remote and likely didn’t have many restaurants nearby, I offered to bring groceries and cook him dinner. I agonized for hours over what I could possibly cook for this strapping new man in my life; clearly, no mediocre cuisine would do. I reviewed all the dishes in my sophisticated, city-girl arsenal, many of which I’d picked up during my years in Los Angeles. I finally settled on a non-vegetarian winner: Linguine with Clam Sauce--a favorite from our family vacations in Hilton Head. I made the delicious, aromatic masterpiece of butter, garlic, clams, lemon, wine, and cream in Marlboro Man’s kitchen in the country, which was lined with old pine cabinetry. And as I stood there, sipping some of the leftover white wine and admiring the fruits of my culinary labor, I was utterly confident it would be a hit. I had no idea who I was dealing with. I had no idea that this fourth-generation cattle rancher doesn’t eat minced-up little clams, let alone minced-up little clams bathed in wine and cream and tossed with long, unwieldy noodles that are difficult to negotiate. Still, he ate it. And lucky for him, his phone rang when he was more than halfway through our meal together. He’d been expecting an important call, he said, and excused himself for a good ten minutes. I didn’t want him to go away hungry--big, strong rancher and all--so when I sensed he was close to getting off the phone, I took his plate to the stove and heaped another steaming pile of fishy noodles onto his plate. And when Marlboro Man returned to the table he smiled politely, sat down, and polished off over half of his second helping before finally pushing away from the table and announcing, “Boy, am I stuffed!” I didn’t realize at the time just how romantic a gesture that had been.

Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles Goodfellas style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience. There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel, Ferito a Morte. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "Facci una puttanata qualsiasi!" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night. As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it. In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.

Reuben Sandwich YIELD: 4 SERVINGS WHILE LIVING in New York City, I became a sucker for sandwiches, which for me represent the American spirit and lifestyle: easy, unstructured, and casual. They are convenient, fast, and mess-free and may well be the most versatile of all foods. Sandwiches can be healthful or decadent, light or heavy, with ingredients to please vegetarians and carnivores. Made with pita, regular bread, tortilla wraps, or baguettes, they can reflect different ethnic traditions. I believe it was James Beard who said not many people understand a good sandwich. I like to think that I still do. I first tasted this sandwich in a restaurant near 42nd Street a few weeks after I arrived in New York. With a cold beer and a bit of salad, it makes a perfect meal for either lunch or dinner. You can use commercial Russian or Thousand Island dressing on the sandwich or create your own Russian dressing. I sometimes make the Reuben with pastrami, although corned beef is the traditional choice, and I use rye as well as pumpernickel bread. Be sure to use good Swiss cheese (Emmenthaler or Gruyère). I prefer the sauerkraut available in plastic bags to the canned varieties. RUSSIAN DRESSING ½ cup mayonnaise 3 tablespoons ketchup 1 tablespoon fresh or bottled horseradish 1 teaspoon Worcestershire sauce Good dash Tabasco hot pepper sauce SANDWICHES 8 large slices pumpernickel bread (each about 6 by 4 inches in diameter, ½ inch thick, and weighing about 1 ounce) 6 ounces Swiss cheese (preferably Emmenthaler or Gruyère), cut into enough slices to completely cover the bread (about 1½ ounces per sandwich) 1⅓ cups drained sauerkraut 8 ounces thinly sliced corned beef (not too lean) 2 tablespoons unsalted butter 2 tablespoons corn or peanut oil FOR THE DRESSING: Mix all the dressing ingredients together in a small bowl. FOR EACH SANDWICH: Spread 2 pieces of the bread with 1 tablespoon each of the Russian dressing, and arrange enough cheese slices on both pieces of bread to cover them. Measure out about ⅓ cup of the sauerkraut and spread half of it on top of one of the cheese-covered slices. Cover with 2 ounces of the corned beef, then spread the remaining half (⅙ cup) of sauerkraut on top. To finish, top with the other cheese-covered slice of bread. Repeat with the remaining ingredients to make 3 additional sandwiches. At serving time, melt the butter with the oil in a nonstick skillet, and sauté the sandwiches, covered, over medium to low heat for about 8 minutes, 4 minutes per side, until the cheese on the sandwiches has melted and the corned beef is hot. Serve immediately.

Why choose the only 100% vegetarian restaurant in Zanzibar? For the breathtaking views of Zanzibar's white sandy beaches and tranquil blue ocean, for truly delicious creative meals inspired from all corners around the globe.

She gave me inspiration for my restaurant business I continued later as McHalumi and the reason for this book to appear - to pass the knowledge gathered from ayurvedic cooking classes.

Situated at 532 Hampton Street, the restaurant offers a diverse menu that includes both vegetarian and non-vegetarian dishes, with specialties such as Amritsari fish, tandoori prawns, and a variety of traditional Indian snacks like samosas and Dahi bhalla​.

I did memorize the menu of this place in detail and google photos of it in preparation and ring the restaurant to ask for vegetarian options and do a dry run of the location on the way to work and peer through the window, so there's a very solid chance I've researched myself into a bunch of fake memories again.

Large fountain glasses arrived at our table, layered with sweet beans, caramelized saba bananas, jackfruit, palm fruit, nata de coco, and strips of macapuno topped with shaved ice, evaporated milk, a slice of leche flan, a healthy scoop of ube halaya, and a scattering of pinipig, the toasted glutinous rice adding a nice bit of crunch. This frosty rainbow confection raised my spirits every time I saw it, and both Sana and I pulled out our phones to take pictures of the dish. She laughed. "This is almost too pretty to eat, so I wanted to document its loveliness before digging in." "This is for the restaurant's social media pages. My grandmother only prepares this dish in the summer, so I need to remind our customers to come while it lasts." "How do we go about this?" Rob asked, looking at his rapidly melting treat in trepidation. "Up to you. You can mix everything together like the name says so that you get a bit of everything in each bite. Or you can tackle it layer by layer. I'm a mixing girl, but you better figure it out fast or you're going to be eating dessert soup." We all dug in, each snowy bite punishing my teeth making me shiver in delight. I loved the interplay of textures---the firmness of the beans versus the softness of the banana and jackfruit mingling with the chewiness of the palm fruit, nata de coco, and macapuno. The fluffy texture of the shaved ice soaked through with evaporated milk, with the silky smoothness of the leche flan matched against the creaminess of the ube halaya and crispiness of the pinipig. A texture eater's (and sweet tooth's) paradise. "This is so strange," Valerie said. "I never would've thought of putting all these things together, especially not in a dessert. But it works. I mean, I don't love the beans, but they're certainly interesting. And what are these yellow strips?" "Jackfruit. When ripe, they're yellow and very sweet and fragrant, so they make a nice addition to lots of Filipino desserts. They were also in the turon I brought to the meeting earlier. Unripe jackfruit is green and used in vegetarian recipes, usually.

then it is up to the public to patronize only those places that least offend its taste. A man may be imbued with the ideas of a vegetarian, but he can’t run a vegetarian restaurant successfully when all his patrons demand beef.

My microscope got a waitress fired because she referred to a tomato as a vegetable. 'It's a fruit! Learn your taxonomy, bitch!

They used to. Not so much anymore. Once Creed started acting out and being a dick, they realized it was better to separate us in their minds.” Miranda picks up her hotdog, ketchup dripping across the table, and takes a bite. Food tonight is pretty standard American fare: burgers (beef as well as vegetarian, black bean patties I believe), hot dogs (also meat and vegetarian options), salad, chips, cupcakes. Nothing overblown or extravagant like I expected. I sort of assumed we’d be having a stuffy dinner at one of the fancy restaurants in downtown Bornstead. This is better.

Our team believes in causing no unnecessary harm to any living beings. As such, we built the only gourmet vegetarian restaurant in Zanzibar. It is placed on the second floor over our stunning Paje Lagoon with unsurpassed views of the horizon. The restaurant offers artistic finishes as an extension of the visual concept of The Nest – Bohemians of Nature.

Our team believes in causing no unnecessary harm to any living beings. As such, we built the only gourmet vegetarian restaurant in Zanzibar. It is placed on the second floor over our stunning Paje Lagoon with unsurpassed views of the horizon. The restaurant offers artistic finishes as an extension of the visual concept of The Nest – Bohemians of Nature

Welcome to The Nest Vegetarian Restaurant, For the breathtaking views of Zanzibar's white sandy beaches and tranquil blue ocean, for truly delicious creative meals inspired from all corners around the globe.

Life is either an incredible adventure or nothing at all. Explore Zanzibar! Swim with turtles, whale sharks or even Nemo. Be a sailor from two milenia ago on a dhow boat or cruise with a bottle of champagne on a catamaran.

The link between ideas and action was a theme which featured large in the life of Mahatma Gandhi. It is not easy to decide to what extent, if at all, concepts of the West influenced him in his youth. He came from a traditional family in Gujarat, and had no contacts with westerners in his early years. However, the event which he regarded as a tragedy of his childhood, the secret eating of meat, was caused chiefly by his notion that it was meat-eating which had made the English powerful. Later, as a young man not quite twenty, he persuaded his reluctant and none-too-affluent family to send him to England to train as a barrister. Gandhi, who could be so frank about some matters, was reticent about the sentiments which had spurred him on to this venture. He simply wrote in his autobiography that he jumped at the chance to get away from the difficult studies at his college, when a family friend suggested that he should go to study in England. Reaching England, he became an ‘aspirant after being an English gentleman’ for about three months, then turned into a serious student and gradually pared his expenses down to the bare necessities. Gandhi had promised his mother that he would not touch meat in England, an undertaking which caused him some hardship until he discovered a vegetarian restaurant. At the same time he discovered books on vegetarianism. These made him a vegetarian by choice, when previously he had felt bound by his vow and had looked forward to becoming a meat eater ‘freely and openly some day’.37 It was an early personal experience of ideas as an aid to the better working of action. Gandhi was of a practical turn of mind that looked for ideas to suit the needs of situations. In spite of his deeply ingrained Hinduism, Gandhi’s intellectual flexibility made him accept those elements of western thought which fitted into the ethical and social scheme he considered desirable. Synthesis,

In the 1980’s, vegetarianism was considered to be “radical” by most people; just a handful of restaurants, stores, and food companies catered to the community. PETA was promoting GO VEGETARIAN, Vegetarian Times was the go-to magazine for recipes and lifestyle information, and veggie burgers contained eggs and cheese. I don’t know why it took so long for Veganism to catch on, or why I didn’t make the connection, myself, and change sooner, but I guess in some weird way I was part of a wave of consciousness.

A Southern Vegetarian’s Story By Erin Stewart, Alabama Grits It wasn’t easy being a vegetarian in Huntsville, Alabama, but I managed it throughout my high school years. At least I thought I did. I remember one trip with my parents that threw everything into doubt. It was a Saturday, and we had reservations at Miss Mary Bobo’s, the famous restaurant in Lynchburg, Tennessee, the home of Jack Daniel’s whiskey. Miss MaryBobo’s is known for serving at least one item cooked in Jack Daniel’s at every meal: this time it was the apples. What really interested me, though, was the greens. I think they were mustard greens. I was just eating my third bite when a large man next to me turned to our hostess, who was watching us all eat at one communal table, and said, “Miss Mary Bobo, these are the best greens I’ve ever had. What’s your secret?” Without a second thought, she replied, “Why, real lard, of course.” I must confess: I took one more bite before I put my fork down! (Don’t tell anyone!) To this day, those are some of the best greens I’ve ever tasted.

The shops of Palo Alto's Sorcerer Square are in plain sight, but this ordinary-seeming plaza has a secret side. My favorite is my parents' shop, of course, where they sell the most energizing, freshly made tea in the city---with a hint of a joy charm. Plus there's Ana's bakery, where her just-baked cinnamon streusel cupcakes brighten up her customers' days and give them a shot of courage. We've also got what looks like a pharmacy (but it is truly an apothecary for everything from bottled charms to elixirs that fix spells that go wrong); a clothing store (useful when you need jeans that have real pockets---and magical ones to hide charms and enchanted vials); an ensorcelled vegetarian South Indian restaurant with the most fragrant spice mixes ever; a cozy gem store filled with healing crystals and magic-gathering mood rings; and an enchanted fruit shop with dragon fruit that burns with a sugary fire.

In Belinda's dark Craftsman, we drank Riley's cocktails, then ate Belinda's impeccable entrées: roast vegetable lasagna, chicken piccata, shrimp and grits, roast pork with prunes. "This pork is amazing," said Jennie, present for the first time in weeks. "But I move that from now on, we don't have red meat or pork---not because I'm vegetarian but because those farming practices are so bad for the environment." In fact, I didn't cook pork or red meat at home (except for brisket at Passover) for precisely Jennie's reason. As a restaurant critic, I ate---or at least tasted---everything. And as a guest, I'd taken the no-asshole pledge and ate whatever my hosts put on the table, though I drew the line at eel. (Some things are too ugly to eat.) Murmured protests came from the meat-and-potato contingent (Charlotte, Belinda, Sam, and Adrian), but even they agreed that we could stick with chicken and fish. "And only fish on the safe lists---low-mercury, sustainably farmed," said Jennie. Adrian said, "Best quit while you're ahead, Jen.

With Landsberg, Vivekananda had resumed vegetarianism and was happy to eat simply after the dinner parties and receptions. But Landsberg could not appreciate how cooking could be in some sense sacred, not least because Vivekananda was also a messy cook and Landsberg hated having to clean up after him: 'I regarded it as unworthy of men of spiritual aspirations to waste the greatest part of their time with thinking and speaking of eating, preparing and cooking the food, and washing dishes, while the frugal meals required by a Yogi could be had quicker and cheaper in any restaurant .... I only wonder that this 'doing our own cooking' suggested by some evil demon, did not land me in the lunatic asylum.

The power of the negative media around the food industry drives my mind to enact a Woody Allen-ish skit whenever faced with a restaurant menu. For instance, beef translates to “mad cow disease,” chicken morphs into “avian flu,” fish reconstitutes to “mercury poisoning,” and vegetarian option becomes “genetically modified crops.” I am unsure what to pick, and moreover who I can trust when my selection is made.

That turns me off.” A vegetarian teetotaler with a passion for yoga, he prefers to sip beetroot smoothies in his book-filled office than to feast in elegant restaurants. “I’m really not into clothes,” he adds. “I have three suits.” For many years, he drove a Nissan Maxima because “it was the best value you could get in a car.

The restaurants are very different, by asking which you like. The restaurants are very different, Mimi's is pretty simple and BYOB while Frannie's has a bar. Some people go to Mimi's because they really love the pie but it's better to go to Frannie's if you have someone in your family who is a picky eater or vegetarian because they will be able to find something that isn't chicken. Chicken Frannie's has fried mozzarella and cheesecake.

Are there any vegetarian dishes here?” I ask her, trying to find something that sounds good. “All of it is vegetarian.” I lift my head. “Excuse me?” She smiles. “This is a vegetarian restaurant.” I glance at Aiden who shrugs, glancing at me. “Didn’t want you to have limited options,” he replies making my heart beat even faster.

Truffles, foie gras, seafood, and caviar for forty-five people exceeded the restaurant's resources in both finances and prep time. The food at family meal was intended to be simple but tasty. We cooks took turns organizing and cooking for the restaurant staff before the first seating of the evening. In the early years, hand-stretched pizza had made regular appearances, as did roasted chicken, spaghetti and meatballs, and vats of chicken noodle soup. Recently, though, some newer recruits in the kitchen had turned family meal into more of a family feud. Eager to show Alain their individual style and prowess, the newbies had whipped up ten square feet of vegetarian lasagna with made-from-scratch ribbons of pasta, individual Beef Wellingtons with flaky pastry crusts, pillowy gnocchi dunked in decadent Bleu d'Auvergne with a finish of nutmeg grated tableside. Irritatingly good but, in my opinion, completely missing the point.

She covered the bread dough with plastic wrap and put it in the sun, she pulled out her blender and added the ingredients for the pots de crème: eggs, sugar, half a cup of her morning coffee, heavy cream, and eight ounces of melted Schraffenberger chocolate. What could be easier? The food editor of the Calgary paper had sent Marguerite the chocolate in February as a gift, a thank-you- Marguerite had written this very recipe into her column for Valentine's Day and reader response had been enthusiastic. (In the recipe, Marguerite had suggested the reader use "the richest, most decadent block of chocolate available in a fifty-mile radius. Do not- and I repeat- do not use Nestlé or Hershey's!") Marguerite hit the blender's puree button and savored the noise of work. She poured the liquid chocolate into ramekins and placed them in the fridge. Porter had been wrong about the restaurant, wrong about what people would want or wouldn't want. What people wanted was for a trained chef, a real authority, to show them how to eat. Marguerite built her clientele course by course, meal by meal: the freshest, ripest seasonal ingredients, a delicate balance of rich and creamy, bold and spicy, crunchy, salty, succulent. Everything from scratch. The occasional exception was made: Marguerite's attorney, Damian Vix, was allergic to shellfish, one of the selectmen could not abide tomatoes or the spines of romaine lettuce. Vegetarian? Pregnancy cravings? Marguerite catered to many more whims than she liked to admit, and after the first few summers the customers trusted her. They stopped asking for their steaks well-done or mayonnaise on the side. They ate what she served: frog legs, rabbit and white bean stew under flaky pastry, quinoa.

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