Written by Leeanne
Pledge and Enter to Win a Fiction Kitchen Gift Certificate and Cookbook!
It’s time to celebrate Earth Day as well as the second anniversary of Triangle Meatless Monday! We are proud of all of you that have pledged to go meatless, whether you’ve been with us all along or you’ve just joined in the fun. The Triangle area is becoming more and more open to plant-based eating and we couldn’t be happier. Which brings us to the excitement of our latest giveaway contest! Fiction Kitchen, a delicious all-vegetarian restaurant that opened in Raleigh a few months ago, has generously offered a $25 gift certificate to our next winner! The winner will also receive a copy of the cookbook Vegan Unplugged by Jon and Robin Robertson. A runner-up will receive a copy of The Vegan Slow Cooker, written by local Durham writer Kathy Hester. Details on how to enter to win are below.
How to Enter:
1. Pledge to go meatless at one of our Earth Day tables, on the day of the event (locations below).
Raleigh – Saturday April 20, 2013
9AM – 5PM at NC Museum of Natural Sciences
Durham – Sunday April 21, 2013
12PM – 5PM at Durham Central Park
2. Share our Earth Day photo on Facebook. You must click the “share” option on this photo from Triangle Meatless Monday’s facebook page and post it on your Facebook page for your friends to see. The photo sharing entry can be any time beginning Friday April 19 – Thursday 11:59pm Eastern on April 25, 2013. Facebook.com/TriangleMM
One winner and one runner-up will be chosen at random from the above pool of entries. Winners will be announced on Facebook and TriangleMM.com by Monday April 29th, 2013 and arrangements will be made with the individuals for delivery of the winning item(s). TMM organizers and their family members are not eligible to win.
Written by Amanda
Building on the success of the 2010 Bull City Vegan Challenge and the popularity of the Triangle’s Fiction Kitchen vegan brunch series, where 100+ people lined up rain or shine for veganized biscuits/gravy, eggs benedict, and more, the Bull City Vegan Challenge (BC/VC) is back: for brunch. As with the 2010 challenge, local Durham c hefs will compete this October to create the best brunch, the public dines then votes. At the moment we're lining up some excellent restaurants to participate -- follow news and updates about participating restaurants here: www.facebook.com/bullcityveganchallenge and globalveganchefchallenge.com.
photo by Jennifer Vroom
Triangle Meatless Monday is proud to be co-sponsoring this event along with the Durham Farmer's Market.
Written by Leeanne
Triangle Meatless Monday Restaurant Profile:
Food: Fun and Family
Earlier this month we had the opportunity to sit down with Wendy, the owner of Nosh in Durham, and Sara, a staff member and manager of social media for Nosh. But first, a little history. In the Fall of 2010, Nosh participated in the Bull City Vegan Challenge, a contest in Durham where 10 local chefs competed to come up with creative vegetarian and vegan selections - something that had been noticeably missing in Durham. Nosh really stepped up to the plate - or you could stay to the stove - and was a runner up as a favorite for their delicious vegan pumpkin pancakes with a side of tempeh fakin' bacon.
Ever since, the local meatless community has been urging them to continue carrying vegan dishes - and Triangle Meatless Monday has been in discussions with them as well. We are so pleased that they are now a participating Triangle Meatless Monday restaurant offering a vegan dinner special every night, as well as vegan pancakes every weekend for brunch! Nosh has also generously donated a vegan dinner for 2 for the winner of our Anniversary/Earth Day contest. And without further delay, we bring you Wendy and Sara!
Interview by Rob Beloved, written & condensed by Eleni
TMM: What’s your philosophy around food?
Wendy: I love food…it’s a way for people to have a family outside the family.
TMM: Yes, that’s how it feels at Nosh.
Wendy: Food is a unifier of people and great times. When you think back, some of the best times of your life are memories of meals. I have my best memories of being out with my grandmother. She baked cakes for a living, and I think that’s why I’m in the restaurant business. That was the center of our universe: her house – constant cooking, meals, family, fun. That’s what we do here at Nosh – I try to keep a nice atmosphere, and good food at a good price point, so people can come back every day if they want to. Our staff, we try to treat them well.
Sara: She feeds us good. [Laughter]
Wendy: Yes, they will never starve. They are like an extension of our family. That’s what I think about food – fun and family.
TMM: Explain more how you have applied this philosophy, the intersection of food and family, at Nosh.
Sara: That good frosting, tell them about the carrot cake.
Wendy: It’s my mom’s recipe. Every birthday I’d get a carrot cake. It was her recipe which came from my grandmother. We try to do as much as we can from scratch.
Sara: One of my favorite ways is you include your family and community in the names of sandwiches.
TMM: I notice that you have pictures of animals instead of numbers to match orders to tables…how did that come about?
Wendy: In my grandma’s house we had lots of animals. They lived on a farm. We always had dogs, cats. When you go into business you have to decide what things you are going to support. When we did Nosh we decided to work with the Animal Protection Society (APS). They give you pictures of animals up for adoption. It really works.
Sara: We have actually had customers who have adopted animals, like Westin. They tell us about the animals they adopted.
TMM: Where do you see Nosh in the future?
Wendy: We’re not planning on going anywhere. We’re hopefully going to be here for 20-30 years. We’re working with Duke and going to put a small café in the Cancer Center in December. Duke is part of our big family.
TMM: We feel like, at Nosh, you go out of your way to accommodate all types of food choices and diets.
Wendy: Sara has really been helping us evolve our menu items for vegans. I have been enjoying communicating with more people in the community. I enjoy helping to connect Nosh with that part of our community.
TMM: What has been the response?
Wendy: Great feedback.
TMM: Meat-free diners and vegans are really passionate about food.
Wendy: Yes! I have to say, when we did the [Bull City Vegan Challenge] we met a lot of new people and people who supported us through that competition. That was really a lot of fun. It broadened our horizons in the food world and what people want – we didn’t even know what people wanted, those dietary needs.
Sara: I’ve been trying to expand my own awareness about what people want in vegan cuisine, and I’ve began eating vegan cuisine for 25% of my meals to really understand. It’s just fun. I’m already feeling a big difference.
TMM: Wow, that’s great. Nosh really does listen to their customers!
Sara: I love how important our customers are to us. People are asking about Wendy when she’s not here…it’s a great feeling that the owner is by the stove.
Wendy: People come and say how nice our staff is – Sara is in culinary school, and so welcoming with our customers. That’s the best compliment you can get as owner/manager. Your folks are being taken care of even when you’re not there. We try to attract people I’d like to be waited on in my dining experience.
Sara: We like them to come back.
TMM: I had your vegan blueberry pancakes. They were delicious – I’ll be back.
Written by Leeanne
Triangle Meatless Monday Restaurant Profile:
The Remedy Diner
Interview by Julie, TMM Volunteer
The Remedy Diner is a gem that is located in downtown Raleigh. They have too many meatless and vegan options to list (although I’ll try!) – they include Vegan Buffalo Wings, Tempeh Tantrum, Tempeh Reuben, Tofu Breakfast Burrito, Biscuits and Gravy, BLT, Philly Fake Steak and a “Meat”ball sub. Oh – and did I forget to mention Vegan Chocolate cake, Key Lime pie, Coconut cream pie and Sopapilla cheesecake!?! The Remedy Diner has generously donated a gift certificate for a meatless dinner for 2 and is helping us celebrate our one year anniversary during our Earth Day giveaway! I recently had the opportunity to talk to the General Manager, Carrie Holder.
TMM: What made Remedy decide to offer so many vegan options?
Carrie: I’m a vegetarian and saw a unique opportunity to offer some great vegetarian and vegan options to this area!
TMM: I see that you also offer gluten free options. How did that start?
Carrie: We didn’t start out offering gluten-free options. People kept requesting them, so we saw another opportunity. Both the vegan and gluten free options are clearly marked on our menu, and our staff is very knowledgeable regarding which ingredients are appropriate.
TMM: How has the customer response been to the vegan options?
Carrie: People really love them! They are very excited to see so many options in one place! People often ask for special requests and we listen. We’ve tried several blue plate special dinners in addition to sandwiches.
TMM: Are meat-eating customers typically open to trying the vegan options?
Carrie: Actually, they are! It’s usually a vegetarian or vegan bringing the meat-eater in, so they are open to trying the meatless options. Lots of people come in for lunch and try the vegan options and they usually love them!
TMM: The tempeh tantrum (my personal favorite) made PETA's Top Five Vegan Sandwiches list (http://www.peta.org/features/petas-top-five-vegan-sandwiches.aspx ). That's huge! Has that made the tempeh tantrum your most popular dish? If not, then which one(s) are?
Carrie: It is definitely one of the most popular! The vegan Reuben is also very popular.
TMM: Where do you see your menu going in the future? Do you have any new menu item ideas?
Carrie: We do have new ideas! We’re planning on a new menu very soon. We’re going to be adding some new vegetarian/vegan sandwiches. We’re not planning on eliminating any of the current options because they all seem to be selling really well!
TMM: Looking at your website, it seems that you go to great lengths to source local ingredients. Is that easier to do with so many meatless options?
Carrie: Yes, it is. We get most of our meat substitute products from Delight soy which is made is Morrisville, NC. We also get a lot of ingredients from famers markets.
TMM: Is there anything else that you’d like people to know about?
Carrie: We have vegan alcohol! All of our beer is vegan, with 2 exceptions (Guinness and Stella). We also offer potato based vodka and we’re researching gluten free beer and plan to offer some soon.
After our chat, I stayed for dinner. I hope everyone enjoys the mouthwatering photos of our fried broccoli appetizer, Tempeh Reuben, and Out of Your Gourd dinner! They were scrumptious!
Special thanks to The Remedy Diner for being a TMM participating restaurant that offers so many amazing vegan options, and for donating to our give-away and anniversary celebration! Let’s continue to support this great restaurant! We’ll be sure to keep an eye out for the new menu!