“Time” Covers Farm Sanctuary 25th Gala Vegan Dinner Featuring Field Roast
Written by Vegetarian Star on May 19th, 2011 in Business, Charitable Causes And Campaigns, Food & Drink, Recipes.
Time‘s “Ecocentric” blog has covered Farm Sanctuary’s 25th anniversary gala in the tastiest of ways.
Bryan Walsh had the pleasure of attending the gala and sampling the vegan food that was created in a joint effort by David Lee, founder of vegan meats Field Roast, and Paolo Dorigato of Cipriani in Manhattan where the celebration was held.
Walsh is an omnivore, but if he had someone to prepare the meal he ate last weekend, especially the Field Roast Porcini Dijon Crusted Cutlet, he might reconsider eating real meat for good.
To that end, Lee and Dorigato crafted the gem of the evening: the non-descript “cutlet,” which is most easily comparable to chicken or veal parmesan. Simply put, it was delicious. If Lee prepared a cutlet for me every night I may never feel the desire to eat meat again.
The Porcini Dijon Cutlets have made appearances elsewhere, particularly in the deli section of Whole Foods. They are made by taking Field Roast vegetable grain meat and blending it with porcini, shitaki and champignon mushrooms. It’s then dipped in a Dijon flavored batter, breaded and fried. That evening, the cutlets were served with marinara and tapioca cheese with sides of polenta and asparagus.
Field Roast also provided appetizers in the form of Field Roast “franks” in a blanket.
The entire Farm Sanctuary gala menu can be viewed at Time.
Photo Credit: Bridget Laudien for Farm Sanctuary
Possibly Related Posts:
- Chrissy Teigen Failed Vegan Experiment
- Mia Evans Is A “Masterchef Junior” Vegetarian Star
- Holly Madison Enjoys Vegan Smoothie From M Cafe In Beverly Hills
- Controversy Over Pro-Vegeterian Curriculum In Schools
- Ellie Goulding Creates Protein Bar “Everlasting Joy” With GoMacro
