are there no vegan/vegetarian friendly chefs?

[Guest guest]

Here's something I ran across searching for mentions of Steve Jobs'

veganism. It's old news but still makes me wonder...if you're a vegan,

having a vegan dinner party, why would you hire a chef who is clearly

struggling to figure out how to cook without meat? Money probably

wasn't an issue. And Northern California has to be one of the best

places in the country to find such a chef.

 

Laura

 

------------------------------

 

Taking the Vegan Challenge

Renowned chef was up to the task of making dinner for First Lady

 

by Carolyn Jung

San Jose Mercury News

 

 

For Michael Chiarello, chef-owner of the glorious Napa Valley

restaurant Tra Vigne, there are meals that challenge, and then there

are meals that go way beyond that. That was the case recently when

Chiarello had the task of creating what he called a dinner of a

lifetime: Hosted by Steve Jobs, head honcho of Apple Computer Inc.,

and his wife, Laurene Powell Jobs, at their Woodside home. Honoring

first lady Hillary Rodham Clinton. And featuring an all-vegan menu. No

eggs, no butter, no meat products whatsoever. And on top of that, any

vegetables had to be left as uncooked as possible. Let's just say

Chiarello, a descendant of a long line of southern Italian ranchers and

butchers, felt a bit hampered. " It's like trying to make love with

your clothes on, " he says. " You have to get creative. "

 

But Chiarello, who had been recommended for the event to Laurene

Powell Jobs through mutual acquaintances, was more than up to the task.

Even though he's not a vegetarian, he likes to say that his new book,

" The Tra Vigne Cookbook, Seasons in the California Wine Country "

(Chronicle Books, $35), has a " high fiber content. " The book is

arranged by the seasons, with each vegetable -- from artichokes to

winter squashes -- spotlighted.

 

To pump up the flavor at the vegan dinner, Chiarello came packing gray

fleur de sel, a robust French sea salt so vibrant he substitutes it for

julienned prosciutto in a salad. He came toting just-pressed olive oil,

so peppery it can stand on its own as a dressing. And he came with

tricks for roasting porcini and tiny rice beans in a wood-fired oven to

get them so smoky and caramelized they taste as if they've been braised

in meat stock instead. The 38-year-old chef also was given a few

allowances. But only a few. With the pasta entree, he received

permission to pass ricotta separately on the side. With the salad, a

lacy Parmesan tuile was allowed to garnish the plate. And the

balsamic-marinated fresh strawberries got the nod to team with silky

yogurt for dessert. " The food was spectacular, " says Ornish, a

vegetarian who has been a diet adviser to the Clintons since they moved

into the White House. " It shows you don't have to choose between good

food and good health. " And it shows one need not feel deprived on a

no-meat, no-dairy diet. " Everything was fresh and flavorful, leaving

one feeling satisfied and yet light, " says Laurene Powell Jobs, who,

along with her husband, has followed a vegan diet for the past 15

years.

 

The evening started on a whimsical note with deep-dish pizzette with

oven-dried tomatoes, oil-cured olives and basil oil pesto — served in

an altar-like offering basket to play up the " fundraising " theme. That

was followed by a " New Vegetable Haven " antipasto plate, honoring the

first lady's days in New Haven, where she attended Yale Law School. The

entree of no-egg, organic-semolina penne, tossed with a barely cooked

asparagus pesto and served on a pool of fresh carrot juice broth, took

on the theme of " Eating Italian " as in Clinton's bid to defeat rival

New York Mayor Rudolph Giuliani in the New York Senate race.

 

" Mrs. Clinton loved the pasta, " says Chiarello, who, with the entire

kitchen staff, had a chance to meet with her. " And she loved the meal.

She was very appreciative of the effort. " Just how much did the

non-vegan Clinton enjoy it all? When the evening ended, the first lady,

who had a slew of Secret Service agents at her beckoning, walked to her

car, clutching tightly in her own arms the menus, a bottle of olive oil

and Chiarello's cookbook.

 

http://www.seasonbyseason.com/about/press_04.html

[Guest guest]

Sounds disgusting to me - why would vegans want their food cooked in smoke to make it taste like meat, or so much salt on their salad? Sounds like he wasn't anywhere near up to the job tome.

 

Jo

 

-

morgaana

 

Saturday, December 18, 2004 1:18 PM

are there no vegan/vegetarian friendly chefs?

Here's something I ran across searching for mentions of Steve Jobs' veganism. It's old news but still makes me wonder...if you're a vegan, having a vegan dinner party, why would you hire a chef who is clearly struggling to figure out how to cook without meat? Money probably wasn't an issue. And Northern California has to be one of the best places in the country to find such a chef. Laura------------------------------Taking the Vegan Challenge Renowned chef was up to the task of making dinner for First Lady by Carolyn Jung San Jose Mercury News For Michael Chiarello, chef-owner of the glorious Napa Valley restaurant Tra Vigne, there are meals that challenge, and then there are meals that go way beyond that. That was the case recently when Chiarello had the task of creating what he called a dinner of a lifetime: Hosted by Steve Jobs, head honcho of Apple Computer Inc., and his wife, Laurene Powell Jobs, at their Woodside home. Honoring first lady Hillary Rodham Clinton. And featuring an all-vegan menu. No eggs, no butter, no meat products whatsoever. And on top of that, any vegetables had to be left as uncooked as possible. Let's just say Chiarello, a descendant of a long line of southern Italian ranchers and butchers, felt a bit hampered. "It's like trying to make love with your clothes on," he says. "You have to get creative."But Chiarello, who had been recommended for the event to Laurene Powell Jobs through mutual acquaintances, was more than up to the task. Even though he's not a vegetarian, he likes to say that his new book, "The Tra Vigne Cookbook, Seasons in the California Wine Country" (Chronicle Books, $35), has a "high fiber content." The book is arranged by the seasons, with each vegetable -- from artichokes to winter squashes -- spotlighted.To pump up the flavor at the vegan dinner, Chiarello came packing gray fleur de sel, a robust French sea salt so vibrant he substitutes it for julienned prosciutto in a salad. He came toting just-pressed olive oil, so peppery it can stand on its own as a dressing. And he came with tricks for roasting porcini and tiny rice beans in a wood-fired oven to get them so smoky and caramelized they taste as if they've been braised in meat stock instead. The 38-year-old chef also was given a few allowances. But only a few. With the pasta entree, he received permission to pass ricotta separately on the side. With the salad, a lacy Parmesan tuile was allowed to garnish the plate. And the balsamic-marinated fresh strawberries got the nod to team with silky yogurt for dessert. "The food was spectacular," says Ornish, a vegetarian who has been a diet adviser to the Clintons since they moved into the White House. "It shows you don't have to choose between good food and good health." And it shows one need not feel deprived on a no-meat, no-dairy diet. "Everything was fresh and flavorful, leaving one feeling satisfied and yet light," says Laurene Powell Jobs, who, along with her husband, has followed a vegan diet for the past 15 years.The evening started on a whimsical note with deep-dish pizzette with oven-dried tomatoes, oil-cured olives and basil oil pesto — served in an altar-like offering basket to play up the "fundraising" theme. That was followed by a "New Vegetable Haven" antipasto plate, honoring the first lady's days in New Haven, where she attended Yale Law School. The entree of no-egg, organic-semolina penne, tossed with a barely cooked asparagus pesto and served on a pool of fresh carrot juice broth, took on the theme of "Eating Italian" as in Clinton's bid to defeat rival New York Mayor Rudolph Giuliani in the New York Senate race."Mrs. Clinton loved the pasta," says Chiarello, who, with the entire kitchen staff, had a chance to meet with her. "And she loved the meal. She was very appreciative of the effort." Just how much did the non-vegan Clinton enjoy it all? When the evening ended, the first lady, who had a slew of Secret Service agents at her beckoning, walked to her car, clutching tightly in her own arms the menus, a bottle of olive oil and Chiarello's cookbook.http://www.seasonbyseason.com/about/press_04.html

[Guest guest]

I suspect that the journalist tried to give it a particular 'spin'

( " veganism is hard " ). I note that there are - unusually - no quotes from

the Chef to back up the spin.

 

I'm disappointed that the Jobs allowed some dairy 'on the side', and

wonder how exactly that happened; whether it's true that the Chef was

explictly allowed those " allowances " , or whether he took them. (Of

course, my bias is showing here.)

[Guest guest]

Sounds like another example of Calif-or-nia mentality. Seems like another planet. Or maybe I`m just an alien............from the planet Vega?

 

The Valley Vegan......

 

Jo bb <Heartwork wrote:

 

Sounds disgusting to me - why would vegans want their food cooked in smoke to make it taste like meat, or so much salt on their salad? Sounds like he wasn't anywhere near up to the job tome.

 

Jo

 

-

morgaana

 

Saturday, December 18, 2004 1:18 PM

are there no vegan/vegetarian friendly chefs?

Here's something I ran across searching for mentions of Steve Jobs' veganism. It's old news but still makes me wonder...if you're a vegan, having a vegan dinner party, why would you hire a chef who is clearly struggling to figure out how to cook without meat? Money probably wasn't an issue. And Northern California has to be one of the best places in the country to find such a chef. Laura------------------------------Taking the Vegan Challenge Renowned chef was up to the task of making dinner for

First Lady by Carolyn Jung San Jose Mercury News For Michael Chiarello, chef-owner of the glorious Napa Valley restaurant Tra Vigne, there are meals that challenge, and then there are meals that go way beyond that. That was the case recently when Chiarello had the task of creating what he called a dinner of a lifetime: Hosted by Steve Jobs, head honcho of Apple Computer Inc., and his wife, Laurene Powell Jobs, at their Woodside home. Honoring first lady Hillary Rodham Clinton. And featuring an all-vegan menu. No eggs, no butter, no meat products whatsoever. And on top of that, any vegetables had to be left as uncooked as possible. Let's just say Chiarello, a descendant of a long line of southern Italian ranchers and butchers, felt a bit hampered. "It's like trying to make love with your clothes on," he says. "You have to get

creative."But Chiarello, who had been recommended for the event to Laurene Powell Jobs through mutual acquaintances, was more than up to the task. Even though he's not a vegetarian, he likes to say that his new book, "The Tra Vigne Cookbook, Seasons in the California Wine Country" (Chronicle Books, $35), has a "high fiber content." The book is arranged by the seasons, with each vegetable -- from artichokes to winter squashes -- spotlighted.To pump up the flavor at the vegan dinner, Chiarello came packing gray fleur de sel, a robust French sea salt so vibrant he substitutes it for julienned prosciutto in a salad. He came toting just-pressed olive oil, so peppery it can stand on its own as a dressing. And he came with tricks for roasting porcini and tiny rice beans in a wood-fired oven to get them so smoky and caramelized they taste as if they've been

braised in meat stock instead. The 38-year-old chef also was given a few allowances. But only a few. With the pasta entree, he received permission to pass ricotta separately on the side. With the salad, a lacy Parmesan tuile was allowed to garnish the plate. And the balsamic-marinated fresh strawberries got the nod to team with silky yogurt for dessert. "The food was spectacular," says Ornish, a vegetarian who has been a diet adviser to the Clintons since they moved into the White House. "It shows you don't have to choose between good food and good health." And it shows one need not feel deprived on a no-meat, no-dairy diet. "Everything was fresh and flavorful, leaving one feeling satisfied and yet light," says Laurene Powell Jobs, who, along with her husband, has followed a vegan diet for the past 15 years.The evening started on a whimsical note with deep-dish pizzette with oven-dried tomatoes, oil-cured olives and basil oil pesto —

served in an altar-like offering basket to play up the "fundraising" theme. That was followed by a "New Vegetable Haven" antipasto plate, honoring the first lady's days in New Haven, where she attended Yale Law School. The entree of no-egg, organic-semolina penne, tossed with a barely cooked asparagus pesto and served on a pool of fresh carrot juice broth, took on the theme of "Eating Italian" as in Clinton's bid to defeat rival New York Mayor Rudolph Giuliani in the New York Senate race."Mrs. Clinton loved the pasta," says Chiarello, who, with the entire kitchen staff, had a chance to meet with her. "And she loved the meal. She was very appreciative of the effort." Just how much did the non-vegan Clinton enjoy it all? When the evening ended, the first lady, who had a slew of Secret Service agents at her beckoning, walked to her car, clutching tightly in her own arms the menus, a bottle of olive oil and Chiarello's

cookbook.http://www.seasonbyseason.com/about/press_04.htmlTo send an email to - Peter H

 

ALL-NEW Messenger - all new features - even more fun!

[Guest guest]

excuse me......!?

do i need to tell everyone yer penchant fer sheep butt flavored mushrooms?

*ducks and runs*

 

*calls from cover*

yeah..thats right peter!

sorry Jo, lotsa vegans still like the taste of flesh..one of the reason meat analogs are popular..many different reasons why folks are veganny..

*hears peter coming thru the brush behind him and runs* peter hurd Dec 21, 2004 7:00 AM Re: are there no vegan/vegetarian friendly chefs?

Sounds like another example of Calif-or-nia mentality. Seems like another planet. Or maybe I`m just an alien............from the planet Vega?

 

The Valley Vegan......

 

Jo bb <Heartwork wrote:

 

Sounds disgusting to me - why would vegans want their food cooked in smoke to make it taste like meat, or so much salt on their salad? Sounds like he wasn't anywhere near up to the job tome.

 

Jo

 

-

morgaana

 

Saturday, December 18, 2004 1:18 PM

are there no vegan/vegetarian friendly chefs?

Here's something I ran across searching for mentions of Steve Jobs' veganism. It's old news but still makes me wonder...if you're a vegan, having a vegan dinner party, why would you hire a chef who is clearly struggling to figure out how to cook without meat? Money probably wasn't an issue. And Northern California has to be one of the best places in the country to find such a chef. Laura------------------------------Taking the Vegan Challenge Renowned chef was up to the task of making dinner for First Lady by Carolyn Jung San Jose Mercury News For Michael Chiarello, chef-owner of the glorious Napa Valley restaurant Tra Vigne, there are meals that challenge, and then there are meals that go way beyond that. That was the case recently when Chiarello had the task of creating what he called a dinner of a lifetime: Hosted by Steve Jobs, head honcho of Apple Computer Inc., and his wife, Laurene Powell Jobs, at their Woodside home. Honoring first lady Hillary Rodham Clinton. And featuring an all-vegan menu. No eggs, no butter, no meat products whatsoever. And on top of that, any vegetables had to be left as uncooked as possible. Let's just say Chiarello, a descendant of a long line of southern Italian ranchers and butchers, felt a bit hampered. "It's like trying to make love with your clothes on," he says. "You have to get creative."But Chiarello, who had been recommended for the event to Laurene Powell Jobs through mutual acquaintances, was more than up to the task. Even though he's not a vegetarian, he likes to say that his new book, "The Tra Vigne Cookbook, Seasons in the California Wine Country" (Chronicle Books, $35), has a "high fiber content." The book is arranged by the seasons, with each vegetable -- from artichokes to winter squashes -- spotlighted.To pump up the flavor at the vegan dinner, Chiarello came packing gray fleur de sel, a robust French sea salt so vibrant he substitutes it for julienned prosciutto in a salad. He came toting just-pressed olive oil, so peppery it can stand on its own as a dressing. And he came with tricks for roasting porcini and tiny rice beans in a wood-fired oven to get them so smoky and caramelized they taste as if they've been braised in meat stock instead. The 38-year-old chef also was given a few allowances. But only a few. With the pasta entree, he received permission to pass ricotta separately on the side. With the salad, a lacy Parmesan tuile was allowed to garnish the plate. And the balsamic-marinated fresh strawberries got the nod to team with silky yogurt for dessert. "The food was spectacular," says Ornish, a vegetarian who has been a diet adviser to the Clintons since they moved into the White House. "It shows you don't have to choose between good food and good health." And it shows one need not feel deprived on a no-meat, no-dairy diet. "Everything was fresh and flavorful, leaving one feeling satisfied and yet light," says Laurene Powell Jobs, who, along with her husband, has followed a vegan diet for the past 15 years.The evening started on a whimsical note with deep-dish pizzette with oven-dried tomatoes, oil-cured olives and basil oil pesto served in an altar-like offering basket to play up the "fundraising" theme. That was followed by a "New Vegetable Haven" antipasto plate, honoring the first lady's days in New Haven, where she attended Yale Law School. The entree of no-egg, organic-semolina penne, tossed with a barely cooked asparagus pesto and served on a pool of fresh carrot juice broth, took on the theme of "Eating Italian" as in Clinton's bid to defeat rival New York Mayor Rudolph Giuliani in the New York Senate race."Mrs. Clinton loved the pasta," says Chiarello, who, with the entire kitchen staff, had a chance to meet with her. "And she loved the meal. She was very appreciative of the effort." Just how much did the non-vegan Clinton enjoy it all? When the evening ended, the first lady, who had a slew of Secret Service agents at her beckoning, walked to her car, clutching tightly in her own arms the menus, a bottle of olive oil and Chiarello's cookbook.http://www.seasonbyseason.com/about/press_04.htmlTo send an email to -

 

Peter H

 

 

 

 

 

ALL-NEW Messenger - all new features - even more fun! To send an email to -

 

 

 

 

 

[Guest guest]

Hey Fraggle,

In that funny airhead language they speak in Calif-or-nia,........WHATEVER?!

Tried Banana Bread Beer yesterday, very strange.......

 

The Valley Vegan.....fraggle <EBbrewpunx wrote:

 

excuse me......!?

do i need to tell everyone yer penchant fer sheep butt flavored mushrooms?

*ducks and runs*

 

*calls from cover*

yeah..thats right peter!

sorry Jo, lotsa vegans still like the taste of flesh..one of the reason meat analogs are popular..many different reasons why folks are veganny..

*hears peter coming thru the brush behind him and runs* peter hurd Dec 21, 2004 7:00 AM Re: are there no vegan/vegetarian friendly chefs?

Sounds like another example of Calif-or-nia mentality. Seems like another planet. Or maybe I`m just an alien............from the planet Vega?

 

The Valley Vegan......

 

Jo bb <Heartwork wrote:

 

Sounds disgusting to me - why would vegans want their food cooked in smoke to make it taste like meat, or so much salt on their salad? Sounds like he wasn't anywhere near up to the job tome.

 

Jo

 

-

morgaana

 

Saturday, December 18, 2004 1:18 PM

are there no vegan/vegetarian friendly chefs?

Here's something I ran across searching for mentions of Steve Jobs' veganism. It's old news but still makes me wonder...if you're a vegan, having a vegan dinner party, why would you hire a chef who is clearly struggling to figure out how to cook without meat? Money probably wasn't an issue. And Northern California has to be one of the best places in the country to find such a chef. Laura------------------------------Taking the Vegan Challenge Renowned chef was up to the task of making dinner for

First Lady by Carolyn Jung San Jose Mercury News For Michael Chiarello, chef-owner of the glorious Napa Valley restaurant Tra Vigne, there are meals that challenge, and then there are meals that go way beyond that. That was the case recently when Chiarello had the task of creating what he called a dinner of a lifetime: Hosted by Steve Jobs, head honcho of Apple Computer Inc., and his wife, Laurene Powell Jobs, at their Woodside home. Honoring first lady Hillary Rodham Clinton. And featuring an all-vegan menu. No eggs, no butter, no meat products whatsoever. And on top of that, any vegetables had to be left as uncooked as possible. Let's just say Chiarello, a descendant of a long line of southern Italian ranchers and butchers, felt a bit hampered. "It's like trying to make love with your clothes on," he says. "You have to get

creative."But Chiarello, who had been recommended for the event to Laurene Powell Jobs through mutual acquaintances, was more than up to the task. Even though he's not a vegetarian, he likes to say that his new book, "The Tra Vigne Cookbook, Seasons in the California Wine Country" (Chronicle Books, $35), has a "high fiber content." The book is arranged by the seasons, with each vegetable -- from artichokes to winter squashes -- spotlighted.To pump up the flavor at the vegan dinner, Chiarello came packing gray fleur de sel, a robust French sea salt so vibrant he substitutes it for julienned prosciutto in a salad. He came toting just-pressed olive oil, so peppery it can stand on its own as a dressing. And he came with tricks for roasting porcini and tiny rice beans in a wood-fired oven to get them so smoky and caramelized they taste as if they've been

braised in meat stock instead. The 38-year-old chef also was given a few allowances. But only a few. With the pasta entree, he received permission to pass ricotta separately on the side. With the salad, a lacy Parmesan tuile was allowed to garnish the plate. And the balsamic-marinated fresh strawberries got the nod to team with silky yogurt for dessert. "The food was spectacular," says Ornish, a vegetarian who has been a diet adviser to the Clintons since they moved into the White House. "It shows you don't have to choose between good food and good health." And it shows one need not feel deprived on a no-meat, no-dairy diet. "Everything was fresh and flavorful, leaving one feeling satisfied and yet light," says Laurene Powell Jobs, who, along with her husband, has followed a vegan diet for the past 15 years.The evening started on a whimsical note with deep-dish pizzette with oven-dried tomatoes, oil-cured olives and basil oil pesto —

served in an altar-like offering basket to play up the "fundraising" theme. That was followed by a "New Vegetable Haven" antipasto plate, honoring the first lady's days in New Haven, where she attended Yale Law School. The entree of no-egg, organic-semolina penne, tossed with a barely cooked asparagus pesto and served on a pool of fresh carrot juice broth, took on the theme of "Eating Italian" as in Clinton's bid to defeat rival New York Mayor Rudolph Giuliani in the New York Senate race."Mrs. Clinton loved the pasta," says Chiarello, who, with the entire kitchen staff, had a chance to meet with her. "And she loved the meal. She was very appreciative of the effort." Just how much did the non-vegan Clinton enjoy it all? When the evening ended, the first lady, who had a slew of Secret Service agents at her beckoning, walked to her car, clutching tightly in her own arms the menus, a bottle of olive oil and Chiarello's

cookbook.http://www.seasonbyseason.com/about/press_04.htmlTo send an email to -

 

Peter H

 

 

 

 

 

ALL-NEW Messenger - all new features - even more fun! To send an email to -

 

 

 

 

 

[Guest guest]

I've never been there, so don't know!

 

You're not like Rowan Atkinson's impression of an alien (Thin Blue

Line) I hope.

 

Jo

 

, peter hurd <swpgh01@t...> wrote:

> Sounds like another example of Calif-or-nia mentality. Seems like

another planet. Or maybe I`m just an alien............from the planet

Vega?

>

> The Valley Vegan......

>

>

>

> Jo bb <Heartwork@b...> wrote:

> Sounds disgusting to me - why would vegans want their food cooked

in smoke to make it taste like meat, or so much salt on their salad?

Sounds like he wasn't anywhere near up to the job tome.

>

> Jo

> -

> morgaana@a...

>

> Saturday, December 18, 2004 1:18 PM

> are there no vegan/vegetarian friendly chefs?

>

>

> Here's something I ran across searching for mentions of Steve Jobs'

veganism. It's old news but still makes me wonder...if you're a

vegan, having a vegan dinner party, why would you hire a chef who is

clearly struggling to figure out how to cook without meat? Money

probably wasn't an issue. And Northern California has to be one of

the best places in the country to find such a chef.

>

> Laura

>

> ------------------------------

>

> Taking the Vegan Challenge

> Renowned chef was up to the task of making dinner for First Lady

>

> by Carolyn Jung

> San Jose Mercury News

>

>

> For Michael Chiarello, chef-owner of the glorious Napa Valley

restaurant Tra Vigne, there are meals that challenge, and then there

are meals that go way beyond that. That was the case recently when

Chiarello had the task of creating what he called a dinner of a

lifetime: Hosted by Steve Jobs, head honcho of Apple Computer Inc.,

and his wife, Laurene Powell Jobs, at their Woodside home. Honoring

first lady Hillary Rodham Clinton. And featuring an all-vegan menu.

No eggs, no butter, no meat products whatsoever. And on top of that,

any vegetables had to be left as uncooked as possible. Let's just say

Chiarello, a descendant of a long line of southern Italian ranchers

and butchers, felt a bit hampered. " It's like trying to make love

with your clothes on, " he says. " You have to get creative. "

>

> But Chiarello, who had been recommended for the event to Laurene

Powell Jobs through mutual acquaintances, was more than up to the

task. Even though he's not a vegetarian, he likes to say that his new

book, " The Tra Vigne Cookbook, Seasons in the California Wine

Country " (Chronicle Books, $35), has a " high fiber content. " The book

is arranged by the seasons, with each vegetable -- from artichokes to

winter squashes -- spotlighted.

>

> To pump up the flavor at the vegan dinner, Chiarello came packing

gray fleur de sel, a robust French sea salt so vibrant he substitutes

it for julienned prosciutto in a salad. He came toting just-pressed

olive oil, so peppery it can stand on its own as a dressing. And he

came with tricks for roasting porcini and tiny rice beans in a wood-

fired oven to get them so smoky and caramelized they taste as if

they've been braised in meat stock instead. The 38-year-old chef also

was given a few allowances. But only a few. With the pasta entree, he

received permission to pass ricotta separately on the side. With the

salad, a lacy Parmesan tuile was allowed to garnish the plate. And

the balsamic-marinated fresh strawberries got the nod to team with

silky yogurt for dessert. " The food was spectacular, " says Ornish, a

vegetarian who has been a diet adviser to the Clintons since they

moved into the White House. " It shows you don't have to choose

between good food and good health. " And it shows one

> need not feel deprived on a no-meat, no-dairy diet. " Everything

was fresh and flavorful, leaving one feeling satisfied and yet

light, " says Laurene Powell Jobs, who, along with her husband, has

followed a vegan diet for the past 15 years.

>

> The evening started on a whimsical note with deep-dish pizzette

with oven-dried tomatoes, oil-cured olives and basil oil pesto —

served in an altar-like offering basket to play up the " fundraising "

theme. That was followed by a " New Vegetable Haven " antipasto plate,

honoring the first lady's days in New Haven, where she attended Yale

Law School. The entree of no-egg, organic-semolina penne, tossed with

a barely cooked asparagus pesto and served on a pool of fresh carrot

juice broth, took on the theme of " Eating Italian " as in Clinton's

bid to defeat rival New York Mayor Rudolph Giuliani in the New York

Senate race.

>

> " Mrs. Clinton loved the pasta, " says Chiarello, who, with the

entire kitchen staff, had a chance to meet with her. " And she loved

the meal. She was very appreciative of the effort. " Just how much did

the non-vegan Clinton enjoy it all? When the evening ended, the first

lady, who had a slew of Secret Service agents at her beckoning,

walked to her car, clutching tightly in her own arms the menus, a

bottle of olive oil and Chiarello's cookbook.

>

> http://www.seasonbyseason.com/about/press_04.html

>

> To send an email to -

 

>

>

>

[Guest guest]

Yeah like radical........

Get back in the shower, or at least wrap a towel around yerself! sheesh.......

Now I have to wash my eyes again......

 

Cor Blimey Guv, must get on down the apples and pears, and up the frog and toad....................what the hell, I`m Welsh. Pass me another sheep, will you, this ones no fun anymore!

 

The Valley Vegan......fraggle <EBbrewpunx wrote:

 

there ya go again, skooling me on language!

teeheehee

and, that's SoCal bra'h, like, totally dude..thats like, a totally different country, ok ok?

better be nice, er i'll try my luck with cockney slang, an' ya aw bleedin wouldn't loike thatn very much na would ya my china plate? peter hurd Dec 21, 2004 7:13 AM Re: are there no vegan/vegetarian friendly chefs?

Hey Fraggle,

In that funny airhead language they speak in Calif-or-nia,........WHATEVER?!

Tried Banana Bread Beer yesterday, very strange.......

 

The Valley Vegan.....fraggle <EBbrewpunx wrote:

 

excuse me......!?

do i need to tell everyone yer penchant fer sheep butt flavored mushrooms?

*ducks and runs*

 

*calls from cover*

yeah..thats right peter!

sorry Jo, lotsa vegans still like the taste of flesh..one of the reason meat analogs are popular..many different reasons why folks are veganny..

*hears peter coming thru the brush behind him and runs* peter hurd Dec 21, 2004 7:00 AM Re: are there no vegan/vegetarian friendly chefs?

Sounds like another example of Calif-or-nia mentality. Seems like another planet. Or maybe I`m just an alien............from the planet Vega?

 

The Valley Vegan......

 

Jo bb <Heartwork wrote:

 

Sounds disgusting to me - why would vegans want their food cooked in smoke to make it taste like meat, or so much salt on their salad? Sounds like he wasn't anywhere near up to the job tome.

 

Jo

 

-

morgaana

 

Saturday, December 18, 2004 1:18 PM

are there no vegan/vegetarian friendly chefs?

Here's something I ran across searching for mentions of Steve Jobs' veganism. It's old news but still makes me wonder...if you're a vegan, having a vegan dinner party, why would you hire a chef who is clearly struggling to figure out how to cook without meat? Money probably wasn't an issue. And Northern California has to be one of the best places in the country to find such a chef. Laura------------------------------Taking the Vegan Challenge Renowned chef was up to the task of making dinner for

First Lady by Carolyn Jung San Jose Mercury News For Michael Chiarello, chef-owner of the glorious Napa Valley restaurant Tra Vigne, there are meals that challenge, and then there are meals that go way beyond that. That was the case recently when Chiarello had the task of creating what he called a dinner of a lifetime: Hosted by Steve Jobs, head honcho of Apple Computer Inc., and his wife, Laurene Powell Jobs, at their Woodside home. Honoring first lady Hillary Rodham Clinton. And featuring an all-vegan menu. No eggs, no butter, no meat products whatsoever. And on top of that, any vegetables had to be left as uncooked as possible. Let's just say Chiarello, a descendant of a long line of southern Italian ranchers and butchers, felt a bit hampered. "It's like trying to make love with your clothes on," he says. "You have to get

creative."But Chiarello, who had been recommended for the event to Laurene Powell Jobs through mutual acquaintances, was more than up to the task. Even though he's not a vegetarian, he likes to say that his new book, "The Tra Vigne Cookbook, Seasons in the California Wine Country" (Chronicle Books, $35), has a "high fiber content." The book is arranged by the seasons, with each vegetable -- from artichokes to winter squashes -- spotlighted.To pump up the flavor at the vegan dinner, Chiarello came packing gray fleur de sel, a robust French sea salt so vibrant he substitutes it for julienned prosciutto in a salad. He came toting just-pressed olive oil, so peppery it can stand on its own as a dressing. And he came with tricks for roasting porcini and tiny rice beans in a wood-fired oven to get them so smoky and caramelized they taste as if they've been

braised in meat stock instead. The 38-year-old chef also was given a few allowances. But only a few. With the pasta entree, he received permission to pass ricotta separately on the side. With the salad, a lacy Parmesan tuile was allowed to garnish the plate. And the balsamic-marinated fresh strawberries got the nod to team with silky yogurt for dessert. "The food was spectacular," says Ornish, a vegetarian who has been a diet adviser to the Clintons since they moved into the White House. "It shows you don't have to choose between good food and good health." And it shows one need not feel deprived on a no-meat, no-dairy diet. "Everything was fresh and flavorful, leaving one feeling satisfied and yet light," says Laurene Powell Jobs, who, along with her husband, has followed a vegan diet for the past 15 years.The evening started on a whimsical note with deep-dish pizzette with oven-dried tomatoes, oil-cured olives and basil oil pesto —

served in an altar-like offering basket to play up the "fundraising" theme. That was followed by a "New Vegetable Haven" antipasto plate, honoring the first lady's days in New Haven, where she attended Yale Law School. The entree of no-egg, organic-semolina penne, tossed with a barely cooked asparagus pesto and served on a pool of fresh carrot juice broth, took on the theme of "Eating Italian" as in Clinton's bid to defeat rival New York Mayor Rudolph Giuliani in the New York Senate race."Mrs. Clinton loved the pasta," says Chiarello, who, with the entire kitchen staff, had a chance to meet with her. "And she loved the meal. She was very appreciative of the effort." Just how much did the non-vegan Clinton enjoy it all? When the evening ended, the first lady, who had a slew of Secret Service agents at her beckoning, walked to her car, clutching tightly in her own arms the menus, a bottle of olive oil and Chiarello's

cookbook.http://www.seasonbyseason.com/about/press_04.htmlTo send an email to -

 

Peter H

 

 

 

 

 

ALL-NEW Messenger - all new features - even more fun! To send an email to -

 

 

 

 

 

[Guest guest]

Hi Fraggle

 

LOL - I know lots of people like meat alternatives - I use them

myself sometimes - well, more fish alternatives actually. I guess I

was just expressing my dislike of smoke flavoured foods. I do

dislike the idea of salt on a salad!

 

Jo

, fraggle <EBbrewpunx@e...> wrote:

>

[Guest guest]

How's that made then Peter?

 

Jo

 

, peter hurd <swpgh01@t...> wrote:

> Hey Fraggle,

> In that funny airhead language they speak in Calif-or-

nia,........WHATEVER?!

> Tried Banana Bread Beer yesterday, very strange.......

>

> The Valley Vegan.....

>

> fraggle <EBbrewpunx@e...> wrote:

> excuse me......!?

> do i need to tell everyone yer penchant fer sheep butt flavored

mushrooms?

>

> *ducks and runs*

>

> *calls from cover*

> yeah..thats right peter!

> sorry Jo, lotsa vegans still like the taste of flesh..one of the

reason meat analogs are popular..many different reasons why folks are

veganny..

> *hears peter coming thru the brush behind him and runs*

>

>

>

> peter hurd

> Dec 21, 2004 7:00 AM

>

> Re: are there no vegan/vegetarian friendly

chefs?

>

>

> Sounds like another example of Calif-or-nia mentality. Seems like

another planet. Or maybe I`m just an alien............from the planet

Vega?

>

> The Valley Vegan......

>

>

>

> Jo bb <Heartwork@b...> wrote:

> Sounds disgusting to me - why would vegans want their food cooked

in smoke to make it taste like meat, or so much salt on their salad?

Sounds like he wasn't anywhere near up to the job tome.

>

> Jo

> -

> morgaana@a...

>

> Saturday, December 18, 2004 1:18 PM

> are there no vegan/vegetarian friendly chefs?

>

>

> Here's something I ran across searching for mentions of Steve Jobs'

veganism. It's old news but still makes me wonder...if you're a

vegan, having a vegan dinner party, why would you hire a chef who is

clearly struggling to figure out how to cook without meat? Money

probably wasn't an issue. And Northern California has to be one of

the best places in the country to find such a chef.

>

> Laura

>

> ------------------------------

>

> Taking the Vegan Challenge

> Renowned chef was up to the task of making dinner for First Lady

>

> by Carolyn Jung

> San Jose Mercury News

>

>

> For Michael Chiarello, chef-owner of the glorious Napa Valley

restaurant Tra Vigne, there are meals that challenge, and then there

are meals that go way beyond that. That was the case recently when

Chiarello had the task of creating what he called a dinner of a

lifetime: Hosted by Steve Jobs, head honcho of Apple Computer Inc.,

and his wife, Laurene Powell Jobs, at their Woodside home. Honoring

first lady Hillary Rodham Clinton. And featuring an all-vegan menu.

No eggs, no butter, no meat products whatsoever. And on top of that,

any vegetables had to be left as uncooked as possible. Let's just say

Chiarello, a descendant of a long line of southern Italian ranchers

and butchers, felt a bit hampered. " It's like trying to make love

with your clothes on, " he says. " You have to get creative. "

>

> But Chiarello, who had been recommended for the event to Laurene

Powell Jobs through mutual acquaintances, was more than up to the

task. Even though he's not a vegetarian, he likes to say that his new

book, " The Tra Vigne Cookbook, Seasons in the California Wine

Country " (Chronicle Books, $35), has a " high fiber content. " The book

is arranged by the seasons, with each vegetable -- from artichokes to

winter squashes -- spotlighted.

>

> To pump up the flavor at the vegan dinner, Chiarello came packing

gray fleur de sel, a robust French sea salt so vibrant he substitutes

it for julienned prosciutto in a salad. He came toting just-pressed

olive oil, so peppery it can stand on its own as a dressing. And he

came with tricks for roasting porcini and tiny rice beans in a wood-

fired oven to get them so smoky and caramelized they taste as if

they've been braised in meat stock instead. The 38-year-old chef also

was given a few allowances. But only a few. With the pasta entree, he

received permission to pass ricotta separately on the side. With the

salad, a lacy Parmesan tuile was allowed to garnish the plate. And

the balsamic-marinated fresh strawberries got the nod to team with

silky yogurt for dessert. " The food was spectacular, " says Ornish, a

vegetarian who has been a diet adviser to the Clintons since they

moved into the White House. " It shows you don't have to choose

between good food and good health. " And it shows one

> need not feel deprived on a no-meat, no-dairy diet. " Everything

was fresh and flavorful, leaving one feeling satisfied and yet

light, " says Laurene Powell Jobs, who, along with her husband, has

followed a vegan diet for the past 15 years.

>

> The evening started on a whimsical note with deep-dish pizzette

with oven-dried tomatoes, oil-cured olives and basil oil pesto —

served in an altar-like offering basket to play up the " fundraising "

theme. That was followed by a " New Vegetable Haven " antipasto plate,

honoring the first lady's days in New Haven, where she attended Yale

Law School. The entree of no-egg, organic-semolina penne, tossed with

a barely cooked asparagus pesto and served on a pool of fresh carrot

juice broth, took on the theme of " Eating Italian " as in Clinton's

bid to defeat rival New York Mayor Rudolph Giuliani in the New York

Senate race.

>

> " Mrs. Clinton loved the pasta, " says Chiarello, who, with the

entire kitchen staff, had a chance to meet with her. " And she loved

the meal. She was very appreciative of the effort. " Just how much did

the non-vegan Clinton enjoy it all? When the evening ended, the first

lady, who had a slew of Secret Service agents at her beckoning,

walked to her car, clutching tightly in her own arms the menus, a

bottle of olive oil and Chiarello's cookbook.

>

> http://www.seasonbyseason.com/about/press_04.html

>

> To send an email to -

 

>

>

>

>

>

> Peter H

>

>

>

>

>

> ALL-NEW Messenger - all new features - even more fun!

>

> To send an email to -

 

>

>

>

>

[Guest guest]

get aahhhtt guv'na, its aw robin hood... peter hurd Dec 21, 2004 7:27 AM Re: are there no vegan/vegetarian friendly chefs?

Yeah like radical........

Get back in the shower, or at least wrap a towel around yerself! sheesh.......

Now I have to wash my eyes again......

 

Cor Blimey Guv, must get on down the apples and pears, and up the frog and toad....................what the hell, I`m Welsh. Pass me another sheep, will you, this ones no fun anymore!

 

The Valley Vegan......fraggle <EBbrewpunx wrote:

 

there ya go again, skooling me on language!

teeheehee

and, that's SoCal bra'h, like, totally dude..thats like, a totally different country, ok ok?

better be nice, er i'll try my luck with cockney slang, an' ya aw bleedin wouldn't loike thatn very much na would ya my china plate? peter hurd Dec 21, 2004 7:13 AM Re: are there no vegan/vegetarian friendly chefs?

Hey Fraggle,

In that funny airhead language they speak in Calif-or-nia,........WHATEVER?!

Tried Banana Bread Beer yesterday, very strange.......

 

The Valley Vegan.....fraggle <EBbrewpunx wrote:

 

excuse me......!?

do i need to tell everyone yer penchant fer sheep butt flavored mushrooms?

*ducks and runs*

 

*calls from cover*

yeah..thats right peter!

sorry Jo, lotsa vegans still like the taste of flesh..one of the reason meat analogs are popular..many different reasons why folks are veganny..

*hears peter coming thru the brush behind him and runs* peter hurd Dec 21, 2004 7:00 AM Re: are there no vegan/vegetarian friendly chefs?

Sounds like another example of Calif-or-nia mentality. Seems like another planet. Or maybe I`m just an alien............from the planet Vega?

 

The Valley Vegan......

 

Jo bb <Heartwork wrote:

 

Sounds disgusting to me - why would vegans want their food cooked in smoke to make it taste like meat, or so much salt on their salad? Sounds like he wasn't anywhere near up to the job tome.

 

Jo

 

-

morgaana

 

Saturday, December 18, 2004 1:18 PM

are there no vegan/vegetarian friendly chefs?

Here's something I ran across searching for mentions of Steve Jobs' veganism. It's old news but still makes me wonder...if you're a vegan, having a vegan dinner party, why would you hire a chef who is clearly struggling to figure out how to cook without meat? Money probably wasn't an issue. And Northern California has to be one of the best places in the country to find such a chef. Laura------------------------------Taking the Vegan Challenge Renowned chef was up to the task of making dinner for First Lady by Carolyn Jung San Jose Mercury News For Michael Chiarello, chef-owner of the glorious Napa Valley restaurant Tra Vigne, there are meals that challenge, and then there are meals that go way beyond that. That was the case recently when Chiarello had the task of creating what he called a dinner of a lifetime: Hosted by Steve Jobs, head honcho of Apple Computer Inc., and his wife, Laurene Powell Jobs, at their Woodside home. Honoring first lady Hillary Rodham Clinton. And featuring an all-vegan menu. No eggs, no butter, no meat products whatsoever. And on top of that, any vegetables had to be left as uncooked as possible. Let's just say Chiarello, a descendant of a long line of southern Italian ranchers and butchers, felt a bit hampered. "It's like trying to make love with your clothes on," he says. "You have to get creative."But Chiarello, who had been recommended for the event to Laurene Powell Jobs through mutual acquaintances, was more than up to the task. Even though he's not a vegetarian, he likes to say that his new book, "The Tra Vigne Cookbook, Seasons in the California Wine Country" (Chronicle Books, $35), has a "high fiber content." The book is arranged by the seasons, with each vegetable -- from artichokes to winter squashes -- spotlighted.To pump up the flavor at the vegan dinner, Chiarello came packing gray fleur de sel, a robust French sea salt so vibrant he substitutes it for julienned prosciutto in a salad. He came toting just-pressed olive oil, so peppery it can stand on its own as a dressing. And he came with tricks for roasting porcini and tiny rice beans in a wood-fired oven to get them so smoky and caramelized they taste as if they've been braised in meat stock instead. The 38-year-old chef also was given a few allowances. But only a few. With the pasta entree, he received permission to pass ricotta separately on the side. With the salad, a lacy Parmesan tuile was allowed to garnish the plate. And the balsamic-marinated fresh strawberries got the nod to team with silky yogurt for dessert. "The food was spectacular," says Ornish, a vegetarian who has been a diet adviser to the Clintons since they moved into the White House. "It shows you don't have to choose between good food and good health." And it shows one need not feel deprived on a no-meat, no-dairy diet. "Everything was fresh and flavorful, leaving one feeling satisfied and yet light," says Laurene Powell Jobs, who, along with her husband, has followed a vegan diet for the past 15 years.The evening started on a whimsical note with deep-dish pizzette with oven-dried tomatoes, oil-cured olives and basil oil pesto served in an altar-like offering basket to play up the "fundraising" theme. That was followed by a "New Vegetable Haven" antipasto plate, honoring the first lady's days in New Haven, where she attended Yale Law School. The entree of no-egg, organic-semolina penne, tossed with a barely cooked asparagus pesto and served on a pool of fresh carrot juice broth, took on the theme of "Eating Italian" as in Clinton's bid to defeat rival New York Mayor Rudolph Giuliani in the New York Senate race."Mrs. Clinton loved the pasta," says Chiarello, who, with the entire kitchen staff, had a chance to meet with her. "And she loved the meal. She was very appreciative of the effort." Just how much did the non-vegan Clinton enjoy it all? When the evening ended, the first lady, who had a slew of Secret Service agents at her beckoning, walked to her car, clutching tightly in her own arms the menus, a bottle of olive oil and Chiarello's cookbook.http://www.seasonbyseason.com/about/press_04.htmlTo send an email to -

 

Peter H

 

 

 

 

 

ALL-NEW Messenger - all new features - even more fun! To send an email to -

 

 

 

 

 

[Guest guest]

No idea, somewhere there are bananas involved, as the label did state that it contained free trade bananas, tasted wierd though.......

 

The Valley Vegan.......heartwerk <Heartwork wrote:

How's that made then Peter?Jo , peter hurd wrote:> Hey Fraggle,> In that funny airhead language they speak in Calif-or-nia,........WHATEVER?!> Tried Banana Bread Beer yesterday, very strange.......> > The Valley Vegan.....> > fraggle wrote:> excuse me......!?> do i need to tell everyone yer penchant fer sheep butt flavored mushrooms?> > *ducks and runs*> > *calls from cover*> yeah..thats right peter!> sorry Jo, lotsa vegans still like the taste of flesh..one of the reason meat analogs are popular..many different reasons why folks are veganny..> *hears peter coming thru the brush behind him and runs*> > > > peter

hurd > Dec 21, 2004 7:00 AM > > Re: are there no vegan/vegetarian friendly chefs? > > > Sounds like another example of Calif-or-nia mentality. Seems like another planet. Or maybe I`m just an alien............from the planet Vega?> > The Valley Vegan......> > > > Jo bb wrote:> Sounds disgusting to me - why would vegans want their food cooked in smoke to make it taste like meat, or so much salt on their salad? Sounds like he wasn't anywhere near up to the job tome.> > Jo> - > morgaana@a... > > Saturday, December 18, 2004 1:18 PM> are there no vegan/vegetarian friendly chefs?> > > Here's something I ran across searching for mentions of Steve Jobs'

veganism. It's old news but still makes me wonder...if you're a vegan, having a vegan dinner party, why would you hire a chef who is clearly struggling to figure out how to cook without meat? Money probably wasn't an issue. And Northern California has to be one of the best places in the country to find such a chef. > > Laura> > ------------------------------> > Taking the Vegan Challenge > Renowned chef was up to the task of making dinner for First Lady > > by Carolyn Jung > San Jose Mercury News > > > For Michael Chiarello, chef-owner of the glorious Napa Valley restaurant Tra Vigne, there are meals that challenge, and then there are meals that go way beyond that. That was the case recently when Chiarello had the task of creating what he called a dinner of a lifetime: Hosted by Steve Jobs, head honcho of Apple Computer Inc., and his wife, Laurene Powell

Jobs, at their Woodside home. Honoring first lady Hillary Rodham Clinton. And featuring an all-vegan menu. No eggs, no butter, no meat products whatsoever. And on top of that, any vegetables had to be left as uncooked as possible. Let's just say Chiarello, a descendant of a long line of southern Italian ranchers and butchers, felt a bit hampered. "It's like trying to make love with your clothes on," he says. "You have to get creative."> > But Chiarello, who had been recommended for the event to Laurene Powell Jobs through mutual acquaintances, was more than up to the task. Even though he's not a vegetarian, he likes to say that his new book, "The Tra Vigne Cookbook, Seasons in the California Wine Country" (Chronicle Books, $35), has a "high fiber content." The book is arranged by the seasons, with each vegetable -- from artichokes to winter squashes -- spotlighted.> > To pump up the flavor at the vegan

dinner, Chiarello came packing gray fleur de sel, a robust French sea salt so vibrant he substitutes it for julienned prosciutto in a salad. He came toting just-pressed olive oil, so peppery it can stand on its own as a dressing. And he came with tricks for roasting porcini and tiny rice beans in a wood-fired oven to get them so smoky and caramelized they taste as if they've been braised in meat stock instead. The 38-year-old chef also was given a few allowances. But only a few. With the pasta entree, he received permission to pass ricotta separately on the side. With the salad, a lacy Parmesan tuile was allowed to garnish the plate. And the balsamic-marinated fresh strawberries got the nod to team with silky yogurt for dessert. "The food was spectacular," says Ornish, a vegetarian who has been a diet adviser to the Clintons since they moved into the White House. "It shows you don't have to choose between good food and good

health." And it shows one> need not feel deprived on a no-meat, no-dairy diet. "Everything was fresh and flavorful, leaving one feeling satisfied and yet light," says Laurene Powell Jobs, who, along with her husband, has followed a vegan diet for the past 15 years.> > The evening started on a whimsical note with deep-dish pizzette with oven-dried tomatoes, oil-cured olives and basil oil pesto — served in an altar-like offering basket to play up the "fundraising" theme. That was followed by a "New Vegetable Haven" antipasto plate, honoring the first lady's days in New Haven, where she attended Yale Law School. The entree of no-egg, organic-semolina penne, tossed with a barely cooked asparagus pesto and served on a pool of fresh carrot juice broth, took on the theme of "Eating Italian" as in Clinton's bid to defeat rival New York Mayor Rudolph Giuliani in the New York Senate race.> > "Mrs. Clinton loved

the pasta," says Chiarello, who, with the entire kitchen staff, had a chance to meet with her. "And she loved the meal. She was very appreciative of the effort." Just how much did the non-vegan Clinton enjoy it all? When the evening ended, the first lady, who had a slew of Secret Service agents at her beckoning, walked to her car, clutching tightly in her own arms the menus, a bottle of olive oil and Chiarello's cookbook.> > http://www.seasonbyseason.com/about/press_04.html> > To send an email to - > > > > > > Peter H > > > > > > ALL-NEW Messenger - all new features - even more fun! > > To send an email to - > > > >

[Guest guest]

Hey Fraggle

 

> bleedin wouldn't loike thatn very much na would ya my china plate?

 

I think you've missed the subtlety of Cockney rhyming slang... you

don't put the " plate " bit at the end... you'd just say " me old

china " , or something like that. Otherwise you've given away the

rhyme, and those foreigners from distant lands like Kent, Sussex and

Wales will be able to work out what you're talking about.

 

BB

Peter

[Guest guest]

Hi Fraggle

 

> get aahhhtt guv'na, its aw robin hood...

 

Now you're just making stuff up!

 

BB

Peter

[Guest guest]

Cheers Peter, why dont you sling your hook?

 

The Valley Vegan........Peter Kebbell <metalscarab wrote:

Hey Fraggle> bleedin wouldn't loike thatn very much na would ya my china plate?I think you've missed the subtlety of Cockney rhyming slang... youdon't put the "plate" bit at the end... you'd just say "me oldchina", or something like that. Otherwise you've given away therhyme, and those foreigners from distant lands like Kent, Sussex andWales will be able to work out what you're talking about.BBPeter

[Guest guest]

ya know..i rarely have found a *fish* alternative that i can stomach...

there's a fake tuna that tastes pretty good(but, please bacchus, stay away from Tuno, that stuff tastes like rancid dish water(my opinion of course)..but..any time i try a veggie fish dish in a restaurant i am always sorely disappointed

erk Dec 21, 2004 7:31 AM Re: are there no vegan/vegetarian friendly chefs? Hi FraggleLOL - I know lots of people like meat alternatives - I use them myself sometimes - well, more fish alternatives actually. I guess I was just expressing my dislike of smoke flavoured foods. I do dislike the idea of salt on a salad!Jo , fraggle <EBbrewpunx@e...> wrote:>

[Guest guest]

sorry...

my bad...

maybe vegans should create or our language..confound em all

oh..wait...meat analogs, tempeh, tvp,..maybe we already have Peter Kebbell Dec 21, 2004 8:04 AM Re: are there no vegan/vegetarian friendly chefs? Hey Fraggle> bleedin wouldn't loike thatn very much na would ya my china plate?I think you've missed the subtlety of Cockney rhyming slang... youdon't put the "plate" bit at the end... you'd just say "me oldchina", or something like that. Otherwise you've given away therhyme, and those foreigners from distant lands like Kent, Sussex andWales will be able to work out what you're talking about.BBPeterTo send an email to -

 

 

 

 

 

[Guest guest]

well..duuuuh...

and, actually..have heard more then once someone use *robin hood* for good... Peter Kebbell Dec 21, 2004 8:10 AM Re: are there no vegan/vegetarian friendly chefs? Hi Fraggle> get aahhhtt guv'na, its aw robin hood...Now you're just making stuff up!BBPeterTo send an email to -

 

 

 

 

 

[Guest guest]

Hi Fraggle

 

> well..duuuuh...

> and, actually..have heard more then once someone use *robin hood*

> for good...

 

OK... someone else has made it up then... I'm 99.999% sure that it

isn't a proper bit of cockney!

 

BB

Peter

[Guest guest]

well..i just had to look...

 

 

http://www.probertencyclopaedia.com/ZRB.HTM

 

ROBIN HOOD

Robin Hood is London Cockney rhyming slang for good, well-behaved.Robin Hood is London Cockney rhyming slang for wood.Robin Hood was London Cockney rhyming slang for a Woodbine cigarette (wood).

ROBIN HOODS

Robin Hoods is London Cockney rhyming slang for goods.Robin Hoods is London Cockney rhyming slang for woods.Robin Hoods was London Cockney rhyming slang for Woodbine cigarettes (woods). Peter Kebbell Dec 21, 2004 10:39 AM Re: are there no vegan/vegetarian friendly chefs? Hi Fraggle> well..duuuuh...> and, actually..have heard more then once someone use *robin hood*> for good...OK... someone else has made it up then... I'm 99.999% sure that itisn't a proper bit of cockney!BBPeterTo send an email to -

 

 

 

 

 

[Guest guest]

I bet it did.

 

Jo

 

-

peter hurd

Tuesday, December 21, 2004 3:55 PM

Re: Re: are there no vegan/vegetarian friendly chefs?

 

No idea, somewhere there are bananas involved, as the label did state that it contained free trade bananas, tasted wierd though.......

 

The Valley Vegan.......heartwerk <Heartwork wrote:

How's that made then Peter?Jo , peter hurd wrote:> Hey Fraggle,> In that funny airhead language they speak in Calif-or-nia,........WHATEVER?!> Tried Banana Bread Beer yesterday, very strange.......> > The Valley Vegan.....> > fraggle wrote:> excuse me......!?> do i need to tell everyone yer penchant fer sheep butt flavored mushrooms?> > *ducks and runs*> > *calls from cover*> yeah..thats right peter!> sorry Jo, lotsa vegans still like the taste of flesh..one of the reason meat analogs are popular..many different reasons why folks are veganny..> *hears peter coming thru the brush behind him and runs*> > > > peter hurd > Dec 21, 2004 7:00 AM > > Re: are there no vegan/vegetarian friendly chefs? > > > Sounds like another example of Calif-or-nia mentality. Seems like another planet. Or maybe I`m just an alien............from the planet Vega?> > The Valley Vegan......> > > > Jo bb wrote:> Sounds disgusting to me - why would vegans want their food cooked in smoke to make it taste like meat, or so much salt on their salad? Sounds like he wasn't anywhere near up to the job tome.> > Jo> - > morgaana@a... > > Saturday, December 18, 2004 1:18 PM> are there no vegan/vegetarian friendly chefs?> > > Here's something I ran across searching for mentions of Steve Jobs' veganism. It's old news but still makes me wonder...if you're a vegan, having a vegan dinner party, why would you hire a chef who is clearly struggling to figure out how to cook without meat? Money probably wasn't an issue. And Northern California has to be one of the best places in the country to find such a chef. > > Laura> > ------------------------------> > Taking the Vegan Challenge > Renowned chef was up to the task of making dinner for First Lady > > by Carolyn Jung > San Jose Mercury News > > > For Michael Chiarello, chef-owner of the glorious Napa Valley restaurant Tra Vigne, there are meals that challenge, and then there are meals that go way beyond that. That was the case recently when Chiarello had the task of creating what he called a dinner of a lifetime: Hosted by Steve Jobs, head honcho of Apple Computer Inc., and his wife, Laurene Powell Jobs, at their Woodside home. Honoring first lady Hillary Rodham Clinton. And featuring an all-vegan menu. No eggs, no butter, no meat products whatsoever. And on top of that, any vegetables had to be left as uncooked as possible. Let's just say Chiarello, a descendant of a long line of southern Italian ranchers and butchers, felt a bit hampered. "It's like trying to make love with your clothes on," he says. "You have to get creative."> > But Chiarello, who had been recommended for the event to Laurene Powell Jobs through mutual acquaintances, was more than up to the task. Even though he's not a vegetarian, he likes to say that his new book, "The Tra Vigne Cookbook, Seasons in the California Wine Country" (Chronicle Books, $35), has a "high fiber content." The book is arranged by the seasons, with each vegetable -- from artichokes to winter squashes -- spotlighted.> > To pump up the flavor at the vegan dinner, Chiarello came packing gray fleur de sel, a robust French sea salt so vibrant he substitutes it for julienned prosciutto in a salad. He came toting just-pressed olive oil, so peppery it can stand on its own as a dressing. And he came with tricks for roasting porcini and tiny rice beans in a wood-fired oven to get them so smoky and caramelized they taste as if they've been braised in meat stock instead. The 38-year-old chef also was given a few allowances. But only a few. With the pasta entree, he received permission to pass ricotta separately on the side. With the salad, a lacy Parmesan tuile was allowed to garnish the plate. And the balsamic-marinated fresh strawberries got the nod to team with silky yogurt for dessert. "The food was spectacular," says Ornish, a vegetarian who has been a diet adviser to the Clintons since they moved into the White House. "It shows you don't have to choose between good food and good health." And it shows one> need not feel deprived on a no-meat, no-dairy diet. "Everything was fresh and flavorful, leaving one feeling satisfied and yet light," says Laurene Powell Jobs, who, along with her husband, has followed a vegan diet for the past 15 years.> > The evening started on a whimsical note with deep-dish pizzette with oven-dried tomatoes, oil-cured olives and basil oil pesto — served in an altar-like offering basket to play up the "fundraising" theme. That was followed by a "New Vegetable Haven" antipasto plate, honoring the first lady's days in New Haven, where she attended Yale Law School. The entree of no-egg, organic-semolina penne, tossed with a barely cooked asparagus pesto and served on a pool of fresh carrot juice broth, took on the theme of "Eating Italian" as in Clinton's bid to defeat rival New York Mayor Rudolph Giuliani in the New York Senate race.> > "Mrs. Clinton loved the pasta," says Chiarello, who, with the entire kitchen staff, had a chance to meet with her. "And she loved the meal. She was very appreciative of the effort." Just how much did the non-vegan Clinton enjoy it all? When the evening ended, the first lady, who had a slew of Secret Service agents at her beckoning, walked to her car, clutching tightly in her own arms the menus, a bottle of olive oil and Chiarello's cookbook.> > http://www.seasonbyseason.com/about/press_04.html> > To send an email to - > > > > > > Peter H > > > > > > ALL-NEW Messenger - all new features - even more fun! > > To send an email to - > > > >

[Guest guest]

The Welsh have their own secret language - I bought a little book called

something like Learn Welsh In A Week for Holidaymakers!

 

Jo

>

> > bleedin wouldn't loike thatn very much na would ya my china plate?

>

> I think you've missed the subtlety of Cockney rhyming slang... you

> don't put the " plate " bit at the end... you'd just say " me old

> china " , or something like that. Otherwise you've given away the

> rhyme, and those foreigners from distant lands like Kent, Sussex and

> Wales will be able to work out what you're talking about.

>

> BB

> Peter

To send an email to -

>

[Guest guest]

The Redwoods products over here are quite good - the fish fingers, fish steaks and scampi substitutes. However, they are reducing the salt content of some of their foods, so maybe they won't taste so good once that is done.

 

Jo

 

-

fraggle

Tuesday, December 21, 2004 4:22 PM

Re: Re: are there no vegan/vegetarian friendly chefs?

 

ya know..i rarely have found a *fish* alternative that i can stomach...

there's a fake tuna that tastes pretty good(but, please bacchus, stay away from Tuno, that stuff tastes like rancid dish water(my opinion of course)..but..any time i try a veggie fish dish in a restaurant i am always sorely disappointed

erk Dec 21, 2004 7:31 AM Re: are there no vegan/vegetarian friendly chefs? Hi FraggleLOL - I know lots of people like meat alternatives - I use them myself sometimes - well, more fish alternatives actually. I guess I was just expressing my dislike of smoke flavoured foods. I do dislike the idea of salt on a salad!Jo , fraggle <EBbrewpunx@e...> wrote:> To send an email to -

[Guest guest]

Hi Fraggle

 

> well..i just had to look...

 

Yeah.. but at the risk of seeming like a purist... my family come from

the cockney area of London, so I feel I'm in a pretty good position to

comment. Unfortunately making up new " cockney " rhyming slang has

become something of a fad in the past ten years, and the majority of

it has never been used by cockneys!

 

BB

Peter