Is Vedge the best vegan restaurant in America? It might be one of the best restaurants, period.

vedge
100 Plates Large and Small That Redefine Vegetable Cooking

Philadelphia magazine

Rich Landau & Kate Jacoby

Award-winning chef/owners of Vedge restaurant

Int r oduc tion T e c h niq ues a nd Tip s

smallbites salads plates thedirtlist desserts cocktails specialmenus

Vedge is a modern vegetable restaurant that veteran Philadelphia chefs Rich Landau and Kate Jacoby, formerly of the acclaimed and award-winning vegan restaurant Horizons, opened in Fall 2011. In a historic Center City Philadelphia building, Landau and Jacoby offer a progressive, bold approach to vegetable cooking in a classically elegant dining room. The menus at Vedge are truly inspired by their ingredients. Patrons savor plates large and small, all of which showcase vegetables as theyve rarely been prepared before, including a daily Dirt List of innovative specials made with just-reaped ingredients, desserts so creamy they have been known to fool nonvegans, and perfectly paired cocktails using homemade syrups and bitters. No animal products are used in the Vedge kitchen. Vedge prides itself on being an epicureans restaurantfor omnivores, vegetarians, vegans, and carnivores alike. Patrons and critics agree. In 2012, Vedge was named Restaurant of the Year by both VegNews and Eater.com (Philly edition). Husband and wife Rich Landau and Kate Jacoby are the chefs/owners of Vedge. Landau has been at the forefront of vegetarian dining since 1994, when he opened his first restaurant, Horizons Caf, with locations in Philadelphia and Willow Grove, which was named VegNewss restaurant of the year in 2006. In 2009, Landau served the first-ever vegan dinner at the James Beard House in New York City. In 2012, he received Cooking Lights Trailblazing Chef Award. Jacoby is Vedges pastry chef and manages the restaurants cocktail program. Rich Landau and Kate Jacoby not only work but also live in their native Philadelphia.

With its bold, sophisticated, and delectable dishes, Vedge puts vegetables in the spotlight, taking readers inside its namesake kitchen with 100 recipes that allow home cooks to recreate this award-winning restaurants distinctive and deceptively veganfare at home. Here are recipes for Small Bites (French Breakfast Radishes with Nori, Smoked Tamari and Avocado), Plates (Porcini and Celery Root Shepherds Pie), and special dishes featured on the restaurants popular Dirt List, which highlights just-reaped ingredients (Charred Shishito Peppers and Korean Eggplant Tacos with Kimchi). Here, too, are tips and techniques from Chef Landau (such as how to make mushrooms the main event in BLT Sliders), luscious desserts from Chef Jacoby (such as Chocolate Stuffed Beignets), and house recipes for spice blends and sauces. Gorgeous photographs showcase the books recipes and capture the spirit of the restaurant. Vedge also features plate and wine pairing suggestions and sidebars on themed dinners, including Chef Landaus menu for the first vegan meal ever served at the James Beard House.

Vedge is a modern vegetable cookbook like no otherone that will inspire you to prepare your own delicious vedge!

shavedbrussels sproutswith whole-grain mustardsauce

PReP time: 15 minuteS CooK time: 10 minuteS SeRVeS 2 to 3

2 tablespoons whole-grain mustard cup vegan mayo 1 tablespoon water 1 teaspoon salt 1 teaspoon freshly ground black pepper 1 pound Brussels sprouts, 2 to 3 layers of outer leaves removed and bottom core cut off 2 tablespoons olive oil 2 teaspoons minced garlic

Brussels sprouts were one of my personal challenges when we opened Vedge; I was never very fond of them. But as we prepared to open a vegetable restaurant, I vowed to prepare any vegetable, even ones I didnt like very much, in ways everyone could enjoy. This recipe is a result of that effort, and I can honestly say that I now love Brussels sprouts. It has everything to do with the way we shave them. That texture, mingling with the creamy, tangy mustard sauce, recalls a warm Caesar salad to me. On our menu since we opened, this dish is one of our most popular.

1.

Begin by making the sauce, whisking together the mustard,

vegan mayo, and water with teaspoon of the salt and teaspoon of the pepper in a small bowl. Set aside.

2. 3.

Run Brussels sprouts through the slicer blade of a food

processor or carefully shave on a mandoline. Heat a large saut pan on high. Add the olive oil. Just as the

oil starts to ripple, add the garlic, then immediately add the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning.

4.

Add the remaining salt and remaining pepper, then allow the

Brussels sprouts to sear for 4 to 5 minutes, stirring occasionally so they brown evenly. Transfer to serving dish.

5.

Drizzle sauce directly on top of the Brussels sprouts.

THE DIRT LIST

100PlatesLargeandSmall

ThatRedefineVegetableCooking

FromthekitchenofAmericasmostinventivevegetable restaurant,one-of-a-kindrecipesthatadventuresomehome cookswilldelightintryingforthemselves

AWARDSANDPRAISEFORVEDgEThERESTAURANT
ProduceInnovationAward/ TrailblazingChef2012
Cooking Light There may be no better example of the elevation of humble produce to sexy star of the culinary world than the food at Vedge. Cooking Light Its the food itself that takes the experience over the top . . . Vedge stands unparalleled. VegNews Vegan cooking to please the omnivorous. Chef Rich Landau has a way of making rutabagas sexy. Philadelphia Inquirer Landau and Jacoby make you forget . . . heavyhanded meat substitutes with inventive, delectable . . . small plates, the extraordinary fare makes even hard-core carnivores consider giving up meat. Zagat

RestaurantoftheYear, Philadelphia,2012
Eater.com VegNews Zagat

RestaurantoftheYear,2012 TopNewcomer,2012 Top10UpscaleVegan RestaurantsinAmerica

Shape

PublicationDate
July 2013

Specifications
Paper Over Boards ISBN 978-1-61519-085-0 No. 779085 Full-page color photographs throughout 7 x 91/8 | 224 pages $24.95 US | $28.95 Can.

Librarians&Teachers
Michael Rockliff 212.614.7572 mrockliff@workman.com

Marketing&Publicity
5-city author tour: Philadelphia, New York, Seattle, Portland, San Francisco National print features and review attention National radio campaign Campaign to vegetarian/vegan, food, and wellness bloggers Advertising on food websites and blogs, including SeriousEats.com

OrderingInformation
The Experiments books are distributed in the United States by Workman Publishing Company: 800.722.7202 and in Canada by Thomas Allen & Son Ltd.: 800.387.4333

Media,Events,&Bookstores
Jack Palmer 212.889.1659 ext. 14 jack@theexperimentpublishing.com

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All photos Michael Spain-Smith