New Meetup: Heads Up! Great Chefs Cook Vegan Book Discussion

From: Stephanie H.
Sent on: Saturday, December 6, 2008 12:25 PM
Announcing a new Meetup for Vegetarian & Vegan Meetup of Raleigh, Durham & Chapel Hill!

What: Heads Up! Great Chefs Cook Vegan Book Discussion

When: March 11,[masked]:30 PM

Where: Click the link below to find out!

Meetup Description: As always a Heads Up! is information about an event you may be interested in, not an official meetup. If there is interest, we can make plans to meetup and try to sit together! This is a book discussion by the author, not a food demo.

~ Stephanie

Information obtained from Triangle Vegetarian Society website:
Wednesday, March 11 - 7:30 pm
Linda Long speaking at Quail Ridge Books on her book, Great Chefs Cook Vegan (non-TVS event)
Quail Ridge Books
3522 Wade Avenue, Raleigh
A photographer and writer, New York City-based Linda Long is a three-decade plus committed vegan with a background including being a waitress in her parents' Pennsylvania truck stop and high school home economist, as well as working for ten years in the resort hotel business. She has photographed book covers and written and photographed for publications such as Vegetarian Journal, American Vegan, and VegNews, including covering the TVS Thanksgiving dinner.

In September 2008, Gibbs Smith, Publisher published her beautifully photographed book, Great Chefs Cook Vegan. In this book, she shares fabulous vegan recipes from twenty five top chefs, including Alex Stratta, Anne Quatrano, Bradford Thompson, Cat Cora, Charlie Trotter & Matthias Merges, Dan Barber, Daniel Boulud, David Burke, Eric Ripert, Erik Blauberg, Floyd Cardoz, Gabriel Kreuther, Jean-Georges Vongerichten, John Besh, Jose Andres, Josef Huber, Marcus Samuelsson, Matthew Kenney, Michel Nischan, Phil Evans, Suzanne Goin, Terrance Brennan, Thomas Keller, Todd English, and local Washington Duke Inn's Jason Cunningham. Each shared recipes from a three- or four- course vegan meal of their creation, including Baby Beet Salad with Pistachio Vinaigrette and Chickpea Fritters, Sweet Pea Ravioli with Sauteed Pea Leaves, Stuffed Baby Bell Peppers with Sunflower Seed Risotto, and Chocolate Cake with a Chocolate Truffle Molten Center.

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