The Chef: AureliaThe Menu: An incredibly veganized version of the San Franciscan original! That's right, cioppino was created right here in the City by the Bay, and today's delicious dish did the fish-free crowd proud. A rich tomato base, celery, carrots, purple potatoes, and hearty helpings of faux fish and shrimp comprised these belly-busting bowl fulls. Ms. Aurelia served up the soup with the other well-known SF favorite—sourdough bread. Sides of couscous with garbanzo beans and shredded greens and a fresh, bright salad made the meal complete.
The Goods: Faux fish can be dangerous territory for even the most accomplished veg chefs, but everyone agreed that today's cioppino was an outstanding success. The recipe was adapted from that of Tadich Grill, San Francisco's oldest restaurant. In addition to the utterly yummy eats we got to enjoy the company of four guests: Justin Torrellas of Organic Athlete, and Adrian, Mariana, and Emilia Carstens, who happen to be related to a certain senior editor. Emilia happens to be the cutest baby on the planet—yes, that's her official title—so it would be a crime for us to keep her to ourselves. Here she is with today's incredible chef!
2 comments:
recipes. we want recipes. how do you make the faux fish?
Hey Justin!
Since you asked, we'll divulge our heavily guarded secret to making faux fish: buy it! Here in SF we're spoiled with Asian markets that carry tons of great faux meats. For anyone outside the Bay Area, check you favorite online retailer! The recipe for Tadich Grill's cioppino can also be found online, but, of course, make sure to use vegan ingredients!
Cheers!
VN
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