Vegan Valentine's

The Chef: Chloe Coscarelli 

The Menu: An incredible, three-course Valentine's Day-themed feast from our star guest chef, Ms. Chloe Coscarelli. We started the meal by sipping on delicious pomegranate lemonade and dining on a delightful roasted beet and arugula salad tossed in a sweet champagne vinaigrette. Our light and fresh salad was paired perfectly with a crisp and flavorful artichoke-pesto crostini. As if we weren't already in culinary heaven, Chloe's main course was a to-die-for farfalle pasta dish complete with wild mushrooms and sundried tomatoes, served in a rich, savory almond-cream sauce. For dessert, Chloe prepared some of the best bite-sized, cream-filled cupcakes we've ever tasted, and since she's amazing like that, she also delighted us with decadent raspberry chocolate tiramisu. Yep, we are dead from excitement.

The Goods: We always love having guests here at the VNHQ, and today Chloe and her lovely mother—and assistant—Shelley Coscarelli pretty much made our day. We heard about Chloe recently after she won a panini contest in Los Angeles with her vegan mango masala panini recipe. Chloe has worked at a variety of vegan hot spots including Millennium Restaurant in San Francisco and Counter Organic Vegetarian Bistro in New York City. To say that we were floored by the food and by the company would be an understatement. Not only did Chloe serve us an awesome feast, she and Shelley brought Valentine's Day decorations for the occasion! Yes, we're officially fans of this up-and-coming vegan chef extraordinaire.  

Raspberry Chocolate Tiramisu and Cream-Filled Love Bites

Chloe, Kristen, Liz, Abigail, Lyndsay, Colleen, and Shelley