The Chefs: Jennifer and Veggie Grill
The Menu: Buffalo faux chicken wings, mac and cheese made with quinoa pasta, All Hail Kale salad, sweet potato fries, Sante Fe Chickin' sandwich, Bayou Chickin' sandwich, and for dessert, carrot cake and chocolate pudding.
The Goods: Today, I bring you Café VegNews on the go! I'm with a few members of the VN staff—Publisher Joseph Connelly, Associate Publisher Colleen Holland, and Office Manager Lyndsay Orwig—in sunny Los Angeles for the Animal Rights Conference 2011. Mere moments after we landed, we rushed to Veggie Grill to dine on some of our favorite eats. Lyndsay and I made the best decision possible by ordering the Sante Fe Chickin' and Bayou Chickin' sandwiches and sharing halves of our avocado and spicy mayo-topped faux chicken. The buffalo "chicken" wings were quickly devoured (complete with ranch dressing) before I indulged in the All Hail Kale salad (a favorite of July+August cover gal Portia de Rossi). Veggie Grill Co-founder Kevin Boylan joined us, and it was great to talk with him about how everything on the menu is made on the premises, including the freshly baked chocolate chip cookies. Let's just say that plant-based eating never looked and tasted so good. We'll be in LA until Sunday, so here's hoping we can make another trip to Veggie Grill. And if you're headed to the conference, drop by our booth to say hello!
Our Veggie Grill feast was just as amazing as it looks.