Although I had lived in Fort Lauderdale for close to two decades, those years did not happen to be during the opening of Sublime, a more upper scale vegan restaurant that has been patronized by people such as Paul McCartney, Alec Baldwin and Pam Anderson, among others.
It was opened in 1999 by Nanci Alexander and since its opening all the profits have gone toward animal welfare organizations.
That is pretty cool!
Since this is a vegan restaurant, anything is up for grabs. The only disappointing thing I found is that they use Gardein for their Picatta dish - and that is only disappointing because they are a restaurant and should make their own, by golly. That's about it, though. This place sound fantastic and I would not mind heading back to Ft. Lauderdale to partake of their culinary contributions.
First up, we are making their signature appetizer, Frito Misto, cauliflower tempura fried and then tossed in a sweet chili sauce. Really good! The sauce is wonderfully spicy, garlicky and sweet. The tempura batter is excellent.
And then I had to pick a main course - oh, boy - there are so many choices:
Picatta, Sublime Loaf, Grilled Seitan Steak, but in the end I chose the Portobello Tenderloin. How often do you see 'Tenderloin' being described as 'vegan?' This is genius - baked mushrooms, cut to size, reformed in a mold with a tomato comfit in between, covered with a porcini Au Poivre Sauce. I have decided that porcini mushrooms are my new fave.
To accompany the Tenderloin, they make Olive Oil Whipped Potatoes. Not for the fat-conscious individual; it contains a bunch of olive oil...like the name suggests.
All in all, you've got to try this place if you are near it. Reservations, not surprisingly, are recommended.
Now, for the book winner. According to Random.org, Skinny Bitch in the Kitch goes to.... Comment #2.. I will look you up, but if you see this first, email me (email is on the Profile Page).
Thanks to everyone who participated!
The next, and last giveaway, is American Vegan Kitchen. In case you've been locked away in an awful meat locker for the past year, and are unaware of Tami Noyes' delicious and easy cookbook, you are missing out and need to check it out now. Tami herself has offered to give this cookbook away for my blog (I know, right!?) and the contest begins on Fur Free Friday. And if you can't wait that long, check out her website, Vegan Appetite - she puts a bunch of her recipes on there.
Cost Breakdown:
cauliflower:
cauliflower: $4
chili sauce: $1
batter: $1
Total to make apps for 6:
$6.00
mushroom:
portobellos: $8
tomato; $2
sugar, vinegar, herbs: $1
porcini: $2.50
brandy, cashews: $1
garlic, Earth Balance: $1
Total to make 4 servings:
$15.50
potatoes:
russets: $3
olive oil: $1
Total to make sides for 6:
$4.00
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| Frito Misto |
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| Portobello Tenderloin with Olive Oil Whipped Potatoes |
