Veg Café & Bar Owner and Chef offer tips for easy, vegetarian dinner.
At Sacramento’s Veg Café & Bar, where plant-based cuisine reigns supreme, owner Calvin Born and head chef Alora Jones are culinary wizards crafting unforgettable dishes that dazzle the palate.
In this conversation with the dynamic duo, they share their inspiration for creating cuisine that elevates gatherings and festivities, along with their culinary philosophy and dedication to local produce. Plus, they offer valuable tips for plant-based beginners.
What inspired you to create the recipes for Edible Sacramento magazine?
Born (B): Plant-based cooking thrives on boldness. We refuse to succumb to the notion that plant-based equals mundane. It encourages us to break free from the ordinary, infusing dishes with magic to make them extraordinary. With vibrant flavors like kimchi and marinated mushrooms, and textures that burst with every bite, our appetizers strike a balance between familiarity and boldness, piquing everyone’s curiosity.
How can home cooks replicate your dishes with professional finesse?
Jones (J): We empower home cooks to wield their kitchen like a seasoned chef. It begins with the mise en place technique, where prep, measurements, and organization precede cooking. This ensures a smooth process and enhances the joy of cooking. When plating, use unique pieces like wooden cutting boards to serve flatbread. It’s all about adding that extra touch to elevate your experience.
Why are appetizers an ideal gateway for introducing plant-based cuisine to friends and family?
B: Appetizers bridge gaps. People love congregating in the kitchen, indulging in small bites before the main meal. It’s the perfect moment to acquaint them with the flavors and textures of plant-based cuisine. We even recommend not revealing a dish is plant-based until after tasting; when hunger meets incredible flavors, labels become insignificant.
How do you incorporate seasonal and local produce, given Sacramento’s farm to fork reputation?
B: Supporting local farmers and utilizing seasonal ingredients define our culinary philosophy. Furthermore, our menu mirrors the freshest local produce each season offers. In addition to the eco-consciousness and support for local farmers, locally sourced ingredients simply taste superior.
As more people seek to adopt a plant-based diet, what tips do you offer, especially when dining out or attending festivities?
J: For gatherings without plant-based options, offer to bring dishes to share. When dining out, peruse menus beforehand, as many now feature a “V” for vegan items. Alternatively, call ahead to inquire about plant-based choices. With plant-based options more prevalent than ever, you’re likely to discover many delectable options.
Prepare to bring a touch of Veg Café & Bar’s magic into your home kitchen with these tantalizing appetizer recipes.
