Charles, to echo Nancy's comment and expand on it, I can tell you that Mr. Yamazawa expressed a similar sentiment. In the most spiritual of Japanese food traditions, a chef won't even cook with garlic, onion or any other root vegetable. Pulling a vegetable from its root is considered killing the plant.
I asked Mr. Yamazawa if he thought printing a soon-to-be vegan concept would deter some current or potential customers, and he said of course -- but with a smile. As highlighted in the story and in Nancy's comment, this is an elegant, personal form of Japanese cuisine that the Yamazawas are excited to share. I hope you do try it. As far as I know, seafood is still a part of the menu. And it is delicious.
Lilly's Pizza recently switched to Daiya brand vegan cheese, according to owner John Garrison. It is available at both Durham and Raleigh locations.
Since the column published, Peccadillo owner Timothy Neill has informed me that a fine charcuterie offering is in the works.
David, this is a great piece. Nice job on scoring the recipe, too!
Thanks to both of you for the added details and information!
Great idea, Lisa. A friend of mine just made a mean mulberry pie using berries she found in her Durham neighborhood. There's a tree in Carrboro near where I live... I may need to try whipping up something, too!
Indy Week • 201 W. Main St., Suite 101, Durham, NC 27701 • phone 919-286-1972 • fax 919-286-4274
RSS Feeds | Powered by Foundation