Vegetables are enjoying a renaissance in restaurant kitchens. Thanks to local sourcing, environmental awareness, and creative new techniques and flavors, chefs are bringing plants to the center of their plates — and guests can’t get enough.
Throughout October OpenTable is celebrating Vegetarian Awareness Month, highlighting some of the most inspiring chefs, restaurants, trends and innovations in the world of plant-based cooking. We kicked off the festivities last night with a party at Los Angeles’s Plant Food and Wine, a vegan restaurant guided by healthy, local ingredients. We brought together influential restaurateurs, journalists and bloggers to celebrate the seasonal bounty, right in the midst of the restaurant’s edible courtyard garden.
Plant Food and Wine’s founder Chef Matthew Kenney is a vegan lifestyle guru, having opened several plant-focused restaurants, started a culinary school, and published a host of raw food cookbooks. Who better to speak to the power of the growing plant-based food movement? Here, he tells us about his culinary philosophy, his multi-faceted business, and how he sees “the future of food.”