We educate and empower people
to make vegetarian choices for
a healthy, sustainable, and compassionate world.
   

VegFest:
A Compassionate Living Fair

March 18, 10 am - 6 pm
First Unitarian Church at SW 12th Ave. & Main St. in downtown Portland
$5 admission

Chef Demonstrations
SPEAKERS | CHEF DEMONSTRATIONS | FREE FOOD SAMPLES | EXHIBITORS | SCHEDULE | VEGFEST HOME
10:30 am - Pete Prasarttongosoth (Vege Thai)
12:00 pm - Chef Al (Institute of Culinary Awakenings)
1:30 pm - Stuart Reiter (Blossoming Lotus)
3:00 pm - David Lee (Field Roast Grain Meats)
4:30 pm - Julie Hasson (juliehasson.com)
 
10:30 – Pete Prasarttongosoth will present “Mango, Mango, Mango.” Discover the art of making mango salad, mango stir-fry, and mango dessert. Pete learned secrets of Thai cooking as a boy in his home country. After moving to the United States, he soon opened a restaurant in Florida. Pete later moved to Vancouver, Washington, and opened Special Thai Cuisine. Encouraged by his vegetarian daughter and Northwest VEG, Pete opened Vege Thai in Portland, the only vegetarian Thai restaurant in the Porltand-Vancouver area. Visit Vege Thai at 3274 SE Hawthorne Blvd., Portland, (503) 234-2171. In April, Vege Thai will open a food cart on SW 9th Ave. near Alder St. in downtown Portland.
 
12:00 – Chef Al of the Institute for Culinary Awakening will present "Shake, Wrap & Roll” Learn how to prepare an organic nutrient-dense Vegan Shake, BBQ Tempeh & Quinoa Wrap and a Coconut-Peanut Veggie Rice Roll! Chef Al Chase is a vegan chef, teacher, consultant and founder of the
Institute for Culinary Awakening. Over the past 16 years, he has combined
his passions for cooking and teaching to inspire those wanting to learn more about how to cook it up veganically both personally and professionally. ICA... where healthy meets gourmet! Please contact ICA at www.chefal.org; (503) 235-0108; chefal@chefal.org.
 
1:30 – Stuart Reiter is head chef at Blossoming Lotus, a vegan café in Portland's chic Pearl District, specializing in creative, inexpensive living food delicacies, in addition to more familiar fare such as sandwiches, tofu scramble, rice bowls and baked treats. Stuart has lended his talents as a chef at numerous vegan restaurants in Oregon and California, offering his signature nut and seed patés, among other vegan delights. Don't miss Stuart's demonstration, sure to include a few tasty surprises.
 
3:00 – Chef David Lee will present “Flesh of the Earth – Making Vegetarian Meat,” in which he will demonstrate how to make a basic loaf/roast of vegetarian meat. He will make his “spring herb flavour." David Lee is chef and founder of the Field Roast Grain Meat Company, FareStart and FoodCircle. David has been cooking, teaching and talking about food for over 30 years. In 1996, David merged the Asian tradition of using wheat as a protein food (Mien Ching) with the European charcutterie tradition of using big, bold flavors such as red wine, fresh garlic, mustard and herbs to create a hand-made artisan vegan grain meat. His work has been featured in Food Arts Magazine, The Seattle Times, and NPR, among other media sources. He is presently working on a cookbook about vegetarian meats. For more on David Lee please visit www.fieldroast.com.
 

4:30 – Julie Hasson will captivate the crowd with a presentation she calls "Chocolate Nirvana!" Chocolate desserts have never tasted so good. Julie will show you how to make some awesome chocolate desserts that are quick to prepare at home. Julie is a chef, cookbook author and cooking instructor. She has written three cookbooks (two of them on chocolate), with a fourth due for release later this year. She regularly shares her expertise through articles and recipes in popular magazines, including Bon Appétit, Vegetarian Times and Cooking Light. Julie is one of the hosts of Comcast's "15 And Done" cooking show and appears regularly on AM Northwest.For more on Julie, visit www.juliehasson.com.

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