Photo: Diablo Mag
In a feature from Sunday’s Food Section, Tara Duggan speaks to a number of chefs and proprietors at vegan restaurants around town about how vegan cooking is “less scary now” and may be emerging out of its culinary infancy. In particular we like the chutzpah of Gather chef Sean Baker, who spent years training at Millennium but now serves both vegan and meaty food at his Berkeley restaurant. He says, proudly, “It takes a lot more skill to cook good vegan food than it does to throw meat and vegetables on a plate.”
No Meat, No Milk, No Limits [Chron]
