“There are seafood restaurants, there are burger restaurants, and there are steak restaurants,” says punk rocker gone vegan chef Scott Winegard of Plant Food + Wine in Venice, California. Don’t let the sleeve of tattoos deceive you — “We’re a vegetable restaurant.”
Last night, under the lights draped through fig and olive trees in the back patio of Plant Food + Wine on happening Abbot Kinney Boulevard, we gathered a group of Los Angeles’s most influential vegans to celebrate the launch of our campaign for vegetarian and vegan-friendly dining. The dinner was part of Connected, our series of talks and gatherings that bring together the restaurant and tech worlds with food, drink, and local culture.
Over zucchine cacio e pepe washed down with organic syrah, we honored the eve of Vegetarian Awareness Month and forged connections around the table with guests vegan and non-vegan alike, including local restaurateurs, chefs, writers, farmers, fitness and fashion experts, and social activists.
So, why veganism? “I just liked the food,” Winegard says. “I felt better when I ate it and I felt better connected to what I was eating.”Continue Reading