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Self Promotional: ANP Quarterly, Vol. 2 No. 1

anpquarterlymag.jpg The latest issue of the ever-elusive ANP Quarterly just came out, and if you get the chance to pick it up, you'll find an interview I did a while back with Joshua Ploeg, "the traveling vegan chef." Joshua's been involved with the West Coast DIY/punk scene for quite a few years, playing in bands like Mukilteo Fairies, Behead the Prophet/No Lord Shall Live, and Lords of Lightspeed. In recent years, initially to promote his first vegan/vegetarian cookbook, he hit the road as a touring gourmet chef — and he's still at it. Aside from the food he makes (which is delicious) what really interested me in talking
to him was his approach, which is the antithesis of the mainstream model for gourmet chefs, where they are anchored to a restaurant, and the only room for innovation, and the only way to stave off boredom, seems to be in creating new restaurants.

At any rate, I got to talk to Joshua about applying the DIY model to cooking and quite a bit more, including his new band, Warm Streams. The magazine's hard to come by, but you may be able to find a copy of ANP at Printed Matter or Cinders in New York City, and Ooga Booga or Family in Los Angeles.

What didn't make it into ANP were the addresses for Joshua's website and blog, as well as these sample menus that he provided, so I'm putting them here to give you a sense of the kind of food he makes (which is the furthest thing from boring, fried vegan food imaginable):

Fall Menu
Cranberry-Pecan and Sweet Potato Wontons with Spicy Plum Cider Sauce
Apple, Spinach, and Beet Salad with Dried Cherry Vinaigrette
Breaded, Herbed Seitan with Creamy Wine Sauce, Peas, Fried Onion Strips, and Grilled Marinated Artichoke Hearts
Sauteed Winter Greens with Mushrooms and Sun-dried Tomatoes
Roasted Potatoes and Parsnips, clove accent
Fig and Pumpkin Tarts with Chocolate Sauce and Spiced Rum Glaze
Peppermint Hot Chocolate with Vegan Super White Chocolate Minty "Whipped Cream"

Spring Menu
Broiled Eggplant Roulades with Mixed Olive Tapenade, White Bean–Garlic Spread, and Roasted Red Pepper "Mayonnaise"
Black Lentil Napoleons with Spicy Orange "Cream," Seasoned Greens, and Sesame-Onion Relish
Blanched Daikon Radish and Beet Hearts with Watercress, Mizuna, Spring Leeks, and Rose Vinaigrette
Wild Mushroom-Herb Soup ladled over fried, seasoned bread
Seaweed-Wrapped, Marinated Grilled Tempeh in Red Wine Sauce with Garlic Linguine Rosemary-Almond Fritters, Sauteed Broccoli with Garbanzo Beans, Spicy Tomato, and Baby Carrots
Lemon-Ouzo Spritzers
Thyme-Tangerine Iced Tea with Lavender
Dessert: lets go with the Chocolate Cassis Cake Parfait with Cocoa "Cream," Berries in Sweet Wine, Chocolate Liqueur, and Shaved Chocolate


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