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Campus cooking – and competing – the vegan way

March 3rd 02:03pm, 2010

030310_firstplaceSaucy congrats to Washington University student sous chefs Joanna Wang and Julia Wong, as well as chef Gary Suarez and manager Cathy Causey, who won last night’s first North vs. South Champion Chef Competition there. The hour-long event focused on preparing dishes using tempeh and occurred in Danforth University Center’s Tisch Commons. The competition honored a two-day visit to the campus by acclaimed vegan soul-food chef and writer Bryant Terry (whose latest book, Vegan Soul Kitchen: Fresh, Healthy and Creative African-American Cuisine, just appeared). The winning team plated Roasted Onion-Glazed Tempeh and Braised Tempeh Ragout & Soy Roulade. Judges for the competition included Terry himself and Sauce publisher Allyson Mace.

Left to right: Cathy Causey, Julia Wong, Joanna Wang and Gary Suarez

Photo courtesy of Washington University

By Bryan A. Hollerbach

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3 Responses to “Campus cooking – and competing – the vegan way”

  1. Lisa Says:
    March 3rd, 2010 at 7:31 pm

    sounds delicious. I’d love to see the recipe!

  2. admin Says:
    March 4th, 2010 at 12:23 pm

    Hi, Lisa. A handbill from the competition said to e-mail robert.flowers@cafebonappetit.com for the complete recipes.

    Bryan

  3. Shana Abrell Says:
    November 13th, 2010 at 9:45 am

    Thank you , I enjoy reading about other vegetarians and vegans as it gives me the strength to continue. I have about a thousand vegetarian feeds in my google reader, but I’m sure another can’t hurt!! I did manage to find a good lentil recipe here, but I’ll be sure to try yours too. Thanks!

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