De Gustibus for the rest of us - Cinnamon Snail's Chef Adam Sobel

De Gustibus cooking school was established in 1980 as a place where you can "meet and learn" from world-class chefs in the heart of the city: on the 8th floor of Macy's Herald Square. The chefs and the menus prepared tend, not surprisingly, not to be vegan. But, every once in a while, owner and director Salvatore Rizzo welcomes a vegan chef so that the rest of of us can experience what all the fuss is about. This was the case this past week when Chef Adam Sobel of the Cinnamon Snail hosted a terrific chef demonstration and tasting.

For the record, when I use the term "tasting" to refer to the menu prepared at this impeccable event, I do so in the loosest possible terms. It was a verifiable FEAST! Obviously we didn't know this going in, or we may have chosen to forego the pre-game salad, snacks, and dessert at Cinnamon Snail's Pennsy location. Still, no regrets.

VM and I arrived at Macy's a little early because, although it was a beautiful, sunshiny day, our weather app told us a storm was abrewin'. We did some shopping and managed to completely distract ourselves from any sky darkening and all manner of stormage that veritably shut down mass transit for an hour or so in the early evening. Ever the early birds, we rode what we assumed were the original wooden escalators for a while, blissfully unaware of the panic ensuing in Grand Central, before taking the elevator up a good while earlier than the time at which we'd been tasked with arriving. We stepped of the elevator and barely had time to scan the area for which direction to turn in when Sal locked eyes, welcomed us, and seamlessly ushered us in to a sleek and beautiful hallway from which you could see the cooking area. He checked our belongings (i.e. shopping bags), offered us still and sparkling water, and just generally joined us in bubbling over with enthusiasm as we awaited the start time with our friend.

Because we're huge nerds, we sat in the center of the front row.

Our view? A sleek and stunning Miele kitchen. Fun fact; you can attend demos at the Miele "experience center" in NJ.

Here's Sal expertly explaining the organized and efficient manner in which everything would flow for an optimal experience; it worked like a charm.

Chef Adam started us off with an amuse bouche, or what I like to call a "bonus" appetizer. These Cashew Cheese Jalapeno Poppers with Roasted Lemon Dijon Dressing could knock your socks off; wow, wow, wow, wow, wow. I knew immediately that we were embarking upon an incredible evening of Chef Adam's incomparable combinations of thoughtful flavors and textures and this was the literal kick-off. Most Americans are accustomed to a bland diet that can use some shaking up. One of my favorite things about Chef Adam's cooking is that he doesn't shy away from spice. I happen to love my food to have a kick and this was relatively mild from my perspective, but I heard a few "woahs" come from the crowd. People: that feeling is your taste buds awakening from a sad slumber; embrace it! The heat and flavor from Adam's spices are your friends.

VM's was infinitesimally prettier than mine, so this is hers.

Next up was this superbly generous portion of mind-blowing Maple Mustard Beer Battered Cauliflower Wings with Lemon Dill Tarter Sauce. I'm not lying when I tell you that I had no idea how to make tartar sauce before this; I think I thought it was just vegenaise and relish. So wrong! VM, who can't pack it away like I can, uncharacteristically ate all of her cauliflower (although I did commandeer her left over tartar sauce) and then spent the rest of the evening eyeing the demo plate, plotting how to acquire it without anyone seeing. FANtastic.

Once again, VM's dish was more photogenic.

I should note that while we were eating and enjoying both the demo and banter, we were simultaneously treated to a ridiculously generous wine course from Vias Wine that was complimentary with every course. I, myself, am not a wine drinker, but VM and our friend had no problem making sure my wine did not go to waste. I will say that it was very easy to get so distracted with eating and drinking that you forgot that the chef was right up there creating amazing things before your eyes. De Gustibus is definitely a jovial atmosphere that lends itself to the utmost enjoyment and Adam's talent and overall openness to all manner of questions only added to the experience.

After that we were treated to Korean Smoked Carrot Pigs in a Blanket with Gochujang Ketchup. A word about gochujang. I LOVE IT! I've been eating the Cinnamon Snail's gochujang burger deluxe since it was introduced and I never tire of it. Chef Adam didn't invent gochujang (although he does make his own; there's a recipe in Street Vegan) but, much like loading up a sammie with arugula, it's just another thing I've learned to love and appreciate through his cooking. While creating this gourmet version of the finger food staple, Chef Adam broached many topics of interest to me, including: veganizing old school classics in homage, not imitation; avoiding making weird things simply for the sake of being weird; and, the cost of doing business in NY, whether you're a food service worker, consumer, or at the helm of a veritable vegan empire.

My dish was finally aesthetically superior, but I did have to steal one of VM's onions (I didn't return it).

Full disclosure: I received a third pig in a blanket to gobble down because my friend felt like she had to offer something in trade for my wine. She didn't, but I didn't tell her that. Om nom nom nom.

At the point when most people's stomachs were reaching full capacity, we were served the main course: Jerk Grilled Seitan with Jalapeno Mac N Cheese and Stewed Collard Greens. WOAH. So "woah," in fact, that VM ate and enjoyed her first piece of seitan, which she described as "perfect" (code for thin, tender, and crisp at the edges) and stated unequivocally that "everything should be covered in this sauce." The mac was completely different from the version served at The Pennsy (which I LOVE); this one cashew-based and equally decadent. Collards were tender and succulent AND I learned a superior method of cutting them too.

Couldn't resist the frazzled jalapeno on VM's plate.

I had to help VM finish hers; she's still an amateur endurance eater.

For dessert, there were Thai Tea Blondies with Earl Grey Chocolate Pudding. I think this was my favorite demo, most likely because...well, I was going to say a couple of things, but the reality is: chocolate. More specifically, chocolate pudding. Chocolate pudding is one of those things that my mom made for special occasions when I was a kid and it still holds a special place in my heart- especially when I'm not in charge of the endless stovetop stirring. The ceylon in the brownie and the earl grey in the pudding gave this favorite dessert of my childhood a new depth of flavor complexity. Not only did I eat my own and VM's, but I also scooped the pudding of my friend's and ate it in one fell swoop (with permission). Can't stop, won't stop!

This was actually mine, but I also ate VM's.

At the end of the meal, it was wonderful that Sal brought out the entire team that worked to make the evening a success.

Chef Adam noted a special affinity for one of the staff in particular, Emeril; it's completely delightful to see people appreciate their colleagues this much. This is just one of the things that makes the utterly talented Adam a joy to be around. The candid reverence he exhibits when speaking of his family is heartwarming; we should all be so lucky to be so revered by our loved ones.

I highly recommend visiting De Gustibus for their next vegan chef demo. If it's Chef Adam again, all the better!

Bethlehem Vegfest 7 Highlights

Can you believe this was the 7th year of the Bethlehem Vegfest?

VM and I have attended every year, but you know what we just realized? 89 wasn't even born yet, let alone my beloved, when we went to the inaugural event. Can't imagine that we were wandering around sans muppet. In any event, we're old pros at this point.

Stopped off at Vegan Treats on the way in because we love them so and also because we wanted to bypass the inevitable line at the vegfest and at Vegan Treats after the vegfest. PROS, I TELL YOU!

Of course as soon as we got there, everyone was fawning all over 89. Naturally, she had to show off by posing with the goodies. If you've not yet been to their Bethlehem shoppe, you must go. Everything is so gorgeous; it's no wonder non-vegans drool over these vegan creations.

She got a little too comfortable. That's a lot of a long body to fit laying down on a stool!

VM and I took a seat with a platter of donuts that we duplicated for take home. The flavors: raspberry lemonade, turtle, bavarian cream, strawberry shortcake were all divine, per usual. Love, love, LOVE.

They were originally slated to have speculoos soft serve ice cream, but for some reason had hazelnut and chocolate swirled into nutella instead. Can't be mad at that!! VM and 89 both loved the hazelnut. Amateurs! Swirl is where it's at.

Loved this sign they had at the entrance. We must always stand up for what's right- even when it's uncomfortable or inconvenient. Especially then, in fact.

And then we were off to Vegfest. We entered by the speaker tent. If you zoom in, you'll see a pooch in the front row. 89 barks when people clap, so we try to be careful when we choose to listen in.

The speaker seemed to be doing a food demo and was cooking jackfruit; it was not a great smell, but obviously couldn't be helped. Unfortunately, what made it worse was that it was mingling with the moth ball odor that was coming from a clothing vendor a few booths down. That seemed avoidable- blech.

So, we hightailed it past and VM got a crush sangria from Franklin Hills vineyard, which I neglected to photograph because I was too busy with 89 meeting all the dogs.

Overall, we've given up on trying to find specific vendors; instead, we just walk the event from beginning to end so we don't miss anything.

We were happy to see a couple of new (to us and the fest) t-shirt vendors right away. We made a beeline to Redefine Your Mind because we loved the colors in their designs and their super soft, organic shirts. Also had such a nice time chatting with the people at the booth!

Then we got some produce from local Bechdolt's Orchard. It's funny how vegans are always bellyaching that vegfests don't showcase enough whole foods and then there's no line when they do...

Once again, Vegan Treats had an amazing tent: filled with cakes, cookies, donuts, cannolis, brownies, candy bars, and t-shirts. They even had adorable cat-adorned paper bags to make it easier for people to carry their haul around the rest of the fest, which was really cool. As someone who always has a tote bag with me, I can tell you with no uncertainty that my VT haul is consistently much too abundant for any normal tote bag. Per usual, the staff handled the unrelenting masses like pros. The line was constant, but moved steadily (I wasn't on it!).

We stopped by the Tamerlaine Farm Animal Sanctuary booth so I could finally get one of their punny (also roomy & sturdy) totes. Big enough for a dog named 89, likely too puny for an enormous haul of VT.

Then 89 and I sat for a caricature. VM made her this super rad shirt that says, quite clearly, "HELLO my name is 89." As you can see, her tag also says the same. So, can someone tell me why this was so confusing? Can't tell you how many people asked us:

• if she'd just been in a race
• if her name was 68

We really thought this shirt would be helpful, not make things more complicated. Get it together, vegans!

Here's 89's section of the caricature. You might notice that, while surely well-intentioned, it's not altogether flattering. This is why I'm not showing you the whole thing.

By then we'd worked up an appetite and it was time to hit the food "court." We sorely missed the Taza Truck, but it was nice to see so many new to us vendors.

That being said, we couldn't help ourselves from going to our favorites. Sue us; we're creatures of delicious habit.

We started off with these amazeballs bajacos (baja tacos) from our buds at Freakin' Vegan. "Baja-style Cali "fish" taco w crispy cauli, tri-color slaw w cilantro dressing" were served on a soft corn tortilla and they were outstanding. The cilantro didn't bother me (shocking) and I especially loved the fresh, chopped jalapeno.

I owed 89 more than a bite of my tacos since the Freakin Vegan crew graciously offered her some mac as soon as we'd arrived at the fest and I'd declined WITHOUT CONSULTING HER because it wasn't lunchtime yet. By the time we were ready to eat they were sold out and 89 was MAAAAAAD. Bites of cauliflower and purple cabbage helped to assuage her fury.

After that it was Snail time. I scarfed down my maple mustard tempeh sammie (with marinated kale, onion, tomato and roasted garlic aioli on grilled spelt bread) without getting a pic, but VM leisurely enjoyed her French lentil burger (with artichokes, carmelized onions, coconut bacon, marinated kale, and roasted garlic aioli on a grilled pretzel bun) after giving 89 a sniff (and some lentils). Later in the day, Ms. Snail asked VM what her favorite thing to eat at the event was. Guess what she said? Not pandering, just TRUTH.

After that we visited with friends and took one final spin around the event, where we got our annual Mompops before heading home. Rumor has it they may bring some adult varieties next year and we're already looking forward to that.

We are big fans of this event for a lot of reasons, none of which are new; I've stated it annually. Love that it's outside and pet-friendly. Love that it's free admission so that it draws a non-veg crowd. Love that they include sanctuaries and non-profits. Wish, however, that they'd expand their vegan take-home food and item offerings, as there are SO MANY!

For one, can V-dog please table? I was wearing this shirt and I can't tell you how many perplexed (and misinformed but adamant) people I encountered on the subject of vegan dogs. I'm sure you vegans out there won't be surprised to learn that just like every non-vegan becomes a nutritional expert when they find out you're vegan, so too do they become a canine nutritional expert when they find out your dog is vegan! Read up, peeps; it's 2017.

We've heard that the organizers of this event may not be taking full advantage of the area vegan community and I would like to implore them to tap in to actual local vegans in the know. Downtown Bethlehem Association, please reach out to them or put out a call! There are so many knowledgeable, talented people who would love to work towards making this event bigger and better in so many ways; use them as a resource to make a great event even better.

EAT THIS NOW: Cinnamon Snail at City Acres Market

As you know (because I told you; duh), The Cinnamon Snail opened a FiDi location on Friday afternoon. I'm sorry to report that it took me until Sunday morning to FINALLY check it out, but it was well worth the long, arduous wait. I'll get into all the details of the new space in a minute, but I want to start by saying that it is of the utmost importance that you stop whatever it is that you are doing and get to City Acres Market RIGHT NOW in order to get your hands on the exclusive, exalted, Cambodian Crispy Tofu sandwich of your every-loving DREAMS (patent pending)!!!

"With tamarind plum reduction, smoked chili roasted peanuts, umeboshi plum marinated cucumbers, baby arugula, and wasabi mayo on a grilled pretzel bun," you have never had tofu at this level of unmatched, crispy perfection before. Correction: you have never had ANYTHING at this level of unmatched crispy perfection before; I'm sure of it.

Stonehenge, crop circles, Cinnamon Snail Cambodian crispy tofu: all unexplained phenomena that must settle for adulation because their mysteries will never be solved. HOW DO THEY DO IT? Such a behemoth, succulent, firm slice of tofu encased in the tastiest perfection of crispiness without so much as a hint of sogginess, oil, or grease. IT IS A MASTERPIECE OF EPIC PROPORTION. Crowned with a combination of sweet, salty, and spicy accoutrements: every mouthful is wondrous. LOVED the bite of the wasabi mayo and the crunch of the cukes and peanuts; could have used a smidge (or a pool-full) more of the luscious tamarind plum reduction, which was positively decadent. And, of course, that pillowy pretzel bun deserving of heart-eyes. Not the heart-eye emoji, legit heart eyes all the way.

Bear in mind that this is the only Snail location that offers this particular sandwich, as well as other special items you've not seen before. Behold the other sandwiches, inclusive of staunch favorites:

 Burgers, FRIES (!!!!), and drinky drinks:

AND, breakfast: served weekday mornings and all day on weekends as nature intended.

 

Okay; now that that PSA is out of the way, let me give you some other pro tips. In theory, City Acres Market is located at 70 Pine in the Financial District.

 

GPS will take you to the entrance...seemingly of a hotel. But, 70 Pine is, in actuality, a single enormous building that faces Pine, Cedar, and Pearl. Much like our beloved Terri has a Maiden Lane address but exists on Pearl Street, City Acres Market has a 70 Pine address, but the entrance, specifically, lies on the corner of Pearl and Cedar. If you didn't know, now you know (I didn't, but apparently this has been confounding peeps for decades. As it turns out, decades ago my family owned a restaurant on the next block over).

The street level of City Acres Market is food court style: if food courts were clean with bountiful vegan options. Proudly plant-based Beyond Sushi- woot woot!; Juice Brothers; Vanessa's Dumplings; and the City Market deli- just to the right of Snail, offer vegan options. But, let's face it; it's gonna be all Snail all the time for me and the staff of family members I employ to procure and deliver me yummy vegan food from their stomping grounds.

The A-level of City Acres Market is a large food market (get it?), but I admit that between my excitement over the new Snail appearance and my obsession with the Cambodian crispy tofu sandwich (of your every-loving dreams), I didn't even make it down there. But, don't worry; I'll be back. That almond challah French toast is to be the next menu item I conquer...

The mighty gem that is The Cinnamon Snail is nonchalantly tucked away in the back left corner of the vendor space- kind of like where supermarkets put the most popular items so that you have to meander through the whole establishment before getting to what you really want. We see you, City Acres Market; we know where your head's at!

While I stood there IMPATIENTLY waiting for my friends to arrive, I watched as Snailiens found their way to their intended destination: faces determined as if on a mission. I also kibitzed with the Snail manager and staff, who were absolute friendly delights of personality and made me feel so much less lonely as I awkwardly stalked the resto in anticipation.

In case you're worried, there are donuts. PLENTY of donuts. Although I wouldn't go so far as to say ENOUGH donuts, because really- what does that even mean; what would that even look like? Probably something like this:

These were our choices: apple cider (mine), meyer lemon twist (not mine), blueberry rhubarb (not mine), and peanut butter chocolate chip cookie dough (MINE!); thanks, John.

One other thing so you're not surprised on a busy day: as of right now, when you place your food order, you don't actually pay at the vendor; you pay at a "cashier" as you exit the food area that leads to the seating and/or exit. This enables you to shop at multiple vendors and only pay once. DO NOT shove four donuts and the bag they came in into your face before you get to the cashier area. THAT'S BAD FORM!

Okay; that's all I have to say on the subject as of this moment in time. Go forth and eat all the Snaily things!!

Cinnamon Snail is coming to FiDi!!

Shout it from the rooftops, people; more Cinnamon Snail to love!

Check out all the deets over on Vegansaurus and then plan your visit...