December 15

Bringing Vegan Doughnuts to Napa Valley!

You may remember about a year ago when Sam Kang opened up his new doughnut shop Vegan Donut Gelato in Modesto, California. I admit it, I have never been to Modesto so what do I know? However, in the 6 years I’ve lived in Northern California not once has Modesto come up in conversation as being the next vegan hotspot. Of course, none of this dampened my excitement because seeing the words vegan…donut…gelato in a sentence is bound to make any vegan’s day a whole light brighter! And if a vegan doughnut shop can make its debut in Modesto it seemed that it could happen anywhere, even in a place like Napa! Then just a few months later in August, they opened their second location in Oakland, a city that is quickly surpassing San Francisco & Berkeley as the new vegan Capitol of the Bay Area. And within a few months of opening the Oakland store, word was bouncing around the vegan community that their doughnuts were being offered at 1700 Sonoma Boulevard at the Java Jax coffee shop in Vallejo. Though Java Jax does not carry the full doughnut & gelato menu, it is a huge accomplishment that they brought these delicious morsels of compassion to North Bay. And with a quick phone call to David, you can place a custom order for any of the doughnuts offered by Vegan Donut Gelato and pick them up at the coffee shop! In less than one year, vegan doughnuts have taken over the S.F. Bay Area. Oh, but it gets even better. Recently I received a message through Facebook from Anthony, a vegan baker for Vegan Donut Gelato. The great news he shared with me is that they plan to find a space here in Napa Valley to offer these delectable goodies! And they don’t need much…a display case, coffee and a few tables. They aren’t even in need of a kitchen. Just a small space…about 500 square feet, a sink, good visibility and parking. I had the opportunity to chat with Sam recently and he is very excited to get the vegan message (via his delicious doughnuts) into Napa Valley! So here is what I ask of you my loyal readers. Let’s find Sam and his Team a space to showcase their product! If you know of any retail space available; if YOU have some space you can offer that would fit the bill OR you know of anyone else who does, please let me know. Offering delicious vegan doughnuts is going to be our way of finally knocking down that wall of flesh & dairy that Napa Valley has wrapped around itself. This is our opportunity! Let’s do this!

The Modesto bakery is located at 330 Needham Street and the Oakland bakery is located at 411 E. 18th Street. If you want to stay a bit closer to home, contact David at (707) 645-9556 to place your custom order for pick up at Java Jax in Vallejo. If you have any feedback on available space here in the Napa Valley that you think will work for Vegan Doughnut Gelato, do not hesitate to contact me ASAP! I can be reached at (919) 995-1445 or toniabrow@napavalleyvegan.com

After spending the last 6 years trying to make vegan the new normal here in Napa Valley, it feels fantastic to finally see a glowing vegan doughnut at the end of this long tunnel. Thanks for your help in making this a reality and as always…eat, drink and be vegan!

PS: Here are some great write ups about the delicious doughnuts by non-vegans that include a high school journalism studenta journalist from the Modesto Bee and the East Bay Express. Sam even got a mention in the VegNews!

 

 

 

August 10

Gott’s Roadside Introduces the Vegan Impossible Burger to Napa Valley!

When I heard the news that Gott’s Roadside had begun offering Impossible Foods‘ vegan Impossible Burger (IB), I could barely control my excitement! First Beyond Meat’s Beyond Burger was being sold in our local Safeway and now this! For those of you who live in a vegan-friendly city, this may not seem like much of a big deal. But for those of us here in Napa Valley who have been waiting for the local chefs to recognize and accept that veganism is not a fad that is going away, this news created a buzz of excitement and conversation in our vegan community! In fact, when I posted this information on my Facebook page, I reached hundreds of my readers who had dozens of comments.

This excitement made me really want to dig in a bit and learn more about Impossible Foods (IF) which led me to their comprehensive and informative 2017 Sustainability Report. CEO and Founder, Pat Brown, left Stanford in 2011 and started Impossible Foods with one mission. To make the global food system sustainable by replacing animal-based foods with delicious, nutritious AND affordable plant-based meat & dairy foods. The amount of land needed to raise and feed these sentient beings takes up nearly half of ALL land in the world! 75% of the agricultural land in the U.S. is used for the beings and the crops they eat. Talk about unsustainable! The animal agriculture industry is responsible for consuming 25% of all fresh water and creating at least 15% of global greenhouse gas emissions – as much as every car, truck, bus, ship, airplane and rocket combined! The continued degradation of our natural ecosystems is happening at the expense of wildlife – the global populations of mammals, fish, birds, reptiles & amphibians have declined by 58% in the last 40 years. But as many of us remember from our pre-vegan days, our species loves to eat meat. Regardless of the constant health warnings, our ever expanding waist lines and our disintegrating health, meat consumption has grown four-fold in the past 50 years and is projected to increase by as much as 70% in the next 30 years!

IFs has spent the last five years, studying what is it about meat that drives this seemingly insatiable craving! Their scientists have studied meat at the molecular level to help reproduce the texture, taste and even aromas of meat using only plant sources. They have found  “heme” to be the magic ingredient that makes meat taste like…well, meat. It is a building block that is found in all living things – plants and animals and the source that provides our bodies with bioavailable iron. IFs initially harvested the plant-based heme from legumes. However, to produce it on a commercial scale, they now use an engineered yeast that is produced through fermentation similar to the process used by Belgian beer makers for centuries.

Next, I reached out to Gott’s Brand Manager, Ann Pepi, to learn more about their motivation for adding the plant-based burger to their very meat-centric menu. The answer was surprisingly simple. They had offered a vegetarian garden burger as a substitute on their menu prior to the IB but found  there was a demand from their customers for something better. So the team tried both the Beyond Burger and the Impossible Burger and the Impossible Burger was the winner! Because the IB is “uncharted territory” for Gott’s they are treating it like a new product. It is currently in its test stage and they plan to offer it as a special for several months. Ann’s expectations have been  “blown away” by the amount of curiosity and interest their customers are showing. But they plan to look at the long-term interest before deciding if the IB will be added to their permanent menu. Ann mentioned several times how happy she was that they are offering an option that is good for the planet.

When I visited Gott’s Roadside here in Napa, I had the opportunity to discuss the food preparation with Assistant General Manager, Daniel Hicks. Because of the more delicate nature of the Impossible Burger, instead of using the grill (where the beef burgers are cooked), they use a separate griddle. The griddle is used for toasting buns and sometimes cooking fish products. Before the IB is added to the griddle, they clean it with club soda and add oil instead of using butter.  Though their egg and gluten-free buns are not vegan-friendly, they offer the option of a lettuce wrap, whole wheat or sourdough bread. And then you can get creative. In addition to the lettuce, tomato and pickles you can add pickled carrots, avocado, vegan kimchi, pico de gallo, jalapeños, salsa verde or vegan slaw. The vegan-friendly sides include their french fries and sweet potato fries, customizable kale salads and watermelon with mint and black pepper. I had the delicious opportunity to try the Impossible Burger on whole wheat bread with mustard, lettuce, tomato, pickles and avocado AND with kimchi on sourdough. The taste, texture and aroma of the IB was incredible. I admit I have not eaten meat in close to a decade so my memory is probably a bit fuzzy but it seemed very authentic to me. And it tastes great! There is nothing else available that tastes this good! Oh, and get the sweet potato fries! They are crisp, a touch spicy and possibly the best I’ve ever had. When Daniel delivered the food, he admitted that he eats a lot of meat but after trying the Impossible Burger he is “going to become a vegetarian when I’m at work”. That seemed like the perfect testimonial for the vegan Impossible Burger!

This year, Impossible Foods is scaling up to meet the incredible demand. They have purchased a factory in Oakland that will produce 1.1 million pounds of this plant-based bliss per month. In addition to saving animals, this amazing product will use 75% less water, produce 87% fewer greenhouse gases and require 95% less land than animal-based beef. What a summer to be a vegan! Now get on over to Gott’s and support their efforts to bring this delicious burger to Napa Valley! And remember to eat, drink and be vegan!

June 29

Vegan Adventures on the Napa Valley Wine Train!

While out walking with my dogs, I always enjoyed seeing the Napa Valley Wine Train (NVWT) full of happy, slightly drunk tourists chugging up and down Valley. Never did I imagine that I would be one of those happy, slightly drunk passengers! As a vegan, I made an assumption that there would be no dining options for me. And as I mentioned before, it’s just for wine sipping tourists anyway, right? Wrong! I recently had the opportunity to enjoy an intimate twilight tour on the NVWT’s 36-seat, single car Quattro Vino Pullman thanks to Yelp! And I really had the time of my life!

 

Date night on the train!
Tower of fresh fruits & veggies

The experience started at the train station on McKinstry near Oxbow Commons. The staff were all incredibly friendly, excited to help and were a big part in making the evening unforgettable. Prior to boarding, they served bubbles from Domaine Chandon to get the party started! Once I boarded the train, I was drawn back in time! The 1915 lounge car is a lavish reminder of how we travelled a 100 years ago. With only 36 seats it felt very private and is perfect for date night!

 

The trip up valley included pours of Grgich Hills Estate’s 2014 Fume Blanc, their 2013 Chardonnay and the 2016 Rosé. Along with the wine, I was served a tower of fresh fruits and veggies and salty, crispy bread. The tomato, bread and balsamic made a wonderful combination of flavors. The next course was a delicious plate of grilled veggies & lentils that were warm and hearty. I wish I could describe the view but I admit that I was so wrapped up in the wine, food and conversation that I barely looked outside! And before I knew it, the train had reached beautiful Grgich Hills Estate in Rutherford.

 

It had been about 5 years since I last visited Grgich Hills and I had forgotten what a beautiful setting it offers. The tasting room is surrounded by roses and the view above it is just spectacular. Daniel led us on a private tour of the Estate that included some of Milijenko “Mike” Grgich’s amazing contributions to winemaking and Napa Valley. In fact, Mike first gained international recognition at the celebrated “Paris Tasting” of 1976. This now-historic blind tasting included a panel of eminent French judges who swirled, sniffed, and sipped a collection of white French Burgundies along with a small sampling of Napa Valley Chardonnays. And when the scores had all been tallied and the winner announced, Mike’s 1973 Chateau Montelena Chardonnay was named the finest white wine in the WORLD! Not only were the judges stunned but it changed the international wine industry’s perception of Napa Valley forever!

Dessert!

The tour also included tastings of the 2016 Zinfandel and 2013 Cabernet Sauvignon. The Cabernet became one of my favorites – fruity and elegant just how I like them. I also learned that their wines are all certified organic, pesticide & herbicide-free. And since bentonite clay is used in the fining process the wines are also vegan! The trip home included a light, delicious dessert of  poached Seckel pears with berries drizzled with raspberry sauce. Oh, and more wine! What a perfect finish to a lovely evening!

 

Whether you are visiting Napa Valley or you live locally, the wine train experience is something that you should not miss. The food and wine are extraordinary & the private winery tour is very special. When you make your reservations, let them know that you are vegan. In fact, since my experience, they have added veg-only tables so you won’t find yourself sitting across from meat eaters or looking at a tower of cheese & charcuterie when you sit down! Schedule your extraordinary wine train tour HERE! Enjoy your train ride of Napa Valley and as always…eat, drink and be vegan!!