August 31, 2010
Our chef demonstrations have always been one of the most popular features at VegFest and this year is no exception. NW VEG is excited to have onboard, Chef Al Chase, who honed his chef skills at the Culinary Institute of America. Chef Al's focus is on a farm/garden-to-the-kitchen seasonal approach to bringing nutrient-dense, delicious organic, plant-based cuisine to the table. He offers trainings, workshops, and consultations through his organization, Culinary Awakenings.
Raw food guru Jennifer Cornbleet is transforming the way people think about raw. Through her nationwide lectures, classes, hands-on workshops, and consultations, Jennifer promotes her passion for healthy, vegan, raw food. Her books include Raw Food Made Easy for 1 or 2 People and Raw for Dessert. Her recipes have been featured in publications from the Chicago Tribune to the New York Press to Cooking Light magazine.
Debra Daniels-Zeller has been a regular contributor to Vegetarian Journal for more than a decade, and her recipes and articles have appeared in publications such as Delicious Living, The Sound Consumer, and Veggie Life. Debra is the author of The Northwest Vegetarian Cookbook: 200 Recipes That Celebrate the Flavors of Oregon and Washington, and she blogs at Food Connections.
The dynamic father-daughter duo David and Wendy Gabbe Day delight in teaching others about healthy, vegan food. David has written five books, including From David’s Pure Vegetarian Kitchen and Why Do Vegetarians Eat Like That?, and is a frequent speaker at conferences and seminars. A coordinator for Northwest VEG, Wendy also teaches veg cooking classes; her specialty is showing people how to bake delicious, healthy vegan goodies. Her first book, Scatter Vegan Sweets, is due out in time for VegFest!
Pete Prasarttongosoth is the creator of VegeThai, the Hawthorne Boulevard restaurant that has become a virtual vegetarian institution in just seven years. At VegeThai, he brings his passion for delicious Thai cuisine to an all-vegetarian menu, striking a rare balance between maintaining the integrity of traditional Thai cooking and living up to the standards of his Portland vegetarian clientele.
World traveler Alan Roettinger discovered early on that great culture is inseparable from great food, so he became a chef. More than twenty-eight years as a private chef catering to the culinary needs of the "rich and famous" has helped Alan learn "a lot about what we hunger for, and what satisfies." Alan is the author of Speed Vegan: Quick, Easy Recipes with a Gourmet Twist.
Chef Tal Ronnen was rocketed to national attention in 2008 when he cooked for Oprah Winfrey during her 21-day vegan cleanse. Since then, Tal has catered the vegan wedding of Ellen DeGeneres and Portia di Rossi, Arianna Huffington’s party at the Democratic National Convention in 2008, and the first vegan dinner at the U.S. Senate. If that’s not enough star power, his book The Conscious Cook, hit the New York Times best-seller list for four weeks and was selected as a top 10 cookbook of 2009 by Epicurious.com.