Avant Garden in New York City, owned by restaurateur, Ravi DeRossi, is an all-vegan based hot-spot full of tasty dishes that attract vegans, vegetarians, and meat-eaters alike! We had an opportunity to speak with Avant Garden’s head chef who shared some insights on what makes Avant Garden such a huge success.
Q: What would you like non-vegans to know about the menu items offered at Avant Garden?
A: Avant Garden is a small restaurant in the East Village that serves vegetables. Our focus is to offer delicious food that just happens to be vegan. Many of our kitchen staff have experience in both vegan and non-vegan kitchens so the menu and style of cooking appeals to everyone. I’d say the majority of our returning guests are non-vegan.
Q: I notice your dishes are crafted from a variety of healthy ingredients. Is there a favorite you enjoy working with?
A: Garlic.
Q: What inspired you to pursue a career as a chef?
A: Cooking is such a big part of my life ever since I was a kid. I have been cooking my whole life and I know it’s what I am meant to do.
Q: How does Avant Garden offer a dining experience for its guests unlike other restaurant establishments?
A: Avant Garden is a small restaurant in the East Village that serves vegetables. Our focus is offer delicious food that just happens to be vegan. The Chef’s prepare all the food at a long counter in the dining room so no matter where guests are seated, they are in the kitchen. This makes for an intimate experience. It feels like home! I think being such a small staff and facility forces us to maximize within our margins. We have to be hyper aware of the quantities of produce we order due our limited storage space. Working together in such close quarters makes for a tight-knit team. Those good vibes can only heighten our program. We also don’t use any wheat gluten or “meat” substitutes which may set us apart as well.
Avant Garden is located at: 130 E 7th St, New York, NY 10009
Avant Garden
Distance to closest LA Fitness: 8.1 mi. (485 Harmon Meadow, Secaucus, NJ 07094)
CELERY ROOT
Ingredients
Tsuyu Recipe
- 60 pieces of dried Shiitake
- 10 pieces of Kombu
- 3 liters of Water
- 6 cups Sake
- 9 cups of White Soy Sauce
- 9 cups of Mirin
- 1 medium Onion
- 15 Garlic Cloves
- Olive Oil
- Celery Root
Method
- In a large pot combine the dried shiitake mushrooms, kombu, water, sake, white soy sauce, and mirin.
- Bring to a boil, then remove from flame. Let the liquid mixture sit overnight.
- Strain the following day and keep just the liquid.
- Rough chop 3 pounds of shiitake mushrooms, medium chop 1 onion and slice 15 garlic cloves.
- Sweat the onions in olive oil with garlic until tender.
- Add the shiitake mushrooms. Cook for 10 minutes.
- Add 2 quarts of mushroom stock. Reduce liquid.
- Once reduced, blend mixture in blender until smooth.
- In the meantime, peel and spiralize celery root. Keep in cold water.
- In a sauté pan, sauté 4 ounces of oyster mushroom and 3.5 ounces of shimeji mushroom until golden brown.
- Add two cups of mushroom purée and 4 ounces of the tsuyu. Mix together.
- Dry off celery root (pat dry) and add to the pan. Cook two minutes, occasionally until wilted and sauce reduces. Add one table spoon chopped parsley.
- Place in bowl, and garnish with sliced fried and dehydrated shiitake, toasted garlic, chives and a squeeze of lemon (optional.)
- Enjoy!!
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