I am always looking for meals that have the power to show that vegan food can be tasty, attractive, healthy, organic, and diverse. Something that inspired me to celebrate vegan convenience food for making my life easier.įor the first party, I adhered to my usual strategy of bringing a homemade vegan dish that, I hoped, would lead to a sort-of “aha!” moment for the non-vegans. Something that made me realize that I no longer want to endorse the shunning of vegan convenience food. One party unfolded just like previous barbecues, while something new happened at the second one. I never questioned this perceived duty until recently. I cringed at the idea of showing up to a social gathering with store-bought products. As a vegan woman, I subconsciously deemed it my “feminine” duty to bring homemade dishes, not just for myself but also for the enjoyment of other guests. As a long-time vegan, bringing my own food to parties has become a tradition, if not an unspoken rule. to 1 p.m.I attended two barbecue parties this past summer. As I’ve said before it’s a hidden culinary gem.Īddress: Room 2038, Shasta College (next to Student Campus Center), Redding It may take a bit of planning and time to get to the Bistro but, believe me, it’s more than worth it. Students in the two-year culinary arts program work at local restaurants such as Moonstone Bistro, C.R. As Dougherty was trying to pick a salad dressing (our server recommended the “amazing” honey mustard) a woman at a nearby table strongly suggested the bleu cheese - “the best,” she exclaimed. We weren’t the only ones raving about the food at the Bistro that day. You’ll find the Bistro in Room 2038, just adjacent to the Student Campus Center. Buy a $2 parking ticket for your dashboard. Check the website ( for the weekly menu and to make reservations (recommended). on Wednesdays and Thursdays when the college is in session. In fact, I already have plans to meet my friends there next week!” I would recommend The Bistro and will be back. I really appreciated that they offered vegetarian options too, It had a good atmosphere and presentation, and all of the students were so professional. In an email later she wrote, “I can't think of too many other places in town where you can get that many options for $9.
“I don’t even like cauliflower, but this is good,” Dougherty said.
Students are supervised by faculty member Brad Peters, a chef.Īs always, the food was outstanding. “I’ve learned a great amount of things here.” Student server Carson Tallant, who wants to own a restaurant someday, agreed. “It’s definitely like a real restaurant,” she said of the experience. Our server, Elizabeth Conway, a culinary arts student, aspires to be a pastry chef one day. One of my dining companions, Jennie Dougherty, who works in the office of College President Joe Wyse, ordered the Salmon Escabeche, with sides of cauliflower au gratin and saffron rice pilaf.įor dessert the three of us shared the Black Forest Torte, Autumn Spiced Cheese Cake and Bavarian Cream Torte.
#VEGAN SAUERBRATEN PLUS#
Last week I met friends there and had a three-course meal of sauerbraten, braised red cabbage, freshly-made German spaetzle noodles plus a cauliflower pakora appetizer - all for just $8.95. Always a delight to have lunch at The Bistro at Shasta College, staffed by students in the Culinary Arts Program.
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