Podcast appearances and mentions of kate jacoby

In the restaurant world, infant mortality is the norm. Nearly two-thirds of new eateries shut down in their first year. Only one in five lives to see its fifth birthday. So when a restaurant—not just any restaurant, but a plant-based fine-dining spot—thrives for decades, it's not just impressive. It's almost mythic. Enter Rich Landau and Kate Jacoby, the married duo behind Vedge, the acclaimed Philadelphia restaurant that's helped redefine what plant-based food can be. With nods from Bon Appétit, GQ, Food & Wine, and the James Beard Foundation, Rich and Kate have built more than a restaurant—they've built a movement. One that proves vegetables don't need to play second fiddle—they can own the stage. Now, I don't know how these two do it. My wife and I love each other, but even the suggestion of collaborating on a work project sends us both reaching for diplomatic escape routes. Yet somehow, Rich and Kate not only run a business together—they do it with passion, purpose, and of course, with pastry. Rich got his start in the '90s with Horizons, a bold bet on vegetable-forward cuisine back when people didn't even know how to pronounce “vegan,” let alone what it meant. Kate joined with a background in hospitality, bringing a refined palate and a pastry chef's touch. But this episode isn't just about food. It's about values. About running toward the hard stuff. About how two people built something meaningful—together—and stuck with it through all the chaos the restaurant industry throws your way. If you're a foodie, an entrepreneur, or just a fan of staying married while doing the impossible—this one's for you.

TACY ADIMANDO of Saveur Magazine, shares Stuffing and Sides recipes RICH LANDAU plus KATE JACOBY of V-Street in Philly dish on Vegan Cuisine Our Own Chef Jamie is taking your Turkey 911 Questions to ensure a delicious feast

Over the past decade, vegetable forward food has really started to get the recognition it deserves. That’s due to a handful of Chefs who took the attention away from meat before it became the “cool” thing to do. Today’s guest is Chef Richard Landau, an early pioneer of the plant based trends that have been rapidly gaining in popularity. His first restaurant, Horizons, opened in Philadelphia back in 1994. His talents in the kitchen have earned him accolades by the James Beard Foundation and he starred in the Food Network series Chopped. Along with his wife, Chef Kate Jacoby, he’s authored several plant-based cookbooks, including Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking.Excited to give away 3 signed copies of the cookbook from Chef Richard Landau - Follow the 3 steps on my Instagram account for a chance to win the “Vedge” cookbook signed by Chef Richard Landau Click here: https://www.instagram.com/flavorsunknown/ What we covered in this episode Chef Richard Landau explains why the traditional restaurant model isn’t working (4:42)The romance versus the reality of working in restaurants (7:37)Chef Richard Landau and a  simplified vision of the future restaurant experience (11:20)Shifting away from the brick and mortar concept (14:40)Why vegetables deserve more praise says Chef Richard Landau (16:46)Kicking the carnivore habit as a meat lover (17:57)Chef Richard Landau shares the top plant-based food trends to watch (23:05)How to add complexity to vegetables (24:54)Local seasonality versus global transportation of produce (28:24)Creative cooking rules to live by (29:42)The star of the menu at Vedge by chef Richard Landau (31:31)How to step up your taco game (36:38)A series of rapid-fire questions. Links to other episodes in Philadelphia Conversation with Chef Jose GarcesConversation with chef Brian Duffy #gallery-3 { margin: auto; } #gallery-3 .gallery-item { float: left; margin-top: 10px; text-align: center; width: 25%; } #gallery-3 img { border: 2px solid #cfcfcf; } #gallery-3 .gallery-caption { margin-left: 0; } /* see gallery_shortcode() in wp-includes/media.php */ zucchini trapanese. A simple dish of sauteed shaved zucchini in a tomato, almond, basil and calabrian chile pesto topped with grated almond. Carrot steak with carrot sauerkraut puree on pumpernickel and a kimchee kraut. Corn chowder – creamed corn with a seared potato “scallop” and a tomato, pepper and parsley salad. House smoked tofu over a fava bean hummus, with dukkah spice and a green olive salad. Veggie taco recipe First, find a really good tortilla that you love.Don't limit tacos to Mexican food.Korean tacos are very popular nowadays, and also Chinese tacos.You can go to Peruvian or Brazilian cuisine influences. Really stretch yourself out and just have some fun. You can use tempeh, seitan, or strictly veggie with cauliflower or shredded mushroom.  Click to tweet People glorify this 80-hour workweek. I’ve done it, I did for years man, I mean it's not a battle scar, it's not a badge of honor. It sucked. Click To Tweet My sole mission was to show people that they did not need to eat meat to have a great meal. I'm not trying to convert anyone. If you can make someone a great meal and they never missed meat, then you're successful. Click To Tweet Don't expect vegetables to do the work for you, that is the biggest difference between vegetables and meat. You've got to really get some flavor into them. Click To Tweet I'm going to listen to these vegetables, I'm not going to try to force a recipe into them, but I'm gonna listen to them. And let them take me to a place where they can easily go. Click To Tweet

Authors of Horizons: Gourmet Meatless Cuisine, Horizons: New Vegan Cuisine, Vedge: 100 Plates Large and Small That Redefine Vegetable Cooking and V Street: 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking. Husband and wife team Richard Landau and Kate Jacoby are the Chefs and Owners of Philadelphia's renowned vegetable restaurant, Vedge. In recent years, they have grown their restaurant group to include their street food bar, V Street, as well as their latest effort, Fancy Radish, in Washington DC.Chef Rich Landau, a pioneer of the modern plant-based dining experience, opened his first restaurant, Horizons, in 1994. Winner of Food Networks Chopped. Landau has used the carnivore’s palate he grew up with to translate vegan cuisine to a broader audience. In 2009 Landau and Jacoby cooked the first Vegan meal ever served at the James Beard House in Manhattan. In 2011 they opened “Vedge” in an elegant Center city Philadelphia brownstone to national acclaim.Chef Kate Jacoby studied French and Sociology at Georgetown. In 2001, she switched gears to join Landau at Horizons. Her work in the kitchen beside Landau helped hone her pastry skills and shaped her approach to desserts. A James Beard Nominated Pastry Chef and a Certified Sommelier, her recent focus also includes overseeing the Beverage Program at all their restaurants and directing expansion for the restaurant group. Rich Landau and Kate Jacoby: vedgerestaurant.comRich Landau IG: @chefrichlandauDustin Harder: veganroadie.com IG @Theveganroadie

While spending time at home and talking about the region they love so much, the Love + Grit hosts kick off this episode by sharing their favorite regional craft breweries offering delivery before discussing vegetarian cuisine and the future of the restaurant industry with Vedge owners and James Beard Award honorees Rich Landau and Kate Jacoby. Then, Laiya, Rachel and Justin catch up with NBC10 Philly Live host Aunyea Lachelle, who shares the story of 11-year-old boxing twins Steven and Daniel Grandy and gives the details on Xyntek, the Bucks County engineering firm creating and donating personal protective equipment to healthcare workers. Next, the trio talks with Fatin Dantzler and Aja Graydon of the husband-and-wife music duo Kindred the Family Soul about the challenges of being at home full time with six children, the importance of celebrating Juneteenth and their upcoming album

Few people in our industry will ever be able to call themselves pioneers but Rich Landau and Kate Jacoby are exactly that. They have been pushing their own, distinct version vegetable forward and plant based diet way before became popular. For over 25 years now Rich has lived and worked with a passion to change the narrative for a vegan population and now he husband and wife team has created a mini empire with a dedicated following of vegetarians and carnivores alike.  

On today's podcast, I talk to Kate Jacoby, owner of Vedge Restaurant and VStreet. Kate talks about how and why she became vegan, the importance of having a mentor. She also has some tips for vegan travel. --- Support this podcast: https://anchor.fm/vegan-styled-life/support

V Street : 100 Globe-Hopping Plates on the Cutting Edge of Vegetable Cooking By Rich Landau & Kate Jacoby

Vegcast 102 fills you in on everything about Vedge, the most anticipated Philadelphia restaurant of this fall, from Rich Landau and Kate Jacoby of Horizons, who walk us through the space and explain the menu, not least of all why they closed Horizons to start an entirely new and different vegan restaurant. There is also a tune about vegetables from Myq Kaplan, and a Science Fact about an international scientific body announcing the only way to feed our exploding population, which is, of course, on plant foods.

Vegcast 102 fills you in on everything about Vedge, the most anticipated Philadelphia restaurant of this fall, from Rich Landau and Kate Jacoby of Horizons, who walk us through the space and explain the menu, not least of all why they closed Horizons to start an entirely new and different vegan restaurant. There is also a tune about vegetables from Myq Kaplan, and a Science Fact about an international scientific body announcing the only way to feed our exploding population, which is, of course, on plant foods.

Our tenth podcast is devoted to the big news around the Philly vegetarian scene that Horizons Cafe, now simply Horizons, has moved from Willow Grove to downtown Philadelphia. We take a tour of the restaurant in progress, talk to Rich Landau and Kate Jacoby about the finer points of vegan dining, and check back in on their opening night. Also some brief bits on the media and low fat, the Cheney hunting game and the report from the USDA inspector general on Mad Cow.

Our tenth podcast is devoted to the big news around the Philly vegetarian scene that Horizons Cafe, now simply Horizons, has moved from Willow Grove to downtown Philadelphia. We take a tour of the restaurant in progress, talk to Rich Landau and Kate Jacoby about the finer points of vegan dining, and check back in on their opening night. Also some brief bits on the media and low fat, the Cheney hunting game and the report from the USDA inspector general on Mad Cow.