Podcast appearances and mentions of rich landau

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

One of the toughest, most consequential battles in America is the one between meat and vegetables for space on the plates of Americans.  One particular chef from Philadelphia fought that battle on television and won.  He proved how vegetables can be the only food group that occupies your plate while still satisfying AND thoroughly impressing everyone at the table...even non-vegans. In this episode, we interview Rich Landau, a popular restaurateur, and owner of Vedge in Philadelphia, one of the top-rated vegan restaurants in the country.  In fact, Food & Wine magazine recently named Vedge one of the “most important restaurants of the decade."  He is also the winner of FoodNetwork’s popular cooking competition Chopped and made him a hero to vegans. Rich will talk about his passion for cooking and how he and his wife Kate demonstrate how vegetables can easily be anyone’s first option if cooked right.   For aspiring restaurateurs, this episode is full of very practical business advice coming from an owner who never took in a partner or investment.  We’ll also get an update on how the restaurant industry is doing from a business owner’s point of view during these unprecedented times. Oh, we almost forgot.  He’ll share a secret to his very famous and very delicious, sought after, brussel sprouts.  You definitely want to take notes for that!  

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

In this added episode, we catch up with Rich Landau and hear how the recent Coronavirus has affected him and the restaurant industry.

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.  

Rich Landau served the first ever vegan dinner at the James Beard House. The Fancy Radish restaurant was in the 2020 Michelin Guide.

Sharon Palmer is my guest for today’s show. She is a registered dietician, cookbook author, and mom of two sons. Her books are The Plant Powered Diet and Plant Powered for Life. They are packed full of wonderful recipes that I’m having fun trying, and I know you will, too. Visit my blog to find out about the book giveaway! The topic for today is one that is of interest to many listeners. I’ve heard your questions about how to “go meatless” more often. So, how do we prepare more meatless meals for our families? Is it something you’ve needed some practical tips about trying? Sharon has the answers and she’s sharing them right here. Join us! What you’ll hear in this episode: The differences in terminology: vegan, vegetarian, plant-powered omnivore, etc. All the options within the plant world, like grains, legumes, soy, fruits, vegetables, herbs, seeds, chocolate, and coffee! The “SAD” (standard American diet), which lacks a wide variety of plants The health benefits of a plant-based diet: reduced risk of chronic disease, healthy weight, and reduced carbon footprint In Sharon’s 2nd book, a 52-week plan that makes plant-based eating easy and simple Simple steps to implement more plant power: more whole grains, nuts, and seeds What to do if the whole family doesn’t embrace plant-based eating: Try “meatless Monday” (and get creative!) Offer a variety of flavorful plant-based items with a small portion of poultry or fish Adapt favorite recipes, like lasagna Use meat as a seasoning and not the main course “Blue zones”—what are they and where are they found? Why the controversy around soy and tofu? How to “jazz up” tofu with flavorful sauces, casseroles, and stir-fry Sharon’s recipes that I recently tried: Tofu Cobb Salad and Red Lentil Soup with Root Vegetables and Sage How to deal with nutrition shortfalls in a plant-based diet Cooking with dried beans and lentils The growing market and availability of vegan cheeses The versatility of cashews How to deal with a bumper crop of home-grown vegetables Sharon’s favorite recipes: Tortilla Soup and Pho—because they are customizable! Sharon’s favorite cookbook authors: Deborah Madison, Rich Landau, and Alex Caspero Sharon’s favorite chefs: Tal Ronnen and Matthew Kenney Resources: www.lizshealthytable.com Email: liz@lizshealthytable.com www.sharonpalmer.com www.superhealthykids.com  Check out my closed Facebook group: Liz’s Podcast Posse

Sharon Palmer is my guest for today’s show. She is a registered dietician, cookbook author, and mom of two sons. Her books are The Plant Powered Diet and Plant Powered for Life. They are packed full of wonderful recipes that I’m having fun trying, and I know you will, too. Visit my blog to find out about the book giveaway! The topic for today is one that is of interest to many listeners. I’ve heard your questions about how to “go meatless” more often. So, how do we prepare more meatless meals for our families? Is it something you’ve needed some practical tips about trying? Sharon has the answers and she’s sharing them right here. Join us! What you’ll hear in this episode: The differences in terminology: vegan, vegetarian, plant-powered omnivore, etc. All the options within the plant world, like grains, legumes, soy, fruits, vegetables, herbs, seeds, chocolate, and coffee! The “SAD” (standard American diet), which lacks a wide variety of plants The health benefits of a plant-based diet: reduced risk of chronic disease, healthy weight, and reduced carbon footprint In Sharon’s 2nd book, a 52-week plan that makes plant-based eating easy and simple Simple steps to implement more plant power: more whole grains, nuts, and seeds What to do if the whole family doesn’t embrace plant-based eating: Try “meatless Monday” (and get creative!) Offer a variety of flavorful plant-based items with a small portion of poultry or fish Adapt favorite recipes, like lasagna Use meat as a seasoning and not the main course “Blue zones”—what are they and where are they found? Why the controversy around soy and tofu? How to “jazz up” tofu with flavorful sauces, casseroles, and stir-fry Sharon’s recipes that I recently tried: Tofu Cobb Salad and Red Lentil Soup with Root Vegetables and Sage How to deal with nutrition shortfalls in a plant-based diet Cooking with dried beans and lentils The growing market and availability of vegan cheeses The versatility of cashews How to deal with a bumper crop of home-grown vegetables Sharon’s favorite recipes: Tortilla Soup and Pho—because they are customizable! Sharon’s favorite cookbook authors: Deborah Madison, Rich Landau, and Alex Caspero Sharon’s favorite chefs: Tal Ronnen and Matthew Kenney Resources: www.lizshealthytable.com Email: liz@lizshealthytable.com www.sharonpalmer.com www.superhealthykids.com  Check out my closed Facebook group: Liz’s Podcast Posse

Rich Landau, founder and head chef of Vedge Restaurant in Philadelphia, PA, prepares Potato Causa, a Peruvian cold potato salad, using roasted purple and gold potatoes. He flavors the pureed potatoes with aji amarillo and tops the causa with an avocado, tomato and chilie “ceviche.” Recipes at http://www.ciaprochef.com/potatoes/videos/

Rich Landau, founder and head chef of Vedge Restaurant in Philadelphia, PA, prepares potato "Scallops" topped with a Mediterranean sauce of capers and tomatoes. He uses waxy red potatoes to make the scallops, because they hold their shape through the searing process. Recipes at http://www.ciaprochef.com/potatoes/videos/

Rich Landau, founder and head chef of Vedge Restaurant in Philadelphia, PA, prepares Potato Lo Mein using shaved Yukon Gold Potato “noodles” with sesame, soy sauce, chili and scallion. Recipes at http://www.ciaprochef.com/potatoes/videos/

Foodservice operators, nutritionists and media convened at The Culinary Institute of America at Greystone campus to learn about innovative ways to cook with potatoes. Recipes at http://www.ciaprochef.com/potatoes/videos/

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.