Dallas Chefs to Participate in World Go Vegan Week

Go Vegan Week is a worldwide celebration of compassion and sustainability organized by Mercy for Animals. It takes place this year from October 24 through October 31. So far five Dallas restaurants (Salum, The Second Floor, Tillman’s Roadhouse, Bijoux, Stephan Pyles Restaurant) will be creating vegan dishes for Go Vegan Week Dallas. Why vegan? The press release says:

“On today’s factory farms, animals are crammed by the thousands into filthy, windowless sheds, wire cages, gestation crates and other cruel confinement systems. These animals will never root in the soil, build nests or do anything that is natural to them. They won’t even feel the sun on their backs or breathe fresh air until the day they are loaded onto trucks bound for slaughter. Animals on factory farms have little to no legal protection. Cruelty that would be illegal if it were inflicted on dogs or cats, such as neglect, mutilation, transport through all weather extremes, and gruesome and violent slaughter, is commonplace in animal agribusiness. Yet farmed animals are no less intelligent or capable of feeling pain than are the dogs and cats we cherish as companions.”

Okay then, whose hungry? will you participate? Details below.

DALLAS CELEBRITY CHEFS VEG-OUT IN OCTOBER BY PARTICIPATING IN “WORLD GO VEGAN WEEK”

Five Local Fine Dining Establishments Team Up with Animal Rights Group to Offer Upscale Vegan Culinary Creations

Dallas, TX — In an effort to help protect animals and the planet, six local celebrity chefs from five upscale Dallas eateries have collaborated with the animal advocacy organization, Mercy For Animals, to offer exciting, new vegan options in celebration of World Go Vegan Week in October.

Participating Eateries: Salum Restaurant, 4152 Cole Avenue, Suite 103

The Second Floor, 13340 Dallas Parkway (in the Westin Galleria)

Tillman’s Roadhouse, 324 West 7th Street (in the Bishop Arts District)

Bijoux, 5450 West Lovers Lane, Suite 225

Stephan Pyles Restaurant, 1807 Ross Avenue, Suite 200

Dates: Sunday, October 24 – Sunday, October 31, 2010

Vegan Week is a worldwide, annual celebration of compassion and sustainability that takes place this year from October 24 through October 31. Presented by Mercy For Animals in Dallas, Vegan Week seeks to promote compassionate, sustainable and healthy eating.

Participating restaurants and local celebrity chefs are dishing out veggie fare that will leave even the most die-hard meat-eaters begging for seconds. Chefs Abraham Salum and Al Haven of Salum Restaurant are cooking up tempura cauliflower and broccolini with a delicious white bean purée, along with capers, currants and almonds. Chef J. Chastain of The Second Floor will prepare a tasty soba noodle salad with baby bok choy, Thai chili vinaigrette and Asian pears. At Tillman’s Roadhouse, restaurant-goers can enjoy Chef Dan Landsberg’s surprise Texas roadhouse dish with a vegan twist. Chef Scott Gottlich of Bijoux is creating an exquisite chanterelle mushroom ravioli dish with cauliflower, an olive oil emulsion and roasted mushroom dust. Diners at Stephan Pyles Restaurant will discover a surprise “New Millennium” Southwestern vegan meal created by the celebrated Chef Matt McCallister.

Why vegan? On today’s factory farms, animals are crammed by the thousands into filthy, windowless sheds, wire cages, gestation crates and other cruel confinement systems. These animals will never root in the soil, build nests or do anything that is natural to them. They won’t even feel the sun on their backs or breathe fresh air until the day they are loaded onto trucks bound for slaughter. Animals on factory farms have little to no legal protection. Cruelty that would be illegal if it were inflicted on dogs or cats, such as neglect, mutilation, transport through all weather extremes, and gruesome and violent slaughter, is commonplace in animal agribusiness. Yet farmed animals are no less intelligent or capable of feeling pain than are the dogs and cats we cherish as companions.

In June, the United Nations announced that a global shift away from animal-based foods is necessary to save the world from the most devastating impacts of climate change, stating that meat, dairy and egg production is responsible for more deadly greenhouse gases than all of the cars, trucks, planes, trains, ships and other forms of transportation in the world combined.

“These amazing and adventurous Dallas chefs have developed an exciting array of upscale, great tasting vegan meals that are not only good for you, they’re wonderful for the planet and kind to animals,” says Nathan Runkle, Executive Director of Mercy For Animals. “Each time we sit down to eat we can choose kindness over cruelty by adopting a meatless diet, and a growing number of restaurants are showing we can still enjoy our favorite foods, without the cruelty.”

For more information, visit www.DallasVeganWeek.com.

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10 comments on “Dallas Chefs to Participate in World Go Vegan Week

  1. I’m going to hit up at least two of those (Bijoux and Tillman’s especially, but most likely all five). They need to consult me before they select those dates from now on – I’m out of town for half of that week…

  2. The example menu items at Bijoux and Salum sound amazing. Definitely making reservations. I agree with you Brad … I’m out of town part of that week as well. Cool they are doing this though!

  3. They sure take a dim view of farming. We own 3 small ranches 2 hours south of here. (100-200 acres each), and lease 2 more about the same size. Run about 1 head of cattle per 5 acres. Been doing it since 1972. Everybody around us raises cattle the exact same way. I guess the fact most beef is raised this way in Texas doesn’t support the agenda. Instead, we hear the mysterious phrase “today’s factory farms”. To each his own…

  4. Droopydave, if even 10% of cows in the US were raised your “happy” way, we’d run out of land. Besides that, you’re still exploiting animals.

    Oh yeah, cattle are still inefficient, even if grass-fed. Natural habitat is co-opted and heavy grazing causes soil erosion and desertification. And even “happy” cows on your magic ranches emit gigantic quantities of poop which have a significant environmental impact.

  5. @Cody,

    If we were to stop eating and “exploiting” cattle like you accuse Droopydave of wouldn’t we still run out land?

    And judging by the list of problem you associate with cattle it sounds like the responsible thing to do would be to kill them all off.

    Yumm veganism… tastes like sanctimony.

  6. Wow… I’m really impressed that such upscale restaurants and well-known chefs are participating. All of the meals sound delicious, but I’m especially excited to eat at Bijoux and Stephan Pyles Restaurant!

  7. @Justin – I think Cody is dreaming of “happy” cows and magic ranches. His comment has to be one of the most ridiculous things I’ve ever read. LOL

  8. @Droopydave,
    I married into a ranching family, so I’ve got a ranch as well. They’re a calving operation on quite a bit of acreage. While I’ve seen the operation myself (and its wide open spaces and grass-fed cattle) and watched them “work” the cattle, in the end, they’re sold off to feed lots to be fattened up for “harvesting.” Even the ranchers of full grown, grass-fed cattle can’t do their own slaughtering without running afoul of numerous government agencies, so there is a lack of transparency towards the end of the process…

    @ Justin,
    As for Cody’s “inefficiency” comment, I think he was referring to the fact that the total input of energy/resource to produce one pound of flesh far outweighs the same transaction for plant-based agriculture. Eating plants is less resource intensive than eating meat when it comes down to a per unit basis and the by-products (read: dead plants instead of mountains of sh*t) are easier on the planet than factory farming. It’s more efficient in that you could feed a lot of people on 5 acres of land if they’re eating plants, but you can apparently only raise one cow on 5 acres at Droopy’s ranch.

    See, some of us can have intelligent conversations about this – hoping for the same in return.

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