Young and Hungry

Mixed Veggies: VegFest This Weekend, ShopHouse’s Fish Sauce Admission

Quick hits on the meatless beat

Nice Detective Work: Props to WaPo food editor Joe Yonan (and his tipster on Twitter) about ShopHouse Southeast Asian Kitchen's fish sauced curries. What is seemingly a meatless option has been outed as otherwise, as Yonan confirms that fish sauce flavors both the red and green curries at Chipotle's entry into quick-Asian food.  Erin Hartigan, editor of DC's Tasting Table, confirms that there is still an option for those not kosher with pescetarian eating: the tamarind vinaigrette is vegan.

Get Your Veg On: DC VegFest is this Saturday at George Washington University. The free event features a meatless wonderland of food vendors, cooking demos and authors and juxtaposes a Sticky Fingers sponsored cupcake-eating contest (want to be a competitor?) with free cholesterol readings.

Black-Eyed Pea Chowder for the Veg Lover's Soul: Eatonville learns from its veg-friendly sibling Busboys and Poets and tweets about its new fall menu's vegan soup: black-eyed pea chowder, debuting Tuesday.

Go Raw: In its continuing pursuit to educate, as well as feed, Elizabeth's Gone Raw will feature Gene Baur, author of Farm Sanctuary: Changing Hearts and Minds About Animals and Food, at a dinner and VIP cocktail reception on October 13. Reservations are still available: $95 for 3 courses, $125 with wine parings.

Photo by Stefanie Gans

  • anon

    Chipotle’s director of communications, Chris Arnold:

    We try not to use our menus as ingredient declarations, because where does it stop?

    How about at the near toxic sodium levels of many of your company's products?

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