The Chef: Gabrielle and Tao Yin restaurant
The Menu: Sushi! An avocado and shiitake mushroom roll, accompanied by a wakame seaweed salad.
The Goods: Lacking lunch plans, VegNews Office Manager Lyndsay Orwig, Associate Editor Liz Miller, and I made a last minute decision to check out Tao Yin, a restaurant literally steps from our offices offering both Chinese and Japanese food. Mushrooms and avocados may very well be my very favorite foods, so wrapping them up in rice and seaweed and serving them with ginger, wasabi, and soy sauce can really only improve on things, all the while reminding me of my time spent traveling in Japan just a year ago. Looking for more Japanese-inspired eats? Our brand-new November+December 2010 Veggie Awards issue features sushi and Eggplant Kabayaki recipes. The issue is on newsstands now, so be sure to pick one up!
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