Sean Everett, also known as The Vegan Epicure, is the lead chef at M. Bistro and Wine Bar in Richmond, VA. Last month, I had the honor of eating a 5-course vegan dinner prepared by Sean at M. Bistro. It was an amazing experience that left me wanting to return very shortly. His food is beautiful and delicious. You must check out his blog to see his creations.
This is the month of podcasting glitches and lessons for me. This podcast may appear disjointed. My memory card filled up at some point during the interview. When I realized it, I popped in a new one, but I missed quite a bit of an amazing conversation with Sean. I plan to record another interview with Sean in the near future to fill in the gaps. I think my new 32gig memory card can handle future lengthy interview!
Despite the glitches...in this episode you will learn...
How Sean has come to a place of peace with preparing meat as a vegan
About Sean's passion for perfection on a plate
How to properly season your food
One of the secrets of great food
About Sean's attempt at making his own goat cheese during his vegetarian years and how it impacted him
Sean's Tip for Home Cooks
Taste your food and adjust your seasoning as needed. And always taste your food before serving it to guests. Taste taste taste :)
Follow Sean
Sean's Blog: The Beet Butcher
The Restaurant's Website: M. Bistro and Wine Bar (when you make your reservation--Tuesdays through Saturdays--let them know you'd like him to prepare a vegan dinner for you)
Email: theveganepicure@gmail.com
Facebook: The Vegan Epicure
YouTube: http://www.youtube.com/user/TheVeganEpicure
Mentioned in this Episode
Becoming Vegan, by Brenda Davis (affiliate link)
The Vegan Epicure's Beet ‘Bakon’
What you need:
1 Large Beet Smoked Salt (Applewood is a great fit for this.)
Salt Grinder/Mortar & Pestel
Canola/Olive Oil
Vegetable Peeler
Start by peeling the beet completely trying to only take off the skin and leaving the rest intact. This is done when the beet is raw and may take some practice to get used too. Not to mention that beets will stain things so keep this in mind.
Once the beet is peeled, leave the stem on to help with control, I start from the upper right side of the beet and begin to peel the beet diagonally from the top right to the lower left side of the beet. The objective is to get long bacon like strips, a key is to go slow and slightly rotate the beet with one hand and the peeler with the next.
Once you have your strips proceed with your desired cooking option.
Deep fry in canola oil at 350 degrees until beets begin to crisp or lightly olive oil bake at 350 until beets curl and begin to crisp. Note: Beets do not fully crisp until oil has drained, however when still moist with oil, this is the perfect time to season with fresh ground smoked salt.
