Saturday, October 31, 2009

Happy Halloween from Sublime and ARFF

Ghouls, goblins and animal friends took over Sublime's private room earlier this week for the Animal Rights Foundation of Florida's (ARFF) first-ever Halloween bash.

Revelers enjoyed devilish drinks, tricky treats and eerie entertainment while sporting cool, and in some cases creepy, costumes. Enchanted raffle items, including a champagne and "caviar" party at Sublime and an autographed copy of The Sublime Restaurant Cookbook, and a best costume competition rounded out the freaky, frightful evening.

All proceeds benefited ARFF.

Monday, October 26, 2009

Sublime on WTVJ NBC-6

Sublime's Culinary Director, John Lenhard, appeared on South Florida Today and prepared Sublime's signature Picatta, featuring Gardein cutlets in a delicate lemon-caper sauce, accompanied by Olive Oil Whipped Potatoes and Grilled Asparagus. Anchors Bob Mayer, Roxanne Vargas and Trina Robinson enjoyed the vegan dish afterward.

The delicious Picatta is part of the Dine Out menu, along with Sublime's "Caviar" and Chocolate Nirvana. The three-course prix-fixe menu is available for $35 until November 12. For more information, please visit: (Special thanks to Jessica Taylor of GFLCVB.)

Wednesday, October 14, 2009

Dan Mathews Gets "Committed" at Sublime

People for the Ethical Treatment of Animals' (PETA) Senior VP Dan Mathews celebrated the paperback release of his bestselling autobiography, Committed: A Rabble Rouser's Memoir, at Sublime last night.

Attendees sipped wine while Mathews read an electrifying excerpt from his book. Mathews signed copies of the tome for his appreciative audience before heading to Sublime's dining room for a memorable meal.

Committed is available for purchase in Sublime's retail area.

Friday, October 9, 2009

A Vegan Thanksgiving Feast

On Thursday, November 26, 2009, Sublime Restaurant will offer a traditional Thanksgiving sit-down dinner with all the trimmings. The prix-fixe menu begins with Roasted Acorn Squash Bisque (with pumpkin pesto croutons), followed by Waldorf Salad (with apples, celery, raisins and walnuts).

The main course is a choice of Gardein "Turkey" (accompanied by fresh string beans with crispy onions, cornbread stuffing, herb gravy and cranberry sauce) or Wild Mushroom Stroganoff (with sour "cream," gluten-free noodles, and a side of fresh string beans with crispy onions). Sublime's Pumpkin "Cheesecake" (with almond nut crust) rounds out the hearty meal.

Sublime's special Thanksgiving Day hours are from 4–6 p.m. Only Sublime's prix-fixe menu will be available. The price is $45 per person. A kid's portion is available for children under 12 for $25. (Tax and gratuity not included.) For reservations, please call (954) 615-1431 or visit

Tuesday, October 6, 2009

Sublime Announces First Winner of Broward High School Recipe Contest

Sublime has announced the first winner of the It's Vegalicious! recipe contest for Broward High School students. Student Jack Naidus, of West Broward High School, has won the soup category with his recipe for Savory Spinach and Chickpea Soup.

Sublime will present the cash prize of $1,000 to the student, as well as another $1,000 to West Broward High School, on Sunday, October 18 at 5:30 p.m., during an award ceremony at Sublime Restaurant. Additionally, the soup will be added to Sublime's menu and named after the winning student.

The It's Vegalicious contest, officially approved by the School Board of Broward County for the 2009-2010 school year, is open to all Broward High School Students. Students may submit their 100% vegan recipes, for 4-6 servings, under the five remaining categories by the following deadlines: Salad - 11/15/09; Pizza - 1/15/10; Pasta - 3/1/10; Entree - 4/1/10; and Dessert - 5/1/10.

Winning dishes will be chosen based on their creativity and "vegalicious" factor. Sublime will reward $1,000 each to the winning student per category and to their respective school. Each winning dish will be added to Sublime's menu and named after the student. (For complete contest guidelines, students should contact their principal's office.)

"Sublime is delighted to be able to create awareness among students of plant-based foods and healthy eating habits, as well as inspiring creativity and entrepreneurship, through the It's Vegalicious recipe contest" says Sublime owner Nanci Alexander. "Congratulations to Jack Naidus and West Broward High School for a truly sublime recipe!"

Pictured (L-R): Jack Naidus, Nanci Alexander, Principal Daniel Traeger