Monday, April 19, 2010

Mother's Day Vegan Brunch Buffet

On Sunday, May 9, 2010, Sublime Restaurant will offer a special brunch buffet, featuring a melange of traditional favorites and innovative creations, to commemorate Mother’s Day.

The buffet will feature a bevy of tempting specialties including: Belgian Waffles with Strawberry Compote and Fresh Whipped "Cream," Smoked Tempeh, Sublime Scramble, Linguine Bolognese, Sushi, Quinoa Tabbouleh, Baked Mac 'n' "Cheese," Country Potatoes, Fresh Fruits, Apple Cobbler, Carrot Cake Muffins and many more unique selections.

Beverages will include custom-made Bloody Marys at the Build-Your-Own Bloody Mary Station, Mimosas, Coffee and Tea.

Sublime’s Mother’s Day hours are 11:30 a.m. – 2 p.m. (Sublime will not be open for regular dinner hours). The price is $35.00 per person (not including tax and gratuity) and $20 for kids under 12. Reservations are required and can be made by calling (954) 615-1431 or visiting

Fourth Winner of Sublime's Vegalicious Contest

Sublime has announced the fourth winner of the It's Vegalicious! recipe contest for Broward High School students. Sydney Phillips, of McFatter Technical High School, has won the pasta category with her Cajun Tomato Pasta recipe.

Sublime presented the cash prize of $1,000 to Phillips, as well as another $1,000 to McFatter Technical High (accepted by Director Mark Thomas), last night during an award ceremony at Sublime Restaurant. The pasta dish has been added to Sublime's menu for a limited time and named after Phillips.

The multi-category 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. The final remaining category is dessert and students may submit their vegan recipes by 5/1/10.

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

Previous contest winners were West Broward High's Jack Naidus for the soup category, Western High's John McKeever for the salad category, and Nova High's Alexander Gordon for the pizza category. The entree category is now closed and a winner will be announced shortly.

Friday, April 2, 2010

Earth Day Cooking Class at Sublime

Sublime will host an all-new cooking class this Earth Day, Thursday, April 22, 2010, at 6:30 p.m. Sublime’s culinary team leader, Chef John Lenhard, and Sublime's pastry chef, David Kalas, will lead an intensive two-hour class on preparing an environmentally friendly, cholesterol-free appetizer, entree, and dessert, demonstrating both basic and advanced techniques.

Class attendees will enjoy a three-course meal including Maryland-Style Mock Crabcakes with Whole-Grain Mustard Sauce; Spinach Ravioli with Tofu and Herb Ricotta, Slow-Roasted Tomatoes and Garlic Confit; and dairy-free Key Lime Cheesecake with Almond Nut Crust, all while learning how to prepare each dish step-by-step. An organic wine flight will accompany the meal.

"Sublime's Earth Day Cooking Class makes it accessible as well as enjoyable to reduce your carbon footprint," says Sublime proprietress Nanci Alexander. The price for Sublime's Earth Day Cooking Class is $75 (plus tax and tip) and includes a deluxe goody bag. Attendees can register online at

About the chefs: Lenhard has been with Sublime for three years. As culinary team leader, he is the creative force behind Sublime. A vegetarian for 20 years and a 25-year veteran of the hospitality industry, Lenhard specializes in fine-dining preparation and presentation. But his love for cooking started at an early age when his grandmother taught him how to create the perfect meal. Today, Lenhard enjoys reinventing those childhood favorites with all-vegan ingredients. Since reading John Robbin's Diet for a New America, Lenhard has chosen a vegetarian lifestyle to benefit his health and to reduce animal suffering and environmental damage. Kalas received his culinary degree from Le Cordon Bleu in Sydney, Australia. He specializes in vegan cuisine, vegan desserts, and raw dishes. In addition to his culinary education, David holds a B.A. from Occidental College and a Master's from Yale University.