Sublime's Third Anniversary

Starting this Friday, guests dining at Sublime will have plenty of reasons to rejoice as the restaurant completes its third year as Florida's ultimate destination in vegan dining since re-opening in 2006. (Sublime originally opened in 2003, but was closed after Hurricane Wilma and later after it was restructured from a partnership to a sole proprietorship.)

Sublime will celebrate its third year with an enhanced anniversary menu featuring the addition of multiple new items.

Those new dishes include: Barbecue Tartlets; Chik'n Caesar Wrap with Sunshine Slaw; Sublime Portobello; and Pumpkin "Cheesecake." Sublime's chef will also unveil a surprise dish on Friday evening.

Sublime's anniversary menu will be offered for a limited time, beginning Friday, December 18. Sublime will be open during regular hours this month except on December 25, when it will be closed. For reservations or more information, please call 954-615-1431.

"Here's to another sublime year!," says owner Nanci Alexander.

Sublime Announces Second Winner of Broward High School Recipe Contest

Sublime has announced the second winner of the It's Vegalicious! recipe contest for Broward High School students. Student John McKeever, of Western High School in Davie, has won the salad category with his Sunshine Slaw recipe.

Sublime will present the cash prize of $1,000 to the student, as well as another $1,000 to Western High School, on Sunday, December 20, 2009, at 5:30 p.m., during an award ceremony at Sublime Restaurant. The salad will be added to Sublime's menu, for a limited time, and named after the 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 four remaining categories by the following deadlines: 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.)

Last month, West Broward High School student Jack Naidus won the soup category.

"Sublime is glad to create student awareness of plant-based foods and healthy eating habits, as well as inspiring creativity and entrepreneurship, through the It's Vegalicious! recipe contest" says owner Nanci Alexander. "Congratulations to John McKeever and Western High School for a truly sublime recipe!

A Zen Meal

Sublime's Nori-Crusted Tofu and Rice Ball
Serves 4

2 lb extra firm tofu, divided into four portions
2 sheets nori, toasted and chopped in a spice grinder
1 recipe sushi rice (see below)
2 oz rice wine vinegar
1 oz mixed sesame seeds
3 oz scallion, sliced

1 oz pickled ginger, chopped
Panko bread crumbs (for dredging)
64 oz soybean oil
Kosher salt
3 oz canola oil
1 recipe wasabi sauce
4 oz sweet soy sauce
1 pack (12 oz ) alfalfa sprouts

Press the nori into the pieces of tofu; reserve. Mix the rice, vinegar, sesame seeds, scallions and ginger. Form four baseball-sized balls and roll them in the breadcrumbs. Deep-fry at 350 degrees for 3-4 minutes until golden brown. Season with salt and keep in a warm place until ready to serve. In a sauté pan, heat the canola oil over high heat until it begins to shimmer (about 1 min.). Brown the crusted tofu, about 1-2 min. each side. Assemble the plates with wasabi sauce and sweet soy sauce, then add the sliced tofu. Serve with a rice ball and sprouts.

Sushi Rice
2 cups sushi rice
2 ¼ cups water
2 oz rice wine vinegar
1 tbsp sugar
1 tsp salt

Wash the sushi rice in a colander under cold water until the rice drains clear liquid instead of milky liquid. Place the rice and the water in a pot and bring to a boil. Meanwhile, mix the rice wine vinegar, salt and sugar together and reserve. When the rice comes to a boil, cover, turn the heat to low and let finish cooking, about 15 minutes. Uncover the rice, turn it out on a cookie sheet, pour the vinegar mixture over it, and stir (taking care to not mash up the rice). Cool to room temperature and use immediately.

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.

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: www.sunny.org/dineout. (Special thanks to Jessica Taylor of GFLCVB.)

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.

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 http://www.sublimerestaurant.com/.