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/.

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

Sublime at Hard Rock Hotel & Casino

Guests at last Friday's Ann Storck Celebrity Chef Tasting in the Hard Rock Hotel Ballroom enjoyed deliciacies from South Florida's top restaurants while helping a worthy cause. Sublime provided its signature Pesto Polenta with Red Pepper. (Pictured from left to right: Lori Kirby and Colleen Ferro.)

Sublime at Humane Society Social

Animal lovers at last night's Humane Society Wine Social were treated to Sublime's pesto polenta hors d'oeuvres, enjoyed with gourmet wines and beers. The event, held at The Grape Merchant in Coconut Creek, created awareness and raised much-needed funds for the Florida Humane Society.

(Pictured left to right: Humane Society volunteers Chris Dominick, Marla Gross, and Helga Moya.)

A Sublime Evening: Pairings at Broward Center

Yesterday evening, Sublime served up some of its sensational hors d'oeuvres to gourmands at the New Times' Pairings food+drink event held at the Broward Center for the Performing Arts.

Guests munched on Sublime's posh "Upper Crust" flatbread (featuring sea vegetable caviar, "creme fraiche," and chives) while enjoying organic cocktails and live music.

(Pictured left to right: Colleen Ferro, Marla Gross and Lori Kirby.)

Vegan Poetry Reading

M. "Butterflies" Katz, a.k.a. Vegan Poet, shared uplifting poetry from her new tome, Metamorphosis: Poems to Inspire Transformation, during an enchanting poetry reading in Sublime's private room this past Sunday. Guests enjoyed vegan wine and pesto polenta and took home a signed copy of Metamorphosis, which includes 50 stunning color photos and 50 poems on animal and environmental rights.

Ms. Katz (pictured) also co-authored Incredibly Delicious: Recipes for a New Paradigm by Gentle World and was a head chef at The Vegan Restaurant (when in existence) on Maui. "Butterflies" (born an American) resides in a remote area of New Zealand. She is a vegan-organic gardener, writes and publishes vegan-related articles, and a vegan dog innovator. She has been vegan for 32 years.

Sublime Hosts Human Rights Campaign Social

Human Rights Campaign (HRC), America’s largest civil rights organization working to achieve lesbian, gay, bisexual and transgender equality, held their monthly "Club Blue" social event at Sublime's scintillating bar this past Thursday. Members mixed and mingled with like-minded folks while munching on crispy cauliflower and sipping organic cocktails. A fabulous evening for a worthy cause . . . .

Sublime's Lentil Loaf Recipe

Some of you have asked for the loaf recipe that is currently served at Sublime. Although The Sublime Restaurant Cookbook includes the recipe for our original soy-based loaf, the lentil loaf is ideal for soy and gluten free diets (as well as for those who simply prefer this version over the one in the cookbook!). Accompany this hearty entree with seasonal vegetables and couscous, if desired.

Sublime Lentil Loaf

Yield: 8 servings

Marsala Wine Sauce

Extra virgin olive oil

4 chopped shallots

3 diced portobello mushrooms

1/2 tablespoon rosemary

1/2 tablespoon thyme

1/2 tablespoon oregano

1/4 cup marsala wine

1/4 cup red wine

2 cups water

2 ounces soaked porcini mushrooms

1 tablespoon agave nectar

Sea salt and black pepper

Loaf

1 cup french green lentils

1 cup short grain brown rice

2 whole shallots, finely chopped

3 cloves garlic, finely chopped

1 tablespoon fresh oregano, chopped

2 tablespoons fresh basil, chopped

2 tablespoons tomato paste

1 tablespoon vegan worcestershire sauce

4 celery stalks, chopped and pureed

3 carrots, chopped and pureed

1 cup rough chopped canned water chestnuts

1 tablespoon powdered vegan egg replacer

3 tablespoons nutritional yeast

Extra virgin olive oil

Sea salt and black pepper

To make the sauce: Saute the shallots and portobello mushrooms until shallots are translucent. Add herbs and saute an additional 30 seconds. Add all of the wine and simmer over low heat for ten minutes. Add the water and porcini mushrooms and simmer for an additional 45 minutes. Pour mixture into blender and puree until smooth. Place mixture back into a saucepan and simmer for about fifteen minutes, until it reaches a gravy-like consistency. Add agave and salt and pepper to taste.

To make the loaf: Cook the lentils and brown rice separately until done. Saute the shallots in olive oil until translucent. Add the garlic and sauté for about a minute, until golden. Add the herbs and saute for an additional 30 seconds. Add the tomato paste, worcestershire, pureed celery and pureed carrots and simmer for 15-20 minutes. Combine this mixture with the cooked and drained rice and lentils, the water chestnuts, the egg replacer, and the nutritional yeast; mix thoroughly. Season with salt and pepper to taste. Cool the mixture, then form eight individual loaves. Bake in a sheet pan at 350 degrees for 20 minutes. Serve each loaf sliced, topped with the wine sauce.

Sublime Participating in Ann Storck's Celebrity Chef Tasting

On Friday, September 25, 2009 at the Seminole Hard Rock Hotel and Casino in Hollywood, Sublime will be one of a handful of gourmet restaurants serving up delicacies for the 16th Annual Ann Storck Center Celebrity Chefs Food Tasting & Auction.

Proceeds from the event will benefit the children, adults, and families served by the Ann Storck Center. For over fifty years, the Center has gone beyond the boundaries of advanced medical and therapeutic care to foster learning, independence and self-worth for children and adults with special needs as well as provide support and guidance for their families.

For more information on this upcoming event, please contact Daniela Bitshman at (954) 584-8000 x372 or via email at dbitshman@ascfl.org. (Pictured: Sublime's David Kalas with other participating chefs and families.)

Sublime's Tuscan Quiche Recipe

Sublime serves up its rich, indulgent Tuscan Quiche, replete with a flaky, pastry crust, nightly in its dining room. For homebodies, oven-ready whole quiches are also available to-go. But for those wanting to make it from scratch, here's the recipe straight from Sublime's kitchen. Bon appetit!

Tuscan Quiche

(serves 6)

Filling

1 ½ pounds extra firm tofu

½ pound vegan soy mozzarella

1 pound blanched chopped spinach

Olive oil

1 can (16 oz.) quartered artichoke hearts (in water)

½ cup chopped fine garlic

½ cup chopped fine shallots

2 tablespoons nutritional yeast

1 tablespoon granulated onion

1 tablespoon granulated garlic

Salt

Pepper

Crust
1 cup whole wheat pastry flour
2 tablespoons soy margarine
Kosher salt
4 tablespoons ice cold water

To make the filling: Chop tofu and mozzarella into cubes, place in a food processor, and mix until smooth. Place the mixture in a bowl and chill. Meanwhile, add 2 tablespoons olive oil, garlic, and shallots in a sauté pan. Sauté until ingredients are translucent. Add the artichoke hearts and spinach to the pan and mix well. Season with salt and pepper to taste. Allow this mixture to cool and then add it to the tofu mixture. Add in the dry spices and stir well. Check for seasoning. Place the mixture in the fridge until ready to use.

To make the crust: On a cutting board, chop in margarine into flour and salt. Quickly add in the ice water, one tablespoon-at-a-time, until the mixture forms into a solid mass. Roll this out to a half-inch thick pancake, and then drape it over an oiled nine-inch pie pan, tucking in all the corners. Bake at 350 degrees for 15 minutes or until golden brown. Remove from the oven, cool, and then layer in all of the tofu mixture. Smooth out the mixture and return to a 350-degree oven for 25 minutes. Remove from the oven, cool until the center is firm, slice and serve. Serve with a fresh, green salad or roasted potatoes.

Broward High Schools Get Sublime Opportunity with New Recipe Contest

Sublime has announced a brand-new, multi-category recipe contest for Broward High School students, grades 9-12, for the 2009-2010 school year. The contest, aptly titled "It's Vegalicious!," has been officially approved by the School Board of Broward County.

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.

"It's Vegalicious! is intended to help encourage children to explore plant-based foods and incorporate healthy eating habits into their lifestyle, as well as to inspire creativity and entrepreneurship," says Sublime owner Nanci Alexander. "Getting your dish on Sublime's menu is an incredible accomplishment for aspiring chefs: here's their chance."

Students may send their 100% vegan recipes, for 4-6 servings, to Sublime by the following deadlines:

· Soup - 9/30/09
· Salad – 11/15/09
· Pizza – 1/15/10
· Pasta – 3/1/10
· Entrée – 4/1/10
· Dessert – 5/1/10

Winning dishes will be chosen based on their creativity and "vegalicious" factor. For complete contest guidelines, students should contact their principal's office.

Cool Off With Sublime's Watermelon Gazpacho Recipe

Try this completely raw, chilled soup for a refreshing respite from the summer heat.

Watermelon Tomato Gazpacho
(serves 4-6)

6 cups seedless watermelon, rind removed and diced
2 cups sun-dried tomato, rough chopped
1 red pepper, cored, seeded and rough chopped
1 jalapeno, seeded, ribbed and rough chopped
½ bunch cilantro, picked and washed
2 tablespoons agave nectar
1 teaspoon light grey Celtic sea salt
1 English cucumber, peeled, seeded and finely diced

In a blender, preferably a Vita-Mix, combine: half of the watermelon; the tomatoes, red pepper, and jalapeno; half of the cilantro; and the agave and salt. Blend until smooth and pour into a mixing bowl. Add the remainder of the watermelon and the cucumber to the mixing bowl. Stir and taste for seasoning. Pour the mixture into chilled bowls and garnish with cilantro sprigs.

PETA President Launches Latest Book at Sublime

People for the Ethical Treatment of Animals (PETA) president and co-founder Ingrid Newkirk launched her latest tome, The PETA Practical Guide to Animal Rights, at Sublime this past Sunday.

Sublime opened its doors early to welcome guests clamoring for Newkirk's newest literary work. Attendees began the evening by sipping organic wine and munching on vegan hors d'oeuvres, including sea caviar flatbread and petit croque monsieurs with barbecue tofu.

Guests then settled into Sublime's private room, where Newkirk--with her signature lighthearted gravity--shared her experiences as an animal activist. She concluded her talk with a short film celebrating the animal kingdom.

Afterward, each lucky guest spoke one-on-one with Newkirk and took home a signed copy of The PETA Practical Guide to Animal Rights (which offers insight on issues such as: eating compassionately; taking a stand against animal testing; making a difference for animals in puppy mills; voting on animal issues; and choosing activities that protect rather than exploit animals). The book is now available at retailers nationwide.

Vegan Baking 101

Last month's cooking class, Vegan Baking 101, drew a full house, but Sublime's pastry chef, David Kalas, gave personalized attention to every attendee. After giving the lowdown on vegan alternatives to eggs, milk and butter (see below), Chef David prepared traditional English currant scones for everyone! Just in case you missed the class, here's the recipe for the scones:

Sublime Scones
(makes 8-10 pieces)

1 1/2 tsp Ener-G Egg Replacer
2 tbsp water
2 1/2 cups all-purpose flour
1/3 cup granulated sugar
4 tsp baking powder
1/2 tsp salt
3/4 cup non-dairy butter
1 cup currants or raisins
1/2 cup nondairy milk
2 to 3 tbsp nondairy milk for brushing tops
Cinnamon and sugar for sprinkling on top

Preheat oven to 425F. Line baking sheet with parchment paper. Whip the egg replacer and water until thick and set aside. Combine flour, sugar, baking powder and salt. Cut the butter into small pieces and add to the dry ingredients; mix till crumbly. Stir in the currants. Add the milk and egg replacer mixture. Mix minimally with a spoon or your fingers just until the dry ingredients are moistened. Gather the dough into a ball. On a lightly floured surface, roll the dough to a 1/2 inch-thick round. Cut into 8 or 10 pieces, triangular in shape. Brush tops with nondairy milk and sprinkle with cinnamon and sugar. Bake until the tops are golden brown, about 12 to 15 minutes. Cool on a rack or serve warm.

Sublime Recommends . . .

Egg Alternatives

(equivalent to one egg unless otherwise noted)

• Soy Milk (1 cup)/Apple Cider Vinegar (1 tsp): cakes, cupcakes

• Ground Flaxseed (1 tbsp/3 tbsp water): waffles, pancakes, muffins, cookies

• Banana - 1/2 pureed banana (equals approximately 1-2 eggs)

• Silken Tofu - 1/4 cup whipped to smooth consistency

• Commercial Egg Replacers - Ener-G: 1 1/2 tsp/2 tbsp water; Bob’s Red Mill: 1 tbsp/3 tbsp water

Milk Alternatives

• Almond, Rice, Hazelnut, Cashew, Soy or Coconut

Ask the Chef

Q: How do I make a vegan beurre blanc that is rich and creamy?

A: For our lemon-caper sauce (in the Picatta) we make the reduction with pureed shallots (instead of straining them out). This gives the sauce its satisfying fullness.

Ask the Chef

Q: What's the best way to make a vegan icing?

A: Blend vegan cream cheese with confectioner's sugar. Then let your imagination take over: add orange liqueur, melted chocolate or fresh berries.

Green Is More Than Just Our Color Scheme

Did you know? Sublime features a bar made with recycled glass, skylights for natural lighting, and an outside deck made of recycled plastic. We purchase produce locally; use bio-degradable corn takeout containers and straws; and our cooking grease gets donated for eco-friendly re-use.

Join us on our green mission with these simple steps:

• Carpool with your friends when visiting Sublime (make sure your tires are fully inflated to conserve gas).


• When ordering, consider our filtered water as an alternative to bottled.


• Get a fabulous, free re-usable Sublime tote with your takeout order.


• And of course, go vegan!

Ask the Chef

Q: What's a Vegan Substitute for Seafood in Sushi?

A: Try tempura-fried avocado chunks, grilled or sauteed mushrooms, or sea vegetables (like nori or sea caviar).

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