Broward Judge Honored with "Sublime" Fundraiser

Sublime Restaurant owner Nanci Alexander hosted a fundraiser reception at Sublime last night (3/24) to support the retention of Circuit Judge Lisa Porter. Over 50 guests from all over Broward County attended the reception to show their support. Sublime treated attendees to champagne and sea vegetable caviar hors d'oeuvres.

Judge Porter, a South Florida native and resident of Ft. Lauderdale, is currently serving as Circuit Court Judge of Broward County in the Dependency Division, where she presides over cases involving families with children who have been abused, abandoned or neglected. She has served over 22 years both as prosecutor for the people of the State of Florida as well as Circuit Court Judge of Broward.

"I urge Broward residents to get out and vote for Judge Porter on August 24th because it's important that we keep professional, experienced and dedicated judges," said Alexander.

Marilu Henner and Elizabeth Kucinich's Sublime Evening

Marilu Henner and Elizabeth Kucinich, Director of Public Affairs for the Physicians' Committee for Responsible Medicine (PCRM), attended the Bon Voyage Party for the Holistic Holiday at Sea Cruise at Sublime Restaurant on Saturday (3/20). All proceeds of the reception benefited PCRM.

Golden-Globe-nominated actress Henner and Kucinich, wife of Congressman Dennis Kucinich, enjoyed vegan hors d'oeuvres and champagne as they hobnobbed with guests, including Sublime owner Nanci Alexander, PCRM president Dr. Neal Barnard, and vegan celebrity chef Christina Pirello.

Afterward, the distinguished group stayed for dinner and experienced Sublime's one-of-a-kind gourmet vegan cuisine.

“Elizabeth is a well-known advocate of healthy living and it was an honor to welcome her to Sublime, especially for such a good cause,” remarks owner Nanci Alexander.

Sublime's Chocolate Nirvana Cake Recipe

Sublime has served up thousands of slices of this chocolate-and-coffee-laced dessert to delighted patrons. Enjoy this recipe at home and be prepared to hear from your friends and family that this 100% vegan cake outshines any other chocolate cake out there!

1 Whole Cake (9 servings)

2/3 lb all-purpose flour
1/2 tbsp salt
1/2 tbsp baking soda
1/2 tbsp baking powder
4 oz cocoa (pref. dutch process)
2 cups non-dairy milk
1 tbsp apple cider vinegar
1 1/2 tbsp vanilla extract

Before mixing the dry ingredients above, mix separately the dairy-free milk with the apple cider vinegar and vanilla extract. Let the wet ingredients rest for at least 5 minutes. Then after sifting the dry ingredients combine with the milk and mix. Pour cake mixture into a 9" greased cake pan and bake approx. 45 mins at 325. Remove from oven and allow to cool before removing cake from pan.

Mocha Frosting

3/4 lb vegetable shortening
1/4 lb non-dairy butter
1 lb powdered sugar
1/2 cup chilled espresso
1/8 cup coffee liqueur
1/8 lb melted couverture chocolate

Mix the shortening and butter in food processor until creamy. Add sugar and continue mixing until texture is somewhat fluffy. Combine chilled espresso and coffee liquor. Gradually add to processor. Lastly, add melted chocolate to processor and blend in.

Simple Syrup

Place about 1/4 cup sugar and 1/4 cup espresso on stove top and bring to boiling point.

Chocolate Ganache

1 cup couverture chocolate
1 cup non-dairy milk

Melt chocolate in double boiler. Heat milk. Combine.

Torte the cake into three. Apply a coating of simple syrup over top of each layer of cake. Frost the cake with mocha frosting one layer at a time, finishing with the sides. Place cake in the freezer for a few minutes only. Remove cake from freezer and pour the chocolate ganache over top and sides. Optional: If you have a block of chocolate, make chocolate shavings and dust the bottom edge of the cake with the shavings. Refrigerate. Ready to serve in about 15 mins.