VegRehoboth's first Thanks-Living draws a full house and praise for local chefs

December 8, 2013

An overflow crowd of more than 80 people dined together at CAMP Rehoboth Community Center Nov. 24 to celebrate VegRehoboth’s first all-vegan Thanks-Living Dinner and enjoy plant-based seasonal fare from some of the area's top chefs.

Executive Chef Gretchen Hanson of Hobos made numerous dishes, ranging from arugula salad with home-dried cranberries to Momma's Vegan Stuffing. She also worked for most of the day setting up the event, providing linens and floral centerpieces.

Chef Hari Cameron of a(MUSE.) made fresh cranberry beans with brussels sprouts, grilled chickpea polenta and a vegan squash cheesecake. Cameron cheerfully worked as server as well.

Chef Jay Caputo of Espuma, Cabo and Rose & Crown created a black lentil ragout with sage and pumpkin as well as parsnip tortellini with mushrooms.

Chef Leo Cabrera of Modern Mixture made individual vegan pot pies. Modern Mixture's Pastry Chef Dru Tevis used his creative talents to make a variety of desserts, including vegan pumpkin cheesecake squares with rum and Frangelico. The dinner was preceded by a short communal blessing delivered by Ruth Lamothe.

"Everything was absolutely scrumptious!" said attendee Martha Redmond of Millville. "Truly excellent, the food and the way it was prepared."

"We will definitely be here next year and we will definitely be visiting the restaurants that prepared our meal today," added Alan Wittenberg of Lewes.

VegRehoboth organizers extended thanks to the participating chefs and additional sponsors including Keith Irwin of Old World Breads and Root Gourmet, Outlet Liquors, and Azura Clothing Company. Special thanks also went to local businesses and other organizations that donated to the raffle, including Cake Break, Dimitra Yoga, Lilypad Children's Boutique, Kitschy Stitch, Mercy For Animals, Tiffany Caldwell Photography, Rehoboth Beach Farmers Market, and Starbucks.

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