Bergman grows his own herbs, so he spikes the dish with fresh basil, parsley, sage and chives.
Chef Rich Landau skips the meat for his summer dishes - and all year long, for that matter. Landau and his wife, Kate Jacoby, own Horizons, a gourmet vegan restaurant at 7th and Kater streets just off South. But skipping the meat doesn't mean skimping on flavor.
"Kate and I love food," Landau said. "We celebrate the seasons, have feasts, and drink martinis and brandy, just like everybody else. I'm not about eating steamed sprouts. I taught myself to make vegan food as sexy and credible as non-vegan food. It can be hearty and beautiful."
Summer is his busiest time at the restaurant.
"We're slow in February when everybody wants beef stew. Who doesn't love produce this time of year?" said the chef, who uses sources from local farms in upstate Pennsylvania and New Jersey.
Landau incorporates both tofu and wheat-based seitan to beef up the protein in his cuisine. Layers of texture, crunch and color give his dishes tremendous flavor and appeal.
One of his favorite ways to start a meal is with a chilled soup of avocado, cucumber and herbs. Everything goes into the food processor, with water and soy-based mayo adding just the right touch of creaminess to the consistency.
Chill, and you're good to go. *
Beth D'Addono has been writing about the Philadelphia and national restaurant scenes for more than 17 years in local and national publications. She also is co-author of several cookbooks. Reach her at www.bethdaddono.com.
CORRECTION:
A story in last Thursday's Yo! Food section misidentifed Edgar Alvarez, a chef at Center City's Black Sheep Pub and co-owner of the Delaware Market House in Gladwyne.
