Culinary News from The Culinary Institute of America

Chefs Turn to Sandwiches as a Vehicle for Vegetarian Food

Rich Landau used to spend a lot of his time explaining, apologizing and defending the vegetable-based menu at Vedge, the Philadelphia, PA restaurant where he is chef and co-owner. Ten years and a James Beard-Award nomination later, Landau has switched from defense to offense as the menus at Vedge and sibling operations V Street and Fancy Radish in Washington, DC, regularly garner praise for their creativity and patron appeal.

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